The Republic of Poland at the Crossroads of Two Cultures by Hanna Kowalska-Stus

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Chora – Miejsce spotkania nieba i ziemi. Na przykładzie rosyjskiej twórczości ustnej by Hanna Kowalska-Stus

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Uniwersyteckie programy kulturoznawstwa na polskich uczelniach – próba oceny by Hanna Kowalska-Stus

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Study of Polyphenol Content and Antioxidant Properties of Various Mix of Chocolate Milk Masses with Different Protein Content by Bogumiła Urbańska, Tomasz Szafrański, Hanna Kowalska, Jolanta Kowalska

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Effect of Type of Flour and Microalgae (<i>Chlorella vulgaris</i>) on the Rheological, Microstructural, Textural, and Sensory Properties of Vegan Muffins by Agata Marzec, Patrycja Kramarczuk, Hanna Kowalska, Jolanta Kowalska

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The influence of chokeberry juice and inulin as osmotic-enriching agents in pre-treatment on polyphenols content and sensory quality of dried strawberries by Jolanta Kowalska, Andrzej Lenart, Sylwia Roszkowska, Hanna Kowalska

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Evaluation of the Possibilities of Using Oat Malt in Wheat Breadmaking by Agnieszka Salamon, Hanna Kowalska, Sylwia Stępniewska, Anna Szafrańska

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Influence of Pear Variety and Drying Methods on the Quality of Dried Fruit by Agata Marzec, Hanna Kowalska, Jolanta Kowalska, Ewa Domian, Andrzej Lenart

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Influence of Pre-Treatment and Drying Methods on the Quality of Dried Carrot Properties as Snacks by Anna Ignaczak, Agnieszka Salamon, Jolanta Kowalska, Agata Marzec, Hanna Kowalska

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The Impact of Oyster Mushrooms (<i>Pleurotus ostreatus</i>) on the Baking Quality of Rye Flour and Nutrition Composition and Antioxidant Potential of Rye Bread by Sylwia Stępniewska, Agnieszka Salamon, Grażyna Cacak-Pietrzak, Małgorzata Piecyk, Hanna Kowalska

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Efficiency of Osmotic Dehydration of Apples in Polyols Solutions by Joanna Cichowska, Joanna Żubernik, Jakub Czyżewski, Hanna Kowalska, Dorota Witrowa-Rajchert

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Comparison of the Effects of Conching Parameters on the Contents of Three Dominant Flavan3-ols, Rheological Properties and Sensory Quality in Chocolate Milk Mass Based on Liquor fr... by Bogumiła Urbańska, Hanna Kowalska, Karolina Szulc, Małgorzata Ziarno, Irina Pochitskaya, Jolanta Kowalska

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Characteristics of Dough Rheology and the Structural, Mechanical, and Sensory Properties of Sponge Cakes with Sweeteners by Agata Marzec, Jolanta Kowalska, Ewa Domian, Sabina Galus, Agnieszka Ciurzyńska, Hanna Kowalska

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Characteristics of Oat and Buckwheat Malt Grains for Use in the Production of Fermented Foods by Agnieszka Salamon, Hanna Kowalska, Anna Ignaczak, Agata Marzec, Jolanta Kowalska, Anna Szafrańska

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Assessment of the Possibility of Using Sugar Beet Pulp with Molasses as By-Product for Enriching Flour and Production of Bread with Pro-Health Properties by Agnieszka Salamon, Anna Szafrańska, Andrzej Baryga, Anna Diowksz, Krystyna Szymczyk, Hanna Kowalska

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Analysis of the Correlation of Microstructure, Instrumental Texture, and Consumer Acceptance of Shortbread Biscuits with Selected Sweeteners and Fibre by Agata Marzec, Alicja Stępień, Agnieszka Goclik, Hanna Kowalska, Jolanta Kowalska, Agnieszka Salamon

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Shaping the Properties of Osmo-Dehydrated Strawberries in Fruit Juice Concentrates by Hanna Kowalska, Magdalena Trusinska, Katarzyna Rybak, Artur Wiktor, Dorota Witrowa-Rajchert, Malgorzata Nowacka

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Assessment of the Baking Properties of Rye Flour Based on the Polysaccharide Content and Properties by Sylwia Stępniewska, Grażyna Cacak-Pietrzak, Anna Szafrańska, Ewa Ostrowska-Ligęza, Agnieszka Salamon, Hanna Kowalska

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Evaluation of Some Quality Parameters of Pumpkin Seeds and Oil After Roasting with Marjoram by Mariola Kozłowska, Małgorzata Ziarno, Katarzyna Zawada, Hanna Kowalska, Dorota Derewiaka, Małgorzata Chobot, Iwona Ścibisz

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Extraction of Triterpenic Acids and Phytosterols from Apple Pomace with Supercritical Carbon Dioxide: Impact of Process Parameters, Modelling of Kinetics, and Scaling-Up Study by Łukasz Woźniak, Anna Szakiel, Cezary Pączkowski, Krystian Marszałek, Sylwia Skąpska, Hanna Kowalska, Renata Jędrzejczak

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