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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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Volume 71's Reviewers Index
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September 2023 issue has just been published
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 Piotr Lewicki
RELATIONSHIP BETWEEN WATER ACTIVITY OF CRISP BREAD AND ITS MECHANICAL PROPERTIES AND STRUCTURE
Pol. J. Food Nutr. Sci. 2008;58(1):45–51
KINETICS OF WATER VAPOUR SORPTION BY SELECTED INGREDIENTS OF MUESLI-TYPE MIXTURES
Pol. J. Food Nutr. Sci. 2007;57(Special issue 3A):23–26
INFLUENCE OF STERILIZATION PROCESS ON ANTIOXIDATIVE PROPERTIES OF BROAD BEAN SEEDS
Pol. J. Food Nutr. Sci. 2007;57(Special issue 2A):201–206
EFFECT OF YEAST BIOMASS ENRICHMENT IN MAGNESIUM ON DRYING KINETICS AND SURVIVAL OF CELLS
Pol. J. Food Nutr. Sci. 2005;55(3):263–266
PILOT-PLANT CULTIVATION OF BREWERY’S YEAST SACCHAROMYCES CEREVISIAE ENRICHED WITH MAGNESIUM.
Pol. J. Food Nutr. Sci. 2005;55(2):177–182
EFFECT OF DRYING MODE AND STORAGE ON RHEOLOGICAL PROPERTIES OF DRIED ONION
Pol. J. Food Nutr. Sci. 1999;49(2):159–168
EFFECT OF MODE OF DRYING ON STORAGE STABILITY OF COLOUR OF DRIED ONION
Pol. J. Food Nutr. Sci. 1998;48(4):701–706
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