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Volume 71's Reviewers Index
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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
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 Grzegorz Lamparski
Bioactive Phenolic Compounds of Soybean (Glycine max cv. Merit): Modifications by Different Microbiological Fermentations
Montserrat Duenas, Teresa Hernandez, Sergio Robredo, Grzegorz Lamparski, Isabel Estrella, Rosario Munoz
Pol. J. Food Nutr. Sci. 2012;62(4):241–250
COMPARING SENSORY QUALITY OF FULL AND REDUCED FAT COMMERCIAL CHEESES
Pol. J. Food Nutr. Sci. 2007;57(Special issue 3A):71–75
SENSORY QUALITY OF COMMERCIAL FULL FAT AND REDUCED FAT CHEESES
Pol. J. Food Nutr. Sci. 2006;56(Special issue 1s):119–123
SENSORY QUALITY OF NEW PROBIOTIC BEVERAGES BASED ON CHEESE WHEY AND SOY PREPARATION
Pol. J. Food Nutr. Sci. 2006;56(Special issue 1s):71–77
SENSORY AND CHEMICAL ASPECTS OF ASTRINGENCY OF POLYPHENOLIC COMPOUNDS
Pol. J. Food Nutr. Sci. 2003;53(Special issue 1s):87–89
EVALUATION OF ASTRINGENCY OF PREPARATIONS WITH DIFFERENT DEGREE
Pol. J. Food Nutr. Sci. 2003;53(Special issue 1s):84–86
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