Impact of conventional and innovative processing conditions on organoleptic and nutritional properties of applesauce from organic and conventional production systems

Druga Strona – prof. dr hab. Joanna Gromadzka-Ostrowska

Effect of Natural Marination Based on Apple Vinegar and Acid Whey on Volatile and Sensory Profile, Safety, and Physicochemical Properties of Raw Fermented Beef Hams

Probiotic-incorporated active packaging solutions for meat and meat products: A review of benefits and recent applications

Polyphenolic profile, processing impact, and bioaccessibility of apple fermented products

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

Adherence to the Mediterranean Diet in Women and Reproductive Health across the Lifespan: A Narrative Review