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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
Our new CiteScore2022 from SCOPUS
September 2023 issue has just been published
Keyword storage
ORIGINAL ARTICLE
Encapsulation of Lactiplantibacillus plantarum and Beetroot Extract with Alginate and Effect of Capsules on Rheological Properties and Stability of an Oil-in-Water Emulsion Model Food
Minerva Bautista Villarreal, Sandra Loruhama Loruhama Castillo Hernández, Salvador López Uriarte, María Porfiria Barrón González
Pol. J. Food Nutr. Sci. 2023;73(3):242–252
ORIGINAL ARTICLE
Influence of a Sulphur Dioxide Active Storage System on the Quality of Ribes rubrum L. Berries
Pol. J. Food Nutr. Sci. 2021;71(3):279–288
ORIGINAL ARTICLE
Post-Harvest Warehouse Management of Actinidia arguta Fruits
Pol. J. Food Nutr. Sci. 2019;69(1):63–70
Influence of Sugars, Modified Starches and Hydrocolloids Addition on Colour and Thermal Properties of Raspberry Cream Fillings
Pol. J. Food Nutr. Sci. 2017;67(1):49–58
Effect of Microbial Transglutaminase on Ice Cream Heat Resistance Properties – a Short Report
Pol. J. Food Nutr. Sci. 2016;66(3):227–231
Characteristics of Selected Quality Traits of Novel Cultivars of Pumpkin (Cucurbita Maxima Duch.)
Pol. J. Food Nutr. Sci. 2014;64(2):101–107
EFFECT OF STORAGE CONDITIONS ON FOLIC ACID CONTENT IN FOLIC ACID-FORTIFIED BREAD – A MODEL STUDY
Pol. J. Food Nutr. Sci. 2010;60(2):147–151
EFFECT OF PROCESSING AND STORAGE CONDITIONS ON PHENOLIC COMPOUNDS AND ANTIOXIDANT CAPACITY OF HIGHBUSH BLUEBERRY JAMS
Pol. J. Food Nutr. Sci. 2009;59(1):45–52
INFLUENCE OF L-ASCORBIC ACID ADDITION ON THE CONTENT OF FATTY ACIDS IN BUTTER DURING STORAGE
Pol. J. Food Nutr. Sci. 2008;58(1):91–94
INFLUENCE OF UV RADIATION ON THE MICROBIOLOGICAL QUALITY OF ALOE PULP
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):507–510
EFFECT OF CONEFLOWER, THYME AND SAGE EXTRACTS IN THE DIET ON CHANGES IN CHICKEN WHITE MEAT QUALITY DURING STORAGE
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4B):303–307
EFFECT OF FODDER ENRICHMENT WITH PUFAS ON QUAIL EGGS
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4B):281–284
INFLUENCE OF TRANS UNSATURATED FATTY ACIDS CONTENT ON CHEMICAL CHANGES IN THE SHORTENING DURING BAKING AND STORAGE OF CAKES
Pol. J. Food Nutr. Sci. 2007;57(4):451–455
EVALUATION OF ENZYMATIC BROWNING DEGREE OF EDIBLE POTATO TUBERS INDUCED BY HERBICIDES, MECHANICAL DAMAGES AND STORAGE BY MEANS OF INSTRUMENTAL AND SENSORY METHODS
Pol. J. Food Nutr. Sci. 2007;57(Special issue 3A):163–166
STABILITY OF IODINATED SALTS DURING ROASTING AND STORAGE OF PORK MEATBALLS
Pol. J. Food Nutr. Sci. 2007;57(3):335–338
EFFECT OF OWN-CONSTRUCTION DEVICE FOR ELECTRICAL STIMULATION AND STORAGE TIME ON TENDERNESS OF BULLOCKS MEAT
Pol. J. Food Nutr. Sci. 2007;57(2):233–237
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 STUDY METHOD ON DESCRIPTION OF PEAR TEXTURE PROPERTIES
Pol. J. Food Nutr. Sci. 2007;57(Special issue 2A):115–120
SELECTED QUALITY ATTRIBUTES OF PROCESSED MEAT PRODUCTS STORED IN MODIFIED ATMOSPHERE
Pol. J. Food Nutr. Sci. 2007;57(Special issue 2A):41–45
CHANGES OF SELECTED QUALITY ATTRIBUTES OF EDAM CHEESE WITH VARIOUS FAT CONTENTS DURING STORAGE
Pol. J. Food Nutr. Sci. 2007;57(1):31–38
QUALITY CHANGES IN CURDS OF WHITE, GREEN, AND ROMANESCO CAULIFLOWER DURING STORAGE
Pol. J. Food Nutr. Sci. 2006;56(2):155–160
ACTIVITY AND IMMUNOREACTIVITY OF LIPASE IN STORED SUNFLOWER SEEDS
Pol. J. Food Nutr. Sci. 2003;53(Special issue 1s):57–59
EFFECT OF CITRIC ACID LEVEL, RAW MEAT MATERIAL COMPOSITION AND STORAGE TIME ON PROPERTIES OF SAUSAGE IMITATING SALAMI - SHORT REPORT.
Pol. J. Food Nutr. Sci. 2001;51(3):55–58
CHARACTERISATION OF THE STALING PROCESS OF WHOLEMEAL BREAD.
Pol. J. Food Nutr. Sci. 2000;50(2):23–28
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