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Topic Gas chromatography
 
ORIGINAL ARTICLE
 

Chemical Composition of Monovarietal Extra Virgin Olive Oils Obtained from Tunisian Mills: Influence of Geographical Origin
Hédia Manai-Djebali, Najla Trabelsi, Wafa Medfai, Kamel Hessini, Salma Nait Mohamed, Mónica Madrigal-Martínez, Manuel A. Martinez Cañas, Jacinto Sánchez-Casas, Nabil Ben Youssef, Imen Oueslati
DOI: https://doi.org/10.31883/pjfns/174488
 
ORIGINAL ARTICLE
 

Comparison of the Quality of Selected Meat Products and Their Plant-Based Analogs
Tomasz Daszkiewicz, Mariusz Florek, Monika Wodzak, Dorota Kubiak, Ewa Burczyk
Pol. J. Food Nutr. Sci. 2023;73(2):109–119
DOI: https://doi.org/10.31883/pjfns/162504
 
ORIGINAL ARTICLE
 

Oral Supplementation with Three Vegetable Oils Differing in Fatty Acid Composition Alleviates High-Fat Diet-Induced Obesity in Mice by Regulating Inflammation and Lipid Metabolism
Waleed Aldamarany, Huang Taocui, Deng Liling, Yang Wanfu, Geng Zhong
Pol. J. Food Nutr. Sci. 2023;73(1):80–94
DOI: https://doi.org/10.31883/pjfns/160186
 
ORIGINAL ARTICLE
 

Purification and Characterization of a Low Molecular Weight Neutral Non-Starch Polysaccharide from Panax ginseng by Enzymatic Hydrolysis
Ying Ying, Chao Ma, Yajie Zhang, Xiaoping Li, Hongxin Wu
Pol. J. Food Nutr. Sci. 2023;73(1):70–79
DOI: https://doi.org/10.31883/pjfns/160179
 
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
 

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
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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