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- Bibliometric analysis of service quality attributes
- Reliability of information about the occurrence of soy allergens in selected food products available on Polish market
- Designing quality in the new food product development process
- Properties of branched polyurethanes modified by structure changing
- Influence of addition of the flour of papaya on the quality attributes of sponge cake
- Evaluation of the quality of self-manufactured avocado based sorbet
- Commodity characteristics of rare honey varieties
- Antioxidant properties of beer with addition of fruit syrups
- Application of Hansen solubility parameters to extraction process of phenolic compounds from pot marigold flowers
- The determination of selected trace elements in engine oils by X-ray fluorescence
- Evaluation of crystalline microstructure of fat blends containing mutton tallow and hemp oil
- Effect of fatliquoring on properties associated with comfortable use of leather products
- Modified natural polymers obtained from kuzu starch
- Application of plant-derived rheology modifiers in hair shampoos
