Archive
3/2018 vol. 68
Microwave Irradiation Enhances the Germination Rate of Tartary Buckwheat and Content of Some Compounds in Its Sprouts
Pol. J. Food Nutr. Sci. 2018;68(3):195–205
1H NMR-Based Metabolic Profiling of Urine from Mice Fed Lentinula edodes-Derived Polysaccharides
Pol. J. Food Nutr. Sci. 2018;68(3):207–216
Temperature Effect on Rheological Behavior of Portuguese Honeys
Pol. J. Food Nutr. Sci. 2018;68(3):217–222
Profiling of the Contents of Amino Acids, Water-Soluble Vitamins, Minerals, Sugars and Organic Acids in Turkish Hazelnut Varieties
Pol. J. Food Nutr. Sci. 2018;68(3):223–234
Influence of High Pressure or Autoclaving-Cooling Cycles and Pullulanase Treatment on Buckwheat Starch Properties and Resistant Starch Formation
Pol. J. Food Nutr. Sci. 2018;68(3):235–242
Influence of Hydrodistillation Conditions on Yield and Composition of Coriander (Coriandrum sativum L.) Essential Oil
Pol. J. Food Nutr. Sci. 2018;68(3):243–249
Chemical Characteristics and Physical Properties of Functional Snacks Enriched with Powdered Tomato
Agnieszka Wójtowicz, Marta Zalewska-Korona, Ewa Jabłońska-Ryś, Krystyna Skalicka-Woźniak, Anna Oniszczuk
Pol. J. Food Nutr. Sci. 2018;68(3):251–261
Influence of Pectolytic Enzymes and Selected Yeast Strains on The Chemical Composition of Blackberry Wines
Antonija Tomić, Marin Mihaljević Žulj, Željko Andabaka, Ivana Tomaz, Snježana Jakobović, Ana Jeromel
Pol. J. Food Nutr. Sci. 2018;68(3):263–272
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