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Topic Fermentation
 
ORIGINAL ARTICLE
 

Antioxidative Capacity of Soyfoods and Soy Active Compounds
Wanida Tewaruth Chitisankul, Kazuko Shimada, Chigen Tsukamoto
Pol. J. Food Nutr. Sci. 2022;72(1):101–108
DOI: https://doi.org/10.31883/pjfns/146562
 
ORIGINAL ARTICLE
 

Impact of Grape Variety, Yeast and Malolactic Fermentation on Volatile Compounds and Fourier Transform Infrared Spectra in Red Wines
Anna Stój, Tomasz Czernecki, Bożena Sosnowska, Agnieszka Niemczynowicz, Arkadiusz Matwijczuk
Pol. J. Food Nutr. Sci. 2022;72(1):39–55
DOI: https://doi.org/10.31883/pjfns/145665
 
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
Anna Maria Ogrodowczyk, Natalia Drabińska
Pol. J. Food Nutr. Sci. 2021;71(2):107–134
DOI: https://doi.org/10.31883/pjfns/134282
 
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
 
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
 
EDITORIAL
 

Thematic Issue on “Red Beetroot as a Source of Nutrients, Bioactive Compounds and Pigments”
Wiesław Wiczkowski
Pol. J. Food Nutr. Sci. 2020;70(1):5–6
DOI: https://doi.org/10.31883/pjfns/117717
 
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?
Natalia Płatosz, Tomasz Sawicki, Wiesław Wiczkowski
Pol. J. Food Nutr. Sci. 2020;70(1):55–65
DOI: https://doi.org/10.31883/pjfns/116613
 
ORIGINAL ARTICLE
 

Bioactive Compounds and Microbial Quality of Stored Fermented Red Beetroots and Red Beetroot Juice
Agata Czyżowska, Kinga Siemianowska, Monika Śniadowska, Agnieszka Nowak
Pol. J. Food Nutr. Sci. 2020;70(1):35–44
DOI: https://doi.org/10.31883/pjfns/116611
 
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
DOI: https://doi.org/10.31883/pjfns/112642
 
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
DOI: https://doi.org/10.31883/pjfns/112328
 
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
DOI: https://doi.org/10.31883/pjfns/112276
 
ORIGINAL ARTICLE
 

Effect of Transglutaminase and Bacterial Concentrates on the Development of Functional and Technological Properties of Minced Meat
Svetlana Merenkova, Oksana Zinina, Olga Loretts, Olga Neverova, Pavel Sharaviev
Pol. J. Food Nutr. Sci. 2019;69(4):387–396
DOI: https://doi.org/10.31883/pjfns/111865
 
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
Kinga Adamenko, Joanna Kawa-Rygielska, Alicja Kucharska, Narcyz Piórecki
Pol. J. Food Nutr. Sci. 2019;69(3):307–317
DOI: https://doi.org/10.31883/pjfns/111405
 
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
Beata Nalepa, Magdalena Anna Olszewska, Lidia Hanna Markiewicz, Marek Aljewicz
Pol. J. Food Nutr. Sci. 2019;69(3):267–278
DOI: https://doi.org/10.31883/pjfns/109899
 
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eISSN:2083-6007
ISSN:1230-0322
Digitalizacja artykułów publikowanych w kwartalniku PJFNS w celu zapewnienia otwartego dostępu do nich przez sieć Internet - zadanie finansowane w ramach umowy 607/P-DUN/2019 ze środków Ministra Nauki i Szkolnictwa Wyższego przeznaczonych na działalność upowszechniającą naukę.

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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