Archive
2/2009 vol. 59
BIOLOGICAL ACTIVITIES OF PHYTOSTEROLS WITH PARTICULAR ATTENTION TO THEIR EFFECTS ON LIPID METABOLISM
Pol. J. Food Nutr. Sci. 2009;59(2):105–112
SHIKIMATE PATHWAY IN YEAST CELLS: ENZYMES, FUNCTIONING, REGULATION
Pol. J. Food Nutr. Sci. 2009;59(2):113–118
RELATIONSHIP BETWEEN ANTIOXIDANT CAPACITY OF RED BEET JUICE AND CONTENTS OF ITS BETALAIN PIGMENTS
Pol. J. Food Nutr. Sci. 2009;59(2):119–122
EVALUATION OF ANTIOXIDANT ACTIVITY OF ALPHA-TOCOPHEROL AND QUERCETIN DURING OXIDATION OF PHOSPHATIDYLCHOLINE USING CHEMILUMINESCENT DETECTION OF LIPID HYDROPEROXIDES
Pol. J. Food Nutr. Sci. 2009;59(2):123–127
CONTENT OF TOCOPHEROL ISOMERS IN OILSEED RADISH CULTIVARS
Pol. J. Food Nutr. Sci. 2009;59(2):129–132
RP-HPLC-DAD FINGER PRINT ANALYSIS OF PHENOLIC EXTRACTS FROM TRANSGENIC FLAX
Pol. J. Food Nutr. Sci. 2009;59(2):135–140
REPRODUCIBILITY OF TWO-DIMENSIONAL ELECTROPHORESIS GEL IMAGES OF PEA (PISUM SATIVUM L.) SEED PROTEINS EVALUATED USING SCATTER PLOTS
Pol. J. Food Nutr. Sci. 2009;59(2):141–144
EFFECT OF SUNFLOWER SEEDS ADDITION ON THE NUTRITIONAL VALUE OF GRASS PEA TEMPEH
Pol. J. Food Nutr. Sci. 2009;59(2):145–150
UTILITY VALUE OF CARCASS OF EUROPEAN DEER (CERVUS ELAPHUS) AND ITS MEAT EVALUATION
Pol. J. Food Nutr. Sci. 2009;59(2):151–156
EFFECT OF FRYING ON POLYCHLORINATED BIPHENYLS CONTENT IN MUSCLE MEAT OF SELECTED FISH SPECIES
Pol. J. Food Nutr. Sci. 2009;59(2):157–161
EFFECT OF INULIN-TYPE FRUCTANS ON BODY WEIGHT GAIN AND SELECTED BIOCHEMICAL PARAMETERS AT CALCIUM HYPOALIMENTATION IN RATS
Pol. J. Food Nutr. Sci. 2009;59(2):163–168
EFFECT OF YEAST AND BOTANICAL Β-GLUCAN ON SERUM LIPID PROFILE AND CECUM PROBIOTIC BACTERIA USING RATS FED CHOLESTEROL DIET
Pol. J. Food Nutr. Sci. 2009;59(2):168–174
EGYPTIAN ARTICHOKE VOLATILE COMPOUNDS PROTECT AGAINST LEAD-INDUCED HEPATIC AND RENAL TOXICITY IN MALE RATS
Pol. J. Food Nutr. Sci. 2009;59(2):175–181
IMPACT OF BELIEFS AND ATTITUDES ON YOUNG CONSUMERS’ WILLINGNESS TO USE FUNCTIONAL FOOD
Pol. J. Food Nutr. Sci. 2009;59(2):183–187
POLISH CONSUMERS’ PERCEPTION OF FOOD-RELATED RISKS
Pol. J. Food Nutr. Sci. 2009;59(2):189–192
Events
Thematic Issue on “Red Beetroot as a Source of Nutrients, Bioactive Compounds and Pigments”
PJFNS, 12.02.2019 - 31.08.2019
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