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1
Year: 2009, Volume: 59, No 4 , p. 287–294 ;
13 4599
Authors: Barbara Wróblewska
Title: INFLUENCE OF FOOD ADDITIVES AND CONTAMINANTS (NICKEL AND CHROMIUM) ON HYPERSENSITIVITY AND OTHER ADVERSE HEALTH REACTIONS – A REVIEW
Keywords: adverse reaction, contaminants, food additives, hypersensitivity


2
Year: 2009, Volume: 59, No 4 , p. 295–298 ;
8 1009
Authors: Małgorzata Gumienna, Małgorzata Lasik, Zbigniew Czarnecki
Title: INFLUENCE OF PLANT EXTRACTS ADDITION ON THE ANTIOXIDATIVE PROPERTIES OF PRODUCTS OBTAINED FROM GREEN LENTIL SEEDS DURING IN VITRO DIGESTION PROCESS
Keywords: intestinal microflora, polyphenols, antioxidative activity, green lentil seeds


3
Year: 2009, Volume: 59, No 4 , p. 299–302 ;
28 1825
Authors: Anna Piotrowska, Bożena Waszkiewicz-Robak, Franciszek Świderski
Title: POSSIBILITY OF BETA-GLUCAN FROM SPENT BREWER’S YEAST ADDITION TO YOGHURTS
Keywords: beta-glucan, spent brewer’s yeast, yoghurt, sensory quality


4
Year: 2009, Volume: 59, No 4 , p. 303–308 ;
10 3487
Authors: Małgorzata Jałosińska, Jacek Wilczak
Title: INFLUENCE OF PLANT EXTRACTS ON THE MICROBIOLOGICAL SHELF LIFE OF MEAT PRODUCTS
Keywords: spices and herbs, phenolic compounds, antimicrobial activities, meat products


5
Year: 2009, Volume: 59, No 4 , p. 309–314 ;
8 1333
Authors: Mariusz Florek, Zygmunt Litwińczuk, Piotr Skałecki
Title: INFLUENCE OF SLAUGHTER SEASON OF CALVES AND AGEING TIME ON MEAT QUALITY
Keywords: calves, veal, slaughter season, ageing


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