Topic Food bioactives
ORIGINAL ARTICLE
Exploring the Interactions Between Caffeic Acid and Human Serum Albumin Using Spectroscopic and Molecular Docking Techniques
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
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
ORIGINAL ARTICLE
Physicochemical Properties of Biscuits Enriched with Horseradish (Armoracia rusticana L.) Products and Bioaccessibility of Phenolics after Simulated Human Digestion
Pol. J. Food Nutr. Sci. 2020;70(4):419–428
ORIGINAL ARTICLE
Aronia melanocarpa Leaves as a Source of Chlorogenic Acids, Anthocyanins, and Sorbitol, and Their Anti-Inflammatory Activity
Pol. J. Food Nutr. Sci. 2020;70(4):409–418
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
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
REVIEW ARTICLE
Phenolic Compounds from Apples: Reviewing their Occurrence, Absorption, Bioavailability, Processing, and Antioxidant Activity – a Review
Pol. J. Food Nutr. Sci. 2020;70(4):321–336
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
Pol. J. Food Nutr. Sci. 2020;70(4):347–360
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
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
Pol. J. Food Nutr. Sci. 2020;70(3):241–252
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
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
Pol. J. Food Nutr. Sci. 2020;70(2):189–198
ORIGINAL ARTICLE
Altitude Effect on the Properties of Honeys from the Region of Jijel (Algeria)
Pol. J. Food Nutr. Sci. 2020;70(2):169–178
ORIGINAL ARTICLE
High Voltage Electrical Discharges and Ultrasound-Assisted Extraction of Phenolics from Indigenous Fungus-Resistant Grape By-Product
Pol. J. Food Nutr. Sci. 2020;70(2):101–111
ORIGINAL ARTICLE
Hybrid Approach in the Analysis of Bovine Milk Protein Hydrolysates as a Source of Peptides Containing Di- and Tripeptide Bitterness Indicators
Pol. J. Food Nutr. Sci. 2020;70(2):139–150
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
Red Beetroot Juice Phytochemicals Bioaccessibility: an In Vitro Approach
Pol. J. Food Nutr. Sci. 2020;70(1):45–53
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
ORIGINAL ARTICLE
Thermal Decarboxylation of Betacyanins in Red Beet Betalain-Rich Extract
Pol. J. Food Nutr. Sci. 2020;70(1):7–14
ORIGINAL ARTICLE
Antioxidant Activity of Extracts of Soursop (Annona muricata L.) Leaves, Fruit Pulps, Peels, and Seeds
Pol. J. Food Nutr. Sci. 2019;69(4):359–366
ORIGINAL ARTICLE
Variation in the Phenolic Compounds Profile and Antioxidant Activity in Different Parts of Hawthorn (Crataegus pentagyna Willd.) During Harvest Periods
Pol. J. Food Nutr. Sci. 2019;69(4):367–378
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
ORIGINAL ARTICLE
Influence of Pretreatments on Microwave Vacuum Drying Kinetics, Physicochemical Properties and Sensory Quality of Apple Slices
Pol. J. Food Nutr. Sci. 2019;69(3):297–306
ORIGINAL ARTICLE
Cytoprotective Effect of Morchella esculenta Protein Hydrolysate and Its Derivative Against H2O2-Induced Oxidative Stress
Pol. J. Food Nutr. Sci. 2019;69(3):255–265
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
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
ORIGINAL ARTICLE
Predicting the Botanical Origin of Honeys with Chemometric Analysis According to Their Antioxidant and Physicochemical Properties
Pol. J. Food Nutr. Sci. 2019;69(2):191–201
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
Pol. J. Food Nutr. Sci. 2019;69(2):157–166
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
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
Most read
- Month
- Year