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• Why does monk fruit extract remain only partially approved in the EU? Regulatory barriers and policy implications for food innovation. [AUT. KORESP.] URSZULA KAIM, [AUT.] URSZULA GAWLIK, KATARZYNA LISIECKA. Foods 2025 Vol. 14 Iss. 16 Aricle number: 2810, il., bibliogr., sum. DOI: 10.3390/foods14162810
  11.08.2026 12:14 • 2025
• Impact of young barley powder addition on the nutritional profile, physicochemical, textural, and sensory properties of crackers. [AUT. KORESP.] MONIKA SUJKA, [AUT.] DANIIL SAMCHENKO, SOFIYA SAUCHUK. Appl. Sci.-Basel 2026 Vol. 16 Iss. 16 Articel number: 7920, il., bibliogr., sum. DOI: 10.3390/app16167920
  11.08.2026 12:13 • 2026
• Storage stability of bioactive‑enriched freeze‑dried Gala Apples: Functional properties, sensory evaluation, and enzymatic browning. [AUT.] MARCELLUS ARNOLD, JOANNA SULIBURSKA, MICHAŁ ŚWIECA, ANETA WOJDYŁO, [AUT. KORESP.] ANNA GRAMZA-MICHAŁOWSKA. Food Bioproc. Tech. (Print) 2025 Vol. 18 Iss. 11 s. 9511–9529, il., bibliogr., sum. DOI: 10.1007/s11947-025-03975-7
  10.08.2026 14:10 • 2025
• Regionalna Inicjatywa Doskonałości - podsumowanie. [AUT.] JOANNA STADNIK. Aktual. Uniw. Przyr. Lub. 2024 R.27 Nr 1 (115) s. 15, il.
  10.08.2026 13:26 • 2024
• Jubileusz 35-lecia Polskiego Towarzystwa Technologów Żywności. [AUT.] JOANNA STADNIK. Aktual. Uniw. Przyr. Lub. 2026 R. 30 Nr 1 (124) s. 15-18, il.
  10.08.2026 13:22 • 2026
• In vitro digestion modifies Lepidium meyenii extract, altering its major glucosinolates, lepidilines, β-carbolines, and gut bacterial growth. [AUT.] DOMINIK TARABASZ, EWA BARANOWSKA-WÓJCIK, PAWEŁ SZCZEBLEWSKI, TOMASZ LASKOWSKI, KLAUDIA GUSTAW, MARZENA FURTAK-NICZYPORUK, DOMINIK SZWAJGIER, RITA CRISTINA ORIHUELA-CAMPOS, HENRY O. MEISSNER, [AUT. KORESP.] JULIA BORZYSZKOWSKA-BUKOWSKA, [AUT.] WIRGINIA KUKUŁA-KOCH. JFDA 2026 Vol. 34 Iss. 3 Articel number: 11, il., bibliogr., sum.
  10.08.2026 11:40 • 2026
• Effects of household cooking methods on the nutritional, phytochemical and functional properties of Cucurbita maxima leaves. [AUT. KORESP.] MAŁGORZATA STRYJECKA, TOMASZ CEBULAK, [AUT.] ANNA KIEŁTYKA-DADASIEWICZ, EWA STAMIROWSKA-KRZACZEK, MARZENA TOMASZEWSKA, BARBARA KROCHMAL-MARCZAK, IZABELA BETLEJ. Molecules (Basel,Online) 2026 Vol. 31 Iss. 16 Articel number: 2740, il., bibliogr., sum. DOI: 10.3390/molecules31162740
  10.08.2026 08:04 • 2026
• Wartości lecznicze i funkcjonalne tymianku. [AUT.] RENATA NURZYŃSKA-WIERDAK. Aktual. Uniw. Przyr. Lub. 2026 R. 30 Nr 2 (125) s. 29-30, il.
