The Effect of the Plant Stabilisation Method on the Composition and Antioxidant Properties of Elderflower (<i>Sambucus nigra</i> L.) Extract by Małgorzata Tabaszewska, Elżbieta Sikora

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The Effect of <i>Crataegus</i> Fruit Pre-Treatment and Preservation Methods on the Extractability of Aroma Compounds during Liqueur Production by Małgorzata Tabaszewska, Dorota Najgebauer-Lejko, Maria Zbylut-Górska

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Potential Use of <i>Hyssopus officinalis</i> and <i>Borago officinalis</i> as Curing Ingredients in Pork Meat Formulations by Marzena Zając, Iwona Duda, Łukasz Skoczylas, Małgorzata Tabaszewska

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Probiotic Yoghurts with Sea Buckthorn, Elderberry, and Sloe Fruit Purees by Dorota Najgebauer-Lejko, Katarzyna Liszka, Małgorzata Tabaszewska, Jacek Domagała

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Effect of the Drying Method and Storage Conditions on the Quality and Content of Selected Bioactive Compounds of Green Legume Vegetables by Piotr Gębczyński, Małgorzata Tabaszewska, Katarzyna Kur, Maria Zbylut-Górska, Jacek Słupski

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Effect of Chickpea (<i>Cicer arietinum</i> L.) Flour Incorporation on Quality, Antioxidant Properties, and Bioactive Compounds of Shortbread Cookies by Katarzyna Felisiak, Sylwia Przybylska, Grzegorz Tokarczyk, Małgorzata Tabaszewska, Jacek Słupski, Joanna Wydurska

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Effect of Frying Temperature on Lipid Binding, Fatty Acid Composition, and Nutritional Quality of Fish Crackers Prepared from Carp (<i>Ciprinus carpio</i> L.) and Tapioca Starch (<... by Grzegorz Tokarczyk, Grzegorz Bienkiewicz, Patrycja Biernacka, Sylwia Przybylska, Wojciech Sawicki, Małgorzata Tabaszewska

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Carrots (<i>Daucus carota</i> L.) Biofortified with Iodine and Selenium as a Raw Material for the Production of Juice with Additional Nutritional Functions by Łukasz Skoczylas, Małgorzata Tabaszewska, Sylwester Smoleń, Jacek Słupski, Marta Liszka-Skoczylas, Rafał Barański

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Bioactive Components, Volatile Profile and In Vitro Antioxidative Properties of <i>Taxus baccata</i> L. Red Arils by Małgorzata Tabaszewska, Agata Antoniewska, Jaroslawa Rutkowska, Łukasz Skoczylas, Jacek Słupski, Radosława Skoczeń-Słupska

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Effect of Oyster Mushroom Addition on Improving the Sensory Properties, Nutritional Value and Increasing the Antioxidant Potential of Carp Meat Burgers by Grzegorz Tokarczyk, Katarzyna Felisiak, Iwona Adamska, Sylwia Przybylska, Agnieszka Hrebień-Filisińska, Patrycja Biernacka, Grzegorz Bienkiewicz, Małgorzata Tabaszewska

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Red Arils of <i>Taxus baccata</i> L.—A New Source of Valuable Fatty Acids and Nutrients by Małgorzata Tabaszewska, Jaroslawa Rutkowska, Łukasz Skoczylas, Jacek Słupski, Agata Antoniewska, Sylwester Smoleń, Marcin Łukasiewicz, Damian Baranowski, Iwona Duda, Jörg Pietsch

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Topical Formulations Based on Ursolic Acid-Loaded Nanoemulgel with Potential Application in <i>Psoriasis</i> Treatment by Małgorzata Miastkowska, Agnieszka Kulawik-Pióro, Elwira Lasoń, Karolina Śliwa, Magdalena Anna Malinowska, Elżbieta Sikora, Tomasz Kantyka, Ewa Bielecka, Anna Maksylewicz, Emilia Klimaszewska, Marta Ogorzałek, Małgorzata Tabaszewska, Łukasz Skoczylas, Krzysztof Nowak

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Transcriptomic and metabolic studies on the role of inorganic and organic iodine compounds in lettuce plants by Sylwester Smoleń, Małgorzata Czernicka, Kinga Kęska-Izworska, Iwona Kowalska, Dariusz Grzebelus, Joanna Pitala, Mariya Halka, Łukasz Skoczylas, Małgorzata Tabaszewska, Marta Liszka-Skoczylas, Marlena Grzanka, Iwona Ledwożyw-Smoleń, Aneta Koronowicz, Joanna Krzemińska, Olga Sularz, Daniel Kiełbasa, Jakub Neupauer, Peter Kováčik

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