Topic Natural food
ORIGINAL ARTICLE
Starches Modified by Combination of Phosphorylation and High-Voltage Electrical Discharge (HVED) Treatment
Ivanka Grgić, Marijana Grec, Artur Gryszkin, Tomasz Zięba, Mirela Kopjar, Đurđica Ačkar, Antun Jozinović, Borislav Miličević, Sandra Zavadlav, Jurislav Babić
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
Effect of Boiling on Colour, Contents of Betalains and Total Phenolics and on Antioxidant Activity of Colourful Powder Derived from Six Different Beetroot (Beta vulgaris L. var. conditiva) Cultivars
Jan Bárta, Veronika Bártová, Tereza Šindelková, Markéta Jarošová, Zuzana Linhartová, Jan Mráz, Jan Bedrníček, Pavel Smetana, Eva Samková, Ivana Laknerová
Pol. J. Food Nutr. Sci. 2020;70(4):377–385
ORIGINAL ARTICLE
Effects of Four-Week Intake of Blackthorn Flower Extract on Mice Tissue Antioxidant Status and Phenolic Content
Vedran Balta, Domagoj Đikić, Irena Crnić, Dyna Odeh, Nada Orsolic, Ivana Kmetič, Teuta Murati, Verica Dragović Uzelac, Irena Landeka Jurčević
Pol. J. Food Nutr. Sci. 2020;70(4):361–375
REVIEW ARTICLE
Phenolic Compounds from Apples: Reviewing their Occurrence, Absorption, Bioavailability, Processing, and Antioxidant Activity – a Review
Pol. J. Food Nutr. Sci. 2020;70(4):321–336
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
Evaluation of the Antioxidant and Cytotoxic Activities on Cancer Cell Line of Extracts of Parasitic Plants Harvested in Tunisia
Imen Ben Attia, Paolo Zucca, Flaminia Cesare Marincola, Mariella Nieddu, Alessandra Piras, Antonella Rosa, Antonio Rescigno, Mohamed Chaieb
Pol. J. Food Nutr. Sci. 2020;70(3):253–263
ORIGINAL ARTICLE
Proximate Composition, Mineral Profile and Trypsin-Inhibitory Activity of West African Leafy Vegetables: Influence of Urea Micro-Dosing and Harvest Time
Modoukpè Imayath Djibril Moussa, Adeola M. Alashi, Carole N. Sossa-Vihotogbé, Pierre B. Akponikpè, Mohamed N. Baco, André J. Djènontin, Rotimi E. Aluko, Noël H. Akissoé
Pol. J. Food Nutr. Sci. 2020;70(2):179–188
ORIGINAL ARTICLE
Altitude Effect on the Properties of Honeys from the Region of Jijel (Algeria)
Pol. J. Food Nutr. Sci. 2020;70(2):169–178
ORIGINAL ARTICLE
Profile of Phenolic Acids and Flavonoids of Red Beet and Its Fermentation Products. Does Long-Term Consumption of Fermented Beetroot Juice Affect Phenolics Profile in Human Blood Plasma and Urine?
Pol. J. Food Nutr. Sci. 2020;70(1):55–65
ORIGINAL ARTICLE
Thermal Stability of Betalains in By-Products of the Blanching and Cutting of Beta vulgaris L. var conditiva
Carlos Mauricio Otalora, Evelyn Bonifazi, Eliana Noemi Fissore, Florencia Basanta, Lia Noemi Gerschenson
Pol. J. Food Nutr. Sci. 2020;70(1):15–24
ORIGINAL ARTICLE
Thermal Decarboxylation of Betacyanins in Red Beet Betalain-Rich Extract
Pol. J. Food Nutr. Sci. 2020;70(1):7–14
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
Effect of Transglutaminase and Bacterial Concentrates on the Development of Functional and Technological Properties of Minced Meat
Pol. J. Food Nutr. Sci. 2019;69(4):387–396
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
Pol. J. Food Nutr. Sci. 2019;69(3):307–317
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
ORIGINAL ARTICLE
Fat from Tenebrionidae Bugs - Sterols Content, Fatty Acid Profiles, and Cardiovascular Risk Indexes
Pol. J. Food Nutr. Sci. 2019;69(3):247–254
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