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Topic Food bioactives
 
ORIGINAL ARTICLE
 

Physicochemical Properties, Antioxidant Capacity, and Consumer Acceptability of Ice Cream Incorporated with Avocado (Persea Americana Mill.) Pulp
Jutamas Moolwong, Worasaung Klinthong, Thanida Chuacharoen
Pol. J. Food Nutr. Sci. 2023;73(3):289–296
DOI: https://doi.org/10.31883/pjfns/170938
 
ORIGINAL ARTICLE
 

Effect of Extrusion on the Functional Properties and Bioactive Compounds of Tamarind (Tamarindus indica L.) Shell
Dalia Samanta Aguilar-Avila, Hector Eduardo Martinez-Flores, Eduardo Morales-Sanchez, Rosalía Reynoso-Camacho, Ma. Guadalupe Garnica-Romo
Pol. J. Food Nutr. Sci. 2023;73(3):278–288
DOI: https://doi.org/10.31883/pjfns/170815
 
ORIGINAL ARTICLE
 

Optimization of Lycopene Extraction from Tomato Pomace and Effect of Extract on Oxidative Stability of Peanut Oil
Dinh Thi Tran, Lan Thi Hoang Nguyen, Cuong Ngoc Nguyen, Maarten L. A. T. M. Hertog, Bart Nicolaï, David Picha
Pol. J. Food Nutr. Sci. 2023;73(3):205–213
DOI: https://doi.org/10.31883/pjfns/168233
 
ORIGINAL ARTICLE
 

Effect of Maltodextrin on Drying Rate of Avocado (Persea Americana Mill.) Pulp by Refractance Window Technique, and on Color and Functional Properties of Powder
Thi-Van-Linh Nguyen, Thi-Thuy-Dung Nguyen, Quoc-Trung Huynh, Phuoc-Bao-Duy Nguyen
Pol. J. Food Nutr. Sci. 2023;73(2):187–195
DOI: https://doi.org/10.31883/pjfns/163982
 
ORIGINAL ARTICLE
 

Effects of Tremella fuciformis-Derived Polysaccharides with Different Molecular Weight on D-Galactose-Induced Aging of Mice
Donghui Luo, Xiaofei Liu, Jingjing Guan, Guili Jang, Yanglin Hua, Xinfei Zhang, Xiaofei Xu
Pol. J. Food Nutr. Sci. 2023;73(2):163–174
DOI: https://doi.org/10.31883/pjfns/163612
 
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
 
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
 

β-Glucan and Aronia (Aronia melanocarpa) Phenolics: Interactions During In Vitro Simulated Gastrointestinal Digestion and Adsorption
Lidija Jakobek, Jozo Ištuk, Ivana Tomac, Petra Matić
Pol. J. Food Nutr. Sci. 2022;72(4):371–380
DOI: https://doi.org/10.31883/pjfns/155281
 
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
 
ORIGINAL ARTICLE
 

Antioxidant Capacity of Lentil Flour Hydrolysates Obtained with Pancreatin
Katarzyna Sulewska, Anna Rybarczyk-Płońska, Magdalena Karamać
Pol. J. Food Nutr. Sci. 2022;72(4):381–391
DOI: https://doi.org/10.31883/pjfns/155932
 
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
 

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
 

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
 

Characterization of Triterpene Saponin Composition of White, Yellow and Red Beetroot (Beta vulgaris L.)
Aneta Spórna-Kucab, Anna Tekieli, Krystyna Skalicka-Woźniak, Agnieszka Grzegorczyk, Tomasz Świergosz, Sławomir Wybraniec
Pol. J. Food Nutr. Sci. 2022;72(2):159–170
DOI: https://doi.org/10.31883/pjfns/149515
 
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
 

Antioxidant Activity of Hybrid Sturgeon (Huso dauricus × Acipenser schrenckii) Protein Hydrolysate Prepared Using Bromelain, Its Fractions and Purified Peptides
Anwar Noman, Yuxia Wang, Chao Zhang, Sherif Abed
Pol. J. Food Nutr. Sci. 2022;72(1):79–89
DOI: https://doi.org/10.31883/pjfns/146317
 