  07.08.2026 13:21 • 2026
• Companion animals as potentially important reservoir of methicillin-resistant and virulent strains of coagulase-positive Staphylococcus spp. [AUT.] AGATA HAHAJ-SIEMBIDA, [AUT. KORESP.] ANETA NOWAKIEWICZ, [AUT.] MONIKA GREGUŁA-KANIA, ALEKSANDRA TROŚCIAŃCZYK, MARCELINA OSIŃSKA, ANNA MAGDALENA TRACZ, AGNIESZKA KORZENIOWSKA-KOWAL, RYSZARD IWANICKI. BMC Vet. Res. 2026 Vol. 22 Article number: 459, il., bibliogr., sum. DOI: 10.1186/s12917-026-05593-7
  07.08.2026 11:01 • 2026
• Growth rate of Greek basil plants and accumulation of secondary metabolites under different container cultivation conditions. [AUT.] MAGDALENA WALASEK-JANUSZ, [AUT. KORESP.] RAFAŁ PAPLIŃSKI, [AUT.] MAGDALENA KOWALSKA, MILENA KACZMARCZYK, GABRIELA TOMULIK, MARLENA KOKOSZKA, AGATA SZABAT, GABRIELA BERNAT, GABRIELA ŚRÓTWA, OLIWIA ŁATECKA, ZOFIA PRZYBYŁA, JAKUB LAURENTOWSKI, ANGELIKA LATKOWSKA, BARBARA MYSIAK, RENATA NURZYŃSKA-WIERDAK. Appl. Sci.-Basel 2026 Vol. 16 Iss. 14 Article number: 7145, il., bibliogr., sum. DOI: 10.3390/app16147145
  06.08.2026 14:01 • 2026
• The impact of levetiracetam on various symptoms of morphine dependence in mice. [AUT. KORESP.] PIOTR LISTOS, [AUT.] KRZYSZTOF FRONC, ANTONINA MAZUR, MATEUSZ BOSIACKI, JOLANTA KOTLIŃSKA, TYMOTEUSZ SŁOWIK, JOANNA LISTOS. Life 2026 Vol.16 Iss. 8 Article number: 1274, il., bibliogr. um. DOI: 10.3390/life16081274
  05.08.2026 11:18 • 2026
• Large idiopathic splenic haematoma in a dog – a case report. [AUT.] ANNA JAGIEŁA-WOCHNIK, WOJCIECH ŁOPUSZYŃSKI, MARCO WOCHNIK, RENATA KOMSTA, ALICJA PIWOWAR, PIOTR DĘBIAK, PIOTR TWARDOWSKI. Med. Weter. 2026 Vol. 82 nr 2 s. 399-403, il., bibliogr., sum. DOI: 10.21521/mw.7156
  04.08.2026 14:46 • 2026

Najnowsze rekordy ze streszczeniem

• Why does monk fruit extract remain only partially approved in the EU? Regulatory barriers and policy implications for food innovation. [AUT. KORESP.] URSZULA KAIM, [AUT.] URSZULA GAWLIK, KATARZYNA LISIECKA. Foods 2025 Vol. 14 Iss. 16 Aricle number: 2810, il., bibliogr., sum. DOI: 10.3390/foods14162810
  Monk fruit extract (Siraitia grosvenorii, MFE) is a natural, non-caloric sweetener known for its intense sweetness, antioxidant properties, and potential metabolic health benefits. While certain aqueous monk fruit decoctions are recognised as non-novel foods in the UK and Ireland due to significant pre-1997 consumption, the European Union (EU) has adopted a more cautious approach under the Novel Food Regulation (EU) 2015/2283. As of October 2024, only one specific aqueous extract of monk fruit has been authorised in the EU under Regulation (EU) 2024/2345, permitting its use in several food categories. However, highly purified mogrosides and non-aqueous extracts remain unapproved due to gaps in toxicological data and the absence of industry-led applications. This review systematically analyses the EU’s regulatory barriers, comparing MFE’s legal status with other approved non-caloric sweeteners such as …
• Impact of young barley powder addition on the nutritional profile, physicochemical, textural, and sensory properties of crackers. [AUT. KORESP.] MONIKA SUJKA, [AUT.] DANIIL SAMCHENKO, SOFIYA SAUCHUK. Appl. Sci.-Basel 2026 Vol. 16 Iss. 16 Articel number: 7920, il., bibliogr., sum. DOI: 10.3390/app16167920
  The aim of this study was to develop functional crackers enriched with young barley powder and to evaluate the young barley powder’s impact on the product quality. The experiment was designed as a single-factor study, in which the effect of young barley powder addition (0, 2, 4, 6, 8, 10, and 15% wheat flour substitution) on the physicochemical, nutritional, and sensory properties of crackers was evaluated. The results showed that young barley powder incorporation affected color and selected texture parameters of both the dough and the baked crackers. The enriched crackers exhibited higher antioxidant capacity and improved nutritional value compared with the control sample, including increased total polyphenol (TP) content and higher levels of chlorophylls and carotenoids. The product containing 15% young barley powder had over three times higher TP …
