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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
Our new CiteScore2022 from SCOPUS
September 2023 issue has just been published
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Archive
4/2005 vol. 55
BIOAVAILABILITY OF OMEGA-3 PUFA FROM FOODS ENRICHED WITH FISH OIL
Pol. J. Food Nutr. Sci. 2005;55(4):335-340
INFLUENCE OF STORAGE CONDITIONS ON CHANGES IN THE FAT FRACTION OF UHT MILK
Pol. J. Food Nutr. Sci. 2005;55(4):341-348
ENZYMATIC HYDROLYSIS OF COW’S WHEY MILK PROTEINS IN THE ASPECT OF THEIR UTILIZATION FOR THE PRODUCTION OF HYPOALLERGENIC FORMULAS
Pol. J. Food Nutr. Sci. 2005;55(4):349-357
IDENTIFICATION OF LACTOBACILLUS AND BIFIDOBACTERIUM SPECIES WITH PCR APPLIED TO QUALITY CONTROL OF FERMENTED DAIRY BEVERAGES
Pol. J. Food Nutr. Sci. 2005;55(4):359-365
ANTIOXIDANT ACTIVITY OF EXTRACTS OF WHITE CABBAGE AND SAUERKRAUT
Pol. J. Food Nutr. Sci. 2005;55(4):367-373
BIOLOGICALLY ACTIVE COMPOUNDS IN CRUCIFERAE SPROUTS AND THEIR CHANGES AFTER THERMAL TREATMENT
Pol. J. Food Nutr. Sci. 2005;55(4):375-380
CHANGES IN PHYTOSTEROLS AND THEIR OXIDATION PRODUCTS DURING FRYING OF FRENCH FRIES IN RAPESEED OIL
Pol. J. Food Nutr. Sci. 2005;55(4):381-387
ANALYSIS OF VOLATILE ALDEHYDES IN OAT FLAKES BY SPME-GC/MS
Pol. J. Food Nutr. Sci. 2005;55(4):389-395
EFFECT OF CHILLING STORAGE TIME ON THE PROTEOLYSIS AND LIPID OXIDATION IN VACUUM-PACKED TURKEY BREAST MUSCLES
Pol. J. Food Nutr. Sci. 2005;55(4):397-402
USE OF SUGAR CONTENT ANALYSIS FOR THE ESTIMATION OF BERRY JUICE AUTHENTICITY
Pol. J. Food Nutr. Sci. 2005;55(4):403-409
EVALUATION OF THE NUTRITIONAL COMPOSITION, SENSORY AND PHYSICAL PROPERTIES OF A POTENTIAL WEANING FOOD FROM LOCALLY AVAILABLE FOOD MATERIALS - BREADFRUIT (ARTOCARPUS ALTILIS) AND SOYBEAN (GLYCINE MAX).
Pol. J. Food Nutr. Sci. 2005;55(4):411-415
EVALUATION OF THE NUTRITIONAL COMPOSITION, SENSORY AND PHYSICAL PROPERTIES OF A POTENTIAL WEANING FOOD FROM LOCALLY AVAILABLE FOOD MATERIALS - BREADFRUIT (ARTOCARPUS ALTILIS) AND SOYBEAN (GLYCINE MAX).
Pol. J. Food Nutr. Sci. 2005;55(4):411-415
INFLUENCE OF SOME FUNCTIONAL COMPONENTS ADDITION ON THE MICROSTRUCTURE OF PRECOOKED PASTA
Pol. J. Food Nutr. Sci. 2005;55(4):417-422
CHANGES OF FREE FERULIC ACID AND COUMARIC ACID CONTENTS DURING MALTING OF BARLEY GRAIN
Pol. J. Food Nutr. Sci. 2005;55(4):423-429
IMPACT OF FEEDING BREAD ENRICHED WITH FLAXSEED ON PLASMA PROFILE OF HYPERLIPIDEMIC RATS
Pol. J. Food Nutr. Sci. 2005;55(4):431-436
EFFECTS OF FRUCTOOLIGOSACCHARIDES AND LONG-CHAIN INULIN ON SERUM LIPIDS IN RATS
Pol. J. Food Nutr. Sci. 2005;55(4):437-441
| eISSN: | 2083-6007 |
| ISSN: | 1230-0322 |
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