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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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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
Our new CiteScore2022 from SCOPUS
September 2023 issue has just been published
Author Olga Narolewska
EFFECT OF CARBOXYMETHYL CELLULOSE (CMC) ON PERCEPTION OF ASTRINGENCY OF PHENOLIC COMPOUNDS.
Pol. J. Food Nutr. Sci. 2008;58(2):241–245
RELATION BETWEEN THE SENSORY QUALITY OF PEA SPROUTS (PISUM SATIVUM L.) AND THEIR CONTENTS OF PHENOLICS AND NITROGENOUS COMPOUNDS.
Pol. J. Food Nutr. Sci. 2008;58(2):235–240
THE EFFECT OF HYDROCOLLOIDS ON PERCEPTION OF BITTERNESS AND ASTRINGENCY IN MODEL SYSTEM
Pol. J. Food Nutr. Sci. 2007;57(Special issue 3A):143–146
EXTRACTS FROM SELECTED TANNIN-RICH FOODS - A RELATION BETWEEN TANNINS CONTENT AND SENSORY ASTRINGENCY
Pol. J. Food Nutr. Sci. 2007;57(3):329–334
EFFECT OF GERMINATION TIME ON THE CONTENT OF PHENOLIC COMPOUNDS AND SENSORY QUALITY OF MUNG BEAN (VIGMA RADIATA L.) SPROUTS
Pol. J. Food Nutr. Sci. 2006;56(4):453–459
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