• Storage stability of bioactive‑enriched freeze‑dried Gala Apples: Functional properties, sensory evaluation, and enzymatic browning. [AUT.] MARCELLUS ARNOLD, JOANNA SULIBURSKA, MICHAŁ ŚWIECA, ANETA WOJDYŁO, [AUT. KORESP.] ANNA GRAMZA-MICHAŁOWSKA. Food Bioproc. Tech. (Print) 2025 Vol. 18 Iss. 11 s. 9511–9529, il., bibliogr., sum. DOI: 10.1007/s11947-025-03975-7
  A storage study of healthy snack potential for osteoporosis prevention was carried out. Freeze-dried apple flesh after impregnation (IMP) using 93.8% sea buckthorn (SB) juice, 1:99 of inulin:SB juice ratio, 4% calcium lactate addition, at 30°C for 120 min was prepared. The study aimed to monthly investigate the characteristic changes of IMP compared to freeze-dried fresh apple (FA) and that after dipping with 1% ascorbic acid (FA+AA) as controls, during 3 months of storage at 25°C in an incubator. Throughout the 3-month storage period, IMP consistently exhibited higher total phenolic content and stronger antioxidant activity compared to the control samples. After 3 months, significant degradation of these values was observed (p<0.05), confirmed by results from composition of phenolics and carotenoids, as well as the presence of polyphenol oxidase and peroxidase …
• In vitro digestion modifies Lepidium meyenii extract, altering its major glucosinolates, lepidilines, β-carbolines, and gut bacterial growth. [AUT.] DOMINIK TARABASZ, EWA BARANOWSKA-WÓJCIK, PAWEŁ SZCZEBLEWSKI, TOMASZ LASKOWSKI, KLAUDIA GUSTAW, MARZENA FURTAK-NICZYPORUK, DOMINIK SZWAJGIER, RITA CRISTINA ORIHUELA-CAMPOS, HENRY O. MEISSNER, [AUT. KORESP.] JULIA BORZYSZKOWSKA-BUKOWSKA, [AUT.] WIRGINIA KUKUŁA-KOCH. JFDA 2026 Vol. 34 Iss. 3 Articel number: 11, il., bibliogr., sum.
  The tubers of Lepidium meyenii (commonly known as maca) have been used in the Andean cuisine for ages. The study aims to determine the behavior of the extract from the red phenotype of maca in the in vitro gastrointestinal tract model and also to define the overall impact of the extract on the microbiota. Glucosinolates, lepidilines, and a deriv- ative of β-carboline alkaloid, i.e. 1-methyltetrahydro-β-5,6-hydride-carboline-3-carboxylic acid, as representatives of one of the main groups of metabolites were selected for the quantitative analysis after in vitro digestion at every stage of the digestion model. The results showed that lepidilines remained highly stable throughout the digestive simula- tion, whereas glucosinolates and the β-carboline derivative were substantially degraded, under the influence of the enzymes and bacteria applied in the “large intestine”. In addition, …
• Effects of household cooking methods on the nutritional, phytochemical and functional properties of Cucurbita maxima leaves. [AUT. KORESP.] MAŁGORZATA STRYJECKA, TOMASZ CEBULAK, [AUT.] ANNA KIEŁTYKA-DADASIEWICZ, EWA STAMIROWSKA-KRZACZEK, MARZENA TOMASZEWSKA, BARBARA KROCHMAL-MARCZAK, IZABELA BETLEJ. Molecules (Basel,Online) 2026 Vol. 31 Iss. 16 Articel number: 2740, il., bibliogr., sum. DOI: 10.3390/molecules31162740
  Pumpkin leaves (Cucurbita maxima L.) are an underutilized leafy vegetable that represents a rich source of nutrients and bioactive compounds. This study assessed the effects of four common household cooking methods—boiling, steaming, microwaving, and stir-frying—on the nutrient composition, amino acid profile, phenolic compounds, carotenoids, antioxidant potential, antinutritional factors, and α-amylase inhibitory activity of young pumpkin leaves. Steaming resulted in the highest apparent retention of phenolics, flavonoids, and carotenoids. Microwave treatment also maintained relatively high levels of phytochemicals, whereas boiling caused the greatest losses of bioactive compounds. Steaming also showed the strongest α-amylase inhibitory activity. Boiling, on the other hand, was the most effective method for reducing antinutritional compounds. The results demonstrate that culinary processing significantly affects the nutritional and functional quality of pumpkin leaves. Collectively, the results suggest that steaming …