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Keyword vitamin C
 

Effect of Package Type on Selected Parameters of Nutritional Quality of Chill-Stored White Sauerkraut

Joanna Kapusta-Duch, Barbara Kusznierewicz, Teresa Leszczyńska, Barbara Borczak
Pol. J. Food Nutr. Sci. 2017;67(2):137–144
DOI: https://doi.org/10.1515/pjfns-2016-0014
 

Effect of High Pressure and Sub-Zero Temperature on Total Antioxidant Capacity and the Content of Vitamin C, Fatty Acids and Secondary Products of Lipid Oxidation in Human Milk

Dorota Martysiak-Żurowska, Małgorzata Puta, Natalia Barczak, Joanna Dąbrowska, Edyta Malinowska-Pańczyk, Bogumiła Kiełbratowska, Ilona Kołodziejska
Pol. J. Food Nutr. Sci. 2017;67(2):117–122
DOI: https://doi.org/10.1515/pjfns-2016-0011
 

Antioxidant Vitamins as Oxidative Stress Markers in Rat Plasma After Physical Exercise - a Short Report
Agata Wawrzyniak, Jadwiga Hamułka, Małgorzata Drywień, Magdalena Górnicka, Jolanta Pierzynowska, Malwina Wojtaś, Małgorzata Gajewska, Joanna Frąckiewicz, Anna Gronowska-Senger
Pol. J. Food Nutr. Sci. 2014;64(4):277–281
DOI: https://doi.org/10.2478/pjfns-2013-0025
 

CONTENT OF SELECTED COMPONENTS IN FRUITS OF POLISH WATERMELON CULTIVAR ‘BINGO’ AS DEPENDENT ON THE METHOD OF SEEDLING PRODUCTION AND IRRIGATION
Dorota Wichrowska, Tadeusz Wojdyła, Stanisław Rolbiecki, Roman Rolbiecki, Piotr Piszczek
Pol. J. Food Nutr. Sci. 2007;57(Special issue 3A):147–149
 

QUALITY OF SAVOY CABBAGE STORED UNDER CONTROLLED ATMOSPHERE WITH THE ADDITION OF ESSENTIAL OILS
Lucjan Krala, Maria Witkowska, Alina Kunicka, Danuta Kalemba
Pol. J. Food Nutr. Sci. 2007;57(1):45–50
 

EFFECT OF VITAMIN C ON SERUM PROTEIN PROFILE IN MICE AFTER ALUMINUM SULPHATE INTOXICATION
Manal A. Hamed
Pol. J. Food Nutr. Sci. 2006;56(3):339–348
 

COMPARATIVE STUDY OF THE ENZYMATIC METHOD FOR DETERMINATION OF VITAMIN C WITH ROUTINE METHODS ACCORDING TO ISO.
Joanna Danielczuk, Robert Pietrzykowski, Wojciech Zieliński
Pol. J. Food Nutr. Sci. 2004;54(1):41–46
 

THE CONTENT OF NITRATES V AND III AND VITAMIN C IN JUICES OBTAINED FROM ORGANIC AND CONVENTIONAL RAW MATERIALS.
Maria Śmiechowska
Pol. J. Food Nutr. Sci. 2003;53(2):57–61
 

EFFECT OF THE MATERIAL FORM, STORAGE AND COOKING METHODS ON THE QULAITY OF BRUSSELS SPROUTS
Ewa Czarniecka-Skubina
Pol. J. Food Nutr. Sci. 2002;52(3):75–82
 

OPTIMISATION OF POTATO QUALITY IN CULINARY PROCESS.
Barabara Gołaszewska, Stanisław Zalewski
Pol. J. Food Nutr. Sci. 2001;51(1):59–63
 

COMPARISON OF THE CONTENTS OF NITRATES, NITRITES, LEAD, CALCIUM AND VITAMIN C IN POTATOES FROM CONVENTIONAL AND ECOLOGICAL FARMS.
Ewa Rembiałkowska
Pol. J. Food Nutr. Sci. 1999;49(4):17–26
 
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eISSN:2083-6007
ISSN:1230-0322
Digitalizacja artykułów publikowanych w kwartalniku PJFNS w celu zapewnienia otwartego dostępu do nich przez sieć Internet - zadanie finansowane w ramach umowy 607/P-DUN/2019 ze środków Ministra Nauki i Szkolnictwa Wyższego przeznaczonych na działalność upowszechniającą naukę.

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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