Chinese Artichoke (<i>Stachys affinis</i> Bunge): The Nutritional Profile, Bioactive Profile and Food Applications—A Review by Rafał Wiśniewski, Joanna Harasym

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Assessment of the Effects of Roasting, Contact Grilling, Microwave Processing, and Steaming on the Functional Characteristics of Bell Pepper (<i>Capsicum annuum</i> L.) by Remigiusz Olędzki, Joanna Harasym

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Boiling vs. Microwave Heating—The Impact on Physicochemical Characteristics of Bell Pepper (<i>Capsicum annuum</i> L.) at Different Ripening Stages by Remigiusz Olędzki, Joanna Harasym

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Lecithin’s Roles in Oleogelation by Joanna Harasym, Karol Banaś

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Functional and Antioxidative Characteristics of Soft Wheat and Tiger Nut (<i>Cyperus esculentus</i>) Flours Binary Blends by Svitlana Nedviha, Joanna Harasym

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Characteristics of Soft Wheat and Tiger Nut (<i>Cyperus esculentus</i>) Composite Flour Bread by Svitlana Nedviha, Joanna Harasym

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Valorization of Fruit and Vegetables Industry By-Streams for 3D Printing—A Review by Alona Tyupova, Joanna Harasym

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3D Printing Progress in Gluten-Free Food—Clustering Analysis of Advantages and Obstacles by Tetiana Lisovska, Joanna Harasym

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Physicochemical, Functional, and Antioxidative Characteristics of Oyster Mushrooms by Alona Tiupova, Remigiusz Olędzki, Joanna Harasym

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Ultrasound Treatment of Buckwheat Grains Impacts Important Functional Properties of Resulting Flour by Joanna Harasym, Elena Satta, Urszula Kaim

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Chemical and Nutritional Fat Profile of <i>Acheta domesticus</i>, <i>Gryllus bimaculatus</i>, <i>Tenebrio molitor</i> and <i>Rhynchophorus ferrugineus</i> by Agnieszka Orkusz, Lucyna Dymińska, Karol Banaś, Joanna Harasym

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Microwave-Supported Modulation of Functional Characteristics of Gluten-Free Breads by Tetiana Lisovska, Alona Tyupova, Remigiusz Olędzki, Joanna Harasym

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Hydrothermal Treatment via Microwave Radiation Improves Viscoelastic Properties of Native Gluten-Free Flours for Extrusion 3D Printing by Tetiana Lisovska, Karol Banaś, Agnieszka Orkusz, Joanna Harasym

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Effect of replacing durum wheat semolina with Tenebrio molitor larvae powder on the techno-functional properties of the binary blends by Serena Carpentieri, Agnieszka Orkusz, Giovanna Ferrari, Joanna Harasym

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Mixed Psyllium Fiber Improves the Quality, Nutritional Value, Polyphenols and Antioxidant Activity of Rye Bread by Agata Wojciechowicz-Budzisz, Ewa Pejcz, Radosław Spychaj, Joanna Harasym

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Non-Commercial Grapevines Hybrids Fruits as a Novel Food of High Antioxidant Activity by Remigiusz Olędzki, Krzysztof Lutosławski, Paulina Nowicka, Aneta Wojdyło, Joanna Harasym

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Fructan Concentrations in Cooked Cereal Grains as a Nutritional Consideration for Low-FODMAP Diet by Ewa Pejcz, Agata Wojciechowicz-Budzisz, Radosław Spychaj, Zygmunt Gil, Joanna Harasym

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IV-Range Carrot Waste Flour Enhances Nutritional and Functional Properties of Rice-Based Gluten-Free Muffins by Claudia Bas-Bellver, Cristina Barrera, Noelia Betoret, Lucía Seguí, Joanna Harasym

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Enhancing Bread’s Benefits: Investigating the Influence of Boosted Native Sourdough on FODMAP Modulation and Antioxidant Potential in Wheat Bread by Ewa Pejcz, Sabina Lachowicz-Wiśniewska, Paulina Nowicka, Agata Wojciechowicz-Budzisz, Joanna Harasym

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Unlocking the Secrets of Special Micronized Wholemeal Flours: A Comprehensive Characterization Study by Agata Wojciechowicz-Budzisz, Pavel Skřivan, Marcela Sluková, Ivan Švec, Ewa Pejcz, Joanna Harasym

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