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ORIGINAL ARTICLE
 

Impact of the Encapsulation Process by Spray- and Freeze-Drying on the Properties and Composition of Powders Obtained from Cold-Pressed Seed Oils with Various Unsaturated Fatty Acids
Dorota Ogrodowska, Małgorzata Tańska, Waldemar Brandt, Sylwester Czaplicki
Pol. J. Food Nutr. Sci. 2020;70(3):241–252
DOI: https://doi.org/10.31883/pjfns/120314
 

Amaranth Seeds and Products – The Source of Bioactive Compounds
Dorota Ogrodowska, Ryszard Zadernowski, Sylwester Czaplicki, Dorota Derewiaka, Beata Wronowska
Pol. J. Food Nutr. Sci. 2014;64(3):165–170
DOI: https://doi.org/10.2478/v10222-012-0095-z
 

Chemical Characterization of Canola and Sunflower Oil Deodorizer Distillates
Saba Naz, Syed Tufail Hussain Sherazi, Farah Naz Talpur, Huseyin Kara, Sirajuddin Sirajuddin, Abdul Rauf Khaskheli
Pol. J. Food Nutr. Sci. 2014;64(2):115–120
DOI: https://doi.org/10.2478/pjfns-2013-0008
 

Phenolic Compounds and Seed Oil Composition of Ziziphus mauritiana L. Fruit
Ayaz Ali Memon, Najma Memon, Devanand L. Luthria, Amanat Ali Pitafi, Muhammad Iqbal Bhanger
Pol. J. Food Nutr. Sci. 2012;62(1):15–21
DOI: https://doi.org/10.2478/v10222-011-0035-3
 

CONTENT OF TOCOPHEROL ISOMERS IN OILSEED RADISH CULTIVARS
Ronald B. Pegg, Ryszard Amarowicz
Pol. J. Food Nutr. Sci. 2009;59(2):129–132
 

COMPARISON OF THE QUALITY OF COLD PRESSED AND VIRGIN RAPESEED OILS WITH INDUSTRIALLY OBTAINED OILS
Małgorzata Wroniak, Krzysztof Krygier, Marzena Kaczmarczyk
Pol. J. Food Nutr. Sci. 2008;58(1):85–89
 

TOCOPHEROL CONTENT IN EDIBLE PLANT OILS
Anna Gliszczyńska-Świgło, Ewa Sikorska, Igor Khmelinskii, Marek Sikorski
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4A):157–161
 

BIOLOGICALLY ACTIVE COMPOUNDS IN CRUCIFERAE SPROUTS AND THEIR CHANGES AFTER THERMAL TREATMENT
Henryk Zieliński, Mariusz K. Piskuła, Halina Kozłowska
Pol. J. Food Nutr. Sci. 2005;55(4):375–380
 

THE CONTENT OF TOCOPHEROLS IN CRUCIFERAE SPORUTS.
Henryk Zieliński, Halina Kozłowska
Pol. J. Food Nutr. Sci. 2003;53(4):25–31
 
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eISSN:2083-6007
ISSN:1230-0322
W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.
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