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Topic Diets and health
 
ORIGINAL ARTICLE
 

Influence of Synthetic Antioxidants Used in Food Technology on the Bioavailability and Metabolism of Lipids - In Vitro Studies
Magdalena Mika, Anna Antończyk, Agnieszka Wikiera
Pol. J. Food Nutr. Sci. 2023;73(1):95–107
DOI: https://doi.org/10.31883/pjfns/161366
 
REVIEW ARTICLE
 

Phenolic Compounds in Agro-Industrial Waste of Mango Fruit: Impact on Health and Its Prebiotic Effect – a Review
Mayra Nicolás García, Anahí Jobeth Borrás Enríquez, Jorge Luis González Escobar, Oscar de Jesús Calva Cruz, Viridiana Pérez Pérez, Mayra Sánchez Becerril
Pol. J. Food Nutr. Sci. 2023;73(1):5–23
DOI: https://doi.org/10.31883/pjfns/159361
 
ORIGINAL ARTICLE
 

Effect of Different Cooking Methods on Lipid Content and Fatty Acid Profile of Red Mullet (Mullus barbatus)
Francesca Biandolino, Ermelinda Prato, Asia Grattagliano, Isabella Parlapiano
Pol. J. Food Nutr. Sci. 2023;73(1):59–69
DOI: https://doi.org/10.31883/pjfns/159651
 
REVIEW ARTICLE
 

Health Benefits of Vegetarian and Mediterranean Diets: Narrative Review
Katarzyna Pieczyńska, Piotr Rzymski
Pol. J. Food Nutr. Sci. 2022;72(4):327–346
DOI: https://doi.org/10.31883/pjfns/156067
 
ORIGINAL ARTICLE
 

Effects of Long-Term Dietary Administration of Kale (Brassica oleracea L. var. acephala DC) Leaves on the Antioxidant Status and Blood Biochemical Markers in Rats
Katarzyna Papierska, Ewa Ignatowicz, Jadwiga Jodynis-Liebert, Małgorzata Kujawska, Róża Biegańska-Marecik
Pol. J. Food Nutr. Sci. 2022;72(3):239–247
DOI: https://doi.org/10.31883/pjfns/152434
 
ORIGINAL ARTICLE
 

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
DOI: https://doi.org/10.31883/pjfns/151750
 
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
DOI: https://doi.org/10.31883/pjfns/149816
 
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
 

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
 
ORIGINAL ARTICLE
 

Effect of Glucosamine and Ascorbic Acid Addition on Beef Burger Textural and Sensory Attributes
Philip Soladoye, Yuliya Hrynets, Mirko Betti, Zeb Pietrasik
Pol. J. Food Nutr. Sci. 2021;71(4):411–421
DOI: https://doi.org/10.31883/pjfns/142926
 
ORIGINAL ARTICLE
 

Compositional Characteristics and Antioxidant Activity of Edible Rose Flowers and Their Effect on Phenolic Urinary Excretion
Andrea Devecchi, Sonia Demasi, Francesca Saba, Rosalba Rosato, Roberto Gambino, Valentina Ponzo, Antonella De Francesco, Paola Massarenti, Simona Bo, Valentina Scariot
Pol. J. Food Nutr. Sci. 2021;71(4):383–392
DOI: https://doi.org/10.31883/pjfns/142639
 
ORIGINAL ARTICLE
 

Non-Destructive Quantitative Analysis of Azodicarbonamide Additives in Wheat Flour by High-Throughput Raman Imaging
Xiaobin Wang, Chunjiang Zhao
Pol. J. Food Nutr. Sci. 2021;71(4):403–410
DOI: https://doi.org/10.31883/pjfns/142879
 
ORIGINAL ARTICLE
 

Protective Effect of the Ethanol Extract from Hericium erinaceus Against Ethanol-Induced Gastric Ulcers
Guoying Lv, Xiaoya Song, Zuofang Zhang
Pol. J. Food Nutr. Sci. 2021;71(3):333–341
DOI: https://doi.org/10.31883/pjfns/141560
 
