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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
Topic Cereals and Grains
ORIGINAL ARTICLE
Effect of Drying and Broccoli Leaves Incorporation on the Nutritional Quality of Durum Wheat Pasta
Pol. J. Food Nutr. Sci. 2022;72(3):273–285
ORIGINAL ARTICLE
Modification in Physicochemical, Structural and Digestive Properties of Potato Starch During Heat-Moisture Treatment Combined with Microwave Pre- and Post-Treatment
Pol. J. Food Nutr. Sci. 2022;72(3):249–261
ORIGINAL ARTICLE
Adsorption and Desorption Characteristics and Purification of Isoflavones from Crude Soybean Extract Using Macroporous Resins
Thi Ngoc Thu Tran, Xuan Vung Bui, Nguyen Thi Truc Loan, Nguyen Huu Thuan Anh, Truong Dang Le, Thi Minh Hanh Truong
Pol. J. Food Nutr. Sci. 2022;72(2):183–192
ORIGINAL ARTICLE
Soaking Soybean Seeds with Abeliophyllum distichum Nakai Extract Increased the Yield and Nutritional Value of Soybean Sprouts
Pol. J. Food Nutr. Sci. 2022;72(2):151–158
ORIGINAL ARTICLE
Effect of Wheat and Barley Malt Addition on the Quality of the Baking Blend and Wheat Bread
Pol. J. Food Nutr. Sci. 2022;72(2):129–139
ORIGINAL ARTICLE
Antioxidative Capacity of Soyfoods and Soy Active Compounds
Pol. J. Food Nutr. Sci. 2022;72(1):101–108
ORIGINAL ARTICLE
Drying Kinetics, Physicochemical Properties and Sensory Quality of the Instant Foxtail Millet as Affected by Drying Methods
Pol. J. Food Nutr. Sci. 2022;72(1):69–78
ORIGINAL ARTICLE
Non-Destructive Quantitative Analysis of Azodicarbonamide Additives in Wheat Flour by High-Throughput Raman Imaging
Pol. J. Food Nutr. Sci. 2021;71(4):403–410
ORIGINAL ARTICLE
Effect of Composition and Processing Conditions on Selected Properties of Potato-Based Pellets and Microwave-Expanded Snacks Supplemented with Fresh Beetroot Pulp
Pol. J. Food Nutr. Sci. 2021;71(2):211–236
ORIGINAL ARTICLE
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
ORIGINAL ARTICLE
Development of New Gluten-Free Maize-Field Bean Bread Dough: Relationships Between Rheological Properties and Structure of Non-Gluten Proteins
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
REVIEW ARTICLE
Crossroad of Tradition and Innovation – The Application of Lactic Acid Fermentation to Increase the Nutritional and Health-Promoting Potential of Plant-Based Food Products – a Review
Pol. J. Food Nutr. Sci. 2021;71(2):107–134
ORIGINAL ARTICLE
Starches Modified by Combination of Phosphorylation and High-Voltage Electrical Discharge (HVED) Treatment
Ivanka Grgić, Marijana Grec, Artur Gryszkin, Tomasz Zięba, Mirela Kopjar, Đurđica Ačkar, Antun Jozinović, Borislav Miličević, Sandra Zavadlav, Jurislav Babić
Pol. J. Food Nutr. Sci. 2021;71(1):79–88
ORIGINAL ARTICLE
Elicitation with Sodium Silicate and Iron Chelate Affects the Contents of Phenolic Compounds and Minerals in Buckwheat Sprouts
Pol. J. Food Nutr. Sci. 2021;71(1):21–28
ORIGINAL ARTICLE
Goji Berry and Whey Protein Concentrate Enriched Rice Extrudates - Physical Properties and Accessibility of Bioactives
Thomas Ménabréaz, Mathias Dorsaz, Dimitri Bocquel, Isabelle Udrisard, Agnieszka Kosinska-Cagnazzo, Wilfried Andlauer
Pol. J. Food Nutr. Sci. 2021;71(1):29–37
REVIEW ARTICLE
Recent Advances in Biotechnological Methods for Wheat Gluten Immunotoxicity Abolishment – a Review
Vijole Bradauskiene, Lina Vaiciulyte-Funk, Bakht Ramin Shah, Darius Cernauskas, Mihaela Adriana Tita
Pol. J. Food Nutr. Sci. 2021;71(1):5–20
ORIGINAL ARTICLE
Sensory Assessment and Physicochemical Properties of Wheat Bread Supplemented with Chia Seeds
Pol. J. Food Nutr. Sci. 2020;70(4):387–397
ORIGINAL ARTICLE
Physical, Physicochemical, Mechanical, and Sensory Properties of Bioplastics from Phosphate Acetylated Arenga Starches
Abdul Rahim, Safitri Dombus, Syahraeni Kadir, Muhardi Hasanuddin, Syamsuddin Laude, Jusman Aditya, Steivie Karouw
Pol. J. Food Nutr. Sci. 2020;70(3):223–231
ORIGINAL ARTICLE
Buckwheat as an Interesting Raw Material for Agricultural Distillate Production
Pol. J. Food Nutr. Sci. 2020;70(2):125–137
REVIEW ARTICLE
Pigmented Maize (Zea mays L.) Contains Anthocyanins with Potential Therapeutic Action Against Oxidative Stress - A Review
Jesús Miguel Magaña Cerino, Héctor Arturo Peniche Pavía, Axel Tiessen, Carmen Magdalena Gurrola Díaz
Pol. J. Food Nutr. Sci. 2020;70(2):85–99
ORIGINAL ARTICLE
Design of Bacterial Cultures in Fermented Functional Maize Product Formulation
Zuzana Matejčeková, Anna Mikulajová, Eva Vlková, Denisa Liptáková, Silvia Mošovská, Eva Hybenová, Ľubomír Valík
Pol. J. Food Nutr. Sci. 2019;69(4):417–426
ORIGINAL ARTICLE
Sprouted and Non-Sprouted Chickpea Flours: Effects on Sensory Traits in Pasta and Antioxidant Capacity
Joseph A Bruno, David W Konas, Evan L Matthews, Charles H Feldman, Kate M Pinsley, Adrian L Kerrihard
Pol. J. Food Nutr. Sci. 2019;69(2):203–209
ORIGINAL ARTICLE
Nutritional Quality, Potential Health Promoting Properties and Sensory Perception of an Improved Gluten Free Bread Formulation Containing Inulin, Rice Protein and Bioactive Compounds Extracted from Coffee Byproducts
Pol. J. Food Nutr. Sci. 2019;69(2):157–166
ORIGINAL ARTICLE
Composition of Anthocyanins in Colored Grains and the Relationship of Their Non-Acylated and Acylated Derivatives
Sladjana Zilic, Dejan Dodig, Jelena Vancetovic, Nikola Grcic, Vesna Peric, Primoz Titan, Vuk Maksimovic
Pol. J. Food Nutr. Sci. 2019;69(2):137–146
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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