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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 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 Tomasz Zięba

ORIGINAL ARTICLE

Starches Modified by Combination of Phosphorylation and High-Voltage Electrical Discharge (HVED) Treatment

Ivanka Grgić, Marijana Grec, Artur Gryszkin, Tomasz Zięba, Mirela Kopjar, Đurđica Ačkar, Antun Jozinović, Borislav Miličević, Sandra Zavadlav, Jurislav Babić

Pol. J. Food Nutr. Sci. 2021;71(1):79-88

DOI: https://doi.org/10.31883/pjfns/133370

Abstract

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Selected Rheological Properties of RS3/4 Type Resistant Starch

Małgorzata Kapelko-Żeberska, Tomasz Zięba, Radosław Spychaj, Artur Gryszkin

Pol. J. Food Nutr. Sci. 2017;67(4):293-299

DOI: https://doi.org/10.1515/pjfns-2016-0033

Abstract

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PHYSICAL AND CHEMICAL MODIFICATION OF POTATO STARCH TO OBTAIN RESISTANT STARCH PREPARATIONS

Tomasz Zięba, Małgorzata Kapelko, Artur Gryszkin, Monika Brzozowska

Pol. J. Food Nutr. Sci. 2010;60(2):153-157

Abstract

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SELECTED PROPERTIES OF POTATO STARCH SUBJECTED TO MULTIPLE PHYSICAL AND CHEMICAL MODIFICATIONS

Tomasz Zięba, Małgorzata Kapelko, Artur Gryszkin

Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):639-645

Abstract

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PROPERTIES OF EXTRUDED STARCH MODIFIED WITH PHOSPHORUS AND GLYCIN

Tomasz Zięba, Małgorzata Kapelko, Katarzyna Jacewicz, Marzena Styczyńska

Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):633-638

Abstract

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EFFECT OF PROTEIN PREPARATIONS ADDITION ON PROPERTIES OF POTATO SNACKS OBTAINED FROM EXTRUDED SEMI-PRODUCTS

Anna Pęksa, Elżbieta Rytel, Joanna Kawa-Rygielska, Artur Gryszkin, Tomasz Zięba

Pol. J. Food Nutr. Sci. 2007;57(Special issue 4B):429-435

Abstract

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ETHANOL FERMENTATION OF MAIZE MASHES

Joanna Chmielewska, Joanna Kawa-Rygielska, Tomasz Zięba

Pol. J. Food Nutr. Sci. 2007;57(Special issue 4A):85-89

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eISSN:	2083-6007
ISSN:	1230-0322

W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.

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