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ORIGINAL ARTICLE
 

Formulation and Stability of Cellulose Particles Enriched with Phenolic Acids
Mirela Kopjar, Josipa Vukoja, Ivana Buljeta, Ina Ćorković, Anita Pichler, Josip Šimunović
Pol. J. Food Nutr. Sci. 2023;73(4):322-331
DOI: https://doi.org/10.31883/pjfns/174434
 
ORIGINAL ARTICLE
 

Development of New Gluten-Free Maize-Field Bean Bread Dough: Relationships Between Rheological Properties and Structure of Non-Gluten Proteins
Awatif Fetouhi, Agnieszka Sujak, Leila Bentallah, Agnieszka Nawrocka, Monika Szymańska-Chargot, Marta Tomczyńska-Mleko, Agnieszka Wójtowicz, Mohammed Nasreddine Zidoune
Pol. J. Food Nutr. Sci. 2021;71(2):161-175
DOI: https://doi.org/10.31883/pjfns/135800
 
ORIGINAL ARTICLE
 

Exploring the Interactions Between Caffeic Acid and Human Serum Albumin Using Spectroscopic and Molecular Docking Techniques
Ali Jahanban-Esfahlan, Leila Roufegarinejad, Mahnaz Tabibiazar, José M. Lorenzo, Ryszard Amarowicz
Pol. J. Food Nutr. Sci. 2021;71(1):69-77
DOI: https://doi.org/10.31883/pjfns/133203
 
ORIGINAL ARTICLE
 

Goji Berry and Whey Protein Concentrate Enriched Rice Extrudates - Physical Properties and Accessibility of Bioactives
Thomas Ménabréaz, Mathias Dorsaz, Dimitri Bocquel, Isabelle Udrisard, Agnieszka Kosinska-Cagnazzo, Wilfried Andlauer
Pol. J. Food Nutr. Sci. 2021;71(1):29-37
DOI: https://doi.org/10.31883/pjfns/131269
 
ORIGINAL ARTICLE
 

In Vitro Characterization of Fluted Pumpkin Leaf Protein Hydrolysates and Ultrafiltration of Peptide Fractions: Antioxidant and Enzyme-Inhibitory Properties
Akinsola Albert Famuwagun, Adeola Monisola Alashi, Saka Olasunkanmi Gbadamosi, Kehinde Adekunbi Taiwo, Joseph Durodoluwa Oyedele, Odunayo Clement Adebooye, Rotimi Emmanuel Aluko
Pol. J. Food Nutr. Sci. 2020;70(4):429-443
DOI: https://doi.org/10.31883/pjfns/130401
 
ORIGINAL ARTICLE
 

Effect of Lecithin and Mono- and Di-Glyceride on Quality and Shelf Life of Hazelnut Butter: Chemometric Approach
Amir Pourfarzad, Rezvaneh Shokouhi Kisomi
Pol. J. Food Nutr. Sci. 2020;70(4):399-408
DOI: https://doi.org/10.31883/pjfns/129719
 
ORIGINAL ARTICLE
 

Effect of Medicinal Mushroom Powders on the Gluten Structure in the Wheat and Semolina Doughs
Agnieszka Nawrocka, Aldona Sobota, Konrad Kłosok, Renata Welc-Stanowska, Agata Sumara, Emilia Fornal
 
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eISSN:2083-6007
ISSN:1230-0322
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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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