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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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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
Keyword texture
ORIGINAL ARTICLE
Influence of β-Glucan Structures and Contents on the Functional Properties of Low-Fat Ice Cream During Storage
Pol. J. Food Nutr. Sci. 2020;70(3):233–240
Multivariate Study of Inulin Addition on the Quality of Sponge Cakes
Pol. J. Food Nutr. Sci. 2017;67(3):201–209
Kinetic of Texture and Colour Changes in Chicken Sausage During Superheated Steam Cooking
Pol. J. Food Nutr. Sci. 2016;66(3):199–209
Influence of Buckwheat Addition on Physical Properties, Texture and Sensory Characteristics of Extruded Corn Snacks
Pol. J. Food Nutr. Sci. 2013;63(4):239–244
Quality Indicators of Roe Deer (Capreolus capreolus L.) Venison in Relation to Sex
Pol. J. Food Nutr. Sci. 2012;62(3):185–191
EFFECT OF WHEAT BRAN ADDITION AND SCREW SPEED ON MICROSTRUCTURE AND TEXTURAL CHARACTERISTICS OF COMMON WHEAT PRECOOKED PASTA-LIKE PRODUCTS
Pol. J. Food Nutr. Sci. 2011;61(2):101–107
EFFECT OF SELECTED PIGS GENOTYPES ON THE TEXTURE OF MEAT PRODUCTS
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4A):207–212
EFFECT OF ADDITION OF WHEY PROTEIN AGGREGATES OBTAINED BY SINGLE AND DOUBLE HEATING METHOD ON THE RHEOLOGICAL PROPERTIES OF SET YOGHURT
Pol. J. Food Nutr. Sci. 2007;57(Special issue 3A):33–36
COMPARISON OF THE TEXTURE, RHEOLOGICAL PROPERTIES AND MYOFIBRE CHARACTERISTICS OF SM (SEMIMEMBRANOSUS) MUSCLE OF SELECTED SPECIES OF GAME ANIMALS
Pol. J. Food Nutr. Sci. 2009;59(3):243–246
POSSIBILITY OF PARTIAL REPLACEMENT OF FAT BY INULINE IN COOKIES IN ORDER TO DECREASE THEIR CALORIC VALUE
Pol. J. Food Nutr. Sci. 2008;58(1):113–117
EFFECT OF PARTIAL FAT SUBSTITUTION WITH DIETARY FIBER ON SENSORY ATTRIBUTES OF FINELY COMMINUTED SAUSAGES. PART II. POTATO FIBER AND BRAN PREPARATION
Pol. J. Food Nutr. Sci. 2007;57(4):421–425
STRESS ANALYSIS AS A DETERMINANTS OF SALAMI RENNET CHEESE RIPENING
Pol. J. Food Nutr. Sci. 2007;57(3):275–280
STRUCTURE AND FUNCTIONAL PROPERTIES OF WHEAT BREAD AND PASTA PRODUCED THROUGH SUPPLEMENTATION OF RS2 AND RS3 TO WHEAT FLOUR FROM TRADITIONAL POLISH AND RUSSIAN CULTIVARS
Valentina I. Kiseleva, Wioletta Błaszczak, Jadwiga Sadowska, Valery Ya. Chernykh, Ekaterina Artem’eva, Józef Fornal, Vladimir P. Yuryev
Pol. J. Food Nutr. Sci. 2007;57(2):239–245
EFFECT OF MINIMAL PROCESSING ON CHANGES IN THE TEXTURE OF VACUUM-PACKAGED APPLE SLICES
Pol. J. Food Nutr. Sci. 2007;57(2):161–166
INFLUENCE OF SELECTED PLANT FIBRE UPON PHYSICAL PROPERTIES OF BREAD DOUGH AND BREAD
Pol. J. Food Nutr. Sci. 2007;57(Special issue 2A):151–155
EFFECT OF SUGAR ADDITION ON TEXTURAL PROPERTIES OF THE HALF-SHORT CAKE
