Use of natural biotechnological processes to modify the nutritional properties of bean-based and lentil-based beverages by Patrycja Cichońska, Joanna Bryś, Małgorzata Ziarno

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Effect of metabolic activity of lactic acid bacteria and propionibacteria on cheese protein digestibility and fatty acid profile by Małgorzata Ziarno, Joanna Bryś, Ewa Kowalska, Patrycja Cichońska

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Instrumental Evaluation of Selected Properties of Oil Extracted from Walnuts before and after the Roasting Process by Joanna Bryś, Artur Stańczak, Aneta Skwierczyńska, Urszula Adamczuk

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Effect of Lactic Acid Bacteria on the Lipid Profile of Bean-Based Plant Substitute of Fermented Milk by Małgorzata Ziarno, Joanna Bryś, Mateusz Parzyszek, Anna Veber

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Lipid Fraction Properties of Homemade Raw Cat Foods and Selected Commercial Cat Foods by Agnieszka Górska, Diana Mańko-Jurkowska, Joanna Bryś, Agata Górska

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Assessment of the Stability and Nutritional Quality of Hemp Oil and Pumpkin Seed Oil Blends by Marta Siol, Natalia Chołuj, Diana Mańko-Jurkowska, Joanna Bryś

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Application of Chromatographic and Thermal Methods to Study Fatty Acids Composition and Positional Distribution, Oxidation Kinetic Parameters and Melting Profile as Important Facto... by Magdalena Wirkowska-Wojdyła, Ewa Ostrowska-Ligęza, Agata Górska, Joanna Bryś

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Quality assessment of yellow mealworm (Tenebrio molitor L.) powders processed by pulsed electric field and convective drying by Radosław Bogusz, Małgorzata Nowacka, Joanna Bryś, Katarzyna Rybak, Karolina Szulc

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The Quality and Composition of Fatty Acids in Adipose Tissue-Derived from Wild Animals; A Pilot Study by Jadwiga Hamulka, Joanna Bryś, Agata Górska, Monika Janaszek-Mańkowska, Magdalena Górnicka

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Comprehensive Evaluation of the Nutritional Quality of Stored Watermelon Seed Oils by Marta Siol, Beata Witkowska, Diana Mańko-Jurkowska, Sina Makouie, Joanna Bryś

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Torulene and torularhodin: “new” fungal carotenoids for industry? by Anna M. Kot, Stanisław Błażejak, Iwona Gientka, Marek Kieliszek, Joanna Bryś

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Physical and Chemical Properties of Vegetable Films Based on Pumpkin Purée and Biopolymers of Plant and Animal Origin by Monika Janowicz, Justyna Kadzińska, Joanna Bryś, Agnieszka Ciurzyńska, Magdalena Karwacka, Sabina Galus

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Properties of Oil Extracted from Oat Grains before and after the Roasting Process Conducted under Different Conditions by Bharani Kumar Palani, Joanna Bryś, Eliza Gruczyńska-Sękowska, Andrzej Bryś, Piotr Koczoń

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Attempt to Develop an Effective Method for the Separation of Gamma-Decalactone from Biotransformation Medium by Jolanta Małajowicz, Agata Górska, Joanna Bryś, Ewa Ostrowska-Ligęza, Magdalena Wirkowska-Wojdyła

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Thermal and Kinetic Properties of Brazilian Coffea Arabica Beans by Rita Brzezińska, Agata Górska, Magdalena Wirkowska-Wojdyła, Ewa Ostrowska-Ligęza, Joanna Bryś

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Comparison of Thermal Characteristics and Fatty Acids Composition in Raw and Roasted Cocoa Beans from Peru (Criollo) and Ecuador (Forastero) by Ewa Ostrowska-Ligęza, Karolina Dolatowska-Żebrowska, Magdalena Wirkowska-Wojdyła, Joanna Bryś, Agata Górska

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Valorization of Oil Cakes in Two-Pot Lactone Biosynthesis Process by Jolanta Małajowicz, Agata Fabiszewska, Bartłomiej Zieniuk, Joanna Bryś, Mariola Kozłowska, Katarzyna Marciniak-Lukasiak

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Effect of Pulsed Electric Field Technology on the Composition and Bioactive Compounds of Black Soldier Fly Larvae Dried with Convective and Infrared–Convective Methods by Radosław Bogusz, Joanna Bryś, Anna Onopiuk, Katarzyna Rybak, Dorota Witrowa-Rajchert, Małgorzata Nowacka

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Investigation of Oil Extracted from Roasted and Unroasted Oats with Use of Chemometrics by Bharani Kumar Palani, Marta Siol, Sina Makouie, Joanna Bryś, Eliza Gruczyńska-Sękowska, Piotr Koczoń

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Some Aspects of the Modelling of Thin-Layer Drying of Sawdust by Andrzej Bryś, Agnieszka Kaleta, Krzysztof Górnicki, Szymon Głowacki, Weronika Tulej, Joanna Bryś, Piotr Wichowski

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