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Rejman, Krystyna
68
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Online (68)
Mediatypes
Articles (Online) (29)
OpenAccess-fulltext (39)
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1
How Do Consumers Living in European Capital Cities Perceive..:
Rejman, Krystyna
;
Kaczorowska, Joanna
;
Halicka, Ewa
.
Foods. 12 (2023) 23 - p. 4215 , 2023
Link:
https://doi.org/10.3390/..
?
2
Is Eating Less Meat Possible? Exploring the Willingness to ..:
Szczebyło, Agata
;
Halicka, Ewa
;
Rejman, Krystyna
.
Foods. 11 (2022) 3 - p. 358 , 2022
Link:
https://doi.org/10.3390/..
?
3
Towards Sustainable Innovation in the Bakery Sector—An Exam..:
Królak, Maria
;
Górska-Warsewicz, Hanna
;
Mądra-Sawicka, Magdalena
...
Sustainability. 14 (2022) 5 - p. 2743 , 2022
Link:
https://doi.org/10.3390/..
?
4
Nutritional Significance of Fruit and Fruit Products in the..:
Rejman, Krystyna
;
Górska-Warsewicz, Hanna
;
Kaczorowska, Joanna
.
Nutrients. 13 (2021) 6 - p. 2079 , 2021
Link:
https://doi.org/10.3390/..
?
5
Certification Labels in Shaping Perception of Food Quality—..:
Kaczorowska, Joanna
;
Prandota, Aleksandra
;
Rejman, Krystyna
..
Sustainability. 13 (2021) 2 - p. 702 , 2021
Link:
https://doi.org/10.3390/..
?
6
Parental Food Choices and Engagement in Raising Children's ..:
Halicka, Ewa
;
Kaczorowska, Joanna
;
Rejman, Krystyna
.
International Journal of Environmental Research and Public Health. 18 (2021) 6 - p. 3225 , 2021
Link:
https://doi.org/10.3390/..
?
7
Benefits and Limitations of Methods of Measuring Food Losse..:
Goryńska-Goldmann, Elżbieta
;
Gazdecki, Michał
;
Rejman, Krystyna
Environmental Protection and Natural Resources. 32 (2021) 3 - p. 20-28 , 2021
Link:
https://doi.org/10.2478/..
?
8
Vegetables, Potatoes and Their Products as Sources of Energ..:
Górska-Warsewicz, Hanna
;
Rejman, Krystyna
;
Kaczorowska, Joanna
.
International Journal of Environmental Research and Public Health. 18 (2021) 6 - p. 3217 , 2021
Link:
https://doi.org/10.3390/..
?
9
Magnitude, Causes and Scope for Reducing Food Losses in the..:
Goryńska-Goldmann, Elżbieta
;
Gazdecki, Michał
;
Rejman, Krystyna
...
Agriculture. 11 (2021) 10 - p. 936 , 2021
Link:
https://doi.org/10.3390/..
?
10
How to Prevent Bread Losses in the Baking and Confectionery..:
Goryńska-Goldmann, Elżbieta
;
Gazdecki, Michał
;
Rejman, Krystyna
...
Agriculture. 11 (2020) 1 - p. 19 , 2020
Link:
https://doi.org/10.3390/..
?
11
Towards More Sustainable Diets—Attitudes, Opportunities and..:
Szczebyło, Agata
;
Rejman, Krystyna
;
Halicka, Ewa
.
Nutrients. 12 (2020) 6 - p. 1589 , 2020
Link:
https://doi.org/10.3390/..
?
12
Nonalcoholic Beverages as Sources of Nutrients in the Avera..:
Rejman, Krystyna
;
Górska-Warsewicz, Hanna
;
Czeczotko, Maksymilian
.
Nutrients. 12 (2020) 5 - p. 1262 , 2020
Link:
https://doi.org/10.3390/..
?
13
The Specificity of Family Firms Providing Accommodation Ser..:
Górska-Warsewicz, Hanna
;
Dębski, Maciej
;
Rejman, Krystyna
.
Sustainability. 12 (2020) 24 - p. 10404 , 2020
Link:
https://doi.org/10.3390/..
?
14
Impact of Food Sustainability Labels on the Perceived Produ..:
Kaczorowska, Joanna
;
Rejman, Krystyna
;
Halicka, Ewa
..
Sustainability. 11 (2019) 24 - p. 7240 , 2019
Link:
https://doi.org/10.3390/..
?
15
Food Sources of Potassium in the Average Polish Diet:
Górska-Warsewicz, Hanna
;
Rejman, Krystyna
;
Laskowski, Wacław
.
Nutrients. 11 (2019) 12 - p. 2905 , 2019
Link:
https://doi.org/10.3390/..
1-15