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Editorial Policies
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For Reviewers
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Plagiarism
Informed Consent Policy
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Open Access Policy
Corrections, Retractions and Expressions of Concern
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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
Our new CiteScore2022 from SCOPUS
September 2023 issue has just been published
Archive
3/2002 vol. 52
EFFECT OF PECTINASE ENZYME TREATMENT ON THE RHEOLOGICAL, PHYSICAL AND CHEMICAL PROPERTIES OF PLUM, BANANA AND GUAVA JUICES.
Pol. J. Food Nutr. Sci. 2002;52(3):13–19
INTERACTIONS BETWEEN MAGNESIUM AND CADMIUM IN BLACK CURRANT POMACE DIETARY FIBRE AND IN TIS COMPOSITION WITH APPLE POMACE FIBRE
Pol. J. Food Nutr. Sci. 2002;52(3):21–26
INHIBITION OF ENZYMATIC BROWNING BY NATURAL LEAFY VEGETABLE EXTRACTS AND KEEPING QUALITY OF FRESH AND DRIED APPLE RINGS.
Pol. J. Food Nutr. Sci. 2002;52(3):27–32
ANTIOXIDANT ACTIVITY OF CRUDE TANNINS OF PEA (PISUM SATIVUM L.) SEED COAT AND THEIR HYPOCHOLESTEROLEMIC EFFECT IN RATS.
Pol. J. Food Nutr. Sci. 2002;52(3):33–38
INFLUENCE OF ACETYLATED DISTARCH ADIPATE ON SOME RHEOLOGICAL PROPERTIES OF KETCHUP.
Pol. J. Food Nutr. Sci. 2002;52(3):39–43
SIMULTANEOUS DETERMINATION OF THREE SULFONAMIDES IN POULTRY AND COW´S SERUM BY HPLC
Pol. J. Food Nutr. Sci. 2002;52(3):45–49
KINETIC ANALYSIS OF SACCHAROMYCES CEREVISIAE IMMOBILIZATION ONTO CERAMIC SUPPORTS
Edmund Cibis, Beata Zboromirska-Wnukiewicz, Zbigniew Garncarek, Aleksandra Gasperowicz, Małgorzata Krzywonos
Pol. J. Food Nutr. Sci. 2002;52(3):51–56
COMPARATIVE STUDIES ON IDENTIFICATION OF LISTERIA MONOCYTOGENES STRAINS PERFORMED USING A COMMERCIAL API®LISTERIA KIT AND PCR TECHNIQUE
Dagmara Mędrala, Waldemar Dąbrowski, Elżbieta Daczkowska-Kozon, Anna Koronkiewicz, Katarzyna Czeszejko
Pol. J. Food Nutr. Sci. 2002;52(3):57–63
QUALITY OF RYE FLOUR STARTERS PREPARED WITJ SOME LACTIC ACID BACTERIA.
Pol. J. Food Nutr. Sci. 2002;52(3):65–74
EFFECT OF THE MATERIAL FORM, STORAGE AND COOKING METHODS ON THE QULAITY OF BRUSSELS SPROUTS
Pol. J. Food Nutr. Sci. 2002;52(3):75–82
ASSESSMENT OF NUTRITIONAL VALUE OF DAILY FOOD RATIONS TAKEN BY INHABITANTS OF THE WIELKOPOLSKA REGION CONCERNING SODIUM AND POTASSIUM INTAKE
Pol. J. Food Nutr. Sci. 2002;52(3):83–86
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