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What Determinants Are Related to Milk and Dairy Product Consumption Frequency among Children Aged 10–12 Years in Poland? Nationwide Cross-Sectional Study.
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- Nutrients, 2024, v. 16, n. 16, p. 2654, doi. 10.3390/nu16162654
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- Article
PRICE COMPETITIVENESS OF SELECTED FOOD PRODUCTS AND CATERING SERVICES -- THE CASE OF POLAND AND LITHUANIA.
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- Annals of the Polish Association of Agricultural & Agribusiness Economists, 2019, v. 21, n. 3, p. 112, doi. 10.5604/01.3001.0013.3516
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- Article
How Can We Increase the Nutrition-Related Knowledge in Children Aged 7–12 Years: Results of Focus Groups Interviews with Parents—Junior-Edu-Żywienie (JEŻ) Project.
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- Nutrients, 2024, v. 16, n. 1, p. 129, doi. 10.3390/nu16010129
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- Article
Nutrition-Related Knowledge, Diet Quality, Lifestyle, and Body Composition of 7–12-Years-Old Polish Students: Study Protocol of National Educational Project Junior-Edu-Żywienie (JEŻ).
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- Nutrients, 2024, v. 16, n. 1, p. 4, doi. 10.3390/nu16010004
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- Article
The Family Environment as a Source for Creating the Dietary Attitudes of Primary School Students—A Focus Group Interview: The Junior-Edu-Żywienie (JEŻ) Project.
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- Nutrients, 2023, v. 15, n. 23, p. 4930, doi. 10.3390/nu15234930
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- Article
The Attitudes of 7–9 Year Old Primary School Students towards Food and Nutrition: Insights from Qualitative FGI Research—The Junior-Edu-Żywienie (JEŻ) Project.
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- Nutrients, 2023, v. 15, n. 22, p. 4732, doi. 10.3390/nu15224732
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- Article
Dietary–Physical Activity Patterns in the Health Context of Older Polish Adults: The 'ABC of Healthy Eating' Project.
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- Nutrients, 2022, v. 14, n. 18, p. N.PAG, doi. 10.3390/nu14183757
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- Article
Use of Food Services by Consumers in the SARS-CoV-2 Pandemic. How the Eating Habits of Consumers Changed in View of the New Disease Risk Factors?
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- Nutrients, 2021, v. 13, n. 8, p. 2760, doi. 10.3390/nu13082760
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- Article
Consumer Eating Behavior and Opinions about the Food Safety of Street Food in Poland.
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- Nutrients, 2021, v. 13, n. 2, p. 594, doi. 10.3390/nu13020594
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- Article
Prudent-Active and Fast-Food-Sedentary Dietary-Lifestyle Patterns: The Association with Adiposity, Nutrition Knowledge and Sociodemographic Factors in Polish Teenagers—The ABC of Healthy Eating Project.
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- Nutrients, 2018, v. 10, n. 12, p. 1988, doi. 10.3390/nu10121988
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- Article
Assistance Needed for Increasing Knowledge of HACCP Food Safety Principles for Organic Sector in Selected EU Countries.
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- Sustainability (2071-1050), 2023, v. 15, n. 8, p. 6605, doi. 10.3390/su15086605
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- Article
The Use of the Sous-Vide Method in the Preparation of Poultry at Home and in Catering—Protection of Nutrition Value Whether High Energy Consumption.
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- Sustainability (2071-1050), 2020, v. 12, n. 18, p. 7606, doi. 10.3390/su12187606
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- Article
Restaurant's Multidimensional Evaluation Concerning Food Quality, Service, and Sustainable Practices: A Cross-National Case Study of Poland and Lithuania.
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- Sustainability (2071-1050), 2020, v. 12, n. 1, p. 234, doi. 10.3390/su12010234
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- Article
Fresh Basil Infusion: Effect of Sous-Vide Heat Treatment on Their Volatile Composition Profile, Sensory Profile, and Color.
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- Molecules, 2022, v. 27, n. 1, p. 5, doi. 10.3390/molecules27010005
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- Article
Salmon (Salmo salar) Cooking: Achieving Optimal Quality on Select Nutritional and Microbiological Safety Characteristics for Ready-to-Eat and Stored Products.
