Archive
4/2014 vol. 64
Chemical Compositions of Date-Pits and Its Potential for Developing Value-Added Product - a Review
Pol. J. Food Nutr. Sci. 2014;64(4):215–226
Antioxidant Activity of Hydrolysates Prepared from Flaxseed Cake Proteins Using Pancreatin
Pol. J. Food Nutr. Sci. 2014;64(4):227–233
Fermentation of Plant Material – Effect on Sugar Content and Stability of Bioactive Compounds
Pol. J. Food Nutr. Sci. 2014;64(4):235–241
Use of Coffee Silverskin and Stevia to Improve the Formulation of Biscuits
Esther Garcia-Serna, Nuria Martinez-Saez, Marta Mesias, Francisco J. Morales, M. Dolores del Castillo
Pol. J. Food Nutr. Sci. 2014;64(4):243–251
Production of Low Calorie Bakery Product with Pleasant Flavour, Antioxidant and Antimicrobial Activities
Pol. J. Food Nutr. Sci. 2014;64(4):253–265
Total Antioxidant Capacity and Its Dietary Sources and Seasonal Variability in Diets of Women with Different Physical Activity Levels
Pol. J. Food Nutr. Sci. 2014;64(4):267–276
Antioxidant Vitamins as Oxidative Stress Markers in Rat Plasma After Physical Exercise - a Short Report
Agata Wawrzyniak, Jadwiga Hamułka, Małgorzata Drywień, Magdalena Górnicka, Jolanta Pierzynowska, Malwina Wojtaś, Małgorzata Gajewska, Joanna Frąckiewicz, Anna Gronowska-Senger
Pol. J. Food Nutr. Sci. 2014;64(4):277–281
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