Effect of Hop Varieties and Forms in the Hopping Process on Non-Alcoholic Beer Quality by Kinga Adamenko, Joanna Kawa-Rygielska

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Author Correction: Assessment of green lentil malt as a substrate for gluten-free beer brewing by Alan Gasiński, Joanna Kawa‑Rygielska

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Assessment of green lentil malt as a substrate for gluten-free beer brewing by Alan Gasiński, Joanna Kawa-Rygielska

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Malting—A method for modifying volatile composition of black, brown and green lentil seeds by Alan Gasiński, Joanna Kawa-Rygielska

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Yeast Strains and Wort Color as Factors Affecting Effects of the Ethanol Fermentation Process by Justyna Paszkot, Joanna Kawa-Rygielska

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Properties of Dry Hopped Dark Beers with High Xanthohumol Content by Justyna Paszkot, Joanna Kawa-Rygielska, Mirosław Anioł

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Evaluation of volatile compound profiles and sensory properties of dark and pale beers fermented by different strains of brewing yeast by Justyna Paszkot, Alan Gasiński, Joanna Kawa-Rygielska

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Carbohydrates Profile, Polyphenols Content and Antioxidative Properties of Beer Worts Produced with Different Dark Malts Varieties or Roasted Barley Grains by Justyna Gąsior, Joanna Kawa-Rygielska, Alicja Z. Kucharska

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High-Efficiency Conversion of Bread Residues to Ethanol and Edible Biomass Using Filamentous Fungi at High Solids Loading: A Biorefinery Approach by Joanna Kawa-Rygielska, Witold Pietrzak, Patrik R. Lennartsson

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Fruit Low-Alcoholic Beverages with High Contents of Iridoids and Phenolics from Apple and Cornelian cherry (Cornus mas L.) Fermented with Saccharomyces bayanus by Kinga Adamenko, Joanna Kawa-Rygielska, Alicja Kucharska, Narcyz Piórecki

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Changes in the raffinose family oligosaccharides content in the lentil and common bean seeds during malting and mashing processes by Alan Gasiński, Joanna Kawa-Rygielska, Dawid Mikulski, Grzegorz Kłosowski

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Influence of malting procedure on the isoflavonoid content of soybeans by Alan Gasiński, Dawid Mikulski, Grzegorz Kłosowski, Joanna Kawa-Rygielska

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Technological properties and composition of volatile compounds in winter wheat malts grown with addition of seed meals into soil by Alan Gasiński, Elżbieta Pytlarz, Oliwia Hamkało, Joanna Kawa-Rygielska

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Physicochemical parameters, sensory profile and concentration of volatile compounds and anthocyanins in beers brewed using potato variety with purple flesh by Alan Gasiński, Joanna Kawa-Rygielska, Agnieszka Kita, Alicja Kucharska

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Characteristics of Biologically Active Compounds in Cornelian Cherry Meads by Kinga Adamenko, Joanna Kawa-Rygielska, Alicja Z. Kucharska, Narcyz Piórecki

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Effect of Added Brewer’s Spent Grain on the Baking Value of Flour and the Quality of Wheat Bread by Anna Czubaszek, Agata Wojciechowicz-Budzisz, Radosław Spychaj, Joanna Kawa-Rygielska

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Effects of Mead Wort Heat Treatment on the Mead Fermentation Process and Antioxidant Activity by Sławomir Czabaj, Joanna Kawa-Rygielska, Alicja Z. Kucharska, Jarosław Kliks

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Potential Applications of Yeast Biomass Derived from Small-Scale Breweries by Marcin Łukaszewicz, Przemysław Leszczyński, Sławomir Jan Jabłoński, Joanna Kawa-Rygielska

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Analysis of Physicochemical Parameters of Congress Worts Prepared from Special Legume Seed Malts, Acquired with and without Use of Enzyme Preparations by Alan Gasiński, Józef Błażewicz, Joanna Kawa-Rygielska, Joanna Śniegowska, Maciej Zarzecki

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Assessment of Volatiles and Polyphenol Content, Physicochemical Parameters and Antioxidant Activity in Beers with Dotted Hawthorn (<i>Crataegus punctata</i>) by Alan Gasiński, Joanna Kawa-Rygielska, Antoni Szumny, Justyna Gąsior, Adam Głowacki

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