Polish Journal of Food and Nutrition Sciences - Keyword color

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Current issue

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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

Keyword color

ORIGINAL ARTICLE

Kinetic Modelling of Betalain Stability and Color Changes in Yogurt During Storage

Onur Guneser

Pol. J. Food Nutr. Sci. 2021;71(2):135–145

DOI: https://doi.org/10.31883/pjfns/134393

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ORIGINAL ARTICLE

Effect of the Addition of Polysaccharide Hydrocolloids on Sensory Quality, Color Parameters, and Anthocyanin Stabilization in Cloudy Strawberry Beverages

Mirosława Teleszko, Paulina Nowicka, Aneta Wojdyło

Pol. J. Food Nutr. Sci. 2019;69(2):167–178

DOI: https://doi.org/10.31883/pjfns-2019-0014

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ORIGINAL ARTICLE

Intermittent Microwave-Vacuum Drying Effects on Pears

Onur Taskin, Ahmet Polat, Nazmi Izli, Baris Bulent Asik

Pol. J. Food Nutr. Sci. 2019;69(1):101–108

DOI: https://doi.org/10.31883/pjfns-2019-0010

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Physical Properties of Buckwheat Water Biscuits Formulated from Fermented Flours by Selected Lactic Acid Bacteria

Małgorzata Wronkowska, Tomasz Jeliński, Anna Majkowska, Henryk Zieliński

Pol. J. Food Nutr. Sci. 2018;68(1):25–31

DOI: https://doi.org/10.1515/pjfns-2017-0027

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Characteristics of Selected Quality Traits of Novel Cultivars of Pumpkin (Cucurbita Maxima Duch.)

Joanna Niewczas, Marta Mitek, Aleksandra Korzeniewska, Katarzyna Niemirowicz-Szczytt

Pol. J. Food Nutr. Sci. 2014;64(2):101–107

DOI: https://doi.org/10.2478/pjfns-2013-0006

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Most read

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Lemongrass (Cymbopogon citratus) Essential Oil: Extraction, Composition, Bioactivity and Uses for Food Preservation – a Review

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Exploring the Interactions Between Caffeic Acid and Human Serum Albumin Using Spectroscopic and Molecular Docking Techniques

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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

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eISSN:	2083-6007
ISSN:	1230-0322

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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