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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
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 Piotr Minkiewicz
ORIGINAL ARTICLE
Hybrid Approach in the Analysis of Bovine Milk Protein Hydrolysates as a Source of Peptides Containing Di- and Tripeptide Bitterness Indicators
Pol. J. Food Nutr. Sci. 2020;70(2):139–150
Databases and Associated Bioinformatic Tools in Studies of Food Allergens, Epitopes and Haptens – a Review
Pol. J. Food Nutr. Sci. 2018;68(2):103–113
The Occurrence of Sequences Identical with Epitopes from the Allergen Pen a 1.0102 Among Food and Non-Food Proteins
Pol. J. Food Nutr. Sci. 2015;65(1):21–29
Evaluation of In Silico Prediction Possibility of Epitope Sequences Using Experimental Data Concerning Allergenic Food Proteins Summarized in BIOPEP Database.
Pol. J. Food Nutr. Sci. 2012;62(3):151–157
UPDATE OF THE LIST OF ALLERGENIC PROTEINS FROM MILK, BASED ON LOCAL AMINO ACID SEQUENCE IDENTITY WITH KNOWN EPITOPES FROM BOVINE MILK PROTEINS – A SHORT REPORT
Pol. J. Food Nutr. Sci. 2011;61(2):153–158
REPRODUCIBILITY OF TWO-DIMENSIONAL ELECTROPHORESIS GEL IMAGES OF PEA (PISUM SATIVUM L.) SEED PROTEINS EVALUATED USING SCATTER PLOTS
Pol. J. Food Nutr. Sci. 2009;59(2):141–144
BIOLOGICALLY ACTIVE PEPTIDES DERIVED FROM PROTEINS – A REVIEW
Pol. J. Food Nutr. Sci. 2008;58(3):289–294
APPLICATION OF ULTRAVIOLET SPECTROSCOPY TO DISCRIMINATE WHEAT α/β- AND γ-GLIADINS SEPARATED WITH HIGH-PERFORMANCE LIQUID CHROMATOGRAPHY - A SHORT REPORT
Pol. J. Food Nutr. Sci. 2007;57(2):191–194
APPLICATION OF HIGH-PERFORMANCE LIQUID CHROMATOGRAPHY ON-LINE WITH ULTRAVIOLET/VISIBLE SPECTROSCOPY IN FOOD SCIENCE
Pol. J. Food Nutr. Sci. 2006;56(Special issue 1s):145–153
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