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Keyword antimicrobial activity

 
ORIGINAL ARTICLE
 

Phenolic Content, Microbiological and Physicochemical Qualities, and In Vitro Biological Activities of Two Monofloral Kinds of Honey from Edough Peninsula, Annaba, Algeria
Lazhari Tichati, Tahar Tata, Chahrazed Benzaid, Hiba Daas, Mohcene Allem, Ghoulem Tiar, Zihad Bouslama
Pol. J. Food Nutr. Sci. 2025;75(1):60-70
DOI: https://doi.org/10.31883/pjfns/200356
 
REVIEW ARTICLE
 

Lemongrass (Cymbopogon citratus) Essential Oil: Extraction, Composition, Bioactivity and Uses for Food Preservation – a Review
Ewa Majewska, Mariola Kozłowska, Eliza Gruczyńska-Sękowska, Dorota Kowalska, Katarzyna Tarnowska
Pol. J. Food Nutr. Sci. 2019;69(4):327-341
DOI: https://doi.org/10.31883/pjfns/113152
 

Evaluation of Chitosan/Fructose Model as an Antioxidant and Antimicrobial Agent for Shelf Life Extension of Beef Meat During Freezing
Mohmed S. Shaheen, Hamdy A. Shaaban, Ahmed M.S. Hussein, Mohamed B. Ahmed, Khaled El-Massry, Ahmed El-Ghorab
Pol. J. Food Nutr. Sci. 2016;66(4):295-302
DOI: https://doi.org/10.1515/pjfns-2015-0054
 

ANTIMICROBIAL ACTIVITY AND CYTOTOXICITY OF PICOLINIC ACID AND SELECTED PICOLINATES AS NEW POTENTIAL FOOD PRESERVATIVES
Maria H. Borawska, Sylwia K. Czechowska, Renata Markiewicz, Jerzy Pałka, Renata Świsłocka, Włodzimierz Lewandowski
Pol. J. Food Nutr. Sci. 2008;58(4):415-418
 

EVALUATION OF THE ANTIBACTERIAL PROPERTIES OF ONION, GARLIC AND OREGANO WATER EXTRACTS DURING IN VITRO DIGESTION PROCESS IN THE MODEL OF HUMAN GASTROINTESTINAL TRACT
Małgorzata Lasik, Małgorzata Gumienna, Jacek Nowak
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4B):353-357
 

INCIDENCE, SURVIVAL AND BIOCONTROL OF PSYCHROTROPHIC BACILLUS CEREUS AND ITS POTENTIAL FOR TOXIN PRODUCTION IN MILK AND TALLAGA CHEESE
Zeinab I. Sadek, Fatma A. Fathi, M.M.E. Salem,
Pol. J. Food Nutr. Sci. 2006;56(4):419-425
 
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eISSN:2083-6007
ISSN:1230-0322
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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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