Impact of Thermal Processing on the Protein Digestibility of Sardines and Sprats by Ivo Doskocil, Barbora Lampova, Petr Smid, Aneta Kopeć

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The Effects of Various Thermal Processes on the Antioxidant Status of Sprats and Sardines by Aneta Kopeć, Joanna Skoczylas, Ewa Piątkowska, Teresa Leszczyńska, Ivo Doskocil

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Antioxidant Activity, Total Polyphenol Content, and Cytotoxicity of Various Types of Starch with the Addition of Different Polyphenols by Dominika Kwaśny, Barbara Borczak, Paweł Zagrodzki, Joanna Kapusta-Duch, Ewelina Prochownik, Ivo Doskočil

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The Concentration of Iodine and Selenium in Fish Depends on the Type of Thermal Process by Aneta Kopeć, Joanna Skoczylas, Ewa Piątkowska, Teresa Leszczyńska, Sylwester Smoleń, Joanna Pitala, Ivo Doskocil

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