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1/2015 vol. 65
 
 

Is There any Relationship Between the Type of Alcoholic Beverage and Oral Cancer? Focus on Red Wine in an European Perspective
Marcello Iriti, Elena Maria Varoni
Pol. J. Food Nutr. Sci. 2015;65(1):5-7
 

Recent Advances in Processing and Development of Buckwheat Derived Bakery and Non-Bakery Products – a Review
Juan Antonio Giménez-Bastida, Mariusz K. Piskuła, Henryk Zieliński
Pol. J. Food Nutr. Sci. 2015;65(1):9-20
DOI: https://doi.org/10.1515/pjfns-2015-0005
 

The Occurrence of Sequences Identical with Epitopes from the Allergen Pen a 1.0102 Among Food and Non-Food Proteins

Piotr Minkiewicz, Jolanta Sokołowska, Małgorzata Darewicz
Pol. J. Food Nutr. Sci. 2015;65(1):21-29
DOI: https://doi.org/10.1515/pjfns-2015-0002
 

Evaluation of Nutritive and Antioxidant Properties of Blanched Leafy Vegetables Consumed in Northern Côte d’Ivoire
Patricia D. Oulai, Lessoy T. Zoue, Sebastien L. Niamke
Pol. J. Food Nutr. Sci. 2015;65(1):31-38
DOI: https://doi.org/10.1515/pjfns-2015-0003
 

Evaluation of Mango Byproduct Extracts as Antioxidant against Pb-acetate induced Oxidative Stress and Genotoxicity in Mice
Aida I. EL Makawy, Ihab S. Ashoush, Omaima M. Abd-Elmoneim
Pol. J. Food Nutr. Sci. 2015;65(1):39-47
DOI: https://doi.org/10.1515/pjfns-2015-0009
 

Nutritional Quality Assessment of Complementary Foods produced from Fermented and Malted Quality Protein Maize Fortified with Soy Bean Flour
Sumbo H. Abiose, Abiodun V. Ikujenlola, Florence I. Aboderin
Pol. J. Food Nutr. Sci. 2015;65(1):49-56
DOI: https://doi.org/10.1515/pjfns-2015-0004
 

Suppression of Postprandial Glycaemia by L-Arabinose in Rats is More Associated with Starch Than Sucrose Ingestion - a Short Report
Adam Jurgoński, Marcin Krotkiewski, Jerzy Juśkiewicz, Katarzyna Billing-Marczak
Pol. J. Food Nutr. Sci. 2015;65(1):57-60
DOI: https://doi.org/10.1515/pjfns-2015-0001
 
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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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