Keyword sensory quality
 
ORIGINAL ARTICLE

Influence of Pretreatments on Microwave Vacuum Drying Kinetics, Physicochemical Properties and Sensory Quality of Apple Slices
Yingqiang Wang, Hongxiao Zhao, Huiwen Deng, Xi Song, Wenjie Zhang, Sirui Wu, Jing Wang
Pol. J. Food Nutr. Sci. 2019;69(3):297–306
DOI: https://doi.org/10.31883/pjfns/110734
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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
DOI: https://doi.org/10.1515/pjfns-2016-0031
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Microbiological and Sensory Quality of Milk on the Domestic Market
Anna Piotrowska, Franciszek Świderski, Eliza Kostyra, Małgorzata Żebrowska-Krasuska, Anna Sadowska
Pol. J. Food Nutr. Sci. 2015;65(4):261–267
DOI: https://doi.org/10.1515/pjfns-2015-0008
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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
DOI: https://doi.org/10.2478/v10222-011-0038-0
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SENSORY QUALITY OF YOGHURTS ENRICHED WITH SQUALEN FROM AMARANTHUS OIL
Anna Piotrowska, Małgorzata Żebrowska, Bożena Waszkiewicz-Robak, Katarzyna Małecka
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4B):437–444
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APPLICATION OF MODIFIED ATMOSPHERE PACKAGING TO EXTEND SHELF-LIFE OF MINIMALLY PROCESSED SPINACH
Róża Biegańska-Marecik, Elżbieta Radziejewska-Kubzdela, Janusz Czapski
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4A):13–17
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NON-NUTRIENT BIOACTIVE SUBSTANCES IN FOOD OF PLANT ORIGIN CAUSING BITTERNESS AND ASTIRGENCY
Agnieszka Troszyńska
Pol. J. Food Nutr. Sci. 2004;54(Special issue 1s):65–73
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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
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POSSIBILITY OF BETA-GLUCAN FROM SPENT BREWER’S YEAST ADDITION TO YOGHURTS
Anna Piotrowska, Bożena Waszkiewicz-Robak, Franciszek Świderski
Pol. J. Food Nutr. Sci. 2009;59(4):299–302
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RELATION BETWEEN THE SENSORY QUALITY OF PEA SPROUTS (PISUM SATIVUM L.) AND THEIR CONTENTS OF PHENOLICS AND NITROGENOUS COMPOUNDS.
Agnieszka Troszyńska, Agnieszka Wołejszo, Olga Narolewska, Anita Ostaszyk
Pol. J. Food Nutr. Sci. 2008;58(2):235–240
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IMMUNOREACTIVE PROPERTIES AND SENSORY QUALITY OF LENTIL (LENS CULINARIS) AND MUNG BEAN (VIGMA RADIATA L.) SPROUTS
Agnieszka Wołejszo, Agata Szymkiewicz, Agnieszka Troszyńska
Pol. J. Food Nutr. Sci. 2007;57(4):415–420
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EFFECT OF GERMINATION TIME ON THE CONTENT OF PHENOLIC COMPOUNDS AND SENSORY QUALITY OF MUNG BEAN (VIGMA RADIATA L.) SPROUTS
Agnieszka Troszyńska, Agnieszka Wołejszo, Olga Narolewska
Pol. J. Food Nutr. Sci. 2006;56(4):453–459
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SENSORY QUALITY OF PORK CHOPS AFTER THERMAL PROCESSING IN RELATION TO CONSUMER PREFERENCES BY PURCHASE OF MEAT – A SHORT REPORT
Agnieszka Połom
Pol. J. Food Nutr. Sci. 2006;56(3):287–289
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SENSORY QUALITY OF EGGPLANT FRUITS (SOLANUM MELONGENA L.) AS AFFECTED BY CULTIVAR AND MATURITY STAGE
Marek Gajewski, Daria Arasimowicz
Pol. J. Food Nutr. Sci. 2004;54(3):249–254
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EFFECT OF THE SELECTED TECHNICAL PARAMETERS OF CHOPPING PROCESS ON SENSORY PROPERTIES OF TEXTURE OF MODEL MEAT PRODUCT.
Halina Makała, Włodzimierz Dolata, Eliza Kostyra
Pol. J. Food Nutr. Sci. 2002;52(1):55–60
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EFFECT OF PORK STORAGE IN THE AIR AND CONTROLLED ATMOSPHERE ON ITS SENSORY QUALITY

Jacek Kondratowicz, Tomasz Bąk
Pol. J. Food Nutr. Sci. 2001;51(1):41–44
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CHARACTERISATION OF THE STALING PROCESS OF WHOLEMEAL BREAD.
Mirosław Fik, Magdalena Michalczyk, Krzysztof Surówka, Ireneusz Maciejaszek
Pol. J. Food Nutr. Sci. 2000;50(2):23–28
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Digitalization of scientific manuscripts published in PJFNS quarterly to enable open access to them in the Internet – task financed under the agreement no. 607/P-DUN/2019 from funds of the Minister of Science and Higher Education intended for science dissemination activities.

Utrzymanie procedur zabezpieczających oryginalność artykułów naukowych publikowanych w kwartalniku PJFNS - zadanie finansowane w ramach umowy 607/P-DUN/2019 ze środków Ministra Nauki i Szkolnictwa Wyższego przeznaczonych na działalność upowszechniającą naukę.

Maintenance of procedures assuring originality of scientific manuscripts published in PJFNS quarterly – task financed under the agreement no. 607/P-DUN/2019 from funds of the Minister of Science and Higher Education intended for science dissemination activities.
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