An Analysis of the Plant- and Animal-Based Hydrocolloids as Byproducts of the Food Industry von Waraczewski, Robert, Muszyński, Siemowit, Sołowiej, Bartosz G

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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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Long-matured cured meats from Poland and Europe compared – An overview von Waraczewski, Robert, Bartoń, Maciej, Stasiak, Dariusz M., Sołowiej, 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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The effect of various pH values on foaming properties of whey protein preparations von Nastaj, Maciej, Sołowiej, Bartosz G

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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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The Effect of Protein Source on the Physicochemical, Nutritional Properties and Microstructure of High-Protein Bars Intended for Physically Active People von Malecki, Jan, Tomasevic, Igor, Djekic, Ilija, 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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Physicochemical, Nutritional, Microstructural, Surface and Sensory Properties of a Model High-Protein Bars Intended for Athletes Depending on the Type of Protein and Syrup Used von Małecki, Jan, Terpiłowski, Konrad, Nastaj, Maciej, Sołowiej, 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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Macronutrients, Amino and Fatty Acid Composition, Elements, and Toxins in High-Protein Powders of Crickets, Arthrospira, Single Cell Protein, Potato, and Rice as Potential Ingredie... von Grdeń, Adam S., Sołowiej, Bartosz G.

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The Influence of the Syrup Type on Rheology, Color Differences, Water Activity, and Nutritional and Sensory Aspects of High-Protein Bars for Sportsmen von Małecki, Jan, Tomasevic, Igor, Sołowiej, Bartosz G.

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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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Analysis of Pungency Sensation Effects from an Oral Processing, Sensorial and Emotions Detection Perspective-Case Study with Grilled Pork Meat von Djekic, Ilija, Ilic, Jovan, Chen, Jianshe, Djekic, Rastko, Solowiej, Bartosz G., Vujadinovic, Dragan, Tomasevic, Igor

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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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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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