Research School Of Food Engineering 1

1. Bioactive Compounds in Hawthorn Leaves (Crataegus spp.)—Extraction, Functionality, and Future Perspectives: From Waste to Wealth
2. Development of Alginate–Pullulan Capsules for Targeted Delivery of Herbal Dietary Supplements in Functional Fermented Milk Products
3. Effect of Protein–Oil-Based Emulsion on the Nutritional Value of the Red Deer Meat Sausage
4. Biomass and bioethanol production from pretreated mixed fruit peel hydrolysate using Saccharomyces cerevisiae strains at different pH and oxygen conditions
5. Functional and Sensory Properties of Pâtés Formulated with Emulsions from Chicken By-Products
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