Current issue
In press
Archive
About the Journal
Scope
Editorial Board
Indexed
Subscription
Contact
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
Instructions for Authors
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
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
Archive
3/2005 vol. 55
TEA POLYPHENOLS – THEIR ANTIOXIDANT PROPERTIES AND BIOLOGICAL ACTIVITY
Pol. J. Food Nutr. Sci. 2005;55(3):219–235
DETERMINATION OF BISPHENOL-A IN DRINKING WATER USING SPE SORBENTS WITH CHEMICALLY BONDED KETIOMINE GROUPS
Pol. J. Food Nutr. Sci. 2005;55(3):237–241
RAPID CHROMATOGRAPHIC METHOD FOR SEPARATION OF GREEN TEA PROANTHOCYANIDINS
Pol. J. Food Nutr. Sci. 2005;55(3):243–247
STUDIES INTO SACCHAROMYCES CEREVISIAE BAKER’S YEAST CAPACITY FOR BINDING MAGNESIUM UNDER BATCH CONDITIONS
Pol. J. Food Nutr. Sci. 2005;55(3):249–255
DIVERSITY OF PHYSIOLOGICAL AND BIOCHEMICAL PROPERTIES WITHIN YEAST SPECIES OCCURRING IN ROKPOL CHEESE
Pol. J. Food Nutr. Sci. 2005;55(3):257–261
EFFECT OF YEAST BIOMASS ENRICHMENT IN MAGNESIUM ON DRYING KINETICS AND SURVIVAL OF CELLS
Pol. J. Food Nutr. Sci. 2005;55(3):263–266
NATIVE AND PHYSICALLY-MODIFIED STARCHES – UTILIZATION OF RESISTANT STARCH BY BIFIDOBACTERIA (IN VITRO)
Pol. J. Food Nutr. Sci. 2005;55(3):273–279
EFFECTS OF WHEAT FLOUR SUPPLEMENTATION WITH OAT PRODUCTS ON DOUGH AND BREAD QUALITY
Pol. J. Food Nutr. Sci. 2005;55(3):281–286
EFFECT OF FAT REPLACERS AND HULL-LESS BARLEY FLOUR ON CROISSANT QUALITY
Pol. J. Food Nutr. Sci. 2005;55(3):287–292
ELECTROPHORETIC ISOFOCUSING IN STUDIES ON MEAT PROTEIN FROM VARIOUS ANIMAL SPECIES AND PORK STORED UNDER DIFFERENT CONDITIONS
Pol. J. Food Nutr. Sci. 2005;55(3):299–302
EFFECT OF GLYCOSAMINOGLYCANS ON RECONSTITUTION OF COLLAGEN FIBRILS
Pol. J. Food Nutr. Sci. 2005;55(3):303–307
EFFECT OF PARTIAL FAT SUBSTITUTION WITH DIETARY FIBER ON SENSORY PROPERTIES OF FINELY COMMINUTED SAUSAGES PART I. WHEAT AND OAT FIBER
Pol. J. Food Nutr. Sci. 2005;55(3):309–314
ASSESSMENT OF FOOD CONSUMPTION PATTERNS OF STUDENTS OF THE FACULTY OF FOOD TECHNOLOGY AT THE AGRICULTURAL UNIVERSITY OF CRACOW
Pol. J. Food Nutr. Sci. 2005;55(3):315–322
EFFECT OF ANTIOXIDATIVE PROPERTIES OF HONEY ON SCHISTOSOMA MANSONI-INFECTED MICE
Pol. J. Food Nutr. Sci. 2005;55(3):323–326
Most read
Most cited
- 3 years
- Year
We process personal data collected when visiting the website. The function of obtaining information about users and their behavior is carried out by voluntarily entered information in forms and saving cookies in end devices. Data, including cookies, are used to provide services, improve the user experience and to analyze the traffic in accordance with the Privacy policy. Data are also collected and processed by Google Analytics tool (more).
You can change cookies settings in your browser. Restricted use of cookies in the browser configuration may affect some functionalities of the website.
You can change cookies settings in your browser. Restricted use of cookies in the browser configuration may affect some functionalities of the website.