Kim są dzieci, jak się uczą? – jakościowa analiza wywiadu z wychowawcami w żłobku by Małgorzata Karwowska-Struczyk

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Fatty Acids Profile and Antioxidant Properties of Raw Fermented Sausages with the Addition of Tomato Pomace by Patrycja Skwarek, Małgorzata Karwowska

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Nitrates/Nitrites in Food—Risk for Nitrosative Stress and Benefits by Małgorzata Karwowska, Anna Kononiuk

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Effect of acid whey and freeze-dried cranberries on lipid oxidation and fatty acid composition of nitrite-/nitrate-free fermented sausage made from deer meat by Małgorzata Karwowska, Zbigniew J. Dolatowski

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Bioactive Compounds in Fermented Sausages Prepared from Beef and Fallow Deer Meat with Acid Whey Addition by Anna D. Kononiuk, Małgorzata Karwowska

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Influence of freeze-dried acid whey addition on biogenic amines formation in a beef and deer dry fermented sausages without added nitrite by Anna D. Kononiuk, Małgorzata Karwowska

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The Effect of Different Levels of Sodium Nitrate on the Physicochemical Parameters and Nutritional Value of Traditionally Produced Fermented Loins by Małgorzata Karwowska, Joanna Stadnik, Karolina Wójciak

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Editorial: Aminobiogenic potential of fermented food microbiota by Małgorzata Karwowska, Joanna Stadnik, Milena Brasca

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Special Issue “New Frontiers in Meat Science and Technology” by Joanna Stadnik, Małgorzata Karwowska, Karolina Wójciak

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Special Issue “New Challenges in Improving the Quality and Safety of Meat Products” by Małgorzata Karwowska, Jose M. Lorenzo, Igor Tomasevic

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Effect of Acid Whey in Combination with Sodium Ascorbate on Selected Parameters Related to Proteolysis in Uncured Dry-Fermented Sausages by Małgorzata Karwowska, Anna Kononiuk, Dariusz M. Stasiak

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The Effect of <i>Salvia hispanica</i> and <i>Nigella sativa</i> Seed on the Volatile Profile and Sensory Parameters Related to Volatile Compounds of Dry Fermented Sausage by Paula Borrajo, Małgorzata Karwowska, Jose M. Lorenzo

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Fatty acid profile, color and lipid oxidation of organic fermented sausage during chilling storage as influenced by acid whey and probiotic strains addition by Karolina Maria Wójciak, Małgorzata Karwowska, Zbigniew Józef Dolatowski

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Koncepcja „Społeczeństwa wychowującego” i ciągłej edukacji w realiach współczesnej szkoły = The idea of upbringing society and permanent education in modern school by Arleta Magdalena Rogozińska, Małgorzata Karwowska, Justyna Rybicka, Mariusz Klimczyk

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Koncepcja „Społeczeństwa wychowującego” i ciągłej edukacji w realiach współczesnej szkoły = The idea of upbringing society and permanent education in modern school by Arleta Magdalena Rogozińska, Małgorzata Karwowska, Justyna Rybicka, Mariusz Klimczyk

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Comparative Studies on the Fatty Acid Profile and Volatile Compounds of Fallow Deer and Beef Fermented Sausages without Nitrite Produced with the Addition of Acid Whey by Małgorzata Karwowska, Anna D. Kononiuk, Paula Borrajo, José M. Lorenzo

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Fatty Acid Profile and Antioxidative Properties of Peptides Isolated from Fermented Lamb Loin Treated with Fermented Milk by Małgorzata Karwowska, Anna D. Kononiuk, Dariusz M. Stasiak, Krzysztof Patkowski

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Functional and Clean Label Dry Fermented Meat Products: Phytochemicals, Bioactive Peptides, and Conjugated Linoleic Acid by Małgorzata Karwowska, Paulo E. S. Munekata, Jose M. Lorenzo, Igor Tomasevic

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The Variability of Quality Traits of Table Eggs and Eggshell Mineral Composition Depending on Hens’ Breed and Eggshell Color by Kamil Drabik, Małgorzata Karwowska, Karolina Wengerska, Tomasz Próchniak, Agnieszka Adamczuk, Justyna Batkowska

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The sex impact on the technological and chemical characteristics of meat derived from the Polish native chicken breed by Kornel Kasperek, Kamil Drabik, Weronika Sofińska-Chmiel, Małgorzata Karwowska, Grzegorz Zięba, Justyna Batkowska

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