Search for Author, Title, Keyword
Current issue
In press
Archive
About the Journal
Editorial Policies
Instructions for Authors
Topic Bioactive peptides
 
ORIGINAL ARTICLE
 

Formulation of a Ready-to-Cook Soup Mix Using Microencapsulated Protein Hydrolysate Obtained from Pink Perch By-Product
Asha Kumari, Nutan Kaushik, Rasa Slizyte, Khushboo .
Pol. J. Food Nutr. Sci. 2023;73(3):253–264
DOI: https://doi.org/10.31883/pjfns/170219
 
ORIGINAL ARTICLE
 

Kefir Prevents Adipose Tissue Growth Through the Induction of Apoptotic Elements in High-Fructose Corn Syrup-Fed Rats
Esra Aslan, Gokhan Sadi, Hilal Guzel, Cigdem Karaca, Omer Adil Korkmaz, Mine Kanat Pektas, Mehmet Celegen, Tugce Aladag, Seyma Oncu, Mehmet Bilgehan Pektas
Pol. J. Food Nutr. Sci. 2023;73(2):120–129
DOI: https://doi.org/10.31883/pjfns/162710
 
ORIGINAL ARTICLE
 

Functional Properties and Bioactivities of Protein Powder Prepared from Skipjack Tuna (Katsuwonus pelamis) Liver Using the pH Shift Process
Chanita Jeerakul, Lalitphan Kitsanayanyong, Juta Mookdasanit, Wanwimol Klaypradit, Pramvadee Tepwong
Pol. J. Food Nutr. Sci. 2022;72(4):347–359
DOI: https://doi.org/10.31883/pjfns/155225
 
ORIGINAL ARTICLE
 

Antioxidant Activity of Hybrid Sturgeon (Huso dauricus × Acipenser schrenckii) Protein Hydrolysate Prepared Using Bromelain, Its Fractions and Purified Peptides
Anwar Noman, Yuxia Wang, Chao Zhang, Sherif Abed
Pol. J. Food Nutr. Sci. 2022;72(1):79–89
DOI: https://doi.org/10.31883/pjfns/146317
 
REVIEW ARTICLE
 

Diet-Induced Adipocyte Browning
Oskar Wojciech Wiśniewski, Aleksander Rajczewski, Agnieszka Szumigała, Magdalena Gibas-Dorna
Pol. J. Food Nutr. Sci. 2021;71(4):353–381
DOI: https://doi.org/10.31883/pjfns/143164
 
ORIGINAL ARTICLE
 

Hydrolyzed Collagen from Salmon Skin Increases the Migration and Filopodia Formation of Skin Keratinocytes by Activation of FAK/Src Pathway
Wanwipha Woonnoi, Lalita Chotphruethipong, Supita Tanasawet, Soottawat Benjakul, Nuthathai Sutthiwong, Wanida Sukketsiri
Pol. J. Food Nutr. Sci. 2021;71(3):323–332
DOI: https://doi.org/10.31883/pjfns/141515
 
ORIGINAL ARTICLE
 

In Vitro Characterization of Fluted Pumpkin Leaf Protein Hydrolysates and Ultrafiltration of Peptide Fractions: Antioxidant and Enzyme-Inhibitory Properties
Akinsola Albert Famuwagun, Adeola Monisola Alashi, Saka Olasunkanmi Gbadamosi, Kehinde Adekunbi Taiwo, Joseph Durodoluwa Oyedele, Odunayo Clement Adebooye, Rotimi Emmanuel Aluko
Pol. J. Food Nutr. Sci. 2020;70(4):429–443
DOI: https://doi.org/10.31883/pjfns/130401
 
ORIGINAL ARTICLE
 

Antioxidant and Renin-Angiotensin System Inhibitory Properties of Cashew Nut and Fluted-Pumpkin Protein Hydrolysates
Sunday A. Malomo, Ifeanyi D. Nwachukwu, Abraham T. Girgih, Atinuke O. Idowu, Rotimi E. Aluko, Tayo N. Fagbemi
Pol. J. Food Nutr. Sci. 2020;70(3):275–289
DOI: https://doi.org/10.31883/pjfns/122460
 
ORIGINAL ARTICLE
 

Hybrid Approach in the Analysis of Bovine Milk Protein Hydrolysates as a Source of Peptides Containing Di- and Tripeptide Bitterness Indicators
Anna Iwaniak, Piotr Minkiewicz, Monika Hrynkiewicz, Justyna Bucholska, Małgorzata Darewicz
Pol. J. Food Nutr. Sci. 2020;70(2):139–150
DOI: https://doi.org/10.31883/pjfns/113532
 
ORIGINAL ARTICLE
 

Cytoprotective Effect of Morchella esculenta Protein Hydrolysate and Its Derivative Against H2O2-Induced Oxidative Stress
Qiang Zhang, Caie Wu, Yujun Sun, Tingting Li, Gongjian Fan
Pol. J. Food Nutr. Sci. 2019;69(3):255–265
DOI: https://doi.org/10.31883/pjfns/110134
 
Most read
Most cited
Indexes
 
Keywords index
Topics index
Authors index
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.
© 2006-2023 Journal hosting platform by Bentus