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Dietary recommendations during the COVID-19 pandemic. Statement of the Committee of Human Nutrition Science of the Polish Academy of Sciences
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Volume 71's Reviewers Index
Our new Impact Factor and Cite Score
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 phenolic compounds
ORIGINAL ARTICLE
Ultrasound-Assisted Extractions for Improving the Recovery of Phenolics and Charantin from Bitter Melon and for Increasing the Antioxidant, Antidiabetic and Anti-Obesity Activities of Its Extracts
Pol. J. Food Nutr. Sci. 2022;72(2):141–150
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
REVIEW ARTICLE
Phenolic Compounds from Apples: Reviewing their Occurrence, Absorption, Bioavailability, Processing, and Antioxidant Activity – a Review
Pol. J. Food Nutr. Sci. 2020;70(4):321–336
ORIGINAL ARTICLE
Effect of Enzyme-Assisted Vinification on Wine Phenolics, Colour Components, and Antioxidant Capacity
Ivana Generalić Mekinić, Živko Skračić, Ana Kokeza, Barbara Soldo, Ivica Ljubenkov, Mara Banović, Vida Šimat, Danijela Skroza
Pol. J. Food Nutr. Sci. 2020;70(2):113–123
ORIGINAL ARTICLE
Variation in the Phenolic Compounds Profile and Antioxidant Activity in Different Parts of Hawthorn (Crataegus pentagyna Willd.) During Harvest Periods
Pol. J. Food Nutr. Sci. 2019;69(4):367–378
Effects of γ-Irradiation of Wild Thyme (Thymus serpyllum L.) on the Phenolic Compounds Profile of Its Ethanolic Extract
Michał A. Janiak, Adriana Slavova-Kazakova, Vessela D. Kancheva, Milena Ivanova, Tsvetelin Tsrunchev, Magdalena Karamać
Pol. J. Food Nutr. Sci. 2017;67(4):309–315
Antioxidant Potential and Phenolic Compounds of Some Widely Consumed Turkish White Bean (Phaseolus vulgaris L.) Varieties
Pol. J. Food Nutr. Sci. 2016;66(4):253–260
Fractionation of Buckwheat Seed Phenolics and Analysis of Their Antioxidant Activity
Pol. J. Food Nutr. Sci. 2015;65(4):243–249
Evaluation of the In Vitro Inhibitory Activity of Rye-Buckwheat Ginger Cakes with Rutin on the Formation of Advanced Glycation End-Products (AGEs)
Pol. J. Food Nutr. Sci. 2015;65(3):191–198
INFLUENCE OF PLANT EXTRACTS ON THE MICROBIOLOGICAL SHELF LIFE OF MEAT PRODUCTS
Pol. J. Food Nutr. Sci. 2009;59(4):303–308
QUERCETIN AND ITS DERIVATIVES: CHEMICAL STRUCTURE AND BIOACTIVITY– A REVIEW
Pol. J. Food Nutr. Sci. 2008;58(4):407–413
EFFECT OF CARBOXYMETHYL CELLULOSE (CMC) ON PERCEPTION OF ASTRINGENCY OF PHENOLIC COMPOUNDS.
Pol. J. Food Nutr. Sci. 2008;58(2):241–245
RELATION BETWEEN THE SENSORY QUALITY OF PEA SPROUTS (PISUM SATIVUM L.) AND THEIR CONTENTS OF PHENOLICS AND NITROGENOUS COMPOUNDS.
Pol. J. Food Nutr. Sci. 2008;58(2):235–240
ANTIOXIDANT ACTIVITY OF PHENOLIC FRACTIONS OF LITSEA MONOPETALA (PERSIMON-LEAVED LITSEA) BARK EXTRACT.
Pol. J. Food Nutr. Sci. 2008;58(2):229–233
EFFECT OF VARIOUS PH CONDITIONS SIMULATED IN VIVO ON THE ACTIVITY OF LIPOPHILIC ANTIOXIDANTS ISOLATED FROM SELECTED SPICES
Pol. J. Food Nutr. Sci. 2007;57(Special issue 3A):19–22
ASSESSMENT OF THE ANTIPROLIFERATIVE ACTIVITY OF CARROT AND APPLE EXTRACTS
Pol. J. Food Nutr. Sci. 2007;57(3):307–314
ANTIOXIDANT ACTIVITY OF THE CRUDE EXTRACTS OF DRUMSTICK TREE (MORINGA OLEIFERA LAM.) AND SWEET BROOMWEED (SCOPARIA DULCIS L.) LEAVES
Pol. J. Food Nutr. Sci. 2007;57(2):203–208
EFFECT OF GERMINATION TIME ON THE CONTENT OF PHENOLIC COMPOUNDS AND SENSORY QUALITY OF MUNG BEAN (VIGMA RADIATA L.) SPROUTS
Pol. J. Food Nutr. Sci. 2006;56(4):453–459
ANTIOXIDANT ACTIVITY OF EXTRACTS OF WHITE CABBAGE AND SAUERKRAUT
Pol. J. Food Nutr. Sci. 2005;55(4):367–373
INHIBITION OF BROCCOLI LIPOXYGENASE BY SOME PHENOLIC COMPOUNDS - A SHORT REPORT.
Pol. J. Food Nutr. Sci. 2004;54(4):339–342
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