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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
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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
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
Keyword antioxidant activity
ORIGINAL ARTICLE
Phenolic Composition, and Antioxidant and Antineurodegenerative Potential of Methanolic Extracts of Fruit Peel and Flesh of Pear Varieties from Serbia
Aleksandra Savić, Ana Alimpić Aradski, Jelena Živković, Katarina Šavikin, Snežana Jarić, Petar D. Marin, Sonja Duletić-Laušević
Pol. J. Food Nutr. Sci. 2021;71(2):225–236
ORIGINAL ARTICLE
Macro- and Micro-Nutrient Composition and Antioxidant Activity of Chickpea and Pea Accessions
Michela Costantini, Carmine Summo, Mariangela Centrone, Iga Rybicka, Mariagrazia D’Agostino, Paolo Annicchiarico, Francesco Caponio, Stefano Pavan, Grazia Tamma, Antonella Pasqualone
Pol. J. Food Nutr. Sci. 2021;71(2):177–185
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
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
Effect of the Growth Stage of False Flax (Camelina sativa L.) on the Phenolic Compound Content and Antioxidant Potential of the Aerial Part of the Plant
Pol. J. Food Nutr. Sci. 2020;70(2):189–198
ORIGINAL ARTICLE
Altitude Effect on the Properties of Honeys from the Region of Jijel (Algeria)
Pol. J. Food Nutr. Sci. 2020;70(2):169–178
ORIGINAL ARTICLE
Effect of Enzyme-Assisted Vinification on Wine Phenolics, Colour Components, and Antioxidant Capacity
Ivana Generalić Mekinić, Živko Skračić, Ana Kokeza, Barbara Soldo, Ivica Ljubenkov, Mara Banović, Vida Šimat, Danijela Skroza
Pol. J. Food Nutr. Sci. 2020;70(2):113–123
ORIGINAL ARTICLE
Red Beetroot Juice Phytochemicals Bioaccessibility: an In Vitro Approach
Pol. J. Food Nutr. Sci. 2020;70(1):45–53
ORIGINAL ARTICLE
Optimisation of Beetroot Juice Encapsulation by Freeze-Drying
Vesna Tumbas Šaponjac, Jasna Čanadanović-Brunet, Gordana Ćetković, Mirjana Jakišić, Jelena J. Vulić, Slađana Stajčić, Vanja Šeregelj
Pol. J. Food Nutr. Sci. 2020;70(1):25–34
Comparison of the Biological Activity of Crude Polysaccharide Fractions Obtained from Cedrela sinensis Using Different Extraction Methods
Pol. J. Food Nutr. Sci. 2018;68(4):327–334
Effect of Package Type on Selected Parameters of Nutritional Quality of Chill-Stored White Sauerkraut
Pol. J. Food Nutr. Sci. 2017;67(2):137–144
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
Application of Response Surface Methodology to Study the Combined Effect of Temperature, Time and pH on Antioxidant Activity of Cherry (Prunus avium) Honey
Pol. J. Food Nutr. Sci. 2016;66(4):287–293
Antioxidant Potential and Phenolic Compounds of Some Widely Consumed Turkish White Bean (Phaseolus vulgaris L.) Varieties
Pol. J. Food Nutr. Sci. 2016;66(4):253–260
Effect of Microencapsulation by Spray Drying and Freeze Drying Technique on the Antioxidant Properties of Blueberry (Vaccinium myrtillus) Juice Polyphenolic Compounds
Pol. J. Food Nutr. Sci. 2016;66(1):11–16
Fractionation of Buckwheat Seed Phenolics and Analysis of Their Antioxidant Activity
Pol. J. Food Nutr. Sci. 2015;65(4):243–249
Antioxidant Properties of Honey from Different Altitudes of Nepal Himalayas
Bishnu Prasad Neupane, Komal Prasad Malla, Atis Kaundinnyayana, Prakash Poudel, Rashmi Thapa, Sabina Shrestha
Pol. J. Food Nutr. Sci. 2015;65(2):87–91
Antioxidant Activity of Hydrolysates Prepared from Flaxseed Cake Proteins Using Pancreatin
Pol. J. Food Nutr. Sci. 2014;64(4):227–233
Antioxidant Activity of Extracts from Apple, Chokeberry and Strawberry.
