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Author Jerzy Dziuba
 

Evaluation of In Silico Prediction Possibility of Epitope Sequences Using Experimental Data Concerning Allergenic Food Proteins Summarized in BIOPEP Database.

Piotr Minkiewicz, Jerzy Dziuba, Małgorzata Darewicz, Justyna Bucholska, Damir Mogut
Pol. J. Food Nutr. Sci. 2012;62(3):151–157
DOI: https://doi.org/10.2478/v10222-011-0036-2
 

UPDATE OF THE LIST OF ALLERGENIC PROTEINS FROM MILK, BASED ON LOCAL AMINO ACID SEQUENCE IDENTITY WITH KNOWN EPITOPES FROM BOVINE MILK PROTEINS – A SHORT REPORT
Piotr Minkiewicz, Jerzy Dziuba, Izabela Gładkowska
Pol. J. Food Nutr. Sci. 2011;61(2):153–158
DOI: https://doi.org/10.2478/v10222-011-0016-6
 

REPRODUCIBILITY OF TWO-DIMENSIONAL ELECTROPHORESIS GEL IMAGES OF PEA (PISUM SATIVUM L.) SEED PROTEINS EVALUATED USING SCATTER PLOTS

Jerzy Dziuba, Piotr Minkiewicz, Dorota Nałęcz, Marta Dziuba, Iwona Szerszunowicz
Pol. J. Food Nutr. Sci. 2009;59(2):141–144
 

BIOINFORMATICS-AIDED CHARACTERISTICS OF THE STRUCTURAL MOTIFS OF SELECTED POTENTIALLY CELIAC-TOXIC PROTEINS OF CEREALS AND LEGUMINOUS PLANTS
Marta Dziuba, Jerzy Dziuba, Anna Iwaniak
Pol. J. Food Nutr. Sci. 2007;57(4):405–414
 

APPLICATION OF ULTRAVIOLET SPECTROSCOPY TO DISCRIMINATE WHEAT α/β- AND γ-GLIADINS SEPARATED WITH HIGH-PERFORMANCE LIQUID CHROMATOGRAPHY - A SHORT REPORT
Jerzy Dziuba, Dorota Nałęcz, Piotr Minkiewicz, Agata Hanasiewicz
Pol. J. Food Nutr. Sci. 2007;57(2):191–194
 

APPLICATION OF HIGH-PERFORMANCE LIQUID CHROMATOGRAPHY ON-LINE WITH ULTRAVIOLET/VISIBLE SPECTROSCOPY IN FOOD SCIENCE
Piotr Minkiewicz, Jerzy Dziuba, Małgorzata Darewicz, Dorota Nałęcz
Pol. J. Food Nutr. Sci. 2006;56(Special issue 1s):145–153
 

FUNCTIONAL PROPERTIES AND BIOLOGICAL ACTIVITIES OF BOVINE CASEIN PROTEINS AND PEPTIDES
Małgorzata Darewicz, Jerzy Dziuba, Marta Dziuba
Pol. J. Food Nutr. Sci. 2006;56(Special issue 1s):79–86
 

APPLICATION OF THE SECOND DERIVATIVES OF UV SPECTRA FOR THE IDENTIFICATION OF β-CASEIN HYDROLYSATE COMPOUNDS.

Małgorzata Darewicz, Jerzy Dziuba, Tomasz Panfil
Pol. J. Food Nutr. Sci. 2005;55(2):127–132
 

EFFECT OF ENZYMATIC HYDROLYSIS ON THE EMULSIFYING AND FOAMING PROPERTIES OF MILK PROTEINS - A REVIEW.
Małgorzata Darewicz, Jerzy Dziuba, Petra W. J. R. Caessens
Pol. J. Food Nutr. Sci. 2000;50(1):3–8
 

BIOLOGICALLY ACTIVE PEPTIDES FROM PLANT AND ANIMAL PROTEINS
Jerzy Dziuba, Piotr Minkiewicz, Dorota Nałęcz
Pol. J. Food Nutr. Sci. 1999;49(1):3–16
 

EFFECT OF COLD STORAGE OF MILK ON FUNCTIONAL PROPERTIES OF CASEIN.
Jerzy Dziuba, Barbara Muzińska
Pol. J. Food Nutr. Sci. 1998;48(3):485–492
 

CHANGES OF SPECTRAL PROPERTIES IN FABA BEAN (VICIA FABA) PROTEINS UPON STORAGE
Małgorzata Darewicz, Henryk Kostyra, Jerzy Dziuba
Pol. J. Food Nutr. Sci. 1998;48(1):51–58
 
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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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