Food digestion in Ivan Petrovich Pavlov studies on 115 anniversary of his Nobel Prize and present avenues by Stanisław Berger, Krystyna Rejman

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Changes in EU Food Supply and the Activities of the European Platform for Action on Diet, Physical Activity and Health by Ewa Halicka, Joanna Kaczorowska, Krystyna Rejman

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How Do Consumers Living in European Capital Cities Perceive Foods with Sustainability Certificates? by Krystyna Rejman, Joanna Kaczorowska, Ewa Halicka, Aleksandra Prandota

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Analysis of the Global Pulses Market and Programs Encouraging Consumption of This Food by Agata Szczebyło, Ewa Halicka, Małgorzata Jackowska, Krystyna Rejman

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Is Eating Less Meat Possible? Exploring the Willingness to Reduce Meat Consumption among Millennials Working in Polish Cities by Agata Szczebyło, Ewa Halicka, Krystyna Rejman, Joanna Kaczorowska

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Towards More Sustainable Diets—Attitudes, Opportunities and Barriers to Fostering Pulse Consumption in Polish Cities by Agata Szczebyło, Krystyna Rejman, Ewa Halicka, Wacław Laskowski

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Nutritional Significance of Fruit and Fruit Products in the Average Polish Diet by Krystyna Rejman, Hanna Górska-Warsewicz, Joanna Kaczorowska, Wacław Laskowski

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Nonalcoholic Beverages as Sources of Nutrients in the Average Polish Diet by Krystyna Rejman, Hanna Górska-Warsewicz, Maksymilian Czeczotko, Wacław Laskowski

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Magnitude, Causes and Scope for Reducing Food Losses in the Baking and Confectionery Industry—A Multi-Method Approach by Elżbieta Goryńska-Goldmann, Michał Gazdecki, Krystyna Rejman, Sylwia Łaba, Joanna Kobus-Cisowska, Krystian Szczepański

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How to Prevent Bread Losses in the Baking and Confectionery Industry?—Measurement, Causes, Management and Prevention by Elżbieta Goryńska-Goldmann, Michał Gazdecki, Krystyna Rejman, Joanna Kobus-Cisowska, Sylwia Łaba, Robert Łaba

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