Plant Extracts as Functional Food Ingredients by Jaroslawa Rutkowska, Antonella Pasqualone

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Effects of storage of cookies containing xylitol or sucrose on their fluorescent, antioxidative and browning properties by Jaroslawa Rutkowska, Damian Baranowski

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Comparison of Storage-Related Volatile Profiles and Sensory Properties of Cookies Containing Xylitol or Sucrose by Jaroslawa Rutkowska, Damian Baranowski, Agata Antoniewska-Krzeska, Eliza Kostyra

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Study of Polonium (²¹⁰Po) Activity Concentration in Fruit Wines Derived from Different Locations in Poland by Paweł Rudnicki-Velasquez, Alicja Boryło, Marcin Kaczor, Jarosław Wieczorek, Jarosława Rutkowska

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Volatile Composition and Sensory Profile of Lactose-Free Kefir, and Its Acceptability by Elderly Consumers by Jaroslawa Rutkowska, Agata Antoniewska-Krzeska, Anna Żbikowska, Patricia Cazón, Manuel Vázquez

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Bioactive Components, Volatile Profile and In Vitro Antioxidative Properties of <i>Taxus baccata</i> L. Red Arils by Małgorzata Tabaszewska, Agata Antoniewska, Jaroslawa Rutkowska, Łukasz Skoczylas, Jacek Słupski, Radosława Skoczeń-Słupska

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Black Chokeberry Fruit Polyphenols: A Valuable Addition to Reduce Lipid Oxidation of Muffins Containing Xylitol by Jaroslawa Rutkowska, Agata Antoniewska, Montserrat Martinez-Pineda, Agnieszka Nawirska-Olszańska, Anna Zbikowska, Damian Baranowski

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Microbial β-glucan Incorporated into Muffins: Impact on Quality of the Batter and Baked Products by Anna Żbikowska, Milena Kupiec, Iwona Szymanska, Klaudia Osytek, Małgorzata Kowalska, Katarzyna Marciniak-Lukasiak, Jaroslawa Rutkowska

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Exploring the Potential of Yellow Mealworm (<i>Tenebrio molitor</i>) Oil as a Nutraceutical Ingredient by Montserrat Martínez-Pineda, Teresa Juan, Agata Antoniewska-Krzeska, Antonio Vercet, María Abenoza, Cristina Yagüe-Ruiz, Jarosława Rutkowska

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Effect of Natural Marination Based on Apple Vinegar and Acid Whey on Volatile and Sensory Profile, Safety, and Physicochemical Properties of Raw Fermented Beef Hams by Barbara Sionek, Anna Okoń, Anna Łepecka, Agata Antoniewska-Krzeska, Piotr Szymański, Danuta Jaworska, Jarosława Rutkowska, Danuta Kołożyn-Krajewska

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Red Arils of <i>Taxus baccata</i> L.—A New Source of Valuable Fatty Acids and Nutrients by Małgorzata Tabaszewska, Jaroslawa Rutkowska, Łukasz Skoczylas, Jacek Słupski, Agata Antoniewska, Sylwester Smoleń, Marcin Łukasiewicz, Damian Baranowski, Iwona Duda, Jörg Pietsch

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