Application of Response Surface Methodology to Optimize the Extraction Process of Bioactive Compounds Obtained from Coffee Silverskin by Rita Brzezińska, Magdalena Wirkowska-Wojdyła, Iga Piasecka, Agata Górska

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Response Surface Methodology as a Tool for Optimization of Extraction Process of Bioactive Compounds from Spent Coffee Grounds by Rita Brzezińska, Agata Górska, Magdalena Wirkowska-Wojdyła, Iga Piasecka

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Application of Chromatographic and Thermal Methods to Study Fatty Acids Composition and Positional Distribution, Oxidation Kinetic Parameters and Melting Profile as Important Facto... by Magdalena Wirkowska-Wojdyła, Ewa Ostrowska-Ligęza, Agata Górska, Joanna Bryś

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Spent Coffee Grounds—A Coffee By-Product Abundant in Bioactive Compounds with Antioxidant Properties by Rita Brzezińska, Agata Górska, Magdalena Wirkowska-Wojdyła, Ewa Ostrowska-Ligęza

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The Thermal Properties and Nutritional Value of Biomass of Oleaginous Yeast <i>Rhodotorula</i> sp. during Glucose Fed-Batch Cultivation in Medium with Waste Nitrogen by Iwona Gientka, Ewa Ostrowska-Ligęza, Magdalena Wirkowska-Wojdyła, Alicja Synowiec

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The Influence of Feeding Type on Quality and Nutritional Characteristics of Pork Fat by Agata Górska, Magdalena Wirkowska-Wojdyła, Ewa Ostrowska-Ligęza, Krzysztof Dasiewicz, Mirosław Słowiński

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The Influences of Agglomeration and Storage on the Thermal Properties and Stability of Fats in Infant Formulas by Ewa Ostrowska-Ligęza, Magdalena Wirkowska-Wojdyła, Rita Brzezińska, Iga Piasecka, Agata Górska

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Attempt to Develop an Effective Method for the Separation of Gamma-Decalactone from Biotransformation Medium by Jolanta Małajowicz, Agata Górska, Joanna Bryś, Ewa Ostrowska-Ligęza, Magdalena Wirkowska-Wojdyła

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Assessment of the Nutritional Potential and Resistance to Oxidation of Sea Buckthorn and Rosehip Oils by Magdalena Wirkowska-Wojdyła, Ewa Ostrowska-Ligęza, Agata Górska, Rita Brzezińska, Iga Piasecka

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Thermal and Kinetic Properties of Brazilian Coffea Arabica Beans by Rita Brzezińska, Agata Górska, Magdalena Wirkowska-Wojdyła, Ewa Ostrowska-Ligęza, Joanna Bryś

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Evaluation of the Thermal Behavior of Commercial Cold-Pressed Oils Obtained from Apricot and Peach By-Products by Magdalena Wirkowska-Wojdyła, Ewa Ostrowska-Ligęza, Agata Górska, Rita Brzezińska, Iga Piasecka

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Comparison of Thermal Characteristics and Fatty Acids Composition in Raw and Roasted Cocoa Beans from Peru (Criollo) and Ecuador (Forastero) by Ewa Ostrowska-Ligęza, Karolina Dolatowska-Żebrowska, Magdalena Wirkowska-Wojdyła, Joanna Bryś, Agata Górska

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Thermal Properties of Expanded Amaranth Seed Oil by Ewa Ostrowska-Ligęza, Karolina Sidoruk, Magdalena Wirkowska-Wojdyła, Rita Brzezińska, Iga Piasecka, Agata Górska

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The Effect of Fiber Addition on Wheat Bread Staling by Ewa Ostrowska-Ligȩza, Monika Miernicka, Agata Górska, Joanna Bryś, Rita Brzezińska, Magdalena Wirkowska-Wojdyła

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Quality Assessment of Black Currant, Strawberry and Cranberry Seeds’ Lipid Fraction by Agata Górska, Iga Piasecka, Kinga Kienc, Ewa Ostrowska-Ligęza, Magdalena Wirkowska-Wojdyła, Joanna Bryś

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Application of Thermal Methods to Analyze the Properties of Coffee Silverskin and Oil Extracted from the Studied Roasting By-Product by Agata Górska, Rita Brzezińska, Magdalena Wirkowska-Wojdyła, Joanna Bryś, Ewa Domian, Ewa Ostrowska-Ligęza

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Quality and oxidative stability of model meat batters as affected by interesterified fat by Magdalena Wirkowska-Wojdyła, Joanna Bryś, Ewa Ostrowska-Ligęza, Agata Górska, Marta Chmiel, Mirosław Słowiński, Joanna Piekarska

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Berry Seeds—A By-Product of the Fruit Industry as a Source of Oils with Beneficial Nutritional Characteristics by Agata Górska, Iga Piasecka, Magdalena Wirkowska-Wojdyła, Joanna Bryś, Kinga Kienc, Rita Brzezińska, Ewa Ostrowska-Ligęza

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Quality Evaluation of Plant Oil Blends Interesterified by Using Immobilized <i>Rhizomucor miehei</i> Lipase by Rita Brzezińska, Joanna Bryś, Olga Giers, Andrzej Bryś, Agata Górska, Ewa Ostrowska-Ligęza, Magdalena Wirkowska-Wojdyła

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Application of Differential Scanning Calorimetry and Thermogravimetry for Thermal Analysis of Dark Chocolates by Ewa Ostrowska-Ligęza, Magdalena Wirkowska-Wojdyła, Rita Brzezińska, Iga Piasecka, Alicja Synowiec, Ewa Gondek, Agata Górska

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