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

Abstract

Article (PDF)

Stats

ORIGINAL ARTICLE

Effect of Enzyme-Assisted Vinification on Wine Phenolics, Colour Components, and Antioxidant Capacity

Ivana Generalić Mekinić, Živko Skračić, Ana Kokeza, Barbara Soldo, Ivica Ljubenkov, Mara Banović, Vida Šimat, Danijela Skroza

Pol. J. Food Nutr. Sci. 2020;70(2):113-123

DOI: https://doi.org/10.31883/pjfns/115461

Abstract

Article (PDF)

Stats

ORIGINAL ARTICLE

Buckwheat as an Interesting Raw Material for Agricultural Distillate Production

Szymon Ługowoj, Maria Balcerek, Katarzyna Pielech-Przybylska

Pol. J. Food Nutr. Sci. 2020;70(2):125-137

DOI: https://doi.org/10.31883/pjfns/113533

Abstract

Article (PDF)

Stats

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

Abstract

Article (PDF)

Stats

Submit your paper

News

Instructions for Authors

Most read

Month

Year

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

Phenolic Compounds in Agro-Industrial Waste of Mango Fruit: Impact on Health and Its Prebiotic Effect – a Review

Jamun Seed: A Review on Bioactive Constituents, Nutritional Value and Health Benefits

Most cited

3 years

Year

Effect of the Addition of Edible Insect Flour from Yellow Mealworm (Tenebrio molitor) on the Sensory Acceptance, and the Physicochemical and Textural Properties of Sponge Cake

Jamun Seed: A Review on Bioactive Constituents, Nutritional Value and Health Benefits

Microplastics in a Traditional Turkish Dairy Product: Ayran

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.