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Keyword Antioxidant
 
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
Ayse Karadag, Fatih Bozkurt, Hatice Bekiroglu, Osman Sagdic
Pol. J. Food Nutr. Sci. 2020;70(4):347–360
DOI: https://doi.org/10.31883/pjfns/127399
 
ORIGINAL ARTICLE
 

Antioxidant and Renin-Angiotensin System Inhibitory Properties of Cashew Nut and Fluted-Pumpkin Protein Hydrolysates
Sunday A. Malomo, Ifeanyi D. Nwachukwu, Abraham T. Girgih, Atinuke O. Idowu, Rotimi E. Aluko, Tayo N. Fagbemi
Pol. J. Food Nutr. Sci. 2020;70(3):275–289
DOI: https://doi.org/10.31883/pjfns/122460
 
REVIEW ARTICLE
 

Pigmented Maize (Zea mays L.) Contains Anthocyanins with Potential Therapeutic Action Against Oxidative Stress - A Review
Jesús Miguel Magaña Cerino, Héctor Arturo Peniche Pavía, Axel Tiessen, Carmen Magdalena Gurrola Díaz
Pol. J. Food Nutr. Sci. 2020;70(2):85–99
DOI: https://doi.org/10.31883/pjfns/113272
 
ORIGINAL ARTICLE
 

Phenolic Extracts from Vaccinium corymbosum L. Loaded in Microemulsions and Liposomes as Enhancers of Olive Oil Oxidative Stability
Nikolina Liović, Perica Bošković, Ivana Drvenica, Anet Režek Jambrak, Ana Marija Dropulić, Greta Krešić, Viktor Nedović, Branko Bugarski, Zoran Zorić, Sandra Pedisić, Tea Bilušić
Pol. J. Food Nutr. Sci. 2019;69(1):23–33
DOI: https://doi.org/10.31883/pjfns-2019-0003
 

Antioxidative Effects of Phenolic Compounds of Mushroom Mycelia in Simulated Regions of the Human Colon, In Vitro Study

Emanuel Vamanu, Diana Pelinescu, Ionela Avram
Pol. J. Food Nutr. Sci. 2018;68(1):83–90
DOI: https://doi.org/10.1515/pjfns-2017-0010
 

Characterization of Active Compounds of Different Garlic (Allium sativum L.) Cultivars
Konrad A. Szychowski, Kamila Rybczyńska-Tkaczyk, Katarzyna Gaweł-Bęben, Michał Świeca, Monika Karaś, Anna Jakubczyk, Magdalena Matysiak, Urszula E. Binduga, Jan Gmiński
Pol. J. Food Nutr. Sci. 2018;68(1):73–81
DOI: https://doi.org/10.1515/pjfns-2017-0005
 

Polyphenol Profiles and Antioxidant Properties of Ethanol Extracts from Osmanthus Fragrans (Thunb.) Lour. Flowers
Hong-Ling Li, Zhi Chai, Garry X. Shen, Chun-Yang Li
Pol. J. Food Nutr. Sci. 2017;67(4):317–325
DOI: https://doi.org/10.1515/pjfns-2017-0008
 

Chemical Compositions of Date-Pits and Its Potential for Developing Value-Added Product - a Review
Mohammad Zakir Hossain, Mostafa I. Waly, Vandita Singh, Venitia Sequeira, Mohammad Shafiur Rahman
Pol. J. Food Nutr. Sci. 2014;64(4):215–226
DOI: https://doi.org/10.2478/pjfns-2013-0018
 

EFFECT OF AILANTHUS ALTISSIMA AND ZIZIPHUS SPINA CHRISTI EXTRACTS ON SOME HEPATIC MARKER ENZYMES AND ANTIOXIDANTS IN SCHISTOSOMA MANSONI INFECTED MICE
Nagy Saba El-Rigal, Sanaa A. Aly, Maha Rizk, Attaa Said
Pol. J. Food Nutr. Sci. 2006;56(2):199–206
 
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eISSN:2083-6007
ISSN:1230-0322
Digitalizacja artykułów publikowanych w kwartalniku PJFNS w celu zapewnienia otwartego dostępu do nich przez sieć Internet - zadanie finansowane w ramach umowy 607/P-DUN/2019 ze środków Ministra Nauki i Szkolnictwa Wyższego przeznaczonych na działalność upowszechniającą naukę.

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.
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