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
 

Expression Profile of Brain Aging and Metabolic Function are Altered by Resveratrol or α-Ketoglutarate Supplementation in Rats Fed a High-Fat Diet
Paulina Szczurek-Janicka, Katarzyna Ropka-Molik, Maria Oczkowicz, Sylwia Orczewska-Dudek, Mariusz Pietras, Marek Pieszka
Pol. J. Food Nutr. Sci. 2021;71(3):255–268
DOI: https://doi.org/10.31883/pjfns/139081
 
ORIGINAL ARTICLE
 

Phenolic Composition, and Antioxidant and Antineurodegenerative Potential of Methanolic Extracts of Fruit Peel and Flesh of Pear Varieties from Serbia
Aleksandra Savić, Ana Alimpić Aradski, Jelena Živković, Katarina Šavikin, Snežana Jarić, Petar D. Marin, Sonja Duletić-Laušević
Pol. J. Food Nutr. Sci. 2021;71(2):225–236
DOI: https://doi.org/10.31883/pjfns/138320
 
ORIGINAL ARTICLE
 

Determination of Saponins in Leaves of Four Swiss Chard (Beta vulgaris L.) Cultivars by UHPLC-CAD/QTOF-MS/MS
Agnieszka Mroczek, Urszula Klimczak, Mariusz Kowalczyk
Pol. J. Food Nutr. Sci. 2021;71(2):147–159
DOI: https://doi.org/10.31883/pjfns/134623
 
ORIGINAL ARTICLE
 

Elicitation with Sodium Silicate and Iron Chelate Affects the Contents of Phenolic Compounds and Minerals in Buckwheat Sprouts
Henryk Dębski, Wiesław Wiczkowski, Dorota Szawara-Nowak, Marcin Horbowicz
Pol. J. Food Nutr. Sci. 2021;71(1):21–28
DOI: https://doi.org/10.31883/pjfns/131061
 
ORIGINAL ARTICLE
 

Sensory Assessment and Physicochemical Properties of Wheat Bread Supplemented with Chia Seeds
Stanisław Kowalski, Anna Mikulec, Henryk Pustkowiak
Pol. J. Food Nutr. Sci. 2020;70(4):387–397
DOI: https://doi.org/10.31883/pjfns/129015
 
ORIGINAL ARTICLE
 

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
 
ORIGINAL ARTICLE
 

Proximate Composition, Mineral Profile and Trypsin-Inhibitory Activity of West African Leafy Vegetables: Influence of Urea Micro-Dosing and Harvest Time
Modoukpè Imayath Djibril Moussa, Adeola M. Alashi, Carole N. Sossa-Vihotogbé, Pierre B. Akponikpè, Mohamed N. Baco, André J. Djènontin, Rotimi E. Aluko, Noël H. Akissoé
Pol. J. Food Nutr. Sci. 2020;70(2):179–188
DOI: https://doi.org/10.31883/pjfns/119674
 
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
DOI: https://doi.org/10.31883/pjfns/113272
 
REVIEW ARTICLE
 

The Dose Makes the Poison: Sugar and Obesity in the United States – a Review
Samir Faruque, Janice Tong, Vuk Lacmanovic, Christiana Agbonghae, Dulce M Minaya, Krzysztof Czaja
Pol. J. Food Nutr. Sci. 2019;69(3):219–233
DOI: https://doi.org/10.31883/pjfns/110735
 
ORIGINAL ARTICLE
 

Fat from Tenebrionidae Bugs - Sterols Content, Fatty Acid Profiles, and Cardiovascular Risk Indexes
Jiri Mlcek, Anna Adamkova, Martin Adamek, Marie Borkovcova, Martina Bednarova, Ivana Knizkova
Pol. J. Food Nutr. Sci. 2019;69(3):247–254
DOI: https://doi.org/10.31883/pjfns/109666
 
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
Alessandro Guglielmetti, Beatriz Fernandez-Gomez, Giuseppe Zeppa, Dolores del Castillo
Pol. J. Food Nutr. Sci. 2019;69(2):157–166
DOI: https://doi.org/10.31883/pjfns-2019-0012
 
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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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