Evaluation of volatile compound profiles and sensory properties of dark and pale beers fermented by different strains of brewing yeast von Paszkot, Justyna, Gasiński, Alan, Kawa-Rygielska, Joanna

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Malting—A method for modifying volatile composition of black, brown and green lentil seeds von Gasinski, Alan, Kawa-Rygielska, Joanna

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Influence of the Nitrogen Fertilization on the Yield, Biometric Characteristics and Chemical Composition of Stevia rebaudiana Bertoni Grown in Poland von Śniegowska, Joanna, Biesiada, Anita, Gasiński, Alan

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Assessment of green lentil malt as a substrate for gluten-free beer brewing von Gasiński, Alan, Kawa-Rygielska, Joanna

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Physicochemical parameters, sensory profile and concentration of volatile compounds and anthocyanins in beers brewed using potato variety with purple flesh von Gasiński, Alan, Kawa-Rygielska, Joanna, Kita, Agnieszka, Kucharska, Alicja

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Volatile Compounds Content, Physicochemical Parameters, and Antioxidant Activity of Beers with Addition of Mango Fruit ( Mangifera Indica ) von Gasiński, Alan, Kawa-Rygielska, Joanna, Szumny, Antoni, Czubaszek, Anna, Gąsior, Justyna, Pietrzak, Witold

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Author Correction: Assessment of green lentil malt as a substrate for gluten-free beer brewing von Gasiński, Alan, Kawa‑Rygielska, Joanna

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Influence of malting procedure on the isoflavonoid content of soybeans von Gasiński, Alan, Mikulski, Dawid, Kłosowski, Grzegorz, Kawa-Rygielska, Joanna

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Changes in the raffinose family oligosaccharides content in the lentil and common bean seeds during malting and mashing processes von Gasiński, Alan, Kawa-Rygielska, Joanna, Mikulski, Dawid, Kłosowski, Grzegorz

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Technological properties and composition of volatile compounds in winter wheat malts grown with addition of seed meals into soil von Gasiński, Alan, Pytlarz, Elżbieta, Hamkało, Oliwia, Kawa-Rygielska, Joanna

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Irrigation Practice in Cultivation of Stevia rebaudiana Bertoni in Cooler Climates—Case Study in Poland von Śniegowska, Joanna, Biesiada, Anita, Gasiński, Alan

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Characteristics of New England India Pale Ale Beer Produced with the Use of Norwegian KVEIK Yeast von Kawa-Rygielska, Joanna, Adamenko, Kinga, Pietrzak, Witold, Paszkot, Justyna, Głowacki, Adam, Gasiński, Alan

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Examination of internal metabolome and VOCs profile of brewery yeast and their mutants producing beer with improved aroma von Jabłoński, Sławomir Jan, Mielko-Niziałek, Karolina Anna, Leszczyński, Przemysław, Gasiński, Alan, Kawa-Rygielska, Joanna, Młynarz, Piotr, Łukaszewicz, Marcin

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Analysis of Volatile Compounds and Sugar Content in Three Polish Regional Ciders with Pear Addition von Kliks, Jarosław, Kawa-Rygielska, Joanna, Gasiński, Alan, Głowacki, Adam, Szumny, Antoni

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Author Correction: Examination of internal metabolome and VOCs profile of brewery yeast and their mutants producing beer with improved aroma von Jabłoński, Sławomir Jan, Mielko-Niziałek, Karolina Anna, Leszczyński, Przemysław, Gasiński, Alan, Kawa-Rygielska, Joanna, Młynarz, Piotr, Łukaszewicz, Marcin

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Oat and Oat Processed Products—Technology, Composition, Nutritional Value, and Health von Leszczyńska, Danuta, Wirkijowska, Anna, Gasiński, Alan, Średnicka-Tober, Dominika, Trafiałek, Joanna, Kazimierczak, Renata

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Assessment of Volatiles and Polyphenol Content, Physicochemical Parameters and Antioxidant Activity in Beers with Dotted Hawthorn (Crataegus punctata) von Gasiński, Alan, Kawa-Rygielska, Joanna, Szumny, Antoni, Gąsior, Justyna, Głowacki, Adam

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The Potential of Traditional Norwegian KVEIK Yeast for Brewing Novel Beer on the Example of Foreign Extra Stout von Kawa-Rygielska, Joanna, Adamenko, Kinga, Pietrzak, Witold, Paszkot, Justyna, Głowacki, Adam, Gasiński, Alan, Leszczyński, Przemysław

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Mashing quality and nutritional content of lentil and bean malts von Gasiński, Alan, Kawa-Rygielska, Joanna

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Analysis of Physicochemical Parameters of Congress Worts Prepared from Special Legume Seed Malts, Acquired with and without Use of Enzyme Preparations von Gasiński, Alan, Błażewicz, Józef, Kawa-Rygielska, Joanna, Śniegowska, Joanna, Zarzecki, Maciej

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