Keyword flavonoids
 

Combined Effects of Blue and Ultraviolet Lights on the Accumulation of Flavonoids in Tartary Buckwheat Sprouts
Hongbin Ji, Wen Tang, Xiaoli Zhou, Ying Wu
Pol. J. Food Nutr. Sci. 2016;66(2):93–98
DOI: https://doi.org/10.1515/pjfns-2015-0042
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Fractionation of Buckwheat Seed Phenolics and Analysis of Their Antioxidant Activity

Magdalena Karamać, Izabela Biskup, Anna Kulczyk
Pol. J. Food Nutr. Sci. 2015;65(4):243–249
DOI: https://doi.org/10.1515/pjfns-2015-0050
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Effects of Honey Addition on Antioxidative Properties of Different Herbal Teas
Gamze Toydemir, Esra Capanoglu, Senem Kamiloglu, Ebru Firatligil-Durmus, Asli E. Sunay, Taylan Samanci, Dilek Boyacioglu
Pol. J. Food Nutr. Sci. 2015;65(2):127–135
DOI: https://doi.org/10.1515/pjfns-2015-0019
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Bioactive Phenolic Compounds of Soybean (Glycine max cv. Merit): Modifications by Different Microbiological Fermentations
Montserrat Duenas, Teresa Hernandez, Sergio Robredo, Grzegorz Lamparski, Isabel Estrella, Rosario Munoz
Pol. J. Food Nutr. Sci. 2012;62(4):241–250
DOI: https://doi.org/10.2478/v10222-012-0060-x
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FOOD FLAVONOIDS
Wiesław Wiczkowski, Mariusz K. Piskuła
Pol. J. Food Nutr. Sci. 2004;54(Special issue 1s):101–114
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APPLICATION OF DFT B3LYP/GIAO AND B3LYP/CSGT METHODS FOR INTERPRETATION OF NMR SPECTRA OF FLAVONOIDS
Ryszard Zieliński, Henryk Szymusiak
Pol. J. Food Nutr. Sci. 2003;53(Special issue 2s):157–162
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BOND DISSOCIATION ENTHALPY OF PHENOLIC ANTIOXIDANTS
Henryk Szymusiak, Ryszard Zieliński
Pol. J. Food Nutr. Sci. 2003;53(Special issue 2s):129–135
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QUANTITATIVE AND QUALITATIVE DETERMINATION OF FLAVONOIDS AND PHENOLIC ACID DERIVATIVES FROM PERICARP OF HOT PEPPER FRUIT CV. BRONOWICKA OSTRA
Małgorzata Materska, Irena Perucka, Anna Stochmal, Sonia Piacente, Wiesław Oleszek
Pol. J. Food Nutr. Sci. 2003;53(Special issue 2s):72–76
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THE COMT-MEDIATED METABOLISM OF FLAVONOIDS AND ESTROGEN AND ITS RELEVANCE TO CANCER RISK
Maria Kapiszewska, Małgorzata Kalemba, Urszula Wojciech, Agnieszka Cierniak
Pol. J. Food Nutr. Sci. 2003;53(Special issue 1s):141–146
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ANTIOXIDANT CAPACITY OF THERMALLY – TREATED BUCKWHEAT

Danuta Zielińska, Dorota Szawara-Nowak, Anna Michalska
Pol. J. Food Nutr. Sci. 2007;57(4):465–470
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OPTIMISATION OF HPLC SEPARATIONS OF FLAVONOIDS WITH THE USE OF ARTIFICIAL NEURAL NETWORKS.
Adam Buciński, Tomasz Bączek
Pol. J. Food Nutr. Sci. 2002;52(4):47–51
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BIOLOGICAL ACTIVITIES OF FLAVONOIDS - A REVIEW.
Hanna Czeczot
Pol. J. Food Nutr. Sci. 2000;50(4):3–13
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ISSN:1230-0322
Digitalizacja artykułów publikowanych w kwartalniku PJFNS w celu zapewnienia otwartego dostępu do nich przez sieć Internet - zadanie finansowane w ramach umowy 607/P-DUN/2019 ze środków Ministra Nauki i Szkolnictwa Wyższego przeznaczonych na działalność upowszechniającą naukę.

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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