Polish Journal of Food and Nutrition Sciences

Keyword germination

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.

We process personal data collected when visiting the website. The function of obtaining information about users and their behavior is carried out by voluntarily entered information in forms and saving cookies in end devices. Data, including cookies, are used to provide services, improve the user experience and to analyze the traffic in accordance with the Privacy policy. Data are also collected and processed by Google Analytics tool (more).

You can change cookies settings in your browser. Restricted use of cookies in the browser configuration may affect some functionalities of the website.

I agree I do not agree

eISSN:	2083-6007
ISSN:	1230-0322

Keyword germination

Sprouted and Non-Sprouted Chickpea Flours: Effects on Sensory Traits in Pasta and Antioxidant Capacity

Microwave Irradiation Enhances the Germination Rate of Tartary Buckwheat and Content of Some Compounds in Its Sprouts

RHEOLOGICAL PROPERTIES AND QUALITY EVALUATION OF EGYPTIAN BALADY BREAD AND BISCUITS SUPPLEMENTED WITH FLOURS OF UNGERMINATED AND GERMINATED LEGUME SEEDS OR MUSHROOM

IMMUNOREACTIVE PROPERTIES AND SENSORY QUALITY OF LENTIL (LENS CULINARIS) AND MUNG BEAN (VIGMA RADIATA L.) SPROUTS

ANTIOXIDANT CAPACITY AND ITS COMPONENTS OF CRUCIFEROUS SPROUTS

THE CONTENT OF TOCOPHEROLS IN CRUCIFERAE SPORUTS.

INHERITANCE OF TRITICALE α-AMYLASE ISOZYMES FROM WHEAT AND RYE PARENTS.