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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
Volume 71's Reviewers Index
Our new Impact Factor and Cite Score
Our new CiteScore2022 from SCOPUS
September 2023 issue has just been published
Keyword chemical composition
ORIGINAL ARTICLE
Microbiological Quality and Physicochemical Characteristics of Pork Livers Supplied by an Industrial Slaughterhouse
Pol. J. Food Nutr. Sci. 2023;73(2):130–138
ORIGINAL ARTICLE
Effect of Composition and Processing Conditions on Selected Properties of Potato-Based Pellets and Microwave-Expanded Snacks Supplemented with Fresh Beetroot Pulp
Pol. J. Food Nutr. Sci. 2021;71(2):211–236
A Comprehensive Look at the Possibilities of Edible Insects as Food in Europe – A Review
Pol. J. Food Nutr. Sci. 2014;64(3):147–157
Characteristics of Selected Quality Traits of Novel Cultivars of Pumpkin (Cucurbita Maxima Duch.)
Pol. J. Food Nutr. Sci. 2014;64(2):101–107
Antioxidative, Antibacterial and Antifungal Activities of Tea Infusions from Berry Leaves, Carob and Doum
Pol. J. Food Nutr. Sci. 2011;61(3):201–209
PHYSICOCHEMICAL, SENSORY AND FUNCTIONAL PROPERTIES OF WHEAT-DOUM FRUIT FLOUR COMPOSITE CAKES
Pol. J. Food Nutr. Sci. 2010;60(3):237–242
EFFECT OF THE ADDITION OF DRIED SHIITAKE (LENTINULA EDODES) TO CORN CRACKERS ON THEIR CHEMICAL COMPOSITION AND ABILITY TO BIND FE(III) AND ZN(II) – A SHORT REPORT
Pol. J. Food Nutr. Sci. 2009;59(3):275–278
CHARACTERISTICS OF STARCH FROM RICE BEAN (VIGNA UMBELLATA L.) SEEDS – A SHORT REPORT
Pol. J. Food Nutr. Sci. 2009;59(1):25–27
SENSORY QUALITY OF COMMERCIAL FULL FAT AND REDUCED FAT CHEESES
Pol. J. Food Nutr. Sci. 2006;56(Special issue 1s):119–123
STORAGE STABILITY OF RAW MILK SUBJECTED TO VIBRATION
Pol. J. Food Nutr. Sci. 2006;56(Special issue 1s):65–70
COMPARISON OF SOME PHYSICOCHEMICAL PROPERTIES OF MILK FROM HOLSTEIN-FRIESIAN AND JERSEY COWS
Pol. J. Food Nutr. Sci. 2006;56(Special issue 1s):61–64
EFFECT OF THE FEEDING PERIOD ON THE CHEMICAL COMPOSITION AND FATTY ACID PROFILE OF MILK FROM FRENCH ALPINE DAIRY GOATS
Pol. J. Food Nutr. Sci. 2006;56(Special issue 1s):51–55
EVALUATION OF CHEMICAL COMPOSITION OF SOME SILPHIUM L. SPECIES SEEDS AS ALTERNATIVE FOODSTUFF RAW MATERIALS.
Pol. J. Food Nutr. Sci. 2004;54(4):349–354
CHEMICAL COMPOSITION OF LINSEED WITH DIFFERENT COLOUR OF BRAN LAYER.
Pol. J. Food Nutr. Sci. 2003;53(3):67–70
VARIATION OF CHEMICAL COMPOSITION OF TUBERS OF POTATO TABLE CULTIVARS GROWN UNDER DEFICIT AND EXCESS OF WATER.
Pol. J. Food Nutr. Sci. 2001;51(2):27–30
CHEMICAL COMPOSITION, MICROSTRUCTURE AND PHYSICO-CHEMICAL CHARACTERISTICS OF TWO COMMERCIAL PEA PROTEIN ISOLATES.
Pol. J. Food Nutr. Sci. 1998;48(2):193–200
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