Pol. J. Food Nutr. Sci. 2007;57(Special issue 2A):107–110
INFLUENCE OF STEAM TEMPERATURE AND TREATMENT TIME ON POTATO SOFTNESS
Pol. J. Food Nutr. Sci. 2007;57(Special issue 2A):75–78
COMPARISON OF TEXTURE AND STRUCTURE OF ST (SEMITENDINOSUS) MUSCLE OF BLACK-WHITE CATTLE CROSSBREDS WITH CHAROLAISE, MARCHIGIANA, PIEMONTESE AND CHIANINA AND ITS SUSCEPTIBILITY TO MASSAGING
Kazimierz Lachowicz, Henryk Kamieniecki, Leszek Gajowiecki, Jerzy Wójcik, Krzysztof Szarkowski, Małgorzata Sobczak, Joanna Żochowska-Kujawska, Marek Kotowicz, Arkadiusz Żych
Pol. J. Food Nutr. Sci. 2007;57(1):63–68
TEXTURE AND MICROSTRUCTURE OF FRIED STRIPS OF GENETICALLY – MODIFIED POTATO
Pol. J. Food Nutr. Sci. 2006;56(2):169–176
EFFECT OF PARTIAL FAT SUBSTITUTION WITH DIETARY FIBER ON SENSORY PROPERTIES OF FINELY COMMINUTED SAUSAGES PART I. WHEAT AND OAT FIBER
Pol. J. Food Nutr. Sci. 2005;55(3):309–314
TEXTURAL AND HYDRATION PROPERTIES OF PORK MEAT GELS PROCESSED WITH NON-MUSCLE PROTEINS AND CARRAGEENAN.
Pol. J. Food Nutr. Sci. 2005;55(2):145–150
WATER RETENTION, SHEAR FORCE, AND TEXTURE PARAMETERS OF CATTLE PSOAS AND SEMITENDINOSUS MUSCLES UNFROZEN AND FROZEN DURING POST-MORTEM AGEING.
Pol. J. Food Nutr. Sci. 2005;55(1):17–26
COMPARATIVE ANALYSIS OF THE SUSCEPTIBILITY OF SELECTED MUSCLES OF PIETRAIN, DUROC AND POLISH LARGE WHITE´POLISH LANDRACE PIGS TO MASSAGE-INDUCED CHANGES
Małgorzata Sobczak, Kazimierz Lachowicz, Roman Czarnecki, Leszek Gajowiecki, Andrzrej Klemke, Joanna Żochowska
Pol. J. Food Nutr. Sci. 2004;54(2):179–184
COMPARISON OF TEXTURE AND STRUCTURE OF SELECTED MUSCLES OF PIGLETS AND WILD BOAR JUVENILES.
Pol. J. Food Nutr. Sci. 2004;54(1):75–79
INFLUENCE OF POTATO STARCH OXIDATION ON TEXTURE, AND RHEOLOGICAL BEHAVIOUR OF SOME SWEET DESSERTS.
Grażyna Lewandowicz, Małgorzata Wronkowska, Jadwiga Sadowska, Maria Soral-Śmietana, Wioletta Błaszczak, Aleksander Walkowski
Pol. J. Food Nutr. Sci. 2003;53(2):31–36
EFFECTS OF FAT AND SUCROSE SUBSTITUTION ON ICE CREAM TEXTURE
Pol. J. Food Nutr. Sci. 2002;52(2):35–39
ROASTING-INDUCED CHANGES IN TEXTURE AND FIBRE MICROSTRUCTURE OF BOVINE M. SEMITENDINOSUS MUSCLE
Pol. J. Food Nutr. Sci. 2000;50(2):41–45
RELATIONSHIPS BETWEEN PROCESSING CONDITIONS, MECHANICAL AND TEXTURAL PROPERTIES OF COOKED LENTILS
Pol. J. Food Nutr. Sci. 1998;48(4):693–700
COMPARISON OF STRUCTURE, TEXTURE AND RHEOLOGICAL PROPERTIES OF SMOKED LOIN FROM MEAT OF PLW PORKERS AND THEIR CROSSES WITH CZECH BREEDS.
Pol. J. Food Nutr. Sci. 1998;48(4):644–654
EFFECT OF SOAKING AND COOKING ON WATER HOLDING AND SENSORY CHARACTERISTICS OF COOKED LENTILS
Pol. J. Food Nutr. Sci. 1998;48(3):455–465
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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