Polish Journal of Food and Nutrition Sciences

Polish Journal of Food and Nutrition Sciences is published by the Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences in Olsztyn. PJFNS is a quarterly with one volume in four issues: March, June, September, and December per year. Original and review articles on fundamental and applied food research are published in the following sections: Food Technology, Food Chemistry, Food Quality and Functionality, and Nutritional Research.

Editor-in-chief: Dr. Magdalena Karamać

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1.986

IF 2019

2.398

IF₅

3.3

CiteScore

0.600

SJR

1.048

SNIP

100

MNiSW

Current issue

4/2020 vol. 70

REVIEW ARTICLE

Phenolic Compounds from Apples: Reviewing their Occurrence, Absorption, Bioavailability, Processing, and Antioxidant Activity – a Review

Małgorzata Starowicz, Bohdan Achrem–Achremowicz, Mariusz K. Piskuła, Henryk Zieliński

Pol. J. Food Nutr. Sci. 2020;70(4):321–336

DOI: https://doi.org/10.31883/pjfns/127635

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ORIGINAL ARTICLE

Nutritive Parameters and Antioxidant Quality of Minimally Processed "Cime di Rapa" (Brassica rapa subsp. sylvestris) Vary as Influenced by Genotype and Storage Time

Donato Giannino, Giulio Testone, Chiara Nicolodi, Lucia Giorgetti, Lorenza Bellani, Maria Gonnella, Marco Ciardi, Paolo Cappuccio, Stefano Moscatello, Alberto Battistelli, Vincenzo Longo

Pol. J. Food Nutr. Sci. 2020;70(4):337–346

DOI: https://doi.org/10.31883/pjfns/126617

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ORIGINAL ARTICLE

Use of Principal Component Analysis and Cluster Analysis for Differentiation of Traditionally-Manufactured Vinegars Based on Phenolic and Volatile Profiles, and Antioxidant Activity

Ayse Karadag, Fatih Bozkurt, Hatice Bekiroglu, Osman Sagdic

Pol. J. Food Nutr. Sci. 2020;70(4):347–360

DOI: https://doi.org/10.31883/pjfns/127399

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ORIGINAL ARTICLE

Effects of Four-Week Intake of Blackthorn Flower Extract on Mice Tissue Antioxidant Status and Phenolic Content

Vedran Balta, Domagoj Đikić, Irena Crnić, Dyna Odeh, Nada Orsolic, Ivana Kmetič, Teuta Murati, Verica Dragović Uzelac, Irena Landeka Jurčević

Pol. J. Food Nutr. Sci. 2020;70(4):361–375

DOI: https://doi.org/10.31883/pjfns/128132

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ORIGINAL ARTICLE

Effect of Boiling on Colour, Contents of Betalains and Total Phenolics and on Antioxidant Activity of Colourful Powder Derived from Six Different Beetroot (Beta vulgaris L. var. conditiva) Cultivars

Jan Bárta, Veronika Bártová, Tereza Šindelková, Markéta Jarošová, Zuzana Linhartová, Jan Mráz, Jan Bedrníček, Pavel Smetana, Eva Samková, Ivana Laknerová

Pol. J. Food Nutr. Sci. 2020;70(4):377–385

DOI: https://doi.org/10.31883/pjfns/128613

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ORIGINAL ARTICLE

Sensory Assessment and Physicochemical Properties of Wheat Bread Supplemented with Chia Seeds

Stanisław Kowalski, Anna Mikulec, Henryk Pustkowiak

Pol. J. Food Nutr. Sci. 2020;70(4):387–397

DOI: https://doi.org/10.31883/pjfns/129015

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ORIGINAL ARTICLE

Effect of Lecithin and Mono- and Di-Glyceride on Quality and Shelf Life of Hazelnut Butter: Chemometric Approach

Amir Pourfarzad, Rezvaneh Shokouhi Kisomi

Pol. J. Food Nutr. Sci. 2020;70(4):399–408

DOI: https://doi.org/10.31883/pjfns/129719

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ORIGINAL ARTICLE

Aronia melanocarpa Leaves as a Source of Chlorogenic Acids, Anthocyanins, and Sorbitol, and Their Anti-Inflammatory Activity

Agnieszka Zielińska, Dorota Bryk, Katarzyna Paradowska, Iwona Wawer

Pol. J. Food Nutr. Sci. 2020;70(4):409–418

DOI: https://doi.org/10.31883/pjfns/130255

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ORIGINAL ARTICLE

Physicochemical Properties of Biscuits Enriched with Horseradish (Armoracia rusticana L.) Products and Bioaccessibility of Phenolics after Simulated Human Digestion

Lolita Tomsone, Ruta Galoburda, Zanda Kruma, Kristine Majore

Pol. J. Food Nutr. Sci. 2020;70(4):419–428

DOI: https://doi.org/10.31883/pjfns/130256

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ORIGINAL ARTICLE

In Vitro Characterization of Fluted Pumpkin Leaf Protein Hydrolysates and Ultrafiltration of Peptide Fractions: Antioxidant and Enzyme-Inhibitory Properties

Akinsola Albert Famuwagun, Adeola Monisola Alashi, Saka Olasunkanmi Gbadamosi, Kehinde Adekunbi Taiwo, Joseph Durodoluwa Oyedele, Odunayo Clement Adebooye, Rotimi Emmanuel Aluko

Pol. J. Food Nutr. Sci. 2020;70(4):429–443

DOI: https://doi.org/10.31883/pjfns/130401

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Digitalizacja artykułów publikowanych w kwartalniku PJFNS w celu zapewnienia otwartego dostępu do nich przez sieć Internet - zadanie finansowane w ramach umowy 607/P-DUN/2019 ze środków Ministra Nauki i Szkolnictwa Wyższego przeznaczonych na działalność upowszechniającą naukę.

Digitalization of scientific manuscripts published in PJFNS quarterly to enable open access to them in the Internet – task financed under the agreement no. 607/P-DUN/2019 from funds of the Minister of Science and Higher Education intended for science dissemination activities.

Utrzymanie procedur zabezpieczających oryginalność artykułów naukowych publikowanych w kwartalniku PJFNS - zadanie finansowane w ramach umowy 607/P-DUN/2019 ze środków Ministra Nauki i Szkolnictwa Wyższego przeznaczonych na działalność upowszechniającą naukę.

Maintenance of procedures assuring originality of scientific manuscripts published in PJFNS quarterly – task financed under the agreement no. 607/P-DUN/2019 from funds of the Minister of Science and Higher Education intended for science dissemination activities.

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ISSN:	1230-0322