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Editorial Policies Peer Review Policy For Reviewers Research Ethics Policy Plagiarism Informed Consent Policy Conflict of Interest Policy Open Access Policy Corrections, Retractions and Expressions of Concern Advertising Policy

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News New IMPACT FACTOR Volume 70 Authors' Index Volume 70 Reviewers' Index 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 June 2024 issue has just been published September 2024 issue has just been published December 2024 issue is now available on-line Copyright License change and on-line edition March 2025 issue is available on-line Volume 74's Reviewers' Index Our new CiteScore 2024 June 2025 issue is available on-line

Keyword Yarrowia lipolytica

Freeze-Drying Preservation of Yeast Adjunct Cultures for Cheese Production.

Xymena Polomska, Maria Wojtatowicz, Barbara Zarowska, Marek Szołtysik, Józefa Chrzanowska

Pol. J. Food Nutr. Sci. 2012;62(3):143-150

DOI: https://doi.org/10.2478/v102222-011-0045-1

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USE OF YEAST ENZYMES IN DEGRADATION OF PARACASEIN CURD

Joanna Niedbalska, Marek Szołtysik, Monika Żelazko, Anna Dąbrowska, Józefa Chrzanowska

Pol. J. Food Nutr. Sci. 2007;57(Special issue 4B):407-411

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KINETICS OF CELL GROWTH AND CITRIC ACID PRODUCTION BY YARROWIA LIPOLYTICA SUC+ TRANSFORMANTS IN SUCROSE MEDIA

Maria Wojtatowicz, Waldemar Rymowicz, Małgorzata Robak, Barbara Żarowska, Jean-Marc Nicauda

Pol. J. Food Nutr. Sci. 1997;47(4):49-54

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W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.

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