Effect of Coriander Seed Addition at Different Stages of Brewing on Selected Parameters of Low-Alcohol Wheat Beers von Pater, Aneta, Satora, Paweł, Januszek, Magdalena

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The Influence of Active Compounds of Chips Made from Different Wood Species on the Antioxidant, Oenological and Sensory Properties of Apple Wines von Tarko, Tomasz, Pater, Aneta, Januszek, Magdalena, Duda, Aleksandra, Krankowski, Filip

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The Influence of Different Non-Conventional Yeasts on the Odour-Active Compounds of Produced Beers von Satora, Paweł, Pater, Aneta

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Low Lactic Acid-Producing Strain of Lachancea thermotolerans as a New Starter for Beer Production von Zdaniewicz, Marek, Satora, Paweł, Pater, Aneta, Bogacz, Sylwia

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Comparison of the Chemical and Aroma Composition of Low-Alcohol Beers Produced by Saccharomyces cerevisiae var. chevalieri and Different Mashing Profiles von Pater, Aneta, Januszek, Magdalena, Satora, Paweł

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The Role of Keeving in Modulating Fermentation and the Flavour Profiles of Apple Brandy von Januszek, Magdalena, Satora, Paweł, Pater, Aneta, Wajda, Łukasz

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The Quality of Ciders Depends on the Must Supplementation with Mineral Salts von Tarko, Tomasz, Januszek, Magdalena, Pater, Aneta, Sroka, Paweł, Duda-Chodak, Aleksandra

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Application of Water Treated with Low-Temperature Low-Pressure Glow Plasma (LPGP) in Various Industries von Pater, Aneta, Zdaniewicz, Marek, Satora, Paweł

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Effect of Phytase Addition to Buckwheat Wort on the Selected Fermentable Sugars, Polypeptide Profile and Nitrogen Content from Free Aminoacids von DULIŃSKI, Robert, ZDANIEWICZ, Marek, PATER, Aneta

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The Impact of Phytases on the Release of Bioactive Inositols, the Profile of Inositol Phosphates, and the Release of Selected Minerals in the Technology of Buckwheat Beer Productio... von Duliński, Robert, Zdaniewicz, Marek, Pater, Aneta, Poniewska, Dagmara, Żyła, Krzysztof

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Application of Water Treated with Low-Temperature Low-Pressure Glow Plasma for Quality Improvement of Barley and Malt von Pater, Aneta, Zdaniewicz, Marek, Satora, Paweł, Khachatryan, Gohar, Oszczęda, Zdzisław

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The Improvement of Reserve Polysaccharide Glycogen Level and Other Quality Parameters of S. cerevisiae Brewing Dry Yeasts by Their Rehydration in Water, Treated with Low-Temperatur... von Pater, Aneta, Satora, Paweł, Zdaniewicz, Marek, Makarewicz, Małgorzata, Khachatryan, Karen

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The Impact of Dry Yeast Rehydrated in Different Plasma Treated Waters (PTWs) on Fermentation Process and Quality of Beer von Pater, Aneta, Satora, Paweł, Zdaniewicz, Marek, Sroka, Paweł

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The Use of Non-Saccharomyces Yeast and Enzymes in Beer Production von Cioch-Skoneczny, Monika, Klimczak, Krystian, Satora, Paweł, Skoneczny, Szymon, Zdaniewicz, Marek, Pater, Aneta

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The effect of different oat (Avena sativa L) malt contents in a top-fermented beer recipe on the brewing process performance and product quality von Zdaniewicz, Marek, Pater, Aneta, Knapik, Aleksandra, Duliński, Robert

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Impact of triticale malt application on physiochemical composition and profile of volatile compounds in beer von Cioch-Skoneczny, Monika, Zdaniewicz, Marek, Pater, Aneta, Skoneczny, Szymon

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Determination of the oenological properties of yeast strains isolated from spontaneously fermented grape musts obtained from cool climate grape varieties von Cioch-Skoneczny, Monika, Satora, Paweł, Skoneczny, Szymon, Pater, Aneta

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Tritordeum malt: An innovative raw material for beer production von Zdaniewicz, Marek, Pater, Aneta, Hrabia, Olga, Duliński, Robert, Cioch-Skoneczny, Monika

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Biomarkers of bone cell activity in children and adolescents with newly diagnosed, untreated acute lymphoblastic leukemia von Pater, Agnieszka, Mańkowska-Cyl, Aneta, Siódmiak, Joanna, Jatczak-Gaca, Agnieszka, Kurylak, Andrzej, Sypniewska, Grażyna

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Acknowledgment to Reviewers of Fermentation in 2021 von Fermentation Editorial Office

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