Effect of Sugar Substitution with Steviol Glycosides on Sensory Quality and Physicochemical Composition of Low-Sugar Apple Preserves

by Marlena Pielak, Ewa Czarniecka-Skubina, Artur Głuchowski
Published 2020-03-01

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

by Artur Głuchowski, Ewa Czarniecka-Skubina, Maria Buła
Published 2020-09-01

Contemporary Trends and Habits in the Consumption of Sugar and Sweeteners—A Questionnaire Survey among Poles

by Marlena Pielak, Ewa Czarniecka-Skubina, Joanna Trafiałek, Artur Głuchowski
Published 2019-04-01

Effect of Various Cooking Methods on Technological and Sensory Quality of Atlantic Salmon (<i>Salmo salar</i>)

by Artur Głuchowski, Ewa Czarniecka-Skubina, Grażyna Wasiak-Zys, Dorota Nowak
Published 2019-08-01

Sensory Features, Liking and Emotions of Consumers towards Classical, Molecular and Note by Note Foods

by Artur Głuchowski, Ewa Czarniecka-Skubina, Eliza Kostyra, Grażyna Wasiak-Zys, Kacper Bylinka
Published 2021-01-01

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?

by Ewa Czarniecka-Skubina, Marlena Pielak, Piotr Sałek, Artur Głuchowski, Joanna Kobus-Cisowska, Tomasz Owczarek
Published 2021-08-01