Polish Journal of Food and Nutrition Sciences - Author Keld Markedal

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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

Author Keld Markedal

Effect of Dietary Fibre Fractions on In Vitro Digestibility of Rapeseed Napin Proteins

Marcel Skejovic Joehnke, Susanne Sørensen, Charlotte Bjergegaard, Keld Ejdrup Markedal, Jens Christian Sørensen

Pol. J. Food Nutr. Sci. 2018;68(4):335–345

DOI: https://doi.org/10.2478/pjfns-2018-0005

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Effects of Novel Processing Techniques on Glucosinolates and Membrane Associated Myrosinases in Broccoli

Heidi Blok Frandsen, Keld Ejdrup Markedal, Olga Martin-Belloso, Rogelio Sanchez-Vega, Robert Soliva-Fortuny, Hilmer Sorensen, Susanne Sorensen, Jens Christian Sorensen

Pol. J. Food Nutr. Sci. 2014;64(1):17–25

DOI: https://doi.org/10.2478/pjfns-2013-0005

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Month

Year

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

Antioxidant Activity of Extracts of Soursop (Annona muricata L.) Leaves, Fruit Pulps, Peels, and Seeds

RESISTANT STARCH - CLASSIFICATION, STRUCTURE, PRODUCTION

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3 years

Year

Exploring the Interactions Between Caffeic Acid and Human Serum Albumin Using Spectroscopic and Molecular Docking Techniques

Phenolic Compounds from Apples: Reviewing their Occurrence, Absorption, Bioavailability, Processing, and Antioxidant Activity – a Review

Macro- and Micro-Nutrient Composition and Antioxidant Activity of Chickpea and Pea Accessions

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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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