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Informed Consent Policy
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News
New IMPACT FACTOR
Volume 70 Authors' Index
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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
December 2023 issue has just been published
March 2024 issue has just been published
Volume 73's Reviewers Index
Special Issue
Special issue 4B/2007 vol. 57
EFFECT OF FEED SUPPLEMENTATION WITH THE PURPLE CONEFLOWER (ECHINACEA PURPUREA) EXTRACT ON FATTY ACID PROFILE AND QUALITY OF PIG MEAT
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4B):229-233
EFFECT OF DIET ON AMINO ACID PROFILE OF EGG YOLK
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4B):235-238
FLUORESCENCE SPECTROSCOPY FOR ANALYSIS OF BEER
Małgorzata Insińska-Rak, Ewa Sikorska, Izabella Czerwińska, Anna Kruzińska, Grażyna Nowacka, Marek Sikorski
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4B):239-243
ETHANOL FERMENTATION WITH YEAST CELLS IMMOBILIZED ON GRAINS OF POROUS CERAMIC SINTER
Zbigniew Janiszyn, Ewelina Dziuba, Tomasz Boruczkowski, Joanna Chmielewska, Joanna Kawa-Rygielska, Genowefa Rosiek
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4B):245-250
APPLICATION OF POROUS CERAMIC SINTER AS A SUPPORT FOR IMMOBILIZATION OF SACCHAROMYCES CEREVISIAE YEAST CELLS
Zbigniew Janiszyn, Ewelina Dziuba, Tomasz Boruczkowski, Joanna Chmielewska, Joanna Kawa-Rygielska, Genowefa Rosiek
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4B):251-255
A COMPARABLE ESTIMATION OF MEAT PRODUCTION OF LITHUANIAN LOCAL AND IMPORT INTENSIVE SELECTION PIGS
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4B):257-260
PREPARATION AND CHARACTERISTICS OF ENZYME-RESISTANT PYRODEXTRINS FROM CORN STARCH
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4B):261-265
PROPERTIES OF DOUGH AND QUALITATIVE CHARACTERISTICS OF WHEAT BREAD WITH ADDITION OF INULIN
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4B):267-270
EFFECT OF DIETARY SUPPLEMENTATION WITH EXTRACTED ALFALFA MEAL ON OXIDATION STABILITY OF COOKED HAM
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4B):271-274
EFFECT OF RAW MATERIAL QUALITY ON FERMENTATION ACTIVITY OF DISTILLERY YEAST
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4B):275-279
EFFECT OF FODDER ENRICHMENT WITH PUFAS ON QUAIL EGGS
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4B):281-284
EFFECT OF PARAMETERS OF THERMAL PROCESS ON THE PROPERTIES OF PEANUTS
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4B):285-290
APPLE POMACE AS A POTENTIAL SOURCE OF NUTRACEUTICAL PRODUCTS
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4B):291-295
ANALYSIS OF OXIDATIVE CHANGES OCCURRING IN OLIVE OIL DURING STORAGE
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4B):297-302
EFFECT OF CONEFLOWER, THYME AND SAGE EXTRACTS IN THE DIET ON CHANGES IN CHICKEN WHITE MEAT QUALITY DURING STORAGE
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4B):303-307
EFFICIENCY OF PLANT EXTRACTS (HERBIPLANT CS) IN PIGS FATTENING
Daniel Korniewicz, Henryk Różański, Zygmunt Usydus, Zbigniew Dobrzański, Adolf Korniewicz, Piotr Kaczmarek, Andrzej Frankiewicz, Karolina Szulc
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4B):309-315
INFLUENCE OF MICROWAVE HEATING ON MASS TRANSFER DURING OSMOTIC DEHYDRATION OF APPLES
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4B):317-323
PRODUCTION AND CHARACTERISTICS OF ACID COTTAGE CHEESES CONTAINING STRAINS OF PROBIOTIC BACTERIA
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4B):325-328
CONTENT OF CONNECTIVE TISSUE IN SOME MEAT PRODUCTS
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4B):329-332
INFLUENCE OF GROWING TECHNOLOGY ON ENZYMATIC ACTIVITY IN GERMINATED FOR FOOD WHEAT GRAINS
Ingrida Kraujutienė, Elvyra Jarienė, Honorata Danilčenko, Vytautas Šlapakauskas, Zivile Taraseviciene, Skaidra Kordusiene
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4B):333-337
EFFECT OF FREE-RANGE PRODUCTION SYSTEM ON EGG QUALITY OF NATIVE GREENLEG PARTRIDGE HENS
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4B):339-341
INFLUENCE OF THE PREPARATION PROCEDURE ON THE ANTIOXIDANT ACTIVITY AND COLOUR OF LIQUEURS FROM CORNELIAN CHERRY (CORNUS MAS L.)
