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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 polyphenols
ORIGINAL ARTICLE
Compositional Characteristics and Antioxidant Activity of Edible Rose Flowers and Their Effect on Phenolic Urinary Excretion
Andrea Devecchi, Sonia Demasi, Francesca Saba, Rosalba Rosato, Roberto Gambino, Valentina Ponzo, Antonella De Francesco, Paola Massarenti, Simona Bo, Valentina Scariot
Pol. J. Food Nutr. Sci. 2021;71(4):383–392
Effect of Dry Heat Puffing on Nutritional Composition, Fatty Acid, Amino Acid and Phenolic Profiles of Pseudocereals Grains
Luz María Paucar-Menacho, Montserrat Dueñas, Elena Peñas, Juana Frias, Cristina Martínez-Villaluenga
Pol. J. Food Nutr. Sci. 2018;68(4):289–297
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
Goji Berry (Lycium barbarum): Composition and Health Effects – a Review
Pol. J. Food Nutr. Sci. 2016;66(2):67–75
Effect of Microencapsulation by Spray Drying and Freeze Drying Technique on the Antioxidant Properties of Blueberry (Vaccinium myrtillus) Juice Polyphenolic Compounds
Pol. J. Food Nutr. Sci. 2016;66(1):11–16
Coffee Consumption and Cardiovascular Diseases – Has the Time Come to Change Dietary Advice? A Mini Review
Pol. J. Food Nutr. Sci. 2016;66(1):5–10
Fermentation of Plant Material – Effect on Sugar Content and Stability of Bioactive Compounds
Pol. J. Food Nutr. Sci. 2014;64(4):235–241
Anticholinesterase Activities of Selected Polyphenols – a Short Report
Pol. J. Food Nutr. Sci. 2014;64(1):59–64
Stability of Phenolic Compounds Isolated from Cocoa, Green Tea and Strawberries in Hank’s Balanced Salt Solution under Cell Culture Conditions.
Pol. J. Food Nutr. Sci. 2012;62(2):91–96
Health-Promoting Effects of Traditional Mediterranean Diets - A Review.
Pol. J. Food Nutr. Sci. 2012;62(2):71–76
QUANTITATIVE ANALYSIS OF BIOLOGICALY ACTIVE POLYPHENOLS IN EVENING PRIMROSE (OENOTHERA PARADOXA) SEEDS AQUEOUS EXTRACTS
Pol. J. Food Nutr. Sci. 2011;61(2):109–113
ANTIOXIDANT PROPERTIES OF TEA AND HERBAL INFUSIONS – A SHORT REPORT
Pol. J. Food Nutr. Sci. 2010;60(1):33–35
INFLUENCE OF PLANT EXTRACTS ADDITION ON THE ANTIOXIDATIVE PROPERTIES OF PRODUCTS OBTAINED FROM GREEN LENTIL SEEDS DURING IN VITRO DIGESTION PROCESS
Pol. J. Food Nutr. Sci. 2009;59(4):295–298
COMPOSITION AND PROPERTIES OF CHICORY EXTRACTS RICH IN FRUCTANS AND POLYPHENOLS
Pol. J. Food Nutr. Sci. 2009;59(1):35–43
RELEASE OF PHENOLIC COMPOUNDS FROM BEAN FLOUR, BEAN-DERIVED CHIPS AND BLACK CHOKEBERRY JUICE AND CHANGES IN THEIR ANTIOXIDANT ACTIVITY DURING DIGESTION IN AN IN VITRO GASTROINTESTINAL MODEL
Pol. J. Food Nutr. Sci. 2008;58(4):497–501
CHARACTERISTICS OF PLUMS AS A RAW MATERIAL WITH VALUABLE NUTRITIVE AND DIETARY PROPERTIES – A REVIEW
Pol. J. Food Nutr. Sci. 2008;58(4):401–405
INFLUENCE OF DIFFERENT FREEZING PARAMETERS AND STEAM-COOKING ON ANTIOXIDANT PROPERTIES OF GREEN PEA
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):613–618
INFLUENCE OF TEMPERATURE AND TIME OF APPLE DRYING ON PHENOLIC COMPOUNDS CONTENT AND THEIR ANTIOXIDANT ACTIVITY
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):601–605
EFFECT OF PLANT EXTRACTS ADDITION ON PHENOLIC COMPOUNDS ACTIVITY AND INTESTINAL MICROFLORA INCREASE IN THE GASTROINTESTINAL TRACT MODEL
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4A):219–223
INFLUENCE OF HIGH LEVEL OF GRAPEFRUIT PHENOLIC PREPARATION IN CASEIN DIETS ON THE SELECTED CAECAL PARAMETERS IN RATS
Pol. J. Food Nutr. Sci. 2007;57(Special issue 3A):11–14
INFLUENCE OF STORAGE ON THE QUALITY OF NATURAL ANTIOXIDANTS IN FRUIT BEVERAGES
Pol. J. Food Nutr. Sci. 2007;57(Special issue 2A):223–225
INFLUENCE OF STERILIZATION PROCESS ON ANTIOXIDATIVE PROPERTIES OF BROAD BEAN SEEDS
Pol. J. Food Nutr. Sci. 2007;57(Special issue 2A):201–206
ANTIOXIDANT PROPERTIES OF ACETONE EXTRACTS FROM SELECTED FRESH AND DRIED SPICES
Pol. J. Food Nutr. Sci. 2007;57(Special issue 2A):47–51
COMPARISON OF POLYPHENOLIC COMPOSITION OF EXTRACTS FROM HONEYSUCKLE, CHOKEBERRIES AND GREEN TEA - A SHORT REPORT
Pol. J. Food Nutr. Sci. 2007;57(1):83–86
CHANGES IN THE ANTIOXIDATIVE ACTIVITIES OF BEAN PRODUCTS AND INTESTINAL MICROFLORA IN THE MODEL OF THE GASTROINTESTINAL TRACT “IN VITRO”
Pol. J. Food Nutr. Sci. 2006;56(Special issue 2s):29–32
TEA POLYPHENOLS – THEIR ANTIOXIDANT PROPERTIES AND BIOLOGICAL ACTIVITY
Pol. J. Food Nutr. Sci. 2005;55(3):219–235
BOND DISSOCIATION ENTHALPY OF PHENOLIC ANTIOXIDANTS
Pol. J. Food Nutr. Sci. 2003;53(Special issue 2s):129–135
THE INFLUENCE OF GRAPEFRUIT PHENOLIC COMPOUNDS ON MINERAL
Pol. J. Food Nutr. Sci. 2003;53(Special issue 1s):137–140
POLYPHENOLIC COMPOUNDS OF BEAN SEED COATS (PHASEOLUS VULGARIS L.) AND THEIR ANTIOXIDANT PROPERTIES
Pol. J. Food Nutr. Sci. 2002;52(4):35–39
THE USE OF FLUOROMETRIC METHOD TO STUDY THE ANTIOXIDATIVE PROPERTIES OF LEGUME SEEDS - SHORT REPORT.
Pol. J. Food Nutr. Sci. 2000;50(2):47–49
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