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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
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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
Editorial Policies
Peer Review Policy
For Reviewers
Research Ethics Policy
Plagiarism
Informed Consent Policy
Conflict of Interest Policy
Open Access Policy
Corrections, Retractions and Expressions of Concern
Advertising Policy
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
Author Mariusz Piskuła
REVIEW ARTICLE
Phenolic Compounds from Apples: Reviewing their Occurrence, Absorption, Bioavailability, Processing, and Antioxidant Activity – a Review
Pol. J. Food Nutr. Sci. 2020;70(4):321–336
Recent Advances in Processing and Development of Buckwheat Derived Bakery and Non-Bakery Products – a Review
Pol. J. Food Nutr. Sci. 2015;65(1):9–20
EVALUATION OF PHOTOCHEMILUMINESCENT, SPECTROPHOTOMETRIC AND CYCLIC VOLTAMMETRY METHODS FOR THE MEASUREMENT OF THE ANTIOXIDANT CAPACITY: THE CASE OF ROOTS SEPARATED FROM BUCKWHEAT SPROUTS
Pol. J. Food Nutr. Sci. 2008;58(1):65–72
TOCOTRIENOLS IN THREE RYE VARIETES: FROM THE GRAIN TO THE BREAD
Pol. J. Food Nutr. Sci. 2007;57(4):441–446
ANTIOXIDANT CAPACITY AND ITS COMPONENTS OF CRUCIFEROUS SPROUTS
Pol. J. Food Nutr. Sci. 2007;57(3):315–322
BIOLOGICALLY ACTIVE COMPOUNDS IN CRUCIFERAE SPROUTS AND THEIR CHANGES AFTER THERMAL TREATMENT
Pol. J. Food Nutr. Sci. 2005;55(4):375–380
EFFECT OF COOKING ON YELLOW ONION QUERCETIN
Pol. J. Food Nutr. Sci. 2003;53(Special issue 1s):170–174
BIOAVAILABILITY OF QUERCETIN FROM FLESH SCALES AND DRY SKIN OF ONION IN RATS
Pol. J. Food Nutr. Sci. 2003;53(Special issue 1s):95–99
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