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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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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 fatty acids
ORIGINAL ARTICLE
Effect of Drying and Broccoli Leaves Incorporation on the Nutritional Quality of Durum Wheat Pasta
Pol. J. Food Nutr. Sci. 2022;72(3):273–285
ORIGINAL ARTICLE
Impact of the Encapsulation Process by Spray- and Freeze-Drying on the Properties and Composition of Powders Obtained from Cold-Pressed Seed Oils with Various Unsaturated Fatty Acids
Pol. J. Food Nutr. Sci. 2020;70(3):241–252
ORIGINAL ARTICLE
Nutritional Quality of Edible Marine Bivalves from the Southern Coast of Italy, Mediterranean Sea
Francesca Biandolino, Antonella Di Leo, Isabella Parlapiano, Loredana Papa, Santina Giandomenico, Lucia Spada, Ermelinda Prato
Pol. J. Food Nutr. Sci. 2019;69(1):71–81
Effect of Dry Heat Puffing on Nutritional Composition, Fatty Acid, Amino Acid and Phenolic Profiles of Pseudocereals Grains
Luz María Paucar-Menacho, Montserrat Dueñas, Elena Peñas, Juana Frias, Cristina Martínez-Villaluenga
Pol. J. Food Nutr. Sci. 2018;68(4):289–297
Microalgae, a Potential Natural Functional Food Source – a Review
Pol. J. Food Nutr. Sci. 2017;67(4):251–263
Effect of High Pressure and Sub-Zero Temperature on Total Antioxidant Capacity and the Content of Vitamin C, Fatty Acids and Secondary Products of Lipid Oxidation in Human Milk
Dorota Martysiak-Żurowska, Małgorzata Puta, Natalia Barczak, Joanna Dąbrowska, Edyta Malinowska-Pańczyk, Bogumiła Kiełbratowska, Ilona Kołodziejska
Pol. J. Food Nutr. Sci. 2017;67(2):117–122
Chemical Characterization of Canola and Sunflower Oil Deodorizer Distillates
Saba Naz, Syed Tufail Hussain Sherazi, Farah Naz Talpur, Huseyin Kara, Sirajuddin Sirajuddin, Abdul Rauf Khaskheli
Pol. J. Food Nutr. Sci. 2014;64(2):115–120
Evaluation of Selected Parameters of Quality and Nutritive Value of Meat of Fattened Bulls Fed Diet with Distillers Dried Grains with Solubles (DDGS) from Wheat or Maize as a Source of Protein
Pol. J. Food Nutr. Sci. 2013;63(3):179–186
Fatty Acid Profile of Muscles of Freshwater Fish from Olsztyn Markets
Pol. J. Food Nutr. Sci. 2012;62(1):51–55
FATTY ACID COMPOSITION, INCLUDING TRANS ISOMERS, IN FATS OF MILK DESSERTS
Pol. J. Food Nutr. Sci. 2010;60(3):225–230
FATTY ACID PROFILES AND FAT CONTENTS OF COMMERCIALLY IMPORTANT FISH FROM VISTULA LAGOON
Pol. J. Food Nutr. Sci. 2009;59(3):225–229
INFLUENCE OF L-ASCORBIC ACID ADDITION ON THE CONTENT OF FATTY ACIDS IN BUTTER DURING STORAGE
Pol. J. Food Nutr. Sci. 2008;58(1):91–94
EFFECT OF FREEZING AND FROZEN STORAGE ON FATTY ACID PROFILE OF CALVES’ MEAT
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):647–650
FATTY ACIDS PROFILE AND THE EATING QUALITY OF SELECTED BEEF MUSCLES
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):619–623
STUDY ON THE NUTRITIVE VALUE OF RAW FISH OILS
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):593–596
EFFECT OF NAKED OAT AND ENZYMES IN DIETS FOR BROILER CHICKENS ON QUALITY, FATTY ACID PROFILE AND OXIDATIVE STABILITY OF BREAST MUSCLE
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):541–545
EFFECT OF CONEFLOWER, THYME AND SAGE EXTRACTS IN THE DIET ON CHANGES IN CHICKEN WHITE MEAT QUALITY DURING STORAGE
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4B):303–307
