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Author Barbara Wróblewska

 

INFLUENCE OF FOOD ADDITIVES AND CONTAMINANTS (NICKEL AND CHROMIUM) ON HYPERSENSITIVITY AND OTHER ADVERSE HEALTH REACTIONS – A REVIEW
Barbara Wróblewska
Pol. J. Food Nutr. Sci. 2009;59(4):287-294
 

STATE OF THE ART ON FOOD ALLERGENS – A REVIEW.
Lucjan Jędrychowski, Barbara Wróblewska, Agata Szymkiewicz
Pol. J. Food Nutr. Sci. 2008;58(2):165-175
 

ENZYMATIC HYDROLYSIS OF COW’S WHEY MILK PROTEINS IN THE ASPECT OF THEIR UTILIZATION FOR THE PRODUCTION OF HYPOALLERGENIC FORMULAS
Barbara Wróblewska, Agnieszka Troszyńska
Pol. J. Food Nutr. Sci. 2005;55(4):349-357
 

MODULATION OF IMMUNOGLOBULIN A (IGA) RESPONSE BY OLIGOFRUCTOSE AND ITS SYNERGISTIC SETS WITH BIFIDOBACTERIA IN RATS.

Elżbieta Biedrzycka, Maria Bielecka, Barbara Wróblewska, Lucjan Jędrychowski, Zenon Zduńczyk
Pol. J. Food Nutr. Sci. 2004;54(Special issue 2s):9-13
 

IMMUNOMETRIC METHODS OF ANALYSIS AS A TOOL FOR DETERMINING THE ANTIGENIC PROPERTIES OF COW MILK PROTEINS AND ITS HYDROLYSATES
Barbara Wróblewska, Magdalena Karamać, Agata Szymkiewicz
Pol. J. Food Nutr. Sci. 2003;53(Special issue 1s):106-110
 

EXAMINATION OF IMMUNOGENIC PROPERTIES OF HYDROLYSED MILK AND PEA PROTEINS – APPLICATION OF IMMUNOBLOTTING TECHNIQUE

Agata Szymkiewicz, Barbara Wróblewska, Lucjan Jędrychowski
Pol. J. Food Nutr. Sci. 2003;53(Special issue 1s):79-83
 

IMMUNOSTIMULATIVE ACTIVITY OF PROBIOTIC BIFIDOBACTERIUM STRAINS DETERMINED IN VIVO USING ELISA METHOD
Elżbieta Biedrzycka, Maria Bielecka, Barbara Wróblewska, Lucjan Jędrychowski, Zenon Zduńczyk, Monica Haros
Pol. J. Food Nutr. Sci. 2003;53(Special issue 1s):20-23
 

RELATION BETWEEN OCHRATOXIN A CONTENT IN CEREAL GRAIN AND MIXED MEALS DETERMINED BY THE ELISA AND HPLC METHODS AND ATTEMPT TO EVALUATE THEIR USABILITY FOR MONITORING STUDIES.
Antoni Jarczyk, Lucjan Jędrychowski, Barbara Wróblewska, Roman Jędryczko
Pol. J. Food Nutr. Sci. 1999;49(1):53-64
 

THE ESTIMATION OF CONTAMINATION LEVELS WITH FUNGI AND OCHRATOXIN A IN GRAINS AND MIXED MEALS FOR SWINE IN NORTH-EAST POLAND.
Antoni Jarczyk, Lucjan Jędrychowski, Barbara Wróblewska, Roman Jędryczko
Pol. J. Food Nutr. Sci. 1998;48(4):631-644
 
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eISSN:2083-6007
ISSN:1230-0322
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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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