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3/2005 vol. 55
 
 

TEA POLYPHENOLS – THEIR ANTIOXIDANT PROPERTIES AND BIOLOGICAL ACTIVITY
Anna Gramza, Józef Korczak, Ryszard Amarowicz
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
Iwona Rykowska, Arkadiusz Szymański, Wiesław Wasiak
Pol. J. Food Nutr. Sci. 2005;55(3):237–241
 

RAPID CHROMATOGRAPHIC METHOD FOR SEPARATION OF GREEN TEA PROANTHOCYANIDINS
Magdalena Karamać, Agnieszka Kosińska, Uttam D. Chavan
Pol. J. Food Nutr. Sci. 2005;55(3):243–247
 

STUDIES INTO SACCHAROMYCES CEREVISIAE BAKER’S YEAST CAPACITY FOR BINDING MAGNESIUM UNDER BATCH CONDITIONS
Wanda Duszkiewicz-Reinhard, Małgorzata Gniewosz, Stanisław Błażejak, Adam Bańkowski
Pol. J. Food Nutr. Sci. 2005;55(3):249–255
 

DIVERSITY OF PHYSIOLOGICAL AND BIOCHEMICAL PROPERTIES WITHIN YEAST SPECIES OCCURRING IN ROKPOL CHEESE
Piotr Juszczyk, Maria Wojtatowicz, Barbara Żarowska, Józefa Chrzanowska, Adam Malicki
Pol. J. Food Nutr. Sci. 2005;55(3):257–261
 

EFFECT OF YEAST BIOMASS ENRICHMENT IN MAGNESIUM ON DRYING KINETICS AND SURVIVAL OF CELLS
Dorota Nowak, Tadeusz Kasiak, Piotr P. Lewicki, Wanda Duszkiewicz-Reinhard
Pol. J. Food Nutr. Sci. 2005;55(3):263–266
 

PRODUCTION OF PROBIOTIC ICE CREAM
Moussa M.E. Salem, Fatma A. Fathi, R.A. Awad
Pol. J. Food Nutr. Sci. 2005;55(3):267–271
 

NATIVE AND PHYSICALLY-MODIFIED STARCHES – UTILIZATION OF RESISTANT STARCH BY BIFIDOBACTERIA (IN VITRO)
Maria Soral-Śmietana, Małgorzata Wronkowska, Elżbieta Biedrzycka, Maria Bielecka, Katarzyna Ocicka
Pol. J. Food Nutr. Sci. 2005;55(3):273–279
 

EFFECTS OF WHEAT FLOUR SUPPLEMENTATION WITH OAT PRODUCTS ON DOUGH AND BREAD QUALITY
Anna Czubaszek, Zofia Karolini-Skaradzińska
Pol. J. Food Nutr. Sci. 2005;55(3):281–286
 

EFFECT OF FAT REPLACERS AND HULL-LESS BARLEY FLOUR ON CROISSANT QUALITY
A.A. Shouk, Sawasan Y. El-Faham
Pol. J. Food Nutr. Sci. 2005;55(3):287–292
 

EFFECT OF HOMOGENISATION PRESSURE ON EMULSION STABILITY

Elżbieta Dłużewska, Krzysztof Leszczyński
Pol. J. Food Nutr. Sci. 2005;55(3):293–298
 

ELECTROPHORETIC ISOFOCUSING IN STUDIES ON MEAT PROTEIN FROM VARIOUS ANIMAL SPECIES AND PORK STORED UNDER DIFFERENT CONDITIONS
Edward Pospiech, Gabriel Peltre, Marion L. Greaser, Beata Mikołajczak
Pol. J. Food Nutr. Sci. 2005;55(3):299–302
 

EFFECT OF GLYCOSAMINOGLYCANS ON RECONSTITUTION OF COLLAGEN FIBRILS
Maria Sadowska, Joanna Gutowska, Małgorzata Malesa
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
Barbara Szczepaniak, Elżbieta Piotrowska, Włodzimierz Dolata, Renata Zawirska-Wojtasiak
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
Teresa Leszczyńska, Mirosław Pysz
Pol. J. Food Nutr. Sci. 2005;55(3):315–322
 

EFFECT OF ANTIOXIDATIVE PROPERTIES OF HONEY ON SCHISTOSOMA MANSONI-INFECTED MICE
Amany S. Maghraby, Sohair Aly Hassan
Pol. J. Food Nutr. Sci. 2005;55(3):323–326
 
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eISSN:2083-6007
ISSN:1230-0322
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