Archive
4/2008 vol. 58
CHARACTERISTICS OF PLUMS AS A RAW MATERIAL WITH VALUABLE NUTRITIVE AND DIETARY PROPERTIES – A REVIEW
Pol. J. Food Nutr. Sci. 2008;58(4):401–405
QUERCETIN AND ITS DERIVATIVES: CHEMICAL STRUCTURE AND BIOACTIVITY– A REVIEW
Pol. J. Food Nutr. Sci. 2008;58(4):407–413
ANTIMICROBIAL ACTIVITY AND CYTOTOXICITY OF PICOLINIC ACID AND SELECTED PICOLINATES AS NEW POTENTIAL FOOD PRESERVATIVES
Maria H. Borawska, Sylwia K. Czechowska, Renata Markiewicz, Jerzy Pałka, Renata Świsłocka, Włodzimierz Lewandowski
Pol. J. Food Nutr. Sci. 2008;58(4):415–418
EFFECT OF HIGH PRESSURE ON SELECTED BACTERIA AT SUBZERO TEMPERATURE
Pol. J. Food Nutr. Sci. 2008;58(4):419–424
ANTI-MICROBIAL, ANTI-BROWNING AND ANTI-MYCOTOXIGENIC ACTIVITIES OF SOME ESSENTIAL OIL EXTRACTS IN APPLE JUICE
Pol. J. Food Nutr. Sci. 2008;58(4):425–432
A MIXED CULTURE OF PROPIONIBACTERIUM THOENII P-127, LACTOBACILLUS RHAMNOSUS AND LACTOBACILLUS PLANTARUM AS PROTECTIVE CULTURES IN KAREISH CHEESE
Pol. J. Food Nutr. Sci. 2008;58(4):433–441
STIMULATION OF BIFIDOBACTERIA GROWTH BY OLIGOFRUCTOSE AND MUCIN
Pol. J. Food Nutr. Sci. 2008;58(4):443–449
COMPENSATORY GROWTH OF PIGS: QUANTITATIVE AND QUALITATIVE PARAMETERS OF PORK CARCASS OF FATTENERS ADMINISTERED A MIXTURE WITH LINSEED OIL IN THE RE-ALIMENTATION PERIOD
Justyna Więcek, Jacek Skomiał, Anna Rekiel, Tomasz Florowski, Kszysztof Dasiewicz, Agnieszka Woźniak
Pol. J. Food Nutr. Sci. 2008;58(4):451–455
IMPACT OF THE MODIFIED METHOD OF USING KNO3 ON TRANSFORMATIONS OF NITRATES V AND III DURING RIPENING OF DUTCH TYPE CHEESE
Pol. J. Food Nutr. Sci. 2008;58(4):457–461
CHANGES IN MOLECULAR MASS AND CRYSTALLINE STRUCTURE OF STARCH ISOLATED FROM IMMATURE CEREALS
Pol. J. Food Nutr. Sci. 2008;58(4):463–469
EFFECT OF NATIVE ENZYMES ON THE QUALITY OF LIPIDS IN EXPERIMENTALLY-STORED RAPESEED
Pol. J. Food Nutr. Sci. 2008;58(4):471–476
MICROENCAPSULATION OF RAPESEED OIL BASED ON THE SPRAY DRYING METHOD
Pol. J. Food Nutr. Sci. 2008;58(4):477–483
CHROMATOGRAPHIC SEPARATION OF TANNIN FRACTIONS FROM A BEARBERRY-LEAF (ARCTOSTAPHYLOS UVA-URSI L. SPRENGEL) EXTRACT BY SE-HPLC – A SHORT REPORT
Pol. J. Food Nutr. Sci. 2008;58(4):485–490
IMMUNOGENIC POTENTIAL OF ANTIGENS ISOLATED FROM TRYPSIN PEA PROTEIN HYDROLYSATES
Pol. J. Food Nutr. Sci. 2008;58(4):491–496
RELEASE OF PHENOLIC COMPOUNDS FROM BEAN FLOUR, BEAN-DERIVED CHIPS AND BLACK CHOKEBERRY JUICE AND CHANGES IN THEIR ANTIOXIDANT ACTIVITY DURING DIGESTION IN AN IN VITRO GASTROINTESTINAL MODEL
Pol. J. Food Nutr. Sci. 2008;58(4):497–501
EFFECT OF DAILY CONSUMPTION OF A VARIETY OF GRAINS ON SOME OF TYPE 2 DIABETIC COMPLICATIONS
Pol. J. Food Nutr. Sci. 2008;58(4):503–509
DIETARY TRENDS AND CANCER MORBIDITY RATES IN POLAND IN THE YEARS 1960-2005
Pol. J. Food Nutr. Sci. 2008;58(4):511–515
COMPARISON OF BODY COMPOSITION OF MOTHERS AND DAUGHTERS WITH DIFFERENT FOOD EATING MODELS
Pol. J. Food Nutr. Sci. 2008;58(4):517–520
Events
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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