Topic Phenolic compounds
ORIGINAL ARTICLE
Antioxidative Capacity of Soyfoods and Soy Active Compounds
Pol. J. Food Nutr. Sci. 2022;72(1):101–108
REVIEW ARTICLE
Diet-Induced Adipocyte Browning
Pol. J. Food Nutr. Sci. 2021;71(4):353–381
ORIGINAL ARTICLE
Nutritive Parameters and Antioxidant Quality of Minimally Processed "Cime di Rapa" (Brassica rapa subsp. sylvestris) Vary as Influenced by Genotype and Storage Time
Donato Giannino,
Giulio Testone,
Chiara Nicolodi,
Lucia Giorgetti,
Lorenza Bellani,
Maria Gonnella,
Marco Ciardi,
Paolo Cappuccio,
Stefano Moscatello,
Alberto Battistelli,
Vincenzo Longo
Pol. J. Food Nutr. Sci. 2020;70(4):337–346