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- Molecules, 2020, v. 25, n. 23, p. 5661, doi. 10.3390/molecules25235661
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- Article
The effect of light conditions on the content of selected active ingredients in anatomical parts of the oyster mushroom (Pleurotus ostreatus L.).
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- PLoS ONE, 2022, v. 17, n. 1, p. 1, doi. 10.1371/journal.pone.0262279
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- Article
Do Food and Meal Organization Systems in Polish Primary Schools Reflect Students' Preferences and Healthy and Sustainable Dietary Guidelines? The Results of Qualitative Research for the Junior-Edu-Żywienie (JEŻ) Project.
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- Foods, 2024, v. 13, n. 1, p. 61, doi. 10.3390/foods13010061
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- Article
Marinades Based on Natural Ingredients as a Way to Improve the Quality and Shelf Life of Meat: A Review.
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- Foods, 2023, v. 12, n. 19, p. 3638, doi. 10.3390/foods12193638
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- Article
Effect of Marinating in Dairy-Fermented Products and Sous-Vide Cooking on the Protein Profile and Sensory Quality of Pork Longissimus Muscle.
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- Foods, 2023, v. 12, n. 17, p. 3257, doi. 10.3390/foods12173257
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- Article
Sous-Vide as an Alternative Method of Cooking to Improve the Quality of Meat: A Review.
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- Foods, 2023, v. 12, n. 16, p. 3110, doi. 10.3390/foods12163110
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- Article
Surface Hygiene Evaluation Method in Food Trucks as an Important Factor in the Assessment of Microbiological Risks in Mobile Gastronomy.
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- Foods, 2023, v. 12, n. 4, p. 772, doi. 10.3390/foods12040772
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- Article
Consumer Choices and Habits Related to Tea Consumption by Poles.
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- Foods, 2022, v. 11, n. 18, p. N.PAG, doi. 10.3390/foods11182873
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- Article
Consumers' Perception and Preference for the Consumption of Wild Game Meat among Adults in Poland.
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- Foods, 2022, v. 11, n. 6, p. 830, doi. 10.3390/foods11060830
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- Article
An Evaluation of the Hygiene Practices of Polish Street Food Vendors in Selected Food Trucks and Stands.
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- Foods, 2021, v. 10, n. 11, p. 2640, doi. 10.3390/foods10112640
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- Article
Sensory Features, Liking and Emotions of Consumers towards Classical, Molecular and Note by Note Foods.
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- Foods, 2021, v. 10, n. 1, p. 133, doi. 10.3390/foods10010133
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- Article
Effect of Sugar Substitution with Steviol Glycosides on Sensory Quality and Physicochemical Composition of Low-Sugar Apple Preserves.
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- Foods, 2020, v. 9, n. 3, p. 293, doi. 10.3390/foods9030293
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- Article
Effect of Various Cooking Methods on Technological and Sensory Quality of Atlantic Salmon (Salmo salar).
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- Foods, 2019, v. 8, n. 8, p. 323, doi. 10.3390/foods8080323
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- Article
Remote assessment of quality, processing and economic criteria in qualification of suppliers to the meat packaging foil producer—A Greek case study.
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- PLoS ONE, 2023, v. 17, n. 2, p. 1, doi. 10.1371/journal.pone.0278021
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- Article
REKOMENDACJA KSIĄŻKI „ZASTOSOWANIE OPAKOWAŃ AKTYWNYCH I INTELIGENTNYCH ORAZ POWŁOK I FOLII JADALNYCH W PRZEMYŚLE ŻYWNOŚCIOWYM", red. Tomasz Lesiów.
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- Engineering Sciences & Technologies / Nauki Inżynierskie i Technologie, 2019, v. 2, n. 33, p. 71, doi. 10.15611/nit.2019.2.05
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- Article
TURYSTYKA GASTRONOMICZNA - FAKTY I MITY.
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- Engineering Sciences & Technologies / Nauki Inżynierskie i Technologie, 2018, v. 1, n. 28, p. 23, doi. 10.15611/nit.2018.1.02
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- Article
INNOWACJE W SEKTORZE TURYSTYCZNYM W ZAKRESIE ŻYWIENIA.
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- Engineering Sciences & Technologies / Nauki Inżynierskie i Technologie, 2017, v. 2, n. 25, p. 20, doi. 10.15611/nit.2017.2.02
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- Article
Podręcznik Technologia gastronomiczna.
