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Author Zbigniew Czarnecki

 

INFLUENCE OF PLANT EXTRACTS ADDITION ON THE ANTIOXIDATIVE PROPERTIES OF PRODUCTS OBTAINED FROM GREEN LENTIL SEEDS DURING IN VITRO DIGESTION PROCESS
Małgorzata Gumienna, Małgorzata Lasik, Zbigniew Czarnecki
Pol. J. Food Nutr. Sci. 2009;59(4):295-298
 

RELEASE OF PHENOLIC COMPOUNDS FROM BEAN FLOUR, BEAN-DERIVED CHIPS AND BLACK CHOKEBERRY JUICE AND CHANGES IN THEIR ANTIOXIDANT ACTIVITY DURING DIGESTION IN AN IN VITRO GASTROINTESTINAL MODEL

Kamila Goderska, Małgorzata Gumienna, Zbigniew Czarnecki
Pol. J. Food Nutr. Sci. 2008;58(4):497-501
 

EFFECT OF PLANT EXTRACTS ADDITION ON PHENOLIC COMPOUNDS ACTIVITY AND INTESTINAL MICROFLORA INCREASE IN THE GASTROINTESTINAL TRACT MODEL
Małgorzata Gumienna, Małgorzata Lasik, Zbigniew Czarnecki
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4A):219-223
 

LEVAN SYNTHESIS DURING ASSOCIATED ACTION OF LEVANSUCRASE AND CANDIDA CACAOI DSM 2226 YEAST
Artur Szwengiel, Maria Czarnecka, Zbigniew Czarnecki
Pol. J. Food Nutr. Sci. 2007;57(4):433-440
 

EFFECT OF PREBIOTIC ADDITIVES TO CARROT JUICE ON THE SURVIVABILITY OF LACTOBACILLUS AND BIFIDOBACTERIUM BACTERIA
Kamila Goderska, Maria Czarnecka, Zbigniew Czarnecki
Pol. J. Food Nutr. Sci. 2007;57(4):427-432
 

EFFECT OF LIGHT ON CAROTENOID YIELD IN FED CULTURES OF PHAFFIA RHODOZYMA CBS 5626
Barbara Stachowiak, Zbigniew Czarnecki
Pol. J. Food Nutr. Sci. 2007;57(Special issue 3A):129-131
 

CHANGES IN THE ANTIOXIDATIVE ACTIVITIES OF BEAN PRODUCTS AND INTESTINAL MICROFLORA IN THE MODEL OF THE GASTROINTESTINAL TRACT “IN VITRO”
Małgorzata Gumienna, Kamila Goderska, Jacek Nowak, Zbigniew Czarnecki
Pol. J. Food Nutr. Sci. 2006;56(Special issue 2s):29-32
 

CHARACTERISATION OF MICROENCAPSULATED LACTOBACILLUS RHAMNOSUS LR7 STRAIN.
Kamila Goderska, Monika Zybała, Zbigniew Czarnecki
Pol. J. Food Nutr. Sci. 2003;53(3):21-24
 

EFFECT OF FAT SUBSTRATE ON EXTRACELLULAR LIPOLYTIC ACTIVITY OF CANDIDA BOMBICOLA ATCC 2214.
Małgorzata Gumienna, Renata Zawirska-Wojtasik, Maria Czarnecka, Zbigniew Czarnecki
Pol. J. Food Nutr. Sci. 2003;53(3):15-20
 

BACTERIAL AND YEAST BY-PRODUCTS FORMATION IN ETHANOL FERMENTATION OF GLUCOSE MEDIUM AND RYE MASHES
Jacek Nowak, Zbigniew Czarnecki, Edward Kamiński
Pol. J. Food Nutr. Sci. 2000;50(4):49-51
 
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eISSN:2083-6007
ISSN:1230-0322
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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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