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Topic Gas chromatography
 
ORIGINAL ARTICLE
 

Effect of Cricket Powder Incorporation on the Profile of Volatile Organic Compounds, Free Amino Acids and Sensory Properties of Gluten-Free Bread
Martyna Natalia Wieczorek, Przemysław Łukasz Kowalczewski, Natalia Drabińska, Maria Barbara Różańska, Henryk Hubert Jeleń
Pol. J. Food Nutr. Sci. 2022;72(4):431–442
DOI: https://doi.org/10.31883/pjfns/156404
 
ORIGINAL ARTICLE
 

Physicochemical and Sensory Properties with Special Emphasis on Thermal Characteristics of Whey Butter from Gouda Cheese Production Compared to Milk Butter
Oskar Michał Brożek, Katarzyna Kiełczewska, Krzysztof Bohdziewicz
Pol. J. Food Nutr. Sci. 2022;72(4):407–419
DOI: https://doi.org/10.31883/pjfns/155838
 
ORIGINAL ARTICLE
 

Effect of the Addition of Edible Insect Flour from Yellow Mealworm (Tenebrio molitor) on the Sensory Acceptance, and the Physicochemical and Textural Properties of Sponge Cake
Stanisław Kowalski, Anna Mikulec, Magdalena Skotnicka, Barbara Mickowska, Małgorzata Makarewicz, Renata Sabat, Anna Wywrocka-Gurgul, Aleksandra Mazurek
Pol. J. Food Nutr. Sci. 2022;72(4):393–405
DOI: https://doi.org/10.31883/pjfns/155405
 
ORIGINAL ARTICLE
 

Enantioselective HS-SPME-GC-MS for Authentication of Natural and Synthetic Strawberry Flavour in Syrups
Karolína Průchová, Adéla Grégrová, Hana Helísková, Vojtěch Kružík, Helena Čížková
Pol. J. Food Nutr. Sci. 2022;72(3):305–317
DOI: https://doi.org/10.31883/pjfns/152237
 
ORIGINAL ARTICLE
 

Effect of Drying and Broccoli Leaves Incorporation on the Nutritional Quality of Durum Wheat Pasta
Natalia Drabińska, Mariana Nogueira, Ewa Ciska, Henryk Hubert Jeleń
Pol. J. Food Nutr. Sci. 2022;72(3):273–285
DOI: https://doi.org/10.31883/pjfns/152070
 
ORIGINAL ARTICLE
 

Effect of Water Treatment and Immersion in Calcium Salt Solutions on the Quality of Fruits of Peumo Pink Tomato (Solanum lycopersicum L.) Stored under Cold Conditions
Julio Correa, Asuncion Amoros, Herman Patricio Silva, José Ignacio Covarrubias, Victor Hugo Escalona
Pol. J. Food Nutr. Sci. 2022;72(2):193–202
DOI: https://doi.org/10.31883/pjfns/150028
 
ORIGINAL ARTICLE
 

Black Trumpet, Craterellus cornucopioides (L.) Pers.: Culinary Mushroom with Angiotensin Converting Enzyme Inhibitory and Cytotoxic Activity
Jelena Radović, Aleksandra Leković, Ana Tačić, Margarita Dodevska, Tatjana Stanojković, Tijana Marinković, Čedomir Jelić, Tatjana Kundakovic-Vasović
Pol. J. Food Nutr. Sci. 2022;72(2):171–181
DOI: https://doi.org/10.31883/pjfns/149914
 
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
 
ORIGINAL ARTICLE
 

Characterisation of Selected Emulsion Phase Parameters in Milk, Cream and Buttermilk
Oskar Michał Brożek, Katarzyna Kiełczewska, Krzysztof Bohdziewicz
Pol. J. Food Nutr. Sci. 2022;72(1):5–15
DOI: https://doi.org/10.31883/pjfns/144223
 
ORIGINAL ARTICLE
 

Molecular and Biochemical Characterization of the Greek Pepper (Capsicum annuum) Cultivars ‘Florinis’ and ‘Karatzova’
Niki Mougiou, Foteini Trikka, Sofia Michailidou, Mariana Pantoura, Anagnostis Argiriou
Pol. J. Food Nutr. Sci. 2021;71(1):89–96
DOI: https://doi.org/10.31883/pjfns/133690
 
ORIGINAL ARTICLE
 

Enhancement of the Stabilities and Intracellular Antioxidant Activities of Lavender Essential Oil by Metal-Organic Frameworks Based on β-Cyclodextrin and Potassium Cation
Ying Wang, Liang Wang, Jin Tan, Rong Li, Zi-Tao Jiang, Shu-Hua Tang
Pol. J. Food Nutr. Sci. 2021;71(1):39–50
DOI: https://doi.org/10.31883/pjfns/132064
 
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
 

Sensory Assessment and Physicochemical Properties of Wheat Bread Supplemented with Chia Seeds
Stanisław Kowalski, Anna Mikulec, Henryk Pustkowiak
Pol. J. Food Nutr. Sci. 2020;70(4):387–397
DOI: https://doi.org/10.31883/pjfns/129015
 
ORIGINAL ARTICLE
 

Investigations of Volatile Organic Compounds in Berries of Different Actinidia kolomikta (Rupr. & Maxim.) Maxim. Accessions
Laima Cesoniene, Remigijus Daubaras, Sigita Bogacioviene, Audrius Sigitas Maruska, Mantas Stankevicius, Andrius Valatavicius, Marcin Zych, Sezai Ercisli, Gulce Ilhan
Pol. J. Food Nutr. Sci. 2020;70(3):291–300
DOI: https://doi.org/10.31883/pjfns/124029
 
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
 
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
 
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
 

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
 

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
 
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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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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