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- Engineering Sciences & Technologies / Nauki Inżynierskie i Technologie, 2015, v. 4, n. 19, p. 105, doi. 10.15611/nit.2015.4.07
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- Article
RECENZJA PODRĘCZNIKA POD REDAKCJĄ DANUTY KOŁOŻYN-KRAJEWSKIEJ HIGIENA PRODUKCJI ŻYWNOŚCI.
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- Engineering Sciences & Technologies / Nauki Inżynierskie i Technologie, 2014, v. 2, n. 13, p. 122, doi. 10.15611/nit.2014.2.11
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- Article
Japanese cuisine in Poland: attitudes and behaviour among Polish consumers.
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- International Journal of Consumer Studies, 2014, v. 38, n. 1, p. 62, doi. 10.1111/ijcs.12064
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- Article
KULINARNE PRODUKTY TURYSTYCZNE W RÓŻNYCH REGIONACH POLSKI.
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- Vistula Scientific Quarterly / Kwartalnik Naukowy Uczelni Vistula, 2018, v. 57, n. 3, p. 191
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- Article
SYSTEMY TECHNOLOGICZNE PRODUKCJI POTRAW STOSOWANE W ŻYWIENIU ZBIOROWYM.
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- Vistula Scientific Quarterly / Kwartalnik Naukowy Uczelni Vistula, 2017, v. 52, n. 2, p. 221
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- Article
Consumer attitudes and perceptions towards chilled ready-to-eat foods: a multi-national study.
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- Journal fuer Verbraucherschutz und Lebensmittelsicherheit, 2023, v. 18, n. 2, p. 133, doi. 10.1007/s00003-023-01424-1
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- Article
ANALYSIS OF A RELATIONSHIP BETWEEN THE MICROSTRUCTURE OF PORK MEAT AFTER HEAT TREATMENT AND ITS TECHNOLOGICAL AND SENSORY QUALITY.
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- Polish Journal of Food & Nutrition Sciences, 2010, v. 60, n. 1, p. 37
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- Article
EFFECT OF pH<sub>24</sub> AND INTRAMUSCULAR FAT CONTENT ON TECHNOLOGICAL AND SENSORY QUALITY OF PORK.
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- Polish Journal of Food & Nutrition Sciences, 2010, v. 60, n. 1, p. 43
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- Article
Consumer Choices and Habits Related to Coffee Consumption by Poles.
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- International Journal of Environmental Research & Public Health, 2021, v. 18, n. 8, p. 3948, doi. 10.3390/ijerph18083948
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- Article
Attitudes and Consumer Behavior toward Foods Offered in Staff Canteens.
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- International Journal of Environmental Research & Public Health, 2020, v. 17, n. 17, p. 6239, doi. 10.3390/ijerph17176239
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- Article
Consumer Choices and Service Quality in the University Canteens in Warsaw, Poland.
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- International Journal of Environmental Research & Public Health, 2019, v. 16, n. 19, p. 3699, doi. 10.3390/ijerph16193699
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- Article
Contemporary Trends and Habits in the Consumption of Sugar and Sweeteners—A Questionnaire Survey among Poles.
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- International Journal of Environmental Research & Public Health, 2019, v. 16, n. 7, p. 1164, doi. 10.3390/ijerph16071164
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- Article
OCENA RÓŻNORODNOŚCI OFERTY GASTRONOMICZNEJ W WYBRANEJ MIEJSCOWOŚCI TURYSTYCZNEJ W TAJLANDII.
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- Zywnosc, 2018, v. 25, n. 2, p. 152, doi. 10.15193/ZNTJ/2018/115/241
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- Article
Effect of Shape, Size, and Color of the Food Plate on Consumer Perception of Energy Value, Portion Size, Attractiveness, and Expected Price of Dessert.
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- Foods, 2024, v. 13, n. 13, p. 2063, doi. 10.3390/foods13132063
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- Article
Changes in eating behaviours and physical activity among primary schoolchildren aged 7-12 during the pandemic in the light of qualitative and quantitative research -- Junior-Edu-Żywienie (JEŻ) Project.
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- Annals of Agricultural & Environmental Medicine, 2024, v. 31, n. 1, p. 78, doi. 10.26444/aaem/175537
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- Article
Fatty acid profile of meat of seasonally fed slow-growing rabbits.
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- Animal Science Papers & Reports, 2017, v. 35, n. 3, p. 265
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- Article