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Volume 71's Reviewers Index
Our new Impact Factor and Cite Score
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
Special Issue
Special issue 2s/2003 vol. 53
EFFECT OF VARIOUS SACCHARIDES ON MAIN PRODUCTS OF BIFIDOBACTERIUMFERMENTATION
Pol. J. Food Nutr. Sci. 2003;53(Special issue 2s):5–9
EVALUATION OF PRIMERS APPLIED FOR PCR IDENTIFICATION OF BIFIDOBACTERIUM SPP.
Pol. J. Food Nutr. Sci. 2003;53(Special issue 2s):10–16
BIOLOGICAL ACTIVITY OF NEW AMINOPHOSPHONATES
Pol. J. Food Nutr. Sci. 2003;53(Special issue 2s):17–19
USE OF INNOVATIVE ANALYTICAL METHODOLOGIES TO BETTER ASSESS THE QUALITY
Pol. J. Food Nutr. Sci. 2003;53(Special issue 2s):20–24
NUCLEAR MAGNETIC RESONANCE – ANALYTICAL APPLICATIONS AND LIMITATIONS –– A PLENARY LECTURE
Pol. J. Food Nutr. Sci. 2003;53(Special issue 2s):29–31
EXAMINATION OF IMMUNOREACTIVE AND IMMUNOMODULATIVE PROPERTIES OF FOODCOMPONENTS WITH THE APPLICATION OF IMMUNOMETRIC METHODS
Pol. J. Food Nutr. Sci. 2003;53(Special issue 2s):32–39
INFLUENCE OF ABIOTIC STRESS AND TECHNOLOGICAL TREATMENT ON CHEMICAL COMPOSITION OF CEREAL GRAINS AND LEGUME SEEDS
Pol. J. Food Nutr. Sci. 2003;53(Special issue 2s):40–44
IODINE VALUES ESTIMATION OF VEGETABLE OILS BY FTIR SPECTROSCOPY
Pol. J. Food Nutr. Sci. 2003;53(Special issue 2s):45–47
QUATERNARY AMMONIUM SALTS PROTECT BIOLOGICAL MEMBRANES AGAINST OXIDATION
Pol. J. Food Nutr. Sci. 2003;53(Special issue 2s):48–50
APPLICATION OF HIGH PERFORMANCE LIQUID CHROMATOGRAPHY (HPLC) FOR DETERMINATION OF 1,3-DICHLOROPROPANE-2-OL IN FOOD MATRICES
Witold J. Kowalski, Hanna Nowacka-Krukowska, Katarzyna Drożdżewska, Andrzej Siłowiecki, Anna Szarpak
Pol. J. Food Nutr. Sci. 2003;53(Special issue 2s):51–57
INFLUENCE OF WATER HARDNESS ON THE CLEARNESS AND STABILITY OF VODKA
Pol. J. Food Nutr. Sci. 2003;53(Special issue 2s):58–60
ELECTROCHEMICAL GENOSENSORS FOR DETECTION OF L. MONOCYTOGENES AND GENETICALLY-MODIFIED COMPONENTS IN FOOD AND GENETICALLY-MODIFIED COMPONENTS IN FOOD
Pol. J. Food Nutr. Sci. 2003;53(Special issue 2s):61–63
SELECTION OF THE PROBIOTIC STRAINS OF LACTIC ACID BACTERIA STIMULATED BY FRUCTANS IN THE PRESENCE OF CALCIUM
Pol. J. Food Nutr. Sci. 2003;53(Special issue 2s):64–68
OPTIMIZATION OF DNA EXTRACTION TO DETECT BACILLUS CEREUS FROM FOOD USING A PCR TECHNIQUE - SHORT COMMUNICATION
Pol. J. Food Nutr. Sci. 2003;53(Special issue 2s):69–71
QUANTITATIVE AND QUALITATIVE DETERMINATION OF FLAVONOIDS AND PHENOLIC ACID DERIVATIVES FROM PERICARP OF HOT PEPPER FRUIT CV. BRONOWICKA OSTRA
Pol. J. Food Nutr. Sci. 2003;53(Special issue 2s):72–76
APPLICATION OF CHROMA 2001 FOR IDENTIFICATION AND QUANTIFICATION OF SELECTED OCPS AND PCBS IN MULTICOMPONENT FOOD EXTRACTS
