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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 December 2023 issue has just been published March 2024 issue has just been published Volume 73's Reviewers Index June 2024 issue has just been published September 2024 issue has just been published December 2024 issue is now available on-line Copyright License change and on-line edition March 2025 issue is available on-line Volume 74's Reviewers' Index Our new CiteScore 2024 June 2025 issue is available on-line

Author Jadwiga Sadowska

TECHNOLOGICAL USABILITY OF TUBERS OF GENETICALLY MODIFIED POTATO.

Jadwiga Sadowska, Wioletta Błąszczak, Józef Fornal, Tomasz Jeliński, Jarosław Budny

Pol. J. Food Nutr. Sci. 2008;58(2):199-210

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STRUCTURE AND FUNCTIONAL PROPERTIES OF WHEAT BREAD AND PASTA PRODUCED THROUGH SUPPLEMENTATION OF RS2 AND RS3 TO WHEAT FLOUR FROM TRADITIONAL POLISH AND RUSSIAN CULTIVARS

Valentina I. Kiseleva, Wioletta Błaszczak, Jadwiga Sadowska, Valery Ya. Chernykh, Ekaterina Artem’eva, Józef Fornal, Vladimir P. Yuryev

Pol. J. Food Nutr. Sci. 2007;57(2):239-245

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RHEOLOGICAL CHARACTERISTICS OF OXIDISED POTATO STARCH

Jadwiga Sadowska, Małgorzta Wronkowska, Grąyna Lewandowicz, Maria Soral-Śmietana

Pol. J. Food Nutr. Sci. 2006;56(3):311-318

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TEXTURE AND MICROSTRUCTURE OF FRIED STRIPS OF GENETICALLY – MODIFIED POTATO

Jadwiga Sadowska, Wioletta Błaszczak, Józef Fornal, Ewa Zimnoch-Guzowska, Witold Zagórski-Ostoja

Pol. J. Food Nutr. Sci. 2006;56(2):169-176

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INFLUENCE OF POTATO STARCH OXIDATION ON TEXTURE, AND RHEOLOGICAL BEHAVIOUR OF SOME SWEET DESSERTS.

Grażyna Lewandowicz, Małgorzata Wronkowska, Jadwiga Sadowska, Maria Soral-Śmietana, Wioletta Błaszczak, Aleksander Walkowski

Pol. J. Food Nutr. Sci. 2003;53(2):31-36

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COMPARISON OF MICROSTRUCTURE OF VITREOUS AND MEALY KERNELS OF HARD AND SOFT WHEAT.

Jadwiga Sadowska, Tomasz Jeliński, Józef Fornal

Pol. J. Food Nutr. Sci. 1999;49(4):3-15

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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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