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Publication 2024
Sustainable Use of By-Products (Okara and Linseed Cake) in Tempeh Fermentation: Effects on Isoflavones and Lignans
18 18 Publication 2025Application of Chia and Flaxseed Meal as an Ingredient of Fermented Vegetable-Based Spreads to Design Their Nutritional Composition and Sensory Quality
7 7 Publication 2022
Profiling of the lipophilic components of seed oil obtained from two medicinal plants Corchorus capsularis L. and Hibiscus sabdariffa L.
5 5 Publication 2024The Effect of Ultrasound and Lactic Acid Fermentation on the Selected Quality Parameters and Bioactive Compounds Content in Fermented Pumpkin (Cucurbita pepo L.)
22 22 Publication 2023Zastosowanie nasączania próżniowego i systemu pakowania bag in box w technologii półproduktów owocowych na przykładzie kostki jabłkowej w żelu
11 11 Publication 2024The Effect of the Cultivar and Process Parameters on Quality and Biologically Active Compounds Content in Impregnated Carrot Tissue
27 27 Publication 2023
Effect of ultrasound on mass transfer during vacuum impregnation and selected quality parameters of products: A case study of carrots
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