Pol. J. Food Nutr. Sci. 2003;53(Special issue 2s):77–80
POTENTIOMETRIC RESPONSE OF LIQUID MEMBRANE ELECTRODES INCORPORATED WITH NEW CALI[4]PYRROLE AND PYRROLE DERIVATIVES TOWARDS NEUTRAL NITROPHENOL
Pol. J. Food Nutr. Sci. 2003;53(Special issue 2s):81–87
COMPARATIVE STUDY ON ALLERGENIC PROPERTIES OF HIGH-OLEIC AND CONVENTIONAL PEANUTS
Pol. J. Food Nutr. Sci. 2003;53(Special issue 2s):88–95
MULTIPLEX AMPLIFICATION OF DNA MICROSATELLITE MARKERS TO FINGERPRINT OLIVE OILS FROM SINGLE CULTIVARS
Pol. J. Food Nutr. Sci. 2003;53(Special issue 2s):96–99
DIFFUSE REFLECTANCE SPECTROSCOPY IN PHOTOCHEMISTRY OF OPAQUE FOOD PRODUCTS – METHODS AND APPLICATIONS
Ewa Sikorska, Igor V. Khmelinskii, Jose L. Bourdelande, David R. Worrall, Beata Jasiewicz, Marek Sikorski
Pol. J. Food Nutr. Sci. 2003;53(Special issue 2s):100–107
CHARACTERIZATION OF EDIBLE OILS USING SYNCHRONOUS SCANNING FLUORESCENCE SPECTROSCOPY
Pol. J. Food Nutr. Sci. 2003;53(Special issue 2s):108–112
PHOTO-INDUCED FEATURES OF SOME LAGER BEERS
Pol. J. Food Nutr. Sci. 2003;53(Special issue 2s):113–118
POTATO FIBRE PREPARATION – CHEMICAL CHARACTERISTICS, MICROSTRUCTURE AND FUNCTIONAL PROPERTIES IN BAKING PRODUCTS
Pol. J. Food Nutr. Sci. 2003;53(Special issue 2s):119–124
POTENTIOMETRIC RESPONSE OF LIQUID MEMBRANE ELECTRODE INCORPORATED WITH CORROLES TOWARDS NEUTRAL NITROPHENOLS
Pol. J. Food Nutr. Sci. 2003;53(Special issue 2s):125–128
BOND DISSOCIATION ENTHALPY OF PHENOLIC ANTIOXIDANTS
Pol. J. Food Nutr. Sci. 2003;53(Special issue 2s):129–135
EFFECT OF THE CONTENT OF POTATO NON-STARCH POLYSACCHARIDES (NSP) AND LIGNIN ON THE MECHANICAL PROPERTIES OF FRENCH FRIES
Pol. J. Food Nutr. Sci. 2003;53(Special issue 2s):136–140
MODIFIED TEAC TEST FOR DETERMINATION OF THE ANTIOXIDANT PROPERTIES OF DIETARY POLYPHENOLIC COMPOUNDS OVER A WIDE PH RANGE
Pol. J. Food Nutr. Sci. 2003;53(Special issue 2s):141–148
NUMERICAL ANALYSIS OF BIOCHEMICAL AND MORPHOLOGICAL FEATURES OF BIFIDOBACTERIA AS A TOOL FOR SPECIES CHARACTERISTIC AND IDENTIFICATION
Pol. J. Food Nutr. Sci. 2003;53(Special issue 2s):149–156
APPLICATION OF DFT B3LYP/GIAO AND B3LYP/CSGT METHODS FOR INTERPRETATION OF NMR SPECTRA OF FLAVONOIDS
Pol. J. Food Nutr. Sci. 2003;53(Special issue 2s):157–162
THE EFFECT OF ENZYMATIC HYDROLYSIS OF EXTRUDED SOY PROTEIN CONCENTRATE ON ITS PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES
Pol. J. Food Nutr. Sci. 2003;53(Special issue 2s):163–170
LIMITED ENZYMIC HYDROLYSIS OF EXTRUDED SOY FLOUR AS A METHOD FOR OBTAINING NEW FUNCTIONAL FOOD COMPONENTS
Pol. J. Food Nutr. Sci. 2003;53(Special issue 2s):171–177
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