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ORIGINAL ARTICLE
 

Purification and Characterization of a Low Molecular Weight Neutral Non-Starch Polysaccharide from Panax ginseng by Enzymatic Hydrolysis
Ying Ying, Chao Ma, Yajie Zhang, Xiaoping Li, Hongxin Wu
Pol. J. Food Nutr. Sci. 2023;73(1):70–79
DOI: https://doi.org/10.31883/pjfns/160179
 
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
 

Iron, Zinc, Copper, Manganese and Chromium in Green Teas, Their Transfer to Extracts and Correlations between Contents of Elements and Bioactive Compounds
Małgorzata Herman, Michał Adam Janiak, Józefa Krystyna Sadlik, Wojciech Piekoszewski, Ryszard Amarowicz
Pol. J. Food Nutr. Sci. 2022;72(4):421–429
DOI: https://doi.org/10.31883/pjfns/156394
 
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
 
REVIEW ARTICLE
 

Jamun Seed: A Review on Bioactive Constituents, Nutritional Value and Health Benefits
Yamini Tak, Manpreet Kaur, Mool C. Jain, Mahesh Kumar Samota, Nirmal Kumar Meena, Gurpreet Kaur, Rajendra Kumar, Daisy Sharma, José M. Lorenzo, Ryszard Amarowicz
Pol. J. Food Nutr. Sci. 2022;72(3):211–228
DOI: https://doi.org/10.31883/pjfns/152568
 
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
 
ORIGINAL ARTICLE
 

Ultrasound-Assisted Extractions for Improving the Recovery of Phenolics and Charantin from Bitter Melon and for Increasing the Antioxidant, Antidiabetic and Anti-Obesity Activities of Its Extracts
Jin Ju Lee, Kyung Young Yoon
Pol. J. Food Nutr. Sci. 2022;72(2):141–150
DOI: https://doi.org/10.31883/pjfns/149434
 
ORIGINAL ARTICLE
 

Tumor Anti-Initiation and Anti-Progression Properties of Sulphated-Extract of Colocasia esculenta
Amira M. Gamal-Eldeen, Hassan Amer ‎, Cinderella A. ‎ Fahmy, Haytham ‎ Dahlawi, Basem H ‎ Elesawy, Nahla L. ‎ Faizo, Bassem M. ‎ Raafat
Pol. J. Food Nutr. Sci. 2021;71(4):393–401
DOI: https://doi.org/10.31883/pjfns/142835
 
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
 

Phenolic Contents and Antioxidant Activity of Extracts of Selected Fresh and Dried Herbal Materials
Mariola Kozłowska, Iwona Ścibisz, Jarosław Przybył, Małgorzata Ziarno, Anna Żbikowska, Ewa Majewska
Pol. J. Food Nutr. Sci. 2021;71(3):269–278
DOI: https://doi.org/10.31883/pjfns/139035
 
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
 

Optimization of Distillation Conditions for Improved Recovery of Phthalides from Celery (Apium graveolens L.) Seeds
Adam Kokotkiewicz, Anna Badura, Żaneta Tabaczyńska, Andżelika Lorenc, Adam Buciński, Maria Luczkiewicz
Pol. J. Food Nutr. Sci. 2021;71(2):197–210
DOI: https://doi.org/10.31883/pjfns/137612
 
ORIGINAL ARTICLE
 

High Voltage Electrical Discharges and Ultrasound-Assisted Extraction of Phenolics from Indigenous Fungus-Resistant Grape By-Product
Ante Lončarić, Antun Jozinović, Tihomir Kovač, Nebojša Kojić, Jurislav Babić, Drago Šubarić
Pol. J. Food Nutr. Sci. 2020;70(2):101–111
DOI: https://doi.org/10.31883/pjfns/117716
 
ORIGINAL ARTICLE
 

Optimisation of Beetroot Juice Encapsulation by Freeze-Drying
Vesna Tumbas Šaponjac, Jasna Čanadanović-Brunet, Gordana Ćetković, Mirjana Jakišić, Jelena J. Vulić, Slađana Stajčić, Vanja Šeregelj
Pol. J. Food Nutr. Sci. 2020;70(1):25–34
DOI: https://doi.org/10.31883/pjfns/115153
 
ORIGINAL ARTICLE
 

Thermal Decarboxylation of Betacyanins in Red Beet Betalain-Rich Extract
Agnieszka Kumorkiewicz, Katarzyna Sutor, Boris Nemzer, Zbigniew Pietrzkowski, Sławomir Wybraniec
Pol. J. Food Nutr. Sci. 2020;70(1):7–14
DOI: https://doi.org/10.31883/pjfns/114897
 
REVIEW ARTICLE
 

Lemongrass (Cymbopogon citratus) Essential Oil: Extraction, Composition, Bioactivity and Uses for Food Preservation – a Review
Ewa Majewska, Mariola Kozłowska, Eliza Gruczyńska-Sękowska, Dorota Kowalska, Katarzyna Tarnowska
Pol. J. Food Nutr. Sci. 2019;69(4):327–341
DOI: https://doi.org/10.31883/pjfns/113152
 
ORIGINAL ARTICLE
 

Variation in the Phenolic Compounds Profile and Antioxidant Activity in Different Parts of Hawthorn (Crataegus pentagyna Willd.) During Harvest Periods
Jovana Pavlovic, Snežana Mitić, Milan Mitić, Gordana Kocić, Aleksandra Pavlović, Snežana Tošić
Pol. J. Food Nutr. Sci. 2019;69(4):367–378
DOI: https://doi.org/10.31883/pjfns/112019
 
ORIGINAL ARTICLE
 

Microwave-Assisted Extraction of Different Groups of Phenolic Compounds from Grape Skin Pomaces: Modeling and Optimization
Natka Ćurko, Karla Kelšin, Verica Dragović-Uzelac, Davor Valinger, Marina Tomašević, Karin Kovačević Ganić
Pol. J. Food Nutr. Sci. 2019;69(3):235–246
DOI: https://doi.org/10.31883/pjfns/109423
 
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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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