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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Events
Thematic Issue on “Red Beetroot as a Source of Nutrients, Bioactive Compounds and Pigments”
PJFNS, 12.02.2019 - 31.08.2019
XXIV Scientific Session of Young Researchers and VII International Session of Young Scientific Staff "Żywność – wczoraj, dziś i na zdrowe jutro"
Olsztyn, 23.05.2019 - 24.05.2019
EUROFOODCHEM XX
Porto, 17.06.2019 - 19.06.2019
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ISSN:1230-0322
Digitalizacja artykułów publikowanych w kwartalniku PJFNS w celu zapewnienia otwartego dostępu do nich przez sieć Internet - zadanie finansowane w ramach umowy 607/P-DUN/2019 ze środków Ministra Nauki i Szkolnictwa Wyższego przeznaczonych na działalność upowszechniającą naukę.

Digitalization of scientific manuscripts published in PJFNS quarterly to enable open access to them in the Internet – task financed under the agreement no. 607/P-DUN/2019 from funds of the Minister of Science and Higher Education intended for science dissemination activities.

Utrzymanie procedur zabezpieczających oryginalność artykułów naukowych publikowanych w kwartalniku PJFNS - zadanie finansowane w ramach umowy 607/P-DUN/2019 ze środków Ministra Nauki i Szkolnictwa Wyższego przeznaczonych na działalność upowszechniającą naukę.

Maintenance of procedures assuring originality of scientific manuscripts published in PJFNS quarterly – task financed under the agreement no. 607/P-DUN/2019 from funds of the Minister of Science and Higher Education intended for science dissemination activities.
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