Topic Fruits
 
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

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

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
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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

Effects of Biopreservatives Combined with Modified Atmosphere Packaging on the Quality of Apples and Tomatoes
Olga Babich, Lyubov Dyshlyuk, Stanislav Sukhikh, Alexander Prosekov, Svetlana Ivanova, Valery Pavsky, Tatiana Chaplygina, Olga Kriger
Pol. J. Food Nutr. Sci. 2019;69(3):289–296
DOI: https://doi.org/10.31883/pjfns/110564
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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

Effect of Thermal Processing on Simultaneous Formation of Acrylamide and Hydroxymethylfurfural in Plum Purée
Oana Emilia Constantin, Kristina Kukurová, Ľubomír Daško, Nicoleta Stănciuc, Zuzana Ciesarova, Constantin Croitoru, Gabriela Rapeanu
Pol. J. Food Nutr. Sci. 2019;69(2):179–189
DOI: https://doi.org/10.31883/pjfns/106128
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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
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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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