ORIGINAL ARTICLE
 

Pear Juice Clarification Using Polygalacturonase from Beauveria bassiana: Effects on Rheological, Antioxidant and Quality Properties
Ayodeji Emmanuel Amobonye, Prashant Bhagwat, Faith Matiza Ruzengwe, Suren Singh, Santhosh Pillai
Pol. J. Food Nutr. Sci. 2022;72(1):57–67
DOI: https://doi.org/10.31883/pjfns/145704
 
ORIGINAL ARTICLE
 

Drying Kinetics and Changes of Total Phenolic Content, Antioxidant Activity and Color Parameters of Mango and Avocado Pulp in Refractance Window Drying
Thi-Van-Linh Nguyen, Quoc-Duy Nguyen, Phuoc-Bao-Duy Nguyen
Pol. J. Food Nutr. Sci. 2022;72(1):27–38
DOI: https://doi.org/10.31883/pjfns/144835
 
ORIGINAL ARTICLE
 

A Step Forward Towards Exploring Nutritional and Biological Potential of Mushrooms: A Case Study of Calocybe gambosa (Fr.) Donk Wild Growing in Serbia
Jovana Dragan Petrovic, Ângela Fernandes, Dejan Stojković, Marina Soković, Lillian Barros, Isabel C.F.R. Ferreira, Aditya Shekhar, Jasmina Glamočlija
Pol. J. Food Nutr. Sci. 2022;72(1):17–26
DOI: https://doi.org/10.31883/pjfns/144836
 
ORIGINAL ARTICLE
 

Sinigrin Encapsulation in Liposomes: Influence on In Vitro Digestion and Antioxidant Potential
Ivana Drvenica, Ivica Blažević, Perica Bošković, Andre Bratanić, Branko Bugarski, Tea Bilusic
Pol. J. Food Nutr. Sci. 2021;71(4):441–449
DOI: https://doi.org/10.31883/pjfns/143574
 
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
 

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
 

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
 

Macro- and Micro-Nutrient Composition and Antioxidant Activity of Chickpea and Pea Accessions
Michela Costantini, Carmine Summo, Mariangela Centrone, Iga Rybicka, Mariagrazia D’Agostino, Paolo Annicchiarico, Francesco Caponio, Stefano Pavan, Grazia Tamma, Antonella Pasqualone
Pol. J. Food Nutr. Sci. 2021;71(2):177–185
DOI: https://doi.org/10.31883/pjfns/135813
 
ORIGINAL ARTICLE
 

Study of Interactions Between Individual Phenolics of Aronia with Barley Beta-Glucan
Lidija Jakobek, Petra Matić, Jozo Ištuk, Andrew R. Barron
Pol. J. Food Nutr. Sci. 2021;71(2):187–196
DOI: https://doi.org/10.31883/pjfns/136051
 
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
 
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
 

Exploring the Interactions Between Caffeic Acid and Human Serum Albumin Using Spectroscopic and Molecular Docking Techniques
Ali Jahanban-Esfahlan, Leila Roufegarinejad, Mahnaz Tabibiazar, José M. Lorenzo, Ryszard Amarowicz
Pol. J. Food Nutr. Sci. 2021;71(1):69–77
DOI: https://doi.org/10.31883/pjfns/133203
 
ORIGINAL ARTICLE
 

Synergistic Antimicrobial Effect of Raspberry (Rubus idaeus L., Rosaceae) Preparations and Probiotic Bacteria on Enteric Pathogens
Justyna Bauza-Kaszewska, Ewa Żary-Sikorska, Andrzej Gugolek, Anna Ligocka, Monika Kosmala, Elżbieta Karlińska, Bartosz Fotschki, Jerzy Juśkiewicz
Pol. J. Food Nutr. Sci. 2021;71(1):51–59
DOI: https://doi.org/10.31883/pjfns/132897
 
ORIGINAL ARTICLE
 

In Vitro Characterization of Fluted Pumpkin Leaf Protein Hydrolysates and Ultrafiltration of Peptide Fractions: Antioxidant and Enzyme-Inhibitory Properties
Akinsola Albert Famuwagun, Adeola Monisola Alashi, Saka Olasunkanmi Gbadamosi, Kehinde Adekunbi Taiwo, Joseph Durodoluwa Oyedele, Odunayo Clement Adebooye, Rotimi Emmanuel Aluko
Pol. J. Food Nutr. Sci. 2020;70(4):429–443
DOI: https://doi.org/10.31883/pjfns/130401
 
