Diastase number changes during thermaland microwave processing of honey by Stanisław Kowalski, Marcin Lukasiewicz, Szczepan Bednarz, Marzena Panuś

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Wheat Bread Fortification: The Supplement of Teff Flour and Chia Seeds by Gabriela Zięć, Halina Gambuś, Marcin Lukasiewicz, Florian Gambuś

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Antimicrobial and antioxidant properties of some commercial honeys available on the Polish market by Małgorzata Makarewicz, Stanisław Kowalski, Marcin Lukasiewicz, Magdalena Małysa-Paśko

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Dynamics of 5-hydroxymethylfurfural formation in shortbreads during thermal processing by Stanisław KOWALSKI, Marcin LUKASIEWICZ, Lesław JUSZCZAK, Edyta Maja KUTYŁA-KUPIDURA

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The Effect of Red Potato Pulp Preparation and Stage of Its Incorporation into Sourdough or Dough on the Quality and Health-Promoting Value of Bread by Dorota Litwinek, Dorota Gumul, Marcin Łukasiewicz, Tomasz Zięba, Stanisław Kowalski

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Design of Physicochemical Properties of Eggs as a Result of Modification of the Fat Fraction of Laying Feed by Agnieszka Filipiak-Florkiewicz, Maja Dymińska-Czyż, Beata Szymczyk, Magdalena Franczyk-Żarów, Renata Kostogrys, Adam Florkiewicz, Marcin Lukasiewicz

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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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