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Dietary recommendations during the COVID-19 pandemic. Statement of the Committee of Human Nutrition Science of the Polish Academy of Sciences
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Volume 71's Reviewers Index
Our new Impact Factor and Cite Score
Editorial Policies
Peer Review Policy
For Reviewers
Research Ethics Policy
Plagiarism
Informed Consent Policy
Conflict of Interest Policy
Open Access Policy
Corrections, Retractions and Expressions of Concern
Advertising Policy
News
New IMPACT FACTOR
Volume 70 Authors' Index
Volume 70 Reviewers' Index
Dietary recommendations during the COVID-19 pandemic. Statement of the Committee of Human Nutrition Science of the Polish Academy of Sciences
Our new CiteScore2020 from SCOPUS
June 2021 Issue has just been published
September 2021 issue has just been released
Volume 71's Reviewers Index
Our new Impact Factor and Cite Score
Author Adam Figiel
INFLUENCE OF TEMPERATURE AND TIME OF APPLE DRYING ON PHENOLIC COMPOUNDS CONTENT AND THEIR ANTIOXIDANT ACTIVITY
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):601–605
EFFECT OF PRE-DRYING METHOD ON THE QUALITY AND MECHANICAL PROPERTIES OF FRENCH FRIES
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):555–562
EFFECT OF PARAMETERS OF THERMAL PROCESS ON THE PROPERTIES OF PEANUTS
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4B):285–290
DEHYDRATION OF APPLES BY A COMBINATION OF CONVECTIVE AND VACUUM-MICROWAVE DRYING
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4A):131–135
EFFECT OF POTATO STRIPS PRE-DRYING METHODS ON FRENCH FRIES QUALITY
Pol. J. Food Nutr. Sci. 2007;57(Special issue 2A):175–181
EFFECT OF THE CONTENT OF POTATO NON-STARCH POLYSACCHARIDES (NSP) AND LIGNIN ON THE MECHANICAL PROPERTIES OF FRENCH FRIES
Pol. J. Food Nutr. Sci. 2003;53(Special issue 2s):136–140
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