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Editorial Policies
Peer Review Policy
For Reviewers
Research Ethics Policy
Plagiarism
Informed Consent Policy
Conflict of Interest Policy
Open Access Policy
Corrections, Retractions and Expressions of Concern
Advertising Policy
News
New IMPACT FACTOR
Volume 70 Authors' Index
Volume 70 Reviewers' Index
Dietary recommendations during the COVID-19 pandemic. Statement of the Committee of Human Nutrition Science of the Polish Academy of Sciences
Our new CiteScore2020 from SCOPUS
June 2021 Issue has just been published
September 2021 issue has just been released
Volume 71's Reviewers Index
Our new Impact Factor and Cite Score
Our new CiteScore2022 from SCOPUS
September 2023 issue has just been published
December 2023 issue has just been published
March 2024 issue has just been published
Volume 73's Reviewers Index
June 2024 issue has just been published
September 2024 issue has just been published
December 2024 issue is now available on-line
Copyright License change and on-line edition
March 2025 issue is available on-line
Volume 74's Reviewers' Index
Our new CiteScore 2024
June 2025 issue is available on-line
Topic Phenolic compounds
ORIGINAL ARTICLE
Evaluation of the Physicochemical, Antioxidant and Sensory Properties of Wheat Bread with Partial Substitution of Wheat Flour with Cordyceps sinensis Powder
Pol. J. Food Nutr. Sci. 2025;75(2):170-183
ORIGINAL ARTICLE
Changes in the Quality of Dried Vacuum-Infused Strawberries Enriched with Encapsulated Pomegranate Peel Extract During Storage
Pol. J. Food Nutr. Sci. 2025;75(2):184-192
ORIGINAL ARTICLE
Enhancing Beef Meat Emulsion: The Role of Banana Peel Albedo Powder
Pol. J. Food Nutr. Sci. 2025;75(2):159-169
ORIGINAL ARTICLE
Effects of Carob Flour on Volume, Color, Texture, Sensory Properties, Antioxidant Profile, and Nutritional Quality of Gluten-Free Corn Cake with Buffalo Cream
Pol. J. Food Nutr. Sci. 2025;75(2):108-118
ORIGINAL ARTICLE
Pithellobium dulce (Roxb.) Benth. Fruit Flour Intake Enhances Short-Chain Fatty Acid Production and Glucose Metabolism in BALB/c Mice
Alba R. Hernández García, Dalia S. Aguilar