Polish Journal of Food and Nutrition Sciences

Awatif Fetouhi, Agnieszka Sujak, Leila Bentallah, Agnieszka Nawrocka, Monika Szymańska-Chargot, Marta Tomczyńska-Mleko, Agnieszka Wójtowicz, Mohammed Nasreddine Zidoune

Pol. J. Food Nutr. Sci. 2021;71(2):161–175

DOI: https://doi.org/10.31883/pjfns/135800

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ORIGINAL ARTICLE

Effect of Lecithin and Mono- and Di-Glyceride on Quality and Shelf Life of Hazelnut Butter: Chemometric Approach

Amir Pourfarzad, Rezvaneh Shokouhi Kisomi

Pol. J. Food Nutr. Sci. 2020;70(4):399–408

DOI: https://doi.org/10.31883/pjfns/129719

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Thermal Stability of Betalains in By-Products of the Blanching and Cutting of Beta vulgaris L. var conditiva

Carlos Mauricio Otalora, Evelyn Bonifazi, Eliana Noemi Fissore, Florencia Basanta, Lia Noemi Gerschenson

Pol. J. Food Nutr. Sci. 2020;70(1):15–24

DOI: https://doi.org/10.31883/pjfns/116415

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REVIEW ARTICLE

Lemongrass (Cymbopogon citratus) Essential Oil: Extraction, Composition, Bioactivity and Uses for Food Preservation – a Review

Ewa Majewska, Mariola Kozłowska, Eliza Gruczyńska-Sękowska, Dorota Kowalska, Katarzyna Tarnowska

Pol. J. Food Nutr. Sci. 2019;69(4):327–341

DOI: https://doi.org/10.31883/pjfns/113152

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Efficacy of an Aromatic Vinegar in Reducing Psychrotrophic Bacteria and Biogenic Amines in Salmon Fillets (Salmo salar) Stored in Modified Atmosphere Packaging

Jessica Di Toro, Raffaella Branciari, Rossana Roila, Serena Altissimi, Haiyang Jiang, Kang Zhou, Simona Perucci, Michela Codini, David Ranucci

Pol. J. Food Nutr. Sci. 2019;69(4):397–405

DOI: https://doi.org/10.31883/pjfns/112643

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Lemongrass (Cymbopogon citratus) Essential Oil: Extraction, Composition, Bioactivity and Uses for Food Preservation – a Review

ROLE OF PSYCHOLOGICAL FACTORS IN FOOD CHOICE – A REVIEW

Goji Berry (Lycium barbarum): Composition and Health Effects – a Review

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Effect of the Growth Stage of False Flax (Camelina sativa L.) on the Phenolic Compound Content and Antioxidant Potential of the Aerial Part of the Plant

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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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