| No 1 (38), 2004 | ||
| WŁODZIMIERZ GRAJEK: Role of antioxidants in reducing the occurrence risk of cancer and cardiac vascular diseases | summary | full text in Polish |
| TERESA LESZCZYŃSKA, PAWEŁ M. PISULEWSKI: Potential impact of selected nutrients on the human psychophysical activity | summary | full text in Polish |
| STANISŁAW MLEKO: Gelation of whey products | summary | full text in Polish |
| STANISŁAW MLEKO: Production of whey protein / polysaccharides mixed gels and investigation of their mechanical properties | summary | full text in Polish |
| HALINA GAMBU, RAFAŁ ZIOBRO, TOMASZ JANKOWSKI, DOROTA GUMUL, MIECZYSAW PAŁASIŃSKI: An attempt to use pullulanase for the production of linear glucans from potato starch | summary | full text in Polish |
| AGNIESZKA KITA, GRAŻYNA LISIŃSKA: Types of frying oils and their impact on the sensory properties of potato chips during their storage | summary | full text in Polish |
| JAROSŁAW KORUS, BOHDAN ACHREMOWICZ: Fiber preparations of different origin used as additives in baking gluten-free breads | summary | full text in Polish |
| MIROSŁAW ŻMIJEWSKI: Technological quality of grains of spring wheat varieties cultivated in pure and mixed sowing and with use of fungicides | summary | full text in Polish |
| GRAŻYNA KRASNOWSKA: An attempt to use enzymes of microbiological origin for the degradation of animal products rich in connective tissue | summary | full text in Polish |
| GRAŻYNA KRASNOWSKA: Proteolytic qualities of enzymatic preparations obtained from various strains of the Yarrowia lipolytica yeast | summary | full text in Polish |
| TADEUSZ SZMAŃKO, ZBIGNIEW DUDA, JAROSŁAW SZCZEPAŃSKI: The impact of storing processed meat products at near cryoscopic temperature and in a frozen state on their sensory properties | summary | full text in Polish |
| HALINA MAKAŁA, MICHAŁ OLKIEWICZ: The principles of developing new food products towards meeting the consumers expectations, exemplified by meat and its products | summary | full text in Polish |