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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 Fermentation
ORIGINAL ARTICLE
Kefir Prevents Adipose Tissue Growth Through the Induction of Apoptotic Elements in High-Fructose Corn Syrup-Fed Rats
Esra Aslan, Gokhan Sadi, Hilal Guzel, Cigdem Karaca, Omer Adil Korkmaz, Mine Kanat Pektas, Mehmet Celegen, Tugce Aladag, Seyma Oncu, Mehmet Bilgehan Pektas
ORIGINAL ARTICLE
Antioxidative Capacity of Soyfoods and Soy Active Compounds
Pol. J. Food Nutr. Sci. 2022;72(1):101–108
ORIGINAL ARTICLE
Impact of Grape Variety, Yeast and Malolactic Fermentation on Volatile Compounds and Fourier Transform Infrared Spectra in Red Wines
Pol. J. Food Nutr. Sci. 2022;72(1):39–55
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
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
ORIGINAL ARTICLE
Buckwheat as an Interesting Raw Material for Agricultural Distillate Production
Pol. J. Food Nutr. Sci. 2020;70(2):125–137
EDITORIAL
Thematic Issue on “Red Beetroot as a Source of Nutrients, Bioactive Compounds and Pigments”
Pol. J. Food Nutr. Sci. 2020;70(1):5–6
ORIGINAL ARTICLE
Profile of Phenolic Acids and Flavonoids of Red Beet and Its Fermentation Products. Does Long-Term Consumption of Fermented Beetroot Juice Affect Phenolics Profile in Human Blood Plasma and Urine?
Pol. J. Food Nutr. Sci. 2020;70(1):55–65
ORIGINAL ARTICLE
Bioactive Compounds and Microbial Quality of Stored Fermented Red Beetroots and Red Beetroot Juice
Pol. J. Food Nutr. Sci. 2020;70(1):35–44
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
Changes in the Composition of Aroma and Phenolic Compounds Induced by Different Enological Practices of Croatian White Wine
Marina Tomašević, Klemen Lisjak, Andreja Vanzo, Helena Baša Česnik, Leo Gracin, Natka Ćurko, Karin Kovačević Ganić
Pol. J. Food Nutr. Sci. 2019;69(4):343–358
ORIGINAL ARTICLE
Survival of Wild Strains of Lactobacilli During Kombucha Fermentation and Their Contribution to Functional Characteristics of Beverage
Dragoljub Cvetković, Aleksandra Ranitović, Dragiša Savić, Nataša Joković, Ana Vidaković, Lato Pezo, Siniša Markov
Pol. J. Food Nutr. Sci. 2019;69(4):407–415
ORIGINAL ARTICLE
Effect of Transglutaminase and Bacterial Concentrates on the Development of Functional and Technological Properties of Minced Meat
Pol. J. Food Nutr. Sci. 2019;69(4):387–396
ORIGINAL ARTICLE
Fruit Low-Alcoholic Beverages with High Contents of Iridoids and Phenolics from Apple and Cornelian cherry (Cornus mas L.) Fermented with Saccharomyces bayanus
Pol. J. Food Nutr. Sci. 2019;69(3):307–317
ORIGINAL ARTICLE
Composition and Significance of Bacterial Microbiota and Volatile Organic Compounds of Swiss-Dutch-Type Cheese as Determined by PCR-DGGE and HS-GC
Pol. J. Food Nutr. Sci. 2019;69(3):267–278
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