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4B):343-347
EVALUATION OF THE ANTIBACTERIAL PROPERTIES OF ONION, GARLIC AND OREGANO WATER EXTRACTS DURING IN VITRO DIGESTION PROCESS IN THE MODEL OF HUMAN GASTROINTESTINAL TRACT
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4B):353-357
BIRD GENOTYPE AS A FACTOR INFLUENCING EGG QUALITY TRAITS
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4B):359-364
PREDICTIVE MICROBIOLOGY – TOOL FOR QUANTITATIVE MICROBIOLOGICAL RISK ASSESSMENT
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4B):365-370
EFFECT OF FEED SUPPLEMENTATION WITH ORGANIC SELENIUM AND VITAMIN E ON CHEMICAL COMPOSITION AND SENSORY CHARACTERISTICS OF JAPANESE QUAIL (COTURNIX JAPONICA) EGGS
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4B):371-375
EFFECT OF FEED SUPPLEMENTATION WITH ORGANIC SELENIUM AND VITAMIN E ON PHYSICAL CHARACTERISTICS OF JAPANESE QUAIL (COTURNIX JAPONICA) EGGS
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4B):377-381
PHENOLICS IN APPLES AND PROCESSED APPLE PRODUCTS
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4B):383-388
NONTHERMAL PROCESSING TECHNOLOGIES: POTENTIAL AND CHALLENGES IN SOUTHEAST ASIA
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4B):389-395
COMPARISON OF EXTRACTION METHODS OF MUSCLE TISSUE PROTEINS
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4B):397-401
ENERGY CONTENT OF MILK ACCORDING TO SOME FACTORS
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4B):403-406
USE OF YEAST ENZYMES IN DEGRADATION OF PARACASEIN CURD
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4B):407-411
INFLUENCE OF RATION WITH REDUCED ENERGY LEVEL ON SOME HISTOPATOLOGICAL CHANGES, INTRAMUSCULAR FAT AND CONNECTIVE TISSUE IN MUSCULUS LONGISSIMUS DORSI OVER LATTER FATTENING PERIOD OF YOUNG BULLS
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4B):413-4115
CHANGES IN PHYSICOCHEMICAL PARAMETERS AND FATTY ACID COMPOSITION OF VEGETABLE OILS DURING CONVENTIONAL AND MICROWAVE HEATING
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4B):417-421
LIQUID FOOD PRESERVED BY UNCONVENTIONAL METHODS
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4B):423-427
EFFECT OF PROTEIN PREPARATIONS ADDITION ON PROPERTIES OF POTATO SNACKS OBTAINED FROM EXTRUDED SEMI-PRODUCTS
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4B):429-435
SENSORY QUALITY OF YOGHURTS ENRICHED WITH SQUALEN FROM AMARANTHUS OIL
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4B):437-444
WEB BASED LEARNING IN FOOD HYGIENE EDUCATION
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4B):445-447
USING MULTIDIMENSIONAL ANALYSIS IN THE EVALUATION OF TECHNOLOGICAL VALUE AND SENSORY QUALITY OF PORK MEAT
Wiesław Przybylski, Danuta Jaworska, Ewa Czarniecka-Skubina, Katarzyna Kajak-Siemaszko, Ingrid Wachowicz
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4B):449-455
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| eISSN: | 2083-6007 |
| ISSN: | 1230-0322 |
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