Archive
3/2018 vol. 68
 
 

Microwave Irradiation Enhances the Germination Rate of Tartary Buckwheat and Content of Some Compounds in Its Sprouts
Shunmin Wang, Jianfei Wang, Yubao Guo
Pol. J. Food Nutr. Sci. 2018;68(3):195–205
DOI: https://doi.org/10.1515/pjfns-2017-0025
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1H NMR-Based Metabolic Profiling of Urine from Mice Fed Lentinula edodes-Derived Polysaccharides
Xiaofei Xu, Jiguo Yang, Zhengxiang Ning, Xuewu Zhang
Pol. J. Food Nutr. Sci. 2018;68(3):207–216
DOI: https://doi.org/10.1515/pjfns-2017-0029
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Temperature Effect on Rheological Behavior of Portuguese Honeys

Maria João Afonso, Marta Magalhães, Luana Fernandes, Marina Castro, Elsa C.D. Ramalhosa
Pol. J. Food Nutr. Sci. 2018;68(3):217–222
DOI: https://doi.org/10.1515/pjfns-2017-0030
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Profiling of the Contents of Amino Acids, Water-Soluble Vitamins, Minerals, Sugars and Organic Acids in Turkish Hazelnut Varieties

Neslihan Göncüoğlu Taş, Vural Gökmen
Pol. J. Food Nutr. Sci. 2018;68(3):223–234
DOI: https://doi.org/10.1515/pjfns-2018-0002
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Influence of High Pressure or Autoclaving-Cooling Cycles and Pullulanase Treatment on Buckwheat Starch Properties and Resistant Starch Formation
Adrian R. Górecki, Wioletta Błaszczak, Jacek Lewandowicz, Joanna Le Thanh-Blicharz, Kamila Penkacik
Pol. J. Food Nutr. Sci. 2018;68(3):235–242
DOI: https://doi.org/10.1515/pjfns-2018-0001
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Influence of Hydrodistillation Conditions on Yield and Composition of Coriander (Coriandrum sativum L.) Essential Oil
Elżbieta Huzar, Małgorzata Dzięcioł, Alicja Wodnicka, Harun Örün, Arda İçöz, Erkan Çiçek
Pol. J. Food Nutr. Sci. 2018;68(3):243–249
DOI: https://doi.org/10.1515/pjfns-2018-0003
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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
DOI: https://doi.org/10.1515/pjfns-2017-0028
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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
DOI: https://doi.org/10.1515/pjfns-2018-0004
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Encapsulation of Gallic Acid with Acid-Modified Low Dextrose Equivalent Potato Starch Using Spray- and Freeze-Drying Techniques

Igor Sepelevs, Valentina Stepanova, Ruta Galoburda
Pol. J. Food Nutr. Sci. 2018;68(3):273–280
DOI: https://doi.org/10.1515/pjfns-2018-0006
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Thematic Issue on “Red Beetroot as a Source of Nutrients, Bioactive Compounds and Pigments”
PJFNS, 12.02.2019 - 31.08.2019
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