Current issue
In press
Archive
About the Journal
Scope
Editorial Board
Indexed
Subscription
Contact
Editorial Policies
Peer Review Policy
For Reviewers
Research Ethics Policy
Plagiarism
Informed Consent Policy
Conflict of Interest Policy
Open Access Policy
Corrections, Retractions and Expressions of Concern
Advertising Policy
Instructions for Authors
News
New IMPACT FACTOR
Volume 70 Authors' Index
Volume 70 Reviewers' Index
Dietary recommendations during the COVID-19 pandemic. Statement of the Committee of Human Nutrition Science of the Polish Academy of Sciences
Our new CiteScore2020 from SCOPUS
June 2021 Issue has just been published
September 2021 issue has just been released
Volume 71's Reviewers Index
Our new Impact Factor and Cite Score
Our new CiteScore2022 from SCOPUS
September 2023 issue has just been published
Editorial Policies
Peer Review Policy
For Reviewers
Research Ethics Policy
Plagiarism
Informed Consent Policy
Conflict of Interest Policy
Open Access Policy
Corrections, Retractions and Expressions of Concern
Advertising Policy
News
New IMPACT FACTOR
Volume 70 Authors' Index
Volume 70 Reviewers' Index
Dietary recommendations during the COVID-19 pandemic. Statement of the Committee of Human Nutrition Science of the Polish Academy of Sciences
Our new CiteScore2020 from SCOPUS
June 2021 Issue has just been published
September 2021 issue has just been released
Volume 71's Reviewers Index
Our new Impact Factor and Cite Score
Our new CiteScore2022 from SCOPUS
September 2023 issue has just been published
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 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
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
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
We process personal data collected when visiting the website. The function of obtaining information about users and their behavior is carried out by voluntarily entered information in forms and saving cookies in end devices. Data, including cookies, are used to provide services, improve the user experience and to analyze the traffic in accordance with the Privacy policy. Data are also collected and processed by Google Analytics tool (more).
You can change cookies settings in your browser. Restricted use of cookies in the browser configuration may affect some functionalities of the website.
You can change cookies settings in your browser. Restricted use of cookies in the browser configuration may affect some functionalities of the website.