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ORIGINAL ARTICLE
 

Seasonal Variations in Baltic Sprat (Sprattus sprattus balticus) Chemical Composition and Their Impact on Smoked Sprat Quality
Santa Puke, Ruta Galoburda
Pol. J. Food Nutr. Sci. 2024;74(4):399-407
DOI: https://doi.org/10.31883/pjfns/195389
 
ORIGINAL ARTICLE
 

Spontaneous Fermentation of Beetroot – Effect of Fermentation Time and Temperature and Slice Thickness on Leaven Quality
Izabela Miszczak, Malgorzata Tańska, Wojciech Rejmer, Iwona Konopka, Magdalena Zielińska
Pol. J. Food Nutr. Sci. 2024;74(3):255-267
DOI: https://doi.org/10.31883/pjfns/192122
 
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
 
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
 
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
 

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
 

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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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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