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Keyword flavonoids
 
ORIGINAL ARTICLE
 

Phenolic Contents and Antioxidant Activity of Extracts of Selected Fresh and Dried Herbal Materials
Mariola Kozłowska, Iwona Ścibisz, Jarosław Przybył, Małgorzata Ziarno, Anna Żbikowska, Ewa Majewska
Pol. J. Food Nutr. Sci. 2021;71(3):269–278
DOI: https://doi.org/10.31883/pjfns/139035
 
ORIGINAL ARTICLE
 

Elicitation with Sodium Silicate and Iron Chelate Affects the Contents of Phenolic Compounds and Minerals in Buckwheat Sprouts
Henryk Dębski, Wiesław Wiczkowski, Dorota Szawara-Nowak, Marcin Horbowicz
Pol. J. Food Nutr. Sci. 2021;71(1):21–28
DOI: https://doi.org/10.31883/pjfns/131061
 
ORIGINAL ARTICLE
 

Effects of Four-Week Intake of Blackthorn Flower Extract on Mice Tissue Antioxidant Status and Phenolic Content
Vedran Balta, Domagoj Đikić, Irena Crnić, Dyna Odeh, Nada Orsolic, Ivana Kmetič, Teuta Murati, Verica Dragović Uzelac, Irena Landeka Jurčević
Pol. J. Food Nutr. Sci. 2020;70(4):361–375
DOI: https://doi.org/10.31883/pjfns/128132
 
ORIGINAL ARTICLE
 

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
Magdalena Karamać, Francesco Gai, Pier Giorgio Peiretti
Pol. J. Food Nutr. Sci. 2020;70(2):189–198
DOI: https://doi.org/10.31883/pjfns/119719
 
ORIGINAL ARTICLE
 

Profile of Phenolic Acids and Flavonoids of Red Beet and Its Fermentation Products. Does Long-Term Consumption of Fermented Beetroot Juice Affect Phenolics Profile in Human Blood Plasma and Urine?
Natalia Płatosz, Tomasz Sawicki, Wiesław Wiczkowski
Pol. J. Food Nutr. Sci. 2020;70(1):55–65
DOI: https://doi.org/10.31883/pjfns/116613
 
ORIGINAL ARTICLE
 

Antioxidant Activity of Extracts of Soursop (Annona muricata L.) Leaves, Fruit Pulps, Peels, and Seeds
Hakime Hülya Orak, Ilayda Sevik Bahrisefit, Temine Sabudak
Pol. J. Food Nutr. Sci. 2019;69(4):359–366
DOI: https://doi.org/10.31883/pjfns/112654
 

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
 

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
 

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
 

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
 

ANTIOXIDANT CAPACITY OF THERMALLY – TREATED BUCKWHEAT

Danuta Zielińska, Dorota Szawara-Nowak, Anna Michalska
Pol. J. Food Nutr. Sci. 2007;57(4):465–470
 

FOOD FLAVONOIDS
Wiesław Wiczkowski, Mariusz K. Piskuła
Pol. J. Food Nutr. Sci. 2004;54(Special issue 1s):101–114
 

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
 

BOND DISSOCIATION ENTHALPY OF PHENOLIC ANTIOXIDANTS
Henryk Szymusiak, Ryszard Zieliński
Pol. J. Food Nutr. Sci. 2003;53(Special issue 2s):129–135
 

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
 

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
 

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
 

BIOLOGICAL ACTIVITIES OF FLAVONOIDS - A REVIEW.
Hanna Czeczot
Pol. J. Food Nutr. Sci. 2000;50(4):3–13
 
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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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