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
3/2016 vol. 66
Use of Whey and Whey Preparations in the Food Industry – a Review
Pol. J. Food Nutr. Sci. 2016;66(3):157–165
Antioxidant Capacity of a Turkish Traditional Alcoholic Drink, Raki
Pol. J. Food Nutr. Sci. 2016;66(3):167–171
Total Oil Content and Fatty Acid Profile of Some Almond (Amygdalus communis L.) Cultivars
Pol. J. Food Nutr. Sci. 2016;66(3):173–178
Biological Activities and Nutraceutical Potentials of Water Extracts from Different Parts of Cynomorium coccineum L. (Maltese Mushroom)
Paolo Zucca, Antonio Argiolas, Mariella Nieddu, Manuela Pintus, Antonella Rosa, Fabrizio Sanna, Francesca Sollai, Daniela Steri, Antonio Rescigno
Pol. J. Food Nutr. Sci. 2016;66(3):179–188
Effects of Encapsulated Fish Oil by Polymerized Whey Protein on the Textural and Sensory Characteristics of Low-Fat Yogurt
Pol. J. Food Nutr. Sci. 2016;66(3):189–198
Kinetic of Texture and Colour Changes in Chicken Sausage During Superheated Steam Cooking
Pol. J. Food Nutr. Sci. 2016;66(3):199–209
Nutritional Value and Consumer Acceptance of New Cereal Bars Offered to Children
Pol. J. Food Nutr. Sci. 2016;66(3):211–219
Longer Breastfeeding in Infancy Decreases Systolic Hypertension Risk in Young Adults
Pol. J. Food Nutr. Sci. 2016;66(3):221–226
Effect of Microbial Transglutaminase on Ice Cream Heat Resistance Properties – a Short Report
Pol. J. Food Nutr. Sci. 2016;66(3):227–231
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.