How Can We Increase the Nutrition-Related Knowledge in Children Aged 7–12 Years: Results of Focus Groups Interviews with Parents-Junior-Edu-Żywienie (JEŻ) Project

Comparative gelation characteristics of carrageenan via rheological and optical techniques: Glazing gels with different sweeteners

Food waste in polish households – Characteristics and sociodemographic determinants on the phenomenon. Nationwide research.

Structural and Rheological Characterization of Vegetable Crispbread Enriched with Legume Purée