ORIGINAL ARTICLE
 

Physicochemical Properties of Biscuits Enriched with Horseradish (Armoracia rusticana L.) Products and Bioaccessibility of Phenolics after Simulated Human Digestion
Lolita Tomsone, Ruta Galoburda, Zanda Kruma, Kristine Majore
Pol. J. Food Nutr. Sci. 2020;70(4):419–428
DOI: https://doi.org/10.31883/pjfns/130256
 
ORIGINAL ARTICLE
 

Aronia melanocarpa Leaves as a Source of Chlorogenic Acids, Anthocyanins, and Sorbitol, and Their Anti-Inflammatory Activity
Agnieszka Zielińska, Dorota Bryk, Katarzyna Paradowska, Iwona Wawer
Pol. J. Food Nutr. Sci. 2020;70(4):409–418
DOI: https://doi.org/10.31883/pjfns/130255
 
ORIGINAL ARTICLE
 

Effect of Boiling on Colour, Contents of Betalains and Total Phenolics and on Antioxidant Activity of Colourful Powder Derived from Six Different Beetroot (Beta vulgaris L. var. conditiva) Cultivars
Jan Bárta, Veronika Bártová, Tereza Šindelková, Markéta Jarošová, Zuzana Linhartová, Jan Mráz, Jan Bedrníček, Pavel Smetana, Eva Samková, Ivana Laknerová
Pol. J. Food Nutr. Sci. 2020;70(4):377–385
DOI: https://doi.org/10.31883/pjfns/128613
 
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
 
REVIEW ARTICLE
 

Phenolic Compounds from Apples: Reviewing their Occurrence, Absorption, Bioavailability, Processing, and Antioxidant Activity – a Review
Małgorzata Starowicz, Bohdan Achrem–Achremowicz, Mariusz K. Piskuła, Henryk Zieliński
Pol. J. Food Nutr. Sci. 2020;70(4):321–336
DOI: https://doi.org/10.31883/pjfns/127635
 
ORIGINAL ARTICLE
 

Use of Principal Component Analysis and Cluster Analysis for Differentiation of Traditionally-Manufactured Vinegars Based on Phenolic and Volatile Profiles, and Antioxidant Activity
Ayse Karadag, Fatih Bozkurt, Hatice Bekiroglu, Osman Sagdic
Pol. J. Food Nutr. Sci. 2020;70(4):347–360
DOI: https://doi.org/10.31883/pjfns/127399
 
ORIGINAL ARTICLE
 

Approaches for Improvement in Digestive Survival of Probiotics, a Comparative Study
Agnieszka Dudkiewicz, Laura Masmejean, Clement Arnaud, Bukola Adenike Onarinde, Ramana Sundara, Amir Hossein Pour-Taghi Anvarian, Nick Tucker
Pol. J. Food Nutr. Sci. 2020;70(3):265–273
DOI: https://doi.org/10.31883/pjfns/120184
 
ORIGINAL ARTICLE
 

Impact of the Encapsulation Process by Spray- and Freeze-Drying on the Properties and Composition of Powders Obtained from Cold-Pressed Seed Oils with Various Unsaturated Fatty Acids
Dorota Ogrodowska, Małgorzata Tańska, Waldemar Brandt, Sylwester Czaplicki
Pol. J. Food Nutr. Sci. 2020;70(3):241–252
DOI: https://doi.org/10.31883/pjfns/120314
 
REVIEW ARTICLE
 

Coffee and its Biologically Active Components: Is There a Connection to Breast, Endometrial, and Ovarian Cancer? - a Review
Anna Maria Witkowska, Iwona Mirończuk-Chodakowska, Katarzyna Maria Terlikowska, Kamila Kulesza, Małgorzata Elżbieta Zujko
Pol. J. Food Nutr. Sci. 2020;70(3):207–222
DOI: https://doi.org/10.31883/pjfns/120017
 
ORIGINAL ARTICLE
 

Effect of the Growth Stage of False Flax (Camelina sativa L.) on the Phenolic Compound Content and Antioxidant Potential of the Aerial Part of the Plant
Magdalena Karamać, Francesco Gai, Pier Giorgio Peiretti
Pol. J. Food Nutr. Sci. 2020;70(2):189–198
DOI: https://doi.org/10.31883/pjfns/119719
 
