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Keyword vinegar

 
ORIGINAL ARTICLE
 

Use of Principal Component Analysis and Cluster Analysis for Differentiation of Traditionally-Manufactured Vinegars Based on Phenolic and Volatile Profiles, and Antioxidant Activity
Ayse Karadag, Fatih Bozkurt, Hatice Bekiroglu, Osman Sagdic
Pol. J. Food Nutr. Sci. 2020;70(4):347-360
DOI: https://doi.org/10.31883/pjfns/127399
 
ORIGINAL ARTICLE
 

Efficacy of an Aromatic Vinegar in Reducing Psychrotrophic Bacteria and Biogenic Amines in Salmon Fillets (Salmo salar) Stored in Modified Atmosphere Packaging
Jessica Di Toro, Raffaella Branciari, Rossana Roila, Serena Altissimi, Haiyang Jiang, Kang Zhou, Simona Perucci, Michela Codini, David Ranucci
Pol. J. Food Nutr. Sci. 2019;69(4):397-405
DOI: https://doi.org/10.31883/pjfns/112643
 
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eISSN:2083-6007
ISSN:1230-0322
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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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