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Volume 71's Reviewers Index
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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
Archive
1/2005 vol. 55
TRANSGLUTAMINASE - AN ENZYME GROUP OF EXTENDED METABOLIC AND APPLICATION POSSIBILITIES
Pol. J. Food Nutr. Sci. 2005;55(1):3–12
MEAT QUALITY OF DANISH YORKSHIRE PORKERS AND THEIR HYBRIDS WITH POLISH LARGE WHITE PIGS.
Pol. J. Food Nutr. Sci. 2005;55(1):13–16
WATER RETENTION, SHEAR FORCE, AND TEXTURE PARAMETERS OF CATTLE PSOAS AND SEMITENDINOSUS MUSCLES UNFROZEN AND FROZEN DURING POST-MORTEM AGEING.
Pol. J. Food Nutr. Sci. 2005;55(1):17–26
SLAUGHTER VALUE AND MEAT QUALITY IN PIGS FED DIETS WITH DIFFERENT FEED ADDITIVES
Pol. J. Food Nutr. Sci. 2005;55(1):27–30
QUALITY OF PORK WITH A DIFFERENT INTRAMUSCULAR FAT (IMF) CONTENT.
Pol. J. Food Nutr. Sci. 2005;55(1):31–36
PHENOLIC ACID CONTENTS IN FRUITS OF AUBERGINE (SOLANUM MELONGENA L.).
Pol. J. Food Nutr. Sci. 2005;55(1):37–42
CONFIRMING THE CHEMICAL STRUCTURE OF ANTIOXIDATIVE TRIHYDROXYFLAVONES FROM SCUTELLARIA BAICALENSIS USING MODERN SPECTROSCOPIC METHODS.
Pol. J. Food Nutr. Sci. 2005;55(1):43–50
COLOUR STANDARD AND HOMOGENOUS GROUPS OF DRIED CARROTS OF 34 COMMERCIAL VARIETIES.
Pol. J. Food Nutr. Sci. 2005;55(1):51–56
TEXTURE CHARACTERISTICS OF SELECTED CARROT VARIETIES FOR THE PROCESSING INDUSTRY.
Pol. J. Food Nutr. Sci. 2005;55(1):57–62
PRESERVATION OF FLAVOUR COMPONENTS IN PARSLEY (PETROSELINUM CRISPUM) BY HEAT PUMP AND CABINET DRYING.
Pol. J. Food Nutr. Sci. 2005;55(1):63–66
INFLUENCE OF EARLY SPRING FEEDING ON FATTY ACID LEVELS OF COW’S MILK.
Pol. J. Food Nutr. Sci. 2005;55(1):67–70
FATTY ACID COMPOSITION OF ICE CREAMS INCLUDING TRANS ISOMERS.
Pol. J. Food Nutr. Sci. 2005;55(1):71–74
EFFECT OF PH ON THE SURFACE HYDROPHOBICITY OF PROTEINS FORMING AN ENZYMATIC GEL NETWORK IN UNHEATED AND HEATED SOLUTIONS OF MILK PROTEIN CONCENTRATES.
Pol. J. Food Nutr. Sci. 2005;55(1):75–78
EFFECT OF HIGH PRESSURE ON MICROFLORA AND SENSORY CHARACTERISTICS OF YOGHURT.
Pol. J. Food Nutr. Sci. 2005;55(1):79–84
EVALUATION OF PREFERENCE AND CONSUMPTION FREQUENCY OF ALCOHOL-FREE AND ALCOHOLIC DRINKS AMOUNG YOUTH FROM SECONDARY SCHOOLS IN KONIN.
Pol. J. Food Nutr. Sci. 2005;55(1):85–90
EFFECTS OF HEALTH-PROMOTING NUTRITIONAL EDUCATION AND CHANGE IN DIETARY HABITS ON VISCERAL FATTY TISSUE CONTENTS AND ON CONCENTRATIONS OF INSULIN AND CORTISOL IN MENOPAUSAL WOMEN.
Pol. J. Food Nutr. Sci. 2005;55(1):91–96
PREFERENCES AND CONSUMPTION FREQUENCY OF MILK AND MILK PRODUCTS AMONG ADOLESCENTS AGED 13-15 YEARS AND THEIR MOTHERS.
Pol. J. Food Nutr. Sci. 2005;55(1):97–102
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