ANALYSIS OF OXIDATIVE CHANGES OCCURRING IN OLIVE OIL DURING STORAGE
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4B):297–302
SELECTED PHYSICOCHEMICAL PROPERTIES OF FATTY ACID ESTERS WITH MONO- AND DISACCHARIDES
Hanna Boruczkowska, Tomasz Boruczkowski, Wacław Leszczyński, Ewa Tomaszewska-Ciosk, Monika Ślusarczyk
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4A):59–63
LEVEL OF SELECTED LIPID FRACTIONS IN EGG YOLK OF HENS FED WITH FODDERS SUPPLEMENTED WITH AMARANTH SEEDS
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4A):3–6
INFLUENCE OF TRANS UNSATURATED FATTY ACIDS CONTENT ON CHEMICAL CHANGES IN THE SHORTENING DURING BAKING AND STORAGE OF CAKES
Pol. J. Food Nutr. Sci. 2007;57(4):451–455
RELATION BETWEEN THE PROFILE OF MAJOR FRACTIONS OF UNSATURATED FATTY ACIDS IN COMMON CARP MEAT (CYPRINUS CAPRIO L.) IN THE SECOND YEAR OF LIFE AND THEIR PROFILE IN ZOOPLANKTON
Pol. J. Food Nutr. Sci. 2007;57(Special issue 3A):77–81
ANNUAL CHANGES IN THE CONTENT OF UNSATURATED FATTY ACIDS WITH 18 CARBON ATOMS, INCLUDING CIS9TRANS11 C18:2 (CLA) ACID, IN MILK FAT
Pol. J. Food Nutr. Sci. 2006;56(4):409–414
EFFECT OF HIGH-FAT DIETS WITH DIFFERENT FATTY ACID COMPOSITION ON HEPATIC 11β-HYDROXYSTEROID DEHYDROGENASE TYPE 1 ACTIVITY IN RATS
Pol. J. Food Nutr. Sci. 2006;56(Special issue 2s):25–28
CONTENT OF CIS 9 TRANS 11 C18:2 ACID (CLA) AND TRANS ISOMERS OF C18:1 ACID IN YOGHURTS AND BIOYOGHURTS
Pol. J. Food Nutr. Sci. 2006;56(Special issue 1s):169–172
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
INFLUENCE OF COLD AND FROZEN STORAGE ON CARP (CYPRINUS CARPIO) FLESH QUALITY
Pol. J. Food Nutr. Sci. 2005;55(Special issue 1s):103–106
COMPARATIVE ANALYSIS OF FATTY ACID PROFILE AND CHOLESTEROL CONTENT OF EGG YOLKS OF DIFFERENT BIRD SPECIES
Małgorzata Kaźmierska, Bogdan Jarosz, Małgorzata Korzeniowska, Tadeusz Trziszka, Zbigniew Dobrzański
Pol. J. Food Nutr. Sci. 2005;55(Special issue 1s):69–73
FATTY ACID COMPOSITION OF ICE CREAMS INCLUDING TRANS ISOMERS.
Pol. J. Food Nutr. Sci. 2005;55(1):71–74
INFLUENCE OF EARLY SPRING FEEDING ON FATTY ACID LEVELS OF COW’S MILK.
Pol. J. Food Nutr. Sci. 2005;55(1):67–70
EFFECT OF SUNFLOWER OIL OR CLA ADDITION ON ALPHA-TOCOPHEROL STATUS AND LIPID OXIDATION IN PORK
Pol. J. Food Nutr. Sci. 2004;54(3):303–306
INFLUENCE OF THE FATTENERS’ SEX ON THE CARCASS TRAITS AND FATTY ACID COMPOSITION IN LOIN.
Pol. J. Food Nutr. Sci. 2004;54(2):191–194
CHEMICAL COMPOSITION AND SENSORY TRAITS OF MEAT OF FATTENERS FED WITH MIXTURES CONTAINING CORN OIL WITHOUT AND WITH THE ADDITION OF α-TOCOPHEROL ACETATE.
Pol. J. Food Nutr. Sci. 2004;54(1):65–69
CHEMICAL COMPOSITION OF LINSEED WITH DIFFERENT COLOUR OF BRAN LAYER.
Pol. J. Food Nutr. Sci. 2003;53(3):67–70
THE INFLUENCE OF CARROT ADDITION TO COW’S RATION ON THE LEVEL OF VITAMINS AND FATTY ACIDS IN COW MILK.
Pol. J. Food Nutr. Sci. 2003;53(2):53–56
THE INFLUENCE OF ADDITION OF SELECTED GROWTH STIMULANTS ON PIG FATTENERS PRODUCTION RESULTS AND FATTY ACID PROFILE.
Pol. J. Food Nutr. Sci. 2003;53(1):25–27
SUSCEPTIBILITY OF MUSCLE LIPIDS IN PIGS TO OXIDATION DEPENDING ON BREED AND FEEDING SOYBEAN OR RAPESEED DIET
Pol. J. Food Nutr. Sci. 1998;48(4):655–662
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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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