Sources, Bioavailability, and Safety of Silicon Derived from Foods and Other Sources Added for Nutritional Purposes in Food Supplements and Functional Foods by Anna Sadowska, Franciszek Świderski

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Osmolality of Components and Their Application in the Design of Functional Recovery Drinks by Anna Sadowska, Franciszek Świderski, Wacław Laskowski

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Bioactive, Physicochemical and Sensory Properties as Well as Microstructure of Organic Strawberry Powders Obtained by Various Drying Methods by Anna Sadowska, Franciszek Świderski, Ewelina Hallmann

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Assessment of Chokeberry Powders Quality Obtained Using an Innovative Fluidized-Bed Jet Milling and Drying Method with Pre-Drying Compared with Convection Drying by Anna Sadowska, Franciszek Świderski, Ewelina Hallmann, Katarzyna Świąder

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Designing Functional Fruit-Based Recovery Drinks in Powder Form That Contain Electrolytes, Peptides, Carbohydrates and Prebiotic Fiber Taking into Account Each Component’s Osmolali... by Anna Sadowska, Franciszek Świderski, Klaudia Kulik, Bożena Waszkiewicz-Robak

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Properties and microstructure of blackcurrant powders prepared using a new method of fluidized-bed jet milling and drying versus other drying methods by Anna Sadowska, Rita Rakowska, Franciszek Świderski, Klaudia Kulik, Ewelina Hallmann

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Functional Properties of Fruit Fibers Preparations and Their Application in Wheat Bakery Products (Kaiser Rolls) by Anna Sadowska, Franciszek Świderski, Marta Siol, Dominika Niedziółka, Katarzyna Najman

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The occurrence of resveratrol in foodstuffs and its potential for supporting cancer prevention and treatment. A review by Ewa Dybkowska, Anna Sadowska, Franciszek Świderski, Rita Rakowska, Katarzyna Wysocka

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Spent brewer's yeast extracts as a new component of functional food by Bartłomiej Podpora, Franciszek Świderski, Anna Sadowska, Rita Rakowska, Grażyna Wasiak-Zys

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