Search for Author, Title, Keyword
Current issue
In press
Archive
About the Journal
Editorial Policies
Instructions for Authors

Archive
1/2013 vol. 63
 
 

Protein Quality of Traditional Rye Breads and Ginger Cakes as Affected by the Incorporation of Flour with Different Extraction Rates
Elena Penas, Cristina Martinez-Villaluenga, Concepcion Vidal-Casero, Henryk Zielinski, Juana Frias
Pol. J. Food Nutr. Sci. 2013;63(1):5-10
DOI: https://doi.org/10.2478/v10222-012-0067-3
 

Effect of Wheat Flour Supplemented with Barely and/or Corn Flour on Balady Bread Quality
Ahmed M.S. Hussein, Mohie M. Kamil, Nefisa A. Hegazy, S.A.H. Abo El-Nor
Pol. J. Food Nutr. Sci. 2013;63(1):11-18
DOI: https://doi.org/10.2478/v10222-012-0064-6
 

Effect of Brewer’s Spent Grain Addition on Properties of Corn Extrudates with an Increased Dietary Fibre Content
Agnieszka Makowska, Sylwia Mildner-Szkudlarz, Wiktor Obuchowski
Pol. J. Food Nutr. Sci. 2013;63(1):19-24
DOI: https://doi.org/10.2478/v10222-012-0061-9
 

Mathematical Modeling on Hot Air Drying of Thin Layer Fresh Tilapia Fillets
Zhiqiang Guan, Xiuzhi Wang, Min Li, Xiaoqiang Jiang
Pol. J. Food Nutr. Sci. 2013;63(1):25-34
DOI: https://doi.org/10.2478/v10222-012-0065-5
 

Peanut Allergenicity and Cross-Reactivity with Pea Proteins in the In Vivo Model
Agata Szymkiewicz, Justyna Chudzik-Kozłowska
Pol. J. Food Nutr. Sci. 2013;63(1):35-42
DOI: https://doi.org/10.2478/v10222-012-0063-7
 

Consumers’ Interests in Sweets with Health-Promoting Properties and Their Selected Determinants
Marzena Jeżewska-Zychowicz, Maria Jeznach, Małgorzata Kosicka-Gębska
Pol. J. Food Nutr. Sci. 2013;63(1):43-48
DOI: https://doi.org/10.2478/v10222-012-0062-8
 

Rapid High Performance Thin Layer Chromatographic Method for Quantitation of Catechin from Extracts of Cashew Leaves- a Short Report
Yogini Jaiswal, Pratima Tatke, Satish Gabhe, Ashok Vaidya
Pol. J. Food Nutr. Sci. 2013;63(1):49-54
DOI: https://doi.org/10.2478/v10222-012-0066-4
 
Most read
Most cited
Indexes
 
Keywords index
Topics index
Authors index
eISSN:2083-6007
ISSN:1230-0322
Journals System - logo
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.
© 2006-2025 Journal hosting platform by Bentus
Scroll to top