ORIGINAL ARTICLE
 

Altitude Effect on the Properties of Honeys from the Region of Jijel (Algeria)
Aissam Bouhala, Salim Ouchemoukh, Abdelhamid Moussi, Said Beldjoudi
Pol. J. Food Nutr. Sci. 2020;70(2):169–178
DOI: https://doi.org/10.31883/pjfns/118528
 
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
 

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
 
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
 

Red Beetroot Juice Phytochemicals Bioaccessibility: an In Vitro Approach
Ivelina Deseva, Magdalena Stoyanova, Nadezhda Petkova, Dasha Mihaylova
Pol. J. Food Nutr. Sci. 2020;70(1):45–53
DOI: https://doi.org/10.31883/pjfns/116590
 
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
 
ORIGINAL ARTICLE
 

Antioxidant Activity of Extracts of Soursop (Annona muricata L.) Leaves, Fruit Pulps, Peels, and Seeds
Hakime Hülya Orak, Ilayda Sevik Bahrisefit, Temine Sabudak
Pol. J. Food Nutr. Sci. 2019;69(4):359–366
DOI: https://doi.org/10.31883/pjfns/112654
 
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
 

Concentrations of Blood Serum and Urinal Ellagitannin Metabolites Depend Largely on the Post-Intake Time and Duration of Strawberry Phenolics Ingestion in Rats
Ewa Żary-Sikorska, Monika Kosmala, Joanna Milala, Bartosz Fotschki, Katarzyna Ognik, Jerzy Juśkiewicz
Pol. J. Food Nutr. Sci. 2019;69(4):379–386
DOI: https://doi.org/10.31883/pjfns/111866
 
ORIGINAL ARTICLE
 

Influence of Pretreatments on Microwave Vacuum Drying Kinetics, Physicochemical Properties and Sensory Quality of Apple Slices
Yingqiang Wang, Hongxiao Zhao, Huiwen Deng, Xi Song, Wenjie Zhang, Sirui Wu, Jing Wang
Pol. J. Food Nutr. Sci. 2019;69(3):297–306
DOI: https://doi.org/10.31883/pjfns/110734
 
ORIGINAL ARTICLE
 

Cytoprotective Effect of Morchella esculenta Protein Hydrolysate and Its Derivative Against H2O2-Induced Oxidative Stress
Qiang Zhang, Caie Wu, Yujun Sun, Tingting Li, Gongjian Fan
Pol. J. Food Nutr. Sci. 2019;69(3):255–265
DOI: https://doi.org/10.31883/pjfns/110134
 
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
 
ORIGINAL ARTICLE
 

Sprouted and Non-Sprouted Chickpea Flours: Effects on Sensory Traits in Pasta and Antioxidant Capacity
Joseph A Bruno, David W Konas, Evan L Matthews, Charles H Feldman, Kate M Pinsley, Adrian L Kerrihard
Pol. J. Food Nutr. Sci. 2019;69(2):203–209
DOI: https://doi.org/10.31883/pjfns/109280
 
ORIGINAL ARTICLE
 

Predicting the Botanical Origin of Honeys with Chemometric Analysis According to Their Antioxidant and Physicochemical Properties
Anna Maria Kaczmarek, Małgorzata Muzolf-Panek, Jolanta Tomaszewska-Gras, Piotr Konieczny
Pol. J. Food Nutr. Sci. 2019;69(2):191–201
DOI: https://doi.org/10.31883/pjfns/108526
 
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
 
ORIGINAL ARTICLE
 

Composition of Anthocyanins in Colored Grains and the Relationship of Their Non-Acylated and Acylated Derivatives
Sladjana Zilic, Dejan Dodig, Jelena Vancetovic, Nikola Grcic, Vesna Peric, Primoz Titan, Vuk Maksimovic
Pol. J. Food Nutr. Sci. 2019;69(2):137–146
DOI: https://doi.org/10.31883/pjfns/105100
 
ORIGINAL ARTICLE
 

Dietary Chicory Inulin-Rich Meal Exerts Greater Healing Effects than Fructooligosaccharide Preparation in Rats with Trinitrobenzenesulfonic Acid-Induced Necrotic Colitis
Bartosz Fotschki, Adam Jurgoński, Joanna Fotschki, Michał Majewski, Katarzyna Ognik, Jerzy Juśkiewicz
Pol. J. Food Nutr. Sci. 2019;69(2):147–155
DOI: https://doi.org/10.31883/pjfns-2019-0013
 
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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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