Vol. 83 No. 1 (2019): Biotechnology and Food Science

Vol. 83 No. 1 (2019)

Published June 30, 2019
https://doi.org/10.34658/bfs.2019.83.1
Biotechnology and Food Science
Mateusz Aninowski, Joanna Leszczyńska
3-11
The determination of potentially allergenicity of selected herbs
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Małgorzata Grabarczyk, Wanda Mączka, Katarzyna Wińska, Cecylia Uklańska-Pusz
13-30
Mushrooms of the Pleurotus genus – properties and application
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Tuya Narangerel, Dorota Mańkowska
31-36
Herbs in Mongolia
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Dominika Polka, Anna Podsędek
37-47
Phenolics composition and antioxidant capacity of guelder rose fruit, flower and bark extracts
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Beata Szukay, Wojciech Stachura, Łukasz Saletnik, Jacek Budzyński, Justyna Szymańska, Jacek Fisz
49-56
Changes in the fluorescence excitation and emissions spectra of heated and frying rapeseed oil and sunflower oil
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Gabriela Kowalska, Justyna Rosicka-Kaczmarek, tomasz.olejnik@p.lodz.pl, Kamil Dędek
57-69
The influence of selected process factors on the physicochemical and biological properties of honeys: A review
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Kamil Dędek, Justyna Rosicka-Kaczmarek, Ewa Nebesny, Gabriela Kowalska
71-85
Characteristics and biological properties of ferulic acid
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Karolina Wawrzyńczak, Alicja Jakiel, Danuta Kalemba
87-96
Composition of leaf and flower essential oil of Myrica gale L.
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