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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

Author Lesław Juszczak

RHEOLOGICAL PROPERTIES OF FREEZE-DRIED WHEAT STARCH/GALACTOMANNAN GELS.

Lesław Juszczak, Teresa Fortuna, Mariusz Witczak, Anna Dymel

Pol. J. Food Nutr. Sci. 2004;54(2):157-162

Abstract

Stats

INFLUENCE OF ACETYLATED DISTARCH ADIPATE ON SOME RHEOLOGICAL PROPERTIES OF KETCHUP.

Teresa Fortuna, Lesław Juszczak, Małgorzata Stachura

Pol. J. Food Nutr. Sci. 2002;52(3):39-43

Abstract

Stats

POROSITY OF STARCH GRANULES OF DIFFERENT ORIGIN.

Lesław Juszczak, Teresa Fortuna, Krystyna Wodnicka

Pol. J. Food Nutr. Sci. 2002;52(2):29-34

Abstract

Stats

PHYSICO-CHEMICAL PROPERTIES OF OXIDISED STARCHES OF DIFFERENT ORIGIN.

Teresa Fortuna, Lesław Juszczak, Sławomir Pietrzyk, Małgorzata Wróbel

Pol. J. Food Nutr. Sci. 2002;52(2):21-27

Abstract

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CHARACTERISATION OF BARLEY STARCHES AND THEIR MODIFIED PREPARATIONS.

Teresa Fortuna, Lesław Juszczak, Ewa Tobiasz

Pol. J. Food Nutr. Sci. 2001;51(2):63-67

Abstract

Stats

CHANGES IN SOME PHYSIC-CHEMICAL PROPERTIES OF STARCH GRANULES INDUCED BY HEATING AND MICROWAVE RADIATION.

Mieczysław Pałasiński, Teresa Fortuna, Lesław Juszczak, Józef Fornal

Pol. J. Food Nutr. Sci. 2000;50(1):17-22

Abstract

Stats

PHYSICO-CHEMICAL PROPERTIES OF DEFATTED STARCHES.

Teresa Fotruna, Lesław Juszczak, Mieczysław Pałasiński

Pol. J. Food Nutr. Sci. 1999;49(2):177-184

Abstract

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SUSCEPTIBILITY OF VARIOUS STARCHES TO PHOSPHORYLATION

Teresa Fortuna, Lesław Juszczak

Pol. J. Food Nutr. Sci. 1997;47(4):18-25

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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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