Polish Journal of Food and Nutrition Sciences - Author Antonella Pasqualone

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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

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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 Our new CiteScore2022 from SCOPUS September 2023 issue has just been published

Author Antonella Pasqualone

ORIGINAL ARTICLE

Macro- and Micro-Nutrient Composition and Antioxidant Activity of Chickpea and Pea Accessions

Michela Costantini, Carmine Summo, Mariangela Centrone, Iga Rybicka, Mariagrazia D’Agostino, Paolo Annicchiarico, Francesco Caponio, Stefano Pavan, Grazia Tamma, Antonella Pasqualone

Pol. J. Food Nutr. Sci. 2021;71(2):177–185

DOI: https://doi.org/10.31883/pjfns/135813

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CHANGES IN COLOUR OF EXTRA-VIRGIN OLIVE OIL DURING STORAGE

Ewa Sikorska, Francesco Caponio, Maria T. Bilancia, Carmine Summo, Antonella Pasqualone, Igor V. Khmelinskii, Marek Sikorski

Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):495–498

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MULTIPLEX AMPLIFICATION OF DNA MICROSATELLITE MARKERS TO FINGERPRINT OLIVE OILS FROM SINGLE CULTIVARS

Antonella Pasqualone, Cinzia Montemurro, Francesco Caponio, Rosanna Simeone

Pol. J. Food Nutr. Sci. 2003;53(Special issue 2s):96–99

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USE OF INNOVATIVE ANALYTICAL METHODOLOGIES TO BETTER ASSESS THE QUALITY

Francesco Caponio, Tommaso Gomes, Antonella Pasqualone

Pol. J. Food Nutr. Sci. 2003;53(Special issue 2s):20–24

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Year

Lemongrass (Cymbopogon citratus) Essential Oil: Extraction, Composition, Bioactivity and Uses for Food Preservation – a Review

Encapsulation of Lactiplantibacillus plantarum and Beetroot Extract with Alginate and Effect of Capsules on Rheological Properties and Stability of an Oil-in-Water Emulsion Model Food

CHEMICAL COMPOSITION OF BITTER COLA (GARCINIA KOLA) SEED AND HULLS

Most cited

3 years

Year

Exploring the Interactions Between Caffeic Acid and Human Serum Albumin Using Spectroscopic and Molecular Docking Techniques

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

Phenolic Contents and Antioxidant Activity of Extracts of Selected Fresh and Dried Herbal Materials

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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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