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Keyword vitamin C
 
ORIGINAL ARTICLE
 

Soaking Soybean Seeds with Abeliophyllum distichum Nakai Extract Increased the Yield and Nutritional Value of Soybean Sprouts
Jeong-Ho Kim, Yong-Han Yoon, Sanjeev Kumar Dhungana, Il-Doo Kim, Dong-Hyun Shin
Pol. J. Food Nutr. Sci. 2022;72(2):151–158
DOI: https://doi.org/10.31883/pjfns/147520
 

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
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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