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ORIGINAL ARTICLE
 

Evaluation of the Physicochemical, Antioxidant and Sensory Properties of Wheat Bread with Partial Substitution of Wheat Flour with Cordyceps sinensis Powder
Paulina Łysakowska, Aldona Sobota, Piotr Zarzycki
Pol. J. Food Nutr. Sci. 2025;75(2):170-183
DOI: https://doi.org/10.31883/pjfns/205435
 
ORIGINAL ARTICLE
 

Effects of Carob Flour on Volume, Color, Texture, Sensory Properties, Antioxidant Profile, and Nutritional Quality of Gluten-Free Corn Cake with Buffalo Cream
Seda Yalcin
Pol. J. Food Nutr. Sci. 2025;75(2):108-118
DOI: https://doi.org/10.31883/pjfns/203617
 
ORIGINAL ARTICLE
 

Effect of Chromium Picolinate and Chromium Nanoparticles Added to Low- or High-Fat Diets on Chromium Biodistribution and the Blood Level of Selected Minerals in Rats
Anna Stępniowska, Jerzy Juśkiewicz, Krzysztof Tutaj, Joanna Fotschki, Bartosz Fotschki, Katarzyna Ognik
Pol. J. Food Nutr. Sci. 2022;72(3):229-238
DOI: https://doi.org/10.31883/pjfns/151750
 
ORIGINAL ARTICLE
 

Nutritional Quality of Edible Marine Bivalves from the Southern Coast of Italy, Mediterranean Sea
Francesca Biandolino, Antonella Di Leo, Isabella Parlapiano, Loredana Papa, Santina Giandomenico, Lucia Spada, Ermelinda Prato
Pol. J. Food Nutr. Sci. 2019;69(1):71-81
DOI: https://doi.org/10.31883/pjfns-2019-0001
 

Profiling of the Contents of Amino Acids, Water-Soluble Vitamins, Minerals, Sugars and Organic Acids in Turkish Hazelnut Varieties

Neslihan Göncüoğlu Taş, Vural Gökmen
Pol. J. Food Nutr. Sci. 2018;68(3):223-234
DOI: https://doi.org/10.1515/pjfns-2018-0002
 

ENRICHMENT OF GLUTEN-FREE ROLLS WITH AMARANTH AND FLAXSEED INCREASES THE CONCENTRATION OF CALCIUM AND PHOSPHORUS IN THE BONES OF RATS
Halina Gambuś, Florian Gambuś, Paulina Wrona, Dorota Pastuszka, Rafał Ziobro, Anna Nowotna, Aneta Kopeć, Marek Sikora
Pol. J. Food Nutr. Sci. 2009;59(4):349-355
 

VITAMINS AND MINERALS IN DIET OF FIRST YEAR FEMALE STUDENTS OF WROCłAW UNIVERSITY OF ENVIRONMENTAL AND LIFE SCIENCES
Joanna Wyka, Alicja Żechałko-Czajkowska
Pol. J. Food Nutr. Sci. 2008;58(1):131-137
 

PSYCHOSOCIAL DETERMINANTS OF USING VITAMIN AND MINERAL SUPPLEMENTS AMONG STUDENTS
Marzena Jeżewska-Zychowicz, Magdalena Pilska
Pol. J. Food Nutr. Sci. 2006;56(Special issue 2s):167-170
 

NUTRITIONAL PATTERNS OF 40-YEAR-OLD WOMEN FROM WROCłAW IN THE ASPECT OF THE RISK OF CARDIOVASCULAR DISEASES. PART II. VITAMINS. MINERALS.
Monika Bronkowska, Alicja Żechałko-Czajkowska
Pol. J. Food Nutr. Sci. 2006;56(2):207-214
 

THE INFLUENCE OF GRAPEFRUIT PHENOLIC COMPOUNDS ON MINERAL
Sławomir S. Frejnagel, Elena Gomez-Villalva, Gloria Urbano, Zenon Zduńczyk
Pol. J. Food Nutr. Sci. 2003;53(Special issue 1s):137-140
 
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eISSN:2083-6007
ISSN:1230-0322
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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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