Keyword sensory quality
SENSORY QUALITY OF YOGHURTS ENRICHED WITH SQUALEN FROM AMARANTHUS OIL
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4B):437–444
APPLICATION OF MODIFIED ATMOSPHERE PACKAGING TO EXTEND SHELF-LIFE OF MINIMALLY PROCESSED SPINACH
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4A):13–17
NON-NUTRIENT BIOACTIVE SUBSTANCES IN FOOD OF PLANT ORIGIN CAUSING BITTERNESS AND ASTIRGENCY
Pol. J. Food Nutr. Sci. 2004;54(Special issue 1s):65–73
Determinants of the Sensory Quality of Półgęsek in Relation to Volatile Compounds and Chemical Composition
Katarzyna Nowicka, Danuta Jaworska, Wiesław Przybylski, Ewa Górska, Krzysztof Tambor, Andrzej Półtorak
Pol. J. Food Nutr. Sci. 2017;67(4):283–292
Microbiological and Sensory Quality of Milk on the Domestic Market
Pol. J. Food Nutr. Sci. 2015;65(4):261–267
Antioxidant Properties, Acrylamide Content and Sensory Quality of Ginger Cakes with Different Formulations
Henryk Zieliński, Zuzana Ciesarova, Agnieszka Troszyńska, Alicja Ceglińska, Danuta Zielińska, Ryszard Amarowicz, Małgorzata Przygodzka, Kristina Kukurova
Pol. J. Food Nutr. Sci. 2012;62(1):41–50
ANALYSIS OF A RELATIONSHIP BETWEEN THE MICROSTRUCTURE OF PORK MEAT AFTER HEAT TREATMENT AND ITS TECHNOLOGICAL AND SENSORY QUALITY
Ingrid Wachowicz, Wiesław Przybylski, Danuta Jaworska, Ewa Czarniecka-Skubina, Katarzyna Kajak-Siemaszko
Pol. J. Food Nutr. Sci. 2010;60(1):37–41
POSSIBILITY OF BETA-GLUCAN FROM SPENT BREWER’S YEAST ADDITION TO YOGHURTS
Pol. J. Food Nutr. Sci. 2009;59(4):299–302
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
IMMUNOREACTIVE PROPERTIES AND SENSORY QUALITY OF LENTIL (LENS CULINARIS) AND MUNG BEAN (VIGMA RADIATA L.) SPROUTS
Pol. J. Food Nutr. Sci. 2007;57(4):415–420
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
SENSORY QUALITY OF PORK CHOPS AFTER THERMAL PROCESSING IN RELATION TO CONSUMER PREFERENCES BY PURCHASE OF MEAT – A SHORT REPORT
Pol. J. Food Nutr. Sci. 2006;56(3):287–289
SENSORY QUALITY OF EGGPLANT FRUITS (SOLANUM MELONGENA L.) AS AFFECTED BY CULTIVAR AND MATURITY STAGE
Pol. J. Food Nutr. Sci. 2004;54(3):249–254
EFFECT OF THE SELECTED TECHNICAL PARAMETERS OF CHOPPING PROCESS ON SENSORY PROPERTIES OF TEXTURE OF MODEL MEAT PRODUCT.
Pol. J. Food Nutr. Sci. 2002;52(1):55–60
EFFECT OF PORK STORAGE IN THE AIR AND CONTROLLED ATMOSPHERE ON ITS SENSORY QUALITY
Pol. J. Food Nutr. Sci. 2001;51(1):41–44
CHARACTERISATION OF THE STALING PROCESS OF WHOLEMEAL BREAD.
Pol. J. Food Nutr. Sci. 2000;50(2):23–28
Events
Thematic Issue on “Red Beetroot as a Source of Nutrients, Bioactive Compounds and Pigments”
PJFNS, 12.02.2019 - 31.08.2019
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