Keyword wheat
Content of TDF, SDF and IDF in Cereals Grown by Organic and Conventional Farming – a Short Report
Mirjana Menkovska, Vesna Levkov, Dragan Damjanovski, Natasha Gjorgovska, Desimir Knezevic, Nedeljka Nikolova, Danica Andreevska
Pol. J. Food Nutr. Sci. 2017;67(3):241–244
INFLUENCE OF ABIOTIC STRESS AND TECHNOLOGICAL TREATMENT ON CHEMICAL COMPOSITION OF CEREAL GRAINS AND LEGUME SEEDS
Pol. J. Food Nutr. Sci. 2003;53(Special issue 2s):40–44
INFLUENCE OF GLYCATION OF WHEAT ALBUMINS AND GLOBULINS ON THEIR IMMUNOREACTIVITY AND PHYSICOCHEMICAL PROPERTIES
Krzysztof Bielikowicz, Paweł Wojtacha, Elżbieta Kostyra, Małgorzata Iwan, Beata Jarmołowska, Henryk Kostyra
Pol. J. Food Nutr. Sci. 2010;60(4):335–340
QUALITY OF WHEAT BREAKFAST CEREALS AVAILABLE ON THE POLISH MARKET
Pol. J. Food Nutr. Sci. 2008;58(3):307–312
IMMUNOREACTIVE PROPERTIES OF WHEAT CV. TONACJA STORAGE PROTEINS INFECTED WITH FUSARIUM GRAMINEARUM FUNGI
Pol. J. Food Nutr. Sci. 2008;58(1):53–58
RHEOLOGICAL PROPERTIES AND QUALITY EVALUATION OF EGYPTIAN BALADY BREAD AND BISCUITS SUPPLEMENTED WITH FLOURS OF UNGERMINATED AND GERMINATED LEGUME SEEDS OR MUSHROOM
Pol. J. Food Nutr. Sci. 2007;57(4):487–496
EFFECT OF CONDITIONS OF CONFINED COMPRESSION ON PROPERTIES OF WHEAT AGGLOMERATES
Pol. J. Food Nutr. Sci. 2007;57(Special issue 2A):125–128
ISOLATION AND PURIFICATION OF INDIVIDUAL GLIADIN PROTEINS BY PREPARATIVE ACID POLYACRYLAMIDE GEL ELECTROPHORESIS (A-PAGE) FOR ALLERGENIC RESEARCH
Pol. J. Food Nutr. Sci. 2007;57(1):91–96
FLOUR QUALITY AND BINDING OF IMMUNOGLOBULIN E BY GLIADIN PROTEINS OF TWO WINTER WHEAT GENOTYPES
Pol. J. Food Nutr. Sci. 2006;56(3):305–310
ELECTROPHORETIC AND DSC STUDIES ON DIFFERENT WHEAT STARCHES WITH VARIOUS AMYLOSE CONTENTS
Luybov A. Wasserman, Patrizia Vaccino, Gaetano Boggini, Alberto Schiraldi, Takahiro Noda, Alexander M. Kudryavzev, Vladimir P. Yuryev
Pol. J. Food Nutr. Sci. 2006;56(1):59–66
NATIVE AND PHYSICALLY-MODIFIED STARCHES – UTILIZATION OF RESISTANT STARCH BY BIFIDOBACTERIA (IN VITRO)
Pol. J. Food Nutr. Sci. 2005;55(3):273–279
DETERMINATION OF CHROMIUM CONTENT OF FOOD AND BEVERAGES OF PLANT ORIGIN.
Pol. J. Food Nutr. Sci. 2005;55(2):183–188
STRUCTURE AND ALLERGENICITY OF WHEAT GLUTEN PROTEINS- A REVIEW.
Pol. J. Food Nutr. Sci. 2004;54(4):327–338
INFLUENCE OF KERNEL SIZE ON GRINDING PROCESS OF WHEAT AT RESPECTIVE GRINDING STAGES.
Pol. J. Food Nutr. Sci. 2004;54(1):29–33
EFFECT OF PECTIN AND α-AMYLASE ON THE MICROSTRUCTURE AND STALING OF BREAD
Pol. J. Food Nutr. Sci. 2001;51(4):19–25
COMPARISON OF MICROSTRUCTURE OF VITREOUS AND MEALY KERNELS OF HARD AND SOFT WHEAT.
Pol. J. Food Nutr. Sci. 1999;49(4):3–15
A RAPID METHOD FOR MEASUREMENT OF TOTAL ANTIOXIDANT STATUS OF SELECTED CEREAL GRAINS - SHORT REPORT
Henryk Zieliński, Joanna Honke, Agnieszka Łatosz, Agnieszka Troszyńska, Ewa Ciska, Katarzyna Waszczuk, Dorota Szawara-Nowak, Halina Kozłowska
Pol. J. Food Nutr. Sci. 1998;48(3):533–538
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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.