Archive
4/2020 vol. 70
REVIEW ARTICLE
Phenolic Compounds from Apples: Reviewing their Occurrence, Absorption, Bioavailability, Processing, and Antioxidant Activity – a Review
Pol. J. Food Nutr. Sci. 2020;70(4):321–336
ORIGINAL ARTICLE
Nutritive Parameters and Antioxidant Quality of Minimally Processed "Cime di Rapa" (Brassica rapa subsp. sylvestris) Vary as Influenced by Genotype and Storage Time
Donato Giannino, Giulio Testone, Chiara Nicolodi, Lucia Giorgetti, Lorenza Bellani, Maria Gonnella, Marco Ciardi, Paolo Cappuccio, Stefano Moscatello, Alberto Battistelli, Vincenzo Longo
Pol. J. Food Nutr. Sci. 2020;70(4):337–346
ORIGINAL ARTICLE
Use of Principal Component Analysis and Cluster Analysis for Differentiation of Traditionally-Manufactured Vinegars Based on Phenolic and Volatile Profiles, and Antioxidant Activity
Pol. J. Food Nutr. Sci. 2020;70(4):347–360
ORIGINAL ARTICLE
Effects of Four-Week Intake of Blackthorn Flower Extract on Mice Tissue Antioxidant Status and Phenolic Content
Vedran Balta, Domagoj Đikić, Irena Crnić, Dyna Odeh, Nada Orsolic, Ivana Kmetič, Teuta Murati, Verica Dragović Uzelac, Irena Landeka Jurčević
Pol. J. Food Nutr. Sci. 2020;70(4):361–375
ORIGINAL ARTICLE
Effect of Boiling on Colour, Contents of Betalains and Total Phenolics and on Antioxidant Activity of Colourful Powder Derived from Six Different Beetroot (Beta vulgaris L. var. conditiva) Cultivars
Jan Bárta, Veronika Bártová, Tereza Šindelková, Markéta Jarošová, Zuzana Linhartová, Jan Mráz, Jan Bedrníček, Pavel Smetana, Eva Samková, Ivana Laknerová
Pol. J. Food Nutr. Sci. 2020;70(4):377–385
ORIGINAL ARTICLE
Sensory Assessment and Physicochemical Properties of Wheat Bread Supplemented with Chia Seeds
Pol. J. Food Nutr. Sci. 2020;70(4):387–397
ORIGINAL ARTICLE
Effect of Lecithin and Mono- and Di-Glyceride on Quality and Shelf Life of Hazelnut Butter: Chemometric Approach
Pol. J. Food Nutr. Sci. 2020;70(4):399–408
ORIGINAL ARTICLE
Aronia melanocarpa Leaves as a Source of Chlorogenic Acids, Anthocyanins, and Sorbitol, and Their Anti-Inflammatory Activity
Pol. J. Food Nutr. Sci. 2020;70(4):409–418
ORIGINAL ARTICLE
Physicochemical Properties of Biscuits Enriched with Horseradish (Armoracia rusticana L.) Products and Bioaccessibility of Phenolics after Simulated Human Digestion
Pol. J. Food Nutr. Sci. 2020;70(4):419–428
ORIGINAL ARTICLE
In Vitro Characterization of Fluted Pumpkin Leaf Protein Hydrolysates and Ultrafiltration of Peptide Fractions: Antioxidant and Enzyme-Inhibitory Properties
Akinsola Albert Famuwagun, Adeola Monisola Alashi, Saka Olasunkanmi Gbadamosi, Kehinde Adekunbi Taiwo, Joseph Durodoluwa Oyedele, Odunayo Clement Adebooye, Rotimi Emmanuel Aluko
Pol. J. Food Nutr. Sci. 2020;70(4):429–443
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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.