Role of Gut Microbiota, Probiotics and Prebiotics in the Cardiovascular Diseases by Anna Oniszczuk, Tomasz Oniszczuk, Marek Gancarz, Jolanta Szymańska

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Beneficial Effects of Phenolic Compounds on Gut Microbiota and Metabolic Syndrome by Kamila Kasprzak-Drozd, Tomasz Oniszczuk, Mateusz Stasiak, Anna Oniszczuk

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The Impact of Processing Parameters on the Content of Phenolic Compounds in New Gluten-Free Precooked Buckwheat Pasta by Anna Oniszczuk, Kamila Kasprzak, Agnieszka Wójtowicz, Tomasz Oniszczuk, Marta Olech

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The Influence of Corn Straw Extrusion Pretreatment Parameters on Methane Fermentation Performance by Karol Kupryaniuk, Tomasz Oniszczuk, Maciej Combrzyński, Wojciech Czekała, Arkadiusz Matwijczuk

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Influence of Modification of the Plasticizing System on the Extrusion-Cooking Process and Selected Physicochemical Properties of Rapeseed and Buckwheat Straws by Karol Kupryaniuk, Tomasz Oniszczuk, Maciej Combrzyński, Katarzyna Lisiecka, Damian Janczak

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Extraction methods, LC-ESI-MS/MS analysis of phenolic compounds and antiradical properties of functional food enriched with elderberry flowers or fruits by Anna Oniszczuk, Marta Olech, Tomasz Oniszczuk, Karolina Wojtunik-Kulesza, Agnieszka Wójtowicz

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Detection and Differentiation of Volatile Compound Profiles in Roasted Coffee Arabica Beans from Different Countries Using an Electronic Nose and GC-MS by Gancarz Marek, Bohdan Dobrzański, Tomasz Oniszczuk, Maciej Combrzyński, Daniel Ćwikła, Robert Rusinek

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Selected Natural Products in Neuroprotective Strategies for Alzheimer’s Disease—A Non-Systematic Review by Karolina Wojtunik-Kulesza, Tomasz Oniszczuk, Jarosław Mołdoch, Iwona Kowalska, Jarosław Szponar, Anna Oniszczuk

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Opuntia Fruits as Food Enriching Ingredient, the First Step towards New Functional Food Products by Anna Oniszczuk, Agnieszka Wójtowicz, Tomasz Oniszczuk, Arkadiusz Matwijczuk, Ahlem Dib, Ewa Markut-Miotła

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Influence of In Vitro Digestion on Composition, Bioaccessibility and Antioxidant Activity of Food Polyphenols—A Non-Systematic Review by Karolina Wojtunik-Kulesza, Anna Oniszczuk, Tomasz Oniszczuk, Maciej Combrzyński, Dominika Nowakowska, Arkadiusz Matwijczuk

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Curcumin and Weight Loss: Does It Work? by Kamila Kasprzak-Drozd, Tomasz Oniszczuk, Marek Gancarz, Adrianna Kondracka, Robert Rusinek, Anna Oniszczuk

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Effect of flax fibers addition on the mechanical properties and biodegradability of biocomposites based on thermoplastic starch by Gabriel Borowski, Tomasz Klepka, Małgorzata Pawłowska, Maria Cristina Lavagnolo, Tomasz Oniszczuk, Agnieszka Wójtowicz, Maciej Combrzyński

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Does Resveratrol Improve Metabolic Dysfunction-Associated Steatotic Liver Disease (MASLD)? by Kamila Kasprzak-Drozd, Przemysław Niziński, Paulina Kasprzak, Adrianna Kondracka, Tomasz Oniszczuk, Agata Rusinek, Anna Oniszczuk

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Content of Phenolic Compounds and Antioxidant Activity of New Gluten-Free Pasta with the Addition of Chestnut Flour by Anna Oniszczuk, Gabriela Widelska, Agnieszka Wójtowicz, Tomasz Oniszczuk, Karolina Wojtunik-Kulesza, Ahlem Dib, Arkadiusz Matwijczuk

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Application of Extrusion-Cooking for Processing of White and Red Bean to Create Specific Functional Properties by Marcin Mitrus, Agnieszka Wójtowicz, Tomasz Oniszczuk, Maciej Combrzyński, Abdallah Bouasla, Sławomir Kocira, Ewa Czerwińska, Agnieszka Szparaga

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Anti-Inflammatory and Protective Effects of Water Extract and Bioferment from <i>Sambucus nigra</i> Fruit in LPS-Induced Human Skin Fibroblasts by Magdalena Wójciak, Aleksandra Ziemlewska, Martyna Zagórska-Dziok, Zofia Nizioł-Łukaszewska, Dariusz Szczepanek, Tomasz Oniszczuk, Ireneusz Sowa

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The Efficacy of Black Chokeberry Fruits against Cardiovascular Diseases by Kamila Kasprzak-Drozd, Tomasz Oniszczuk, Jakub Soja, Marek Gancarz, Karolina Wojtunik-Kulesza, Ewa Markut-Miotła, Anna Oniszczuk

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Effect of PVA and PDE on selected structural characteristics of extrusion-cooked starch foams by Maciej Combrzyński, Leszek Mościcki, Anita Kwaśniewska, Tomasz Oniszczuk, Agnieszka Wójtowicz, Magdalena Kręcisz, Bartosz Sołowiej, Bożena Gładyszewska, Siemowit Muszyński

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The Effect of In Vitro Digestion on Polyphenolic Compounds and Antioxidant Properties of Sorghum (<i>Sorghum bicolor</i> (L.) Moench) and Sorghum-Enriched Pasta by Agnieszka Ziółkiewicz, Kamila Kasprzak-Drozd, Agnieszka Wójtowicz, Tomasz Oniszczuk, Marek Gancarz, Iwona Kowalska, Jarosław Mołdoch, Adrianna Kondracka, Anna Oniszczuk

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Effect of the Production Parameters and In Vitro Digestion on the Content of Polyphenolic Compounds, Phenolic Acids, and Antiradical Properties of Innovative Snacks Enriched with W... by Kamila Kasprzak-Drozd, Tomasz Oniszczuk, Iwona Kowalska, Jarosław Mołdoch, Maciej Combrzyński, Marek Gancarz, Bohdan Dobrzański, Adrianna Kondracka, Anna Oniszczuk

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