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

2.3

IF 2024

2.6

4.0

0.456

0.570

100

MNiSW

Current issue

3/2025 vol. 75

View issue 3/2025 vol. 75 (PDF)

ORIGINAL ARTICLE

Pasta Fortified with Wild Garlic (Allium ursinum L.) as a Functional Food Rich in Phenolic Compounds

Cristina A. Rosan, Mariana F. Bei, Alin C. Teusdea, Traian O. Costea, Simona D. Cavalu, Daniela Domocos, Simona I. Vicas

Pol. J. Food Nutr. Sci. 2025;75(3):193-207

DOI: https://doi.org/10.31883/pjfns/207619

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ORIGINAL ARTICLE

Effect of Medicinal Mushroom Powders on the Gluten Structure in the Wheat and Semolina Doughs

Agnieszka Nawrocka, Aldona Sobota, Konrad Kłosok, Renata Welc-Stanowska, Agata Sumara, Emilia Fornal

Pol. J. Food Nutr. Sci. 2025;75(3):208-220

DOI: https://doi.org/10.31883/pjfns/208020

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ORIGINAL ARTICLE

Application of Ultrasound in Convective Drying of Fermented, Frozen-Thawed, and Osmotically Dehydrated Beetroot Slices

Konrad W. Nowak, Izabela Miszczak, Bartosz Pszczółkowski, Wojciech Rejmer, Magdalena Zielińska

Pol. J. Food Nutr. Sci. 2025;75(3):221-233

DOI: https://doi.org/10.31883/pjfns/208279

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ORIGINAL ARTICLE

Structural Characteristics and Physicochemical Properties of Soluble Dietary Fiber Preparations from Citrus sinensis Peel

Huong C. Nguyen, Nhan C. Tran, Truc T. Tran

Pol. J. Food Nutr. Sci. 2025;75(3):234-244

DOI: https://doi.org/10.31883/pjfns/208305

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ORIGINAL ARTICLE

Functional Olive Oils Infused with Mediterranean Herbs Enhance Cheese Preservation and Nutritional Profile

Souha Ammar, Hamza Gadhoumi, Nejia Farhat, Asma Mejri, Salma Nait-Mohamed, Kamel Hessini, Moufida Saidani Tounsi, Nabil Ben Youssef, Fethi Ben Slama, Hédia Manai-Djebali

Pol. J. Food Nutr. Sci. 2025;75(3):245-260

DOI: https://doi.org/10.31883/pjfns/208802

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ORIGINAL ARTICLE

Quality Differences of Longnan Green Tea Based on Physicochemical Parameters and Volatile Organic Compound Profile

Youqiong Liu, Hongjie Zhang, Junyi Ma, Shengyan Zhang, Xueli Chen, Xuancheng Li

Pol. J. Food Nutr. Sci. 2025;75(3):261-273

DOI: https://doi.org/10.31883/pjfns/209006

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ORIGINAL ARTICLE

Enhanced Bioaccumulation of Essential Minerals in Filamentous Fungal Biomass During Cultivation to Produce High Quality Vegan Food

Rachma Wikandari, Hasna Nisrina, Arima D. Setiowati, Ria Millati

Pol. J. Food Nutr. Sci. 2025;75(3):274-282

DOI: https://doi.org/10.31883/pjfns/209007

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ORIGINAL ARTICLE

Vacuum and Ultrasound-Assisted Impregnation of Gala Apples with Sea Buckthorn Juice and Calcium Lactate: Functional Properties, Antioxidant Profile, and Activity of Polyphenol Oxidase and Peroxidase of Freeze-Dried Products

Marcellus Arnold, Urszula Tylewicz, Joanna Suliburska, Michał Świeca, Aneta Wojdyło, Anna Gramza-Michałowska

Pol. J. Food Nutr. Sci. 2025;75(3):283-302

DOI: https://doi.org/10.31883/pjfns/209424

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ORIGINAL ARTICLE

Moisture Desorption and Thermodynamic Characteristics of Nixtamalized Maize and Fermented Cassava Flour Blends

Ndi B. Bongjo, Charles C. Ariahu, Barnabas A. Ikyenge

Pol. J. Food Nutr. Sci. 2025;75(3):303-313

DOI: https://doi.org/10.31883/pjfns/205003

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eISSN:	2083-6007
ISSN:	1230-0322

W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.

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