Application of Lytic Bacteriophages and Their Enzymes to Reduce Saprophytic Bacteria Isolated from Minimally Processed Plant-Based Food Products—In Vitro Studies by Dziyana Shymialevich, Michał Wójcicki, Artur Wardaszka, Olga Świder, Barbara Sokołowska, Stanisław Błażejak

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Time Evolution of Microbial Composition and Metabolic Profile for Biogenic Amines and Free Amino Acids in a Model Cucumber Fermentation System Brined with 0.5% to 5.0% Sodium Chlor... by Olga Świder, Michał Wójcicki, Marzena Bujak, Edyta Juszczuk-Kubiak, Magdalena Szczepańska, Marek Ł. Roszko

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The Impact of Plant Additives on the Quality and Safety of Ostrich Meat Sausages by Łukasz Woźniak, Izabela Porębska, Olga Świder, Barbara Sokołowska, Justyna Szczepańska-Stolarczyk, Krzysztof Lendzion, Krystian Marszałek

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Factors Influencing the Accumulation of Free Asparagine in Wheat Grain and the Acrylamide Formation in Bread by Anna Szafrańska, Grażyna Podolska, Olga Świder, Danuta Kotyrba, Edyta Aleksandrowicz, Agnieszka Podolska-Charlery, Marek Roszko

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Starter culture-related changes in free amino acids, biogenic amines profile, and antioxidant properties of fermented red beetroot grown in Poland by Renata Choińska, Katarzyna Piasecka-Jóźwiak, Łukasz Woźniak, Olga Świder, Elżbieta Bartosiak, Marzena Bujak, Marek Łukasz Roszko

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Effect of High-Pressure Processing and Long-Time Storage on Color, Lipid Oxidation, and Free Amino Acids Profile of Beef by Marta Chmiel, Olga Świder, Marek Roszko, Lech Adamczak, Aneta Cegiełka, Dorota Pietrzak, Tomasz Florowski, Marcin Bryła, Anna Florowska

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Content of amino acids and biogenic amines in stored meat as a result of a broiler diet supplemented with β-alanine and garlic extract by Wojciech Wójcik, Olga Świder, Monika Łukasiewicz-Mierzejewska, Krzysztof Damaziak, Julia Riedel, Agata Marzec, Michał Wójcicki, Marek Roszko, Jan Niemiec

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Transcriptional Regulation of the Multiple Resistance Mechanisms in <i>Salmonella</i>—A Review by Michał Wójcicki, Olga Świder, Kamila J. Daniluk, Paulina Średnicka, Monika Akimowicz, Marek Ł. Roszko, Barbara Sokołowska, Edyta Juszczuk-Kubiak

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New Isolated Autochthonous Strains of <i>S. cerevisiae</i> for Fermentation of Two Grape Varieties Grown in Poland by Michał Wójcicki, Olga Świder, Renata Choińska, Marzena Bujak, Barbara Sokołowska, Magdalena Szczepańska, Elżbieta Bartosiak, Marek Łukasz Roszko, Edyta Juszczuk-Kubiak

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Correlation between Biogenic Amines and Their Precursors in Stored Chicken Meat by Wojciech Wójcik, Krzysztof Damaziak, Monika Łukasiewicz-Mierzejewska, Olga Świder, Jan Niemiec, Michał Wójcicki, Marek Roszko, Dariusz Gozdowski, Julia Riedel, Agata Marzec

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Effectiveness of a Phage Cocktail as a Potential Biocontrol Agent against Saprophytic Bacteria in Ready-To-Eat Plant-Based Food by Michał Wójcicki, Olga Świder, Iwona Gientka, Stanisław Błażejak, Paulina Średnicka, Dziyana Shymialevich, Hanna Cieślak, Artur Wardaszka, Paulina Emanowicz, Barbara Sokołowska, Edyta Juszczuk-Kubiak

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Bacterial Pathogens in the Food Industry: Antibiotic Resistance and Virulence Factors of <em>Salmonella enterica</em> Strains Isolated from Food Chain Links by Michał Wójcicki, Agnieszka Chmielarczyk, Olga Świder, Paulina Średnicka, Magdalena Strus, Tomasz Kasperski, Dziyana Shymialevich, Hanna Cieślak, Paulina Emanowicz, Monika Kowalczyk, Barbara Sokołowska, Edyta Juszczuk-Kubiak

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