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For Reviewers
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Informed Consent Policy
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Corrections, Retractions and Expressions of Concern
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News
New IMPACT FACTOR
Volume 70 Authors' Index
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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 Maria Soral-Śmietana
INFLUENCE OF CHEMICALLY-MODIFIED POTATO STARCH (RS TYPE 4) ON THE NUTRITIONAL AND PHYSIOLOGICAL INDICES OF RATS
Pol. J. Food Nutr. Sci. 2011;61(2):143-151
EFFECT OF BUCKWHEAT FLOUR (FAGOPYRUM ESCULENTUM MOENCH) ON THE QUALITY OF GLUTEN-FREE FORMULATIONS.
Pol. J. Food Nutr. Sci. 2008;58(2):211-216
BUCKWHEAT FLOUR – A VALUABLE COMPONENT OF GLUTEN-FREE FORMULATIONS
Pol. J. Food Nutr. Sci. 2008;58(1):59-63
MILK COMPONENTS IN WHEY PREPARATIONS – CHARACTERISTICS AND UTILISATION
Pol. J. Food Nutr. Sci. 2006;56(Special issue 1s):237-241
NATIVE AND PHYSICALLY-MODIFIED STARCHES – UTILIZATION OF RESISTANT STARCH BY BIFIDOBACTERIA (IN VITRO)
Pol. J. Food Nutr. Sci. 2005;55(3):273-279
RESISTANT STARCH - NUTRITIONAL AND BIOLOGICAL ACTIVITY
Pol. J. Food Nutr. Sci. 2004;54(Special issue 1s):51-64
POTATO FIBRE PREPARATION – CHEMICAL CHARACTERISTICS, MICROSTRUCTURE AND FUNCTIONAL PROPERTIES IN BAKING PRODUCTS
Pol. J. Food Nutr. Sci. 2003;53(Special issue 2s):119-124
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
PEA STARCH AS THE BASIC MATERIAL FOR PHYSICAL MODIFICATION BY ITERATED SYNERESIS.
Pol. J. Food Nutr. Sci. 2003;53(Special issue 1s):74-78
CHEMICAL COMPOSITION, MICROSTRUCTURE AND PHYSICO-CHEMICAL CHARACTERISTICS OF TWO COMMERCIAL PEA PROTEIN ISOLATES.
Pol. J. Food Nutr. Sci. 1998;48(2):193-200
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| eISSN: | 2083-6007 |
| ISSN: | 1230-0322 |
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