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September 2023 issue has just been published
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
Our new CiteScore2022 from SCOPUS
September 2023 issue has just been published
Keyword microstructure
EFFECT OF WHEAT BRAN ADDITION AND SCREW SPEED ON MICROSTRUCTURE AND TEXTURAL CHARACTERISTICS OF COMMON WHEAT PRECOOKED PASTA-LIKE PRODUCTS
Pol. J. Food Nutr. Sci. 2011;61(2):101–107
TECHNOLOGICAL USABILITY OF TUBERS OF GENETICALLY MODIFIED POTATO.
Pol. J. Food Nutr. Sci. 2008;58(2):199–210
TEXTURE AND MICROSTRUCTURE OF FRIED STRIPS OF GENETICALLY – MODIFIED POTATO
Pol. J. Food Nutr. Sci. 2006;56(2):169–176
INFLUENCE OF SOME FUNCTIONAL COMPONENTS ADDITION ON THE MICROSTRUCTURE OF PRECOOKED PASTA
Pol. J. Food Nutr. Sci. 2005;55(4):417–422
EFFECT OF EMULSIFIERS ADDITION ON DOUGH PROPERTIES, BACKING QUALITY AND MICROSTRUCTURE OF BISCUITS.
Pol. J. Food Nutr. Sci. 2004;54(4):343–348
MICROSTRUCTURE, THERMAL PROPERTIES AND SUSCEPTIBILITY OF THE HIGH AMYLOSE WHEAT STARCH TO ENZYMATIC HYDROLYSIS: A NEW MATERIAL FOR RESISTANT STARCH (RSIII) PRODUCTION.
Luybov A. Wasserman, Valetina I. Kiseleva, Alberto. Schiraldi, Wioletta Błaszczak, Józef Fornal, Elena V. Sotnikova, Michael Gapparov, Vladimir P. Yuryev
Pol. J. Food Nutr. Sci. 2004;54(2):151–156
POTATO FIBRE PREPARATION – CHEMICAL CHARACTERISTICS, MICROSTRUCTURE AND FUNCTIONAL PROPERTIES IN BAKING PRODUCTS
Pol. J. Food Nutr. Sci. 2003;53(Special issue 2s):119–124
PHYSICO-CHEMICAL AND FUNCTIONAL PROPERTIES OF CASEINATES OBTAINED BY EXTRUSION COOKING.
Pol. J. Food Nutr. Sci. 2001;51(4):13–18
CHANGES IN MICROSTRUCTURE OF NATIVE STARCHES AND STARCH ACETATES OF DIFFERENT BOTANICAL ORIGIN DURING RETROGRADATION
Pol. J. Food Nutr. Sci. 2001;51(2):55–62
ROASTING-INDUCED CHANGES IN TEXTURE AND FIBRE MICROSTRUCTURE OF BOVINE M. SEMITENDINOSUS MUSCLE
Pol. J. Food Nutr. Sci. 2000;50(2):41–45
MICROSTRUCTURE OF LONGISSIMUS LUMBORUM MUSCLE AND SELECTED CHARACTERISTICS OF LAMB CARCASS AND MEAT QUALITY.
Pol. J. Food Nutr. Sci. 1998;48(3):493–502
CHEMICAL COMPOSITION, MICROSTRUCTURE AND PHYSICO-CHEMICAL CHARACTERISTICS OF TWO COMMERCIAL PEA PROTEIN ISOLATES.
Pol. J. Food Nutr. Sci. 1998;48(2):193–200
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