Proteins in Food Systems-Bionanomaterials, Conventional and Unconventional Sources, Functional Properties, and Development Opportunities von Malecki, Jan, Muszynski, Siemowit, Solowiej, Bartosz G.

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Most promising alternative protein sources possible to use in sports nutrition – A review von Grdeń, Adam, Sołowiej, Bartosz G.

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The effect of native and polymerised whey protein isolate addition on surface and microstructural properties of processed cheeses and their meltability determined by Turbiscan von Nastaj, Maciej, Terpiłowski, Konrad, Sołowiej, Bartosz G.

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Potential Valorization of Banana Production Waste in Developing Countries: Bio-Engineering Aspects von Waraczewski, Robert, Solowiej, Bartosz G

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Covid-19 pandemic effects on food safety - Multi-country survey study von Djekic, Ilija, Nikolić, Aleksandra, Uzunović, Mirza, Marijke, Aluwé, Liu, Aijun, Han, Jiqin, Brnčić, Mladen, Knežević, Nada, Papademas, Photis, Lemoniati, Katerina, Witte, Franziska, Terjung, Nino, Papageorgiou, Maria, Zinoviadou, Kyriaki G., Dalle Zotte, Antonella, Pellattiero, Erika, Sołowiej, Bartosz G., Guiné, Raquel P.F., Correia, Paula, Sirbu, Alexandrina, Vasilescu, Liliana, Semenova, Anastasia A., Kuznetsova, Oksana A., Vrabič Brodnjak, Urška, Pateiro, Mirian, Lorenzo, Jose Manuel, Getya, Andriy, Kodak, Tetiana, Tomasevic, Igor

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Effect of different fibres on texture, rheological and sensory properties of acid casein processed cheese sauces von Szafranska, Jagoda O., Solowiej, Bartosz G.

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Wheat Bread Supplemented with Agaricus bisporus Powder: Effect on Bioactive Substances Content and Technological Quality von Sławińska, Aneta, Sołowiej, Bartosz G, Radzki, Wojciech, Fornal, Emilia

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Can TV shows promote acceptance of sexual and ethnic minorities? A literature review of television effects on diversity attitudes von Żerebecki, Bartosz G., Opree, Suzanna J., Hofhuis, Joep, Janssen, Susanne

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Effect of Whey Protein Concentrate on Physicochemical, Sensory and Antioxidative Properties of High-Protein Fat-Free Dairy Desserts von Kusio, Katarzyna, Szafranska, Jagoda O., Radzki, Wojciech, Solowiej, Bartosz G.

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Attitudes and beliefs of Eastern European consumers towards piglet castration and meat from castrated pigs von Tomasevic, Igor, Bahelka, Ivan, Čandek-Potokar, Marjeta, Čítek, Jaroslav, Djekić, Ilija, Djurkin Kušec, Ivona, Getya, Andriy, Guerrero, Luis, Iordăchescu, Gabriela, Ivanova, Sonya, Nakov, Dimitar, Sołowiej, Bartosz G., Szabó, Csaba, Tudoreanu, Liliana, Weiler, Ulrike, Font-i-Furnols, Maria

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Pumpkin and kale fibers - A potential hydrocolloids in processed cheese sauce formulations with different fat source von Szafrańska, Jagoda O., Terpiłowski, Konrad, Sołowiej, Bartosz G.

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Flavanols protect the yeast Saccharomyces cerevisiae against heating and freezing/thawing injury von Naparlo, K., Zyracka, E., Bartosz, G., Sadowska‐Bartosz, I.

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Effect of whey protein concentrate on physicochemical properties of acid casein processed cheese sauces obtained with coconut oil or anhydrous milk fat von Szafranska, Jagoda O., Muszynski, Siemowit, Solowiej, Bartosz G.

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Cardiovascular risk factors among Polish employees of uniformed services von Trzeciak, Bartosz G, Kowalczyk, Waldemar, Grymek, Szymon, Gutknecht, Piotr, Siebert, Janusz

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Application of Food Mechanics and Oral Processing in Modelling First Bite of Grilled Meat von Djekic, Ilija V., Ilic, Jovan G., Sołowiej, Bartosz G., Djekić, Rastko I., Tomasevic, Igor B.

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Co-evolution with Staphylococcus aureus leads to lipopolysaccharide alterations in Pseudomonas aeruginosa von Tognon, Mikael, Köhler, Thilo, Gdaniec, Bartosz G, Hao, Youai, Lam, Joseph S, Beaume, Marie, Luscher, Alexandre, Buckling, Angus, van Delden, Christian

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Influence of Plant-Based Structuring Ingredients on Physicochemical Properties of Whey Ice Creams von Tomczyńska-Mleko, Marta, Mykhalevych, Artur, Sapiga, Victoria, Polishchuk, Galyna, Terpiłowski, Konrad, Mleko, Stanisław, Sołowiej, Bartosz G., Pérez-Huertas, Salvador

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Physicochemical properties of High‐Protein‐Set Yoghurts obtained with the addition of whey protein preparations von Nastaj, Maciej, Sołowiej, Bartosz G, Gustaw, Waldemar, Peréz‐Huertas, Salvador, Mleko, Stanisław, Wesołowska‐Trojanowska, Marta

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Eurasian consumers' food safety beliefs and trust issues in the age of COVID-19: Evidence from an online survey in 15 countries von Tomasevic, Igor, Hambardzumyan, Garegin, Marmaryan, Gayane, Nikolic, Aleksandra, Mujcinovic, Alen, Sun, Weizheng, Liu, Xiao-Chen, Bursać Kovačević, Danijela, Markovinović, Anica Bebek, Terjung, Nino, Heinz, Volker, Papageorgiou, Maria, Skendi, Adriana, Goel, Gunjan, Raghav, Mamta, Dalle Zotte, Antonella, Nakov, Dimitar, Velkoska, Valentina, Sołowiej, Bartosz G, Semenova, Anastasia A, Kuznetsova, Oksana A, Krocko, Miroslav, Duckova, Viera, Lorenzo, Jose M, Echegaray, Noemi, Oz, Emel, Oz, Fatih, Djekic, Ilija

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Rapid onset of molecular friction in liquids bridging between the atomistic and hydrodynamic pictures von Straube, Arthur V., Kowalik, Bartosz G., Netz, Roland R., Höfling, Felix

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