SELECTED ECONOMIC ASPECTS FOR DEVELOPMENT OF NEW PRODUCTION TECHNOLOGIES OF BIOACTIVE FOOD by Olga Stefko, Magdalena Zielińska-Dawidziak

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Soybean and Lupine Addition in Hen Nutrition—Influence on Egg Immunoreactivity by Aneta Tomczak, Michalina Misiak, Magdalena Zielińska-Dawidziak

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Immunoreactivity of selected wines commercially available in Poland by Magdalena ZIELIŃSKA-DAWIDZIAK, Paulina GÓRECKA, Dorota PIASECKA-KWIATKOWSKA

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Effect of Flax Cake and Lupine Flour Addition on the Physicochemical, Sensory Properties, and Composition of Wheat Bread by Agnieszka Makowska, Magdalena Zielińska-Dawidziak, Katarzyna Waszkowiak, Kamila Myszka

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Effect of Acetylation on Physicochemical and Functional Properties of Commercial Pumpkin Protein Concentrate by Joanna Miedzianka, Aleksandra Zambrowicz, Magdalena Zielińska-Dawidziak, Wioletta Drożdż, Agnieszka Nemś

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Blue lupine seeds protein content and amino acids composition by Aneta TOMCZAK, Magdalena ZIELIŃSKA-DAWIDZIAK, Dorota PIASECKA-KWIATKOWSKA, Eleonora LAMPART-SZCZAPA

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The Functional and Physicochemical Properties of Rice Protein Concentrate Subjected to Acetylation by Joanna Miedzianka, Katarzyna Walkowiak, Magdalena Zielińska-Dawidziak, Aleksandra Zambrowicz, Szymon Wolny, Agnieszka Kita

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Membrane Filtration-Assisted Enzymatic Hydrolysis Affects the Biological Activity of Potato Juice by Przemysław Łukasz Kowalczewski, Anna Olejnik, Iga Rybicka, Magdalena Zielińska-Dawidziak, Wojciech Białas, Grażyna Lewandowicz

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Modification of the Protein Amino Acid Content in Hen Eggs as a Consequence of Different Concentrations of Lupine and Soy in Feed by Aneta Tomczak, Magdalena Zielińska-Dawidziak, Piotr Klimowicz, Marcin Hejdysz, Sebastian Kaczmarek, Aleksander Siger, Adam Cieślak

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Frankfurter-Type Sausage Enriched with Buckwheat By-Product as a Source of Bioactive Compounds by Anna Marietta Salejda, Katarzyna Olender, Magdalena Zielińska-Dawidziak, Monika Mazur, Jakub Szperlik, Joanna Miedzianka, Ireneusz Zawiślak, Joanna Kolniak-Ostek, Aleksandra Szmaja

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Potato Protein-Based Vegan Burgers Enriched with Different Sources of Iron and Fiber: Nutrition, Sensory Characteristics, and Antioxidants before and after In Vitro Digestion by Przemysław Łukasz Kowalczewski, Martyna Maria Wróbel, Krzysztof Smarzyński, Joanna Zembrzuska, Mariusz Ślachciński, Paweł Jeżowski, Aneta Tomczak, Bartosz Kulczyński, Magdalena Zielińska-Dawidziak, Karina Sałek, Dominik Kmiecik

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