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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 functional food
ORIGINAL ARTICLE
Effects of Long-Term Dietary Administration of Kale (Brassica oleracea L. var. acephala DC) Leaves on the Antioxidant Status and Blood Biochemical Markers in Rats
Katarzyna Papierska, Ewa Ignatowicz, Jadwiga Jodynis-Liebert, Małgorzata Kujawska, Róża Biegańska-Marecik
Pol. J. Food Nutr. Sci. 2022;72(3):239–247
Chemical Characteristics and Physical Properties of Functional Snacks Enriched with Powdered Tomato
Agnieszka Wójtowicz, Marta Zalewska-Korona, Ewa Jabłońska-Ryś, Krystyna Skalicka-Woźniak, Anna Oniszczuk
Pol. J. Food Nutr. Sci. 2018;68(3):251–261
Biological Activities and Nutraceutical Potentials of Water Extracts from Different Parts of Cynomorium coccineum L. (Maltese Mushroom)
Paolo Zucca, Antonio Argiolas, Mariella Nieddu, Manuela Pintus, Antonella Rosa, Fabrizio Sanna, Francesca Sollai, Daniela Steri, Antonio Rescigno
Pol. J. Food Nutr. Sci. 2016;66(3):179–188
Chemical Compositions of Date-Pits and Its Potential for Developing Value-Added Product - a Review
Pol. J. Food Nutr. Sci. 2014;64(4):215–226
Properties of Cereal Beta-D-Glucan Hydrocolloids and their Effect on Bread and Ketchup Parameters
Michaela Havrlentova, Zuzana Petrulakova, Alena Burgarova, Sona Gavurnikova, Viera Cervena, Ernest Sturdik, Jan Kraic, Alzbeta Zofajova
Pol. J. Food Nutr. Sci. 2013;63(2):79–86
Consumers’ Interests in Sweets with Health-Promoting Properties and Their Selected Determinants
Pol. J. Food Nutr. Sci. 2013;63(1):43–48
IMPACT OF BELIEFS AND ATTITUDES ON YOUNG CONSUMERS’ WILLINGNESS TO USE FUNCTIONAL FOOD
Pol. J. Food Nutr. Sci. 2009;59(2):183–187
BIOLOGICALLY ACTIVE PEPTIDES DERIVED FROM PROTEINS – A REVIEW
Pol. J. Food Nutr. Sci. 2008;58(3):289–294
PREFERENCES OF FUNCTIONAL FOOD WITHOUT OR WITH GENETICALLY MODIFIED TECHNOLOGY IN THE PERSPECTIVE OF PERCEIVED HEALTH RISK RELATED TO METABOLIC SYNDROME
Marzena Jeżewska-Zychowicz, Lidia Wądołowska, Marzena Danowska-Oziewicz, Maria Daniel Vaz de Almeida, Barbara Stewart-Knox
Pol. J. Food Nutr. Sci. 2007;57(Special issue 3A):51–53
ENRICHMENT OF EGGS AND POULTRY MEAT WITH BIOLOGICALLY ACTIVE SUBSTANCES BY FEED MODIFICATIONS AND EFFECTS ON THE FINAL QUALITY OF THE PRODUCT
Pol. J. Food Nutr. Sci. 2005;55(Special issue 1s):15–20
RETENTION OF ASCORBIC ACID DURING APPLE CHIPS PRODUCTION AND STORAGE
Pol. J. Food Nutr. Sci. 2004;54(3):237–241
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