Archive
3/2020 vol. 70
REVIEW ARTICLE
Coffee and its Biologically Active Components: Is There a Connection to Breast, Endometrial, and Ovarian Cancer? - a Review
Anna Maria Witkowska, Iwona Mirończuk-Chodakowska, Katarzyna Maria Terlikowska, Kamila Kulesza, Małgorzata Elżbieta Zujko
Pol. J. Food Nutr. Sci. 2020;70(3):207–222
ORIGINAL ARTICLE
Physical, Physicochemical, Mechanical, and Sensory Properties of Bioplastics from Phosphate Acetylated Arenga Starches
Abdul Rahim, Safitri Dombus, Syahraeni Kadir, Muhardi Hasanuddin, Syamsuddin Laude, Jusman Aditya, Steivie Karouw
Pol. J. Food Nutr. Sci. 2020;70(3):223–231
ORIGINAL ARTICLE
Influence of β-Glucan Structures and Contents on the Functional Properties of Low-Fat Ice Cream During Storage
Pol. J. Food Nutr. Sci. 2020;70(3):233–240
ORIGINAL ARTICLE
Impact of the Encapsulation Process by Spray- and Freeze-Drying on the Properties and Composition of Powders Obtained from Cold-Pressed Seed Oils with Various Unsaturated Fatty Acids
Pol. J. Food Nutr. Sci. 2020;70(3):241–252
ORIGINAL ARTICLE
Evaluation of the Antioxidant and Cytotoxic Activities on Cancer Cell Line of Extracts of Parasitic Plants Harvested in Tunisia
Imen Ben Attia, Paolo Zucca, Flaminia Cesare Marincola, Mariella Nieddu, Alessandra Piras, Antonella Rosa, Antonio Rescigno, Mohamed Chaieb
Pol. J. Food Nutr. Sci. 2020;70(3):253–263
ORIGINAL ARTICLE
Approaches for Improvement in Digestive Survival of Probiotics, a Comparative Study
Agnieszka Dudkiewicz, Laura Masmejean, Clement Arnaud, Bukola Adenike Onarinde, Ramana Sundara, Amir Hossein Pour-Taghi Anvarian, Nick Tucker
Pol. J. Food Nutr. Sci. 2020;70(3):265–273
ORIGINAL ARTICLE
Antioxidant and Renin-Angiotensin System Inhibitory Properties of Cashew Nut and Fluted-Pumpkin Protein Hydrolysates
Sunday A. Malomo, Ifeanyi D. Nwachukwu, Abraham T. Girgih, Atinuke O. Idowu, Rotimi E. Aluko, Tayo N. Fagbemi
Pol. J. Food Nutr. Sci. 2020;70(3):275–289
ORIGINAL ARTICLE
Investigations of Volatile Organic Compounds in Berries of Different Actinidia kolomikta (Rupr. & Maxim.) Maxim. Accessions
Laima Cesoniene, Remigijus Daubaras, Sigita Bogacioviene, Audrius Sigitas Maruska, Mantas Stankevicius, Andrius Valatavicius, Marcin Zych, Sezai Ercisli, Gulce Ilhan
Pol. J. Food Nutr. Sci. 2020;70(3):291–300
ORIGINAL ARTICLE
Effect of Core Temperature on the Oxidation of Lipids and Proteins During Steam Cooking of Large-Mouth Bass (Micropterus salmoides)
Pol. J. Food Nutr. Sci. 2020;70(3):301–312
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