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

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Changes in the Antioxidative Activity and the Content of Phenolics and Iridoids during Fermentation and Aging of Natural Fruit Meads by Kinga Adamenko, Joanna Kawa-Rygielska, Alicja Z. Kucharska, Adam Głowacki, Narcyz Piórecki

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Natural Appetite Control: Consumer Perception of Food-Based Appetite Regulating Aromas by Jacek Łyczko, Michaela Godyla-Jabłoński, Natalia Pachura, Kinga Adamenko, Marta Klemens, Antoni Szumny

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Characteristics of New England India Pale Ale Beer Produced with the Use of Norwegian KVEIK Yeast by Joanna Kawa-Rygielska, Kinga Adamenko, Witold Pietrzak, Justyna Paszkot, Adam Głowacki, Alan Gasiński

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The Potential of Traditional Norwegian KVEIK Yeast for Brewing Novel Beer on the Example of Foreign Extra Stout by Joanna Kawa-Rygielska, Kinga Adamenko, Witold Pietrzak, Justyna Paszkot, Adam Głowacki, Alan Gasiński, Przemysław Leszczyński

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