Pol. J. Food Nutr. Sci. 2012;62(4):229–234
INFLUENCE OF DIFFERENT FREEZING PARAMETERS AND STEAM-COOKING ON ANTIOXIDANT PROPERTIES OF GREEN PEA
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):613–618
INFLUENCE OF TEMPERATURE AND TIME OF APPLE DRYING ON PHENOLIC COMPOUNDS CONTENT AND THEIR ANTIOXIDANT ACTIVITY
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):601–605
EVALUATION OF PHENOLIC COMPOUNDS CONTENT AND ANTIOXIDANT CAPACITY OF HERBS
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):483–488
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
MODIFIED TEAC TEST FOR DETERMINATION OF THE ANTIOXIDANT PROPERTIES OF DIETARY POLYPHENOLIC COMPOUNDS OVER A WIDE PH RANGE
Pol. J. Food Nutr. Sci. 2003;53(Special issue 2s):141–148
ORAC- FLUORESCEIN AS A MODEL FOR EVALUATING ANTIOXIDANT ACTIVITY OF WINES
Pol. J. Food Nutr. Sci. 2003;53(Special issue 1s):133–136
ANTIOXIDANT ACTIVITY OF EXTRACT OF PEA AND ITS FRACTIONS OF LOW MOLECULAR PHENOLICS AND TANNINS
Pol. J. Food Nutr. Sci. 2003;53(Special issue 1s):10–15
DETERMINATION OF THE ANTIOXIDANT ACTIVITY OF RUTIN AND ITS CONTRIBUTION TO THE ANTIOXIDANT CAPACITY OF DIVERSIFED BUCKWHEAT ORIGIN MATERIAL BY UPDATED ANALYTICAL STRATEGIES
Pol. J. Food Nutr. Sci. 2010;60(4):315–321
PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF DIFFERENT TYPES OF POLISH HONEY – A SHORT REPORT
Pol. J. Food Nutr. Sci. 2010;60(4):309–313
APPLICATION OF PANCREATIC ENZYMES IN HYDROLYSIS OF EGG-WHITE PROTEINS
Pol. J. Food Nutr. Sci. 2010;60(1):57–61
PHENOLIC ACIDS PROFILING AND ANTIOXIDANT POTENTIAL OF MULBERRY (MORUS LAEVIGATA W., MORUS NIGRA L., MORUS ALBA L.) LEAVES AND FRUITS GROWN IN PAKISTAN
Pol. J. Food Nutr. Sci. 2010;60(1):25–32
EVALUATION OF ANTIOXIDANT ACTIVITY OF ALPHA-TOCOPHEROL AND QUERCETIN DURING OXIDATION OF PHOSPHATIDYLCHOLINE USING CHEMILUMINESCENT DETECTION OF LIPID HYDROPEROXIDES
Pol. J. Food Nutr. Sci. 2009;59(2):123–127
CHARACTERISTICS OF PLUMS AS A RAW MATERIAL WITH VALUABLE NUTRITIVE AND DIETARY PROPERTIES – A REVIEW
Pol. J. Food Nutr. Sci. 2008;58(4):401–405
ANTIOXIDANT ACTIVITY OF PHENOLIC FRACTIONS OF LITSEA MONOPETALA (PERSIMON-LEAVED LITSEA) BARK EXTRACT.
Pol. J. Food Nutr. Sci. 2008;58(2):229–233
ANTIOXIDANT ACTIVITY OF THE CRUDE EXTRACTS OF DRUMSTICK TREE (MORINGA OLEIFERA LAM.) AND SWEET BROOMWEED (SCOPARIA DULCIS L.) LEAVES
Pol. J. Food Nutr. Sci. 2007;57(2):203–208
INFLUENCE OF STERILIZATION PROCESS ON ANTIOXIDATIVE PROPERTIES OF BROAD BEAN SEEDS
Pol. J. Food Nutr. Sci. 2007;57(Special issue 2A):201–206
ANTIOXIDANT ACTIVITY OF EXTRACTS OF WHITE CABBAGE AND SAUERKRAUT
Pol. J. Food Nutr. Sci. 2005;55(4):367–373
IN VIVO EVALUATION OF ANTIOXIDANT AND ANTI-INFLAMMATORY ACTIVITY OF DIFFERENT EXTRACTS OF DATE FRUITS IN ADJUVANT ARTHRITIS.
Pol. J. Food Nutr. Sci. 2004;54(4):397–402
ANTIOXIDANT ACTIVITY AND CONTENT OF CAPSAICINOIDS ISOLATED FROM PAPRIKA FRUITS.
Pol. J. Food Nutr. Sci. 2003;53(2):15–18
ANTIOXIDANT ACTIVITY OF CRUDE TANNINS OF PEA (PISUM SATIVUM L.) SEED COAT AND THEIR HYPOCHOLESTEROLEMIC EFFECT IN RATS.
Pol. J. Food Nutr. Sci. 2002;52(3):33–38
COMPARISON OF IN VITRO ANTIOXIDANT ACTIVITIES OF MALT, HOPS, WORTS AND LAGER TYPE BEER
Pol. J. Food Nutr. Sci. 2000;50(4):53–59
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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