Current issue
In press
Archive
About the Journal
Scope
Editorial Board
Indexed
Subscription
Contact
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
Instructions for Authors
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
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
Volume 71's Reviewers Index
Our new Impact Factor and Cite Score
Keyword astringency
CHYMOTRYPTIC HYDROLYSIS OF LENTIL MEAL PROTEINS AND CHARACTERISTICS OF THE RESULTING HYDROLYSATES
Pol. J. Food Nutr. Sci. 2008;58(3):351–357
EFFECT OF CARBOXYMETHYL CELLULOSE (CMC) ON PERCEPTION OF ASTRINGENCY OF PHENOLIC COMPOUNDS.
Pol. J. Food Nutr. Sci. 2008;58(2):241–245
THE EFFECT OF HYDROCOLLOIDS ON PERCEPTION OF BITTERNESS AND ASTRINGENCY IN MODEL SYSTEM
Pol. J. Food Nutr. Sci. 2007;57(Special issue 3A):143–146
EXTRACTS FROM SELECTED TANNIN-RICH FOODS - A RELATION BETWEEN TANNINS CONTENT AND SENSORY ASTRINGENCY
Pol. J. Food Nutr. Sci. 2007;57(3):329–334
SENSORY AND CHEMICAL APPROACH TO ASTRINGENCY OF EXTRACTS FROM SELECTED TANNIN-RICH FOODS
Pol. J. Food Nutr. Sci. 2006;56(3):291–295
NON-NUTRIENT BIOACTIVE SUBSTANCES IN FOOD OF PLANT ORIGIN CAUSING BITTERNESS AND ASTIRGENCY
Pol. J. Food Nutr. Sci. 2004;54(Special issue 1s):65–73
EVALUATION OF ASTRINGENCY OF PREPARATIONS WITH DIFFERENT DEGREE
Pol. J. Food Nutr. Sci. 2003;53(Special issue 1s):84–86
We process personal data collected when visiting the website. The function of obtaining information about users and their behavior is carried out by voluntarily entered information in forms and saving cookies in end devices. Data, including cookies, are used to provide services, improve the user experience and to analyze the traffic in accordance with the Privacy policy. Data are also collected and processed by Google Analytics tool (more).
You can change cookies settings in your browser. Restricted use of cookies in the browser configuration may affect some functionalities of the website.
You can change cookies settings in your browser. Restricted use of cookies in the browser configuration may affect some functionalities of the website.