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Pol. J. Food Nutr. Sci. 2023;73(1):5-23

DOI: https://doi.org/10.31883/pjfns/159361

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Effect of Chromium Picolinate and Chromium Nanoparticles Added to Low- or High-Fat Diets on Chromium Biodistribution and the Blood Level of Selected Minerals in Rats

Anna Stępniowska, Jerzy Juśkiewicz, Krzysztof Tutaj, Joanna Fotschki, Bartosz Fotschki, Katarzyna Ognik

Pol. J. Food Nutr. Sci. 2022;72(3):229-238

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Strawberry Polyphenol-Rich Fractions Can Mitigate Disorders in Gastrointestinal Tract and Liver Functions Caused by a High-Fructose Diet in Experimental Rats

Ewa Żary-Sikorska, Bartosz Fotschki, Monika Kosmala, Joanna Milala, Paulius Matusevicius, Aleksandra Rawicka, Jerzy Juśkiewicz

Pol. J. Food Nutr. Sci. 2021;71(4):423-440

DOI: https://doi.org/10.31883/pjfns/143057

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Macro- and Micro-Nutrient Composition and Antioxidant Activity of Chickpea and Pea Accessions

Michela Costantini, Carmine Summo, Mariangela Centrone, Iga Rybicka, Mariagrazia D’Agostino, Paolo Annicchiarico, Francesco Caponio, Stefano Pavan, Grazia Tamma, Antonella Pasqualone

Pol. J. Food Nutr. Sci. 2021;71(2):177-185

DOI: https://doi.org/10.31883/pjfns/135813

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Effects of Four-Week Intake of Blackthorn Flower Extract on Mice Tissue Antioxidant Status and Phenolic Content

Vedran Balta, Domagoj Đikić, Irena Crnić, Dyna Odeh, Nada Orsolic, Ivana Kmetič, Teuta Murati, Verica Dragović Uzelac, Irena Landeka Jurčević

Pol. J. Food Nutr. Sci. 2020;70(4):361-375

DOI: https://doi.org/10.31883/pjfns/128132

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Phenolic Compounds from Apples: Reviewing their Occurrence, Absorption, Bioavailability, Processing, and Antioxidant Activity – a Review

Małgorzata Starowicz, Bohdan Achrem–Achremowicz, Mariusz K. Piskuła, Henryk Zieliński

Pol. J. Food Nutr. Sci. 2020;70(4):321-336

DOI: https://doi.org/10.31883/pjfns/127635

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Approaches for Improvement in Digestive Survival of Probiotics, a Comparative Study

Agnieszka Dudkiewicz, Laura Masmejean, Clement Arnaud, Bukola Adenike Onarinde, Ramana Sundara, Amir Hossein Pour-Taghi Anvarian, Nick Tucker

Pol. J. Food Nutr. Sci. 2020;70(3):265-273

DOI: https://doi.org/10.31883/pjfns/120184

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Red Beetroot Juice Phytochemicals Bioaccessibility: an In Vitro Approach

Ivelina Deseva, Magdalena Stoyanova, Nadezhda Petkova, Dasha Mihaylova

Pol. J. Food Nutr. Sci. 2020;70(1):45-53

DOI: https://doi.org/10.31883/pjfns/116590

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Concentrations of Blood Serum and Urinal Ellagitannin Metabolites Depend Largely on the Post-Intake Time and Duration of Strawberry Phenolics Ingestion in Rats

Ewa Żary-Sikorska, Monika Kosmala, Joanna Milala, Bartosz Fotschki, Katarzyna Ognik, Jerzy Juśkiewicz

Pol. J. Food Nutr. Sci. 2019;69(4):379-386

DOI: https://doi.org/10.31883/pjfns/111866

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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.