Topic Food bioactives
 
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
DOI: https://doi.org/10.31883/pjfns/120184
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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
DOI: https://doi.org/10.31883/pjfns/120314
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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
DOI: https://doi.org/10.31883/pjfns/120017
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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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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
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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
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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
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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
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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
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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