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Dietary recommendations during the COVID-19 pandemic. Statement of the Committee of Human Nutrition Science of the Polish Academy of Sciences
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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
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
Keyword whey
Use of Whey and Whey Preparations in the Food Industry – a Review
Pol. J. Food Nutr. Sci. 2016;66(3):157–165
IMPACT OF THE MODIFIED METHOD OF USING KNO3 ON TRANSFORMATIONS OF NITRATES V AND III DURING RIPENING OF DUTCH TYPE CHEESE
Pol. J. Food Nutr. Sci. 2008;58(4):457–461
EFFECT OF PH ON RHEOLOGICAL PROPERTIES AND MELTABILITY OF PROCESSED CHEESE ANALOGS WITH WHEY PRODUCTS
Pol. J. Food Nutr. Sci. 2007;57(Special issue 3A):125–128
STUDY ON THE USE OF YOGHURT, WHEY, LACTIC ACID AND STARTER CULTURE ON CARROT FERMENTATION
Pol. J. Food Nutr. Sci. 2007;57(2):147–150
CHARACTERISTICS OF NITROGEN COMPOUNDS AND NUTRITIVE VALUE OF WHEY AND PERMEATE OBTAINED IN THE PRODUCTION OF COTTAGE CHEESES
Pol. J. Food Nutr. Sci. 2006;56(Special issue 1s):223–228
BIOAVAILABILITY OF SOME MACROELEMENTS FROM POST-ULTRAFILTRATION PERMEATES AND WHEY
Pol. J. Food Nutr. Sci. 2006;56(Special issue 1s):95–100
EFFECT OF WHEY ADDITION TO MILK ON FUNCTIONAL PROPERTIES OF ITS POWDER.
Pol. J. Food Nutr. Sci. 1999;49(4):39–48
BIOCONVERSION OF WHEY INTO BIOMASS OF KLUYVERMYCES SP. AND ITS NUTRITIONAL STUDY.
Pol. J. Food Nutr. Sci. 1998;48(4):745–754
CHANGES OF FAT AND CHOLESTEROL DURING THE MANUFACTURE OF SOME CHEESES.
Pol. J. Food Nutr. Sci. 1998;48(2):251–258
Events
INTERNATIONAL CONFERENCE ON NUTRITION AND HEALTHCARE
Paris, France, 17.11.2022 - 18.11.2022
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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.
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