Polish Journal of Food and Nutrition Sciences - Author Danuta Jaworska

Current issue In press Archive About the Journal Scope Editorial Board Indexed Subscription Contact 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 Instructions for Authors 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

Search for Author, Title, Keyword

Current issue

In press

Archive

Instructions for Authors

Current issue

In press

Archive

About the Journal Scope Editorial Board Indexed Subscription Contact

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

Instructions for Authors

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 Danuta Jaworska

Determinants of the Sensory Quality of Półgęsek in Relation to Volatile Compounds and Chemical Composition

Katarzyna Nowicka, Danuta Jaworska, Wiesław Przybylski, Ewa Górska, Krzysztof Tambor, Andrzej Półtorak

Pol. J. Food Nutr. Sci. 2017;67(4):283–292

DOI: https://doi.org/10.1515/pjfns-2016-0031

Abstract

Stats

EFFECT OF PH24 AND INTRAMUSCULAR FAT CONTENT ON TECHNOLOGICAL AND SENSORY QUALITY OF PORK

Ewa Czarniecka-Skubina, Wiesław Przybylski, Danuta Jaworska, Katarzyna Kajak-Siemaszko, Ingrid Wachowicz

Pol. J. Food Nutr. Sci. 2010;60(1):43–49

Abstract

Stats

ANALYSIS OF A RELATIONSHIP BETWEEN THE MICROSTRUCTURE OF PORK MEAT AFTER HEAT TREATMENT AND ITS TECHNOLOGICAL AND SENSORY QUALITY

Ingrid Wachowicz, Wiesław Przybylski, Danuta Jaworska, Ewa Czarniecka-Skubina, Katarzyna Kajak-Siemaszko

Pol. J. Food Nutr. Sci. 2010;60(1):37–41

Abstract

Stats

USING MULTIDIMENSIONAL ANALYSIS IN THE EVALUATION OF TECHNOLOGICAL VALUE AND SENSORY QUALITY OF PORK MEAT

Wiesław Przybylski, Danuta Jaworska, Ewa Czarniecka-Skubina, Katarzyna Kajak-Siemaszko, Ingrid Wachowicz

Pol. J. Food Nutr. Sci. 2007;57(Special issue 4B):449–455

Abstract

Stats

Submit your paper

Instructions for Authors

Most read

Month

Year

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

Chemical Composition of Monovarietal Extra Virgin Olive Oils Obtained from Tunisian Mills: Influence of Geographical Origin

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

Antioxidant Activity of Hybrid Sturgeon (Huso dauricus × Acipenser schrenckii) Protein Hydrolysate Prepared Using Bromelain, Its Fractions and Purified Peptides

Indexes

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.

© 2006-2023 Journal hosting platform by Bentus