Topic Gas chromatography
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
Sensory Assessment and Physicochemical Properties of Wheat Bread Supplemented with Chia Seeds
Pol. J. Food Nutr. Sci. 2020;70(4):387–397
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
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
ORIGINAL ARTICLE
Buckwheat as an Interesting Raw Material for Agricultural Distillate Production
Pol. J. Food Nutr. Sci. 2020;70(2):125–137
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
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
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
Pol. J. Food Nutr. Sci. 2019;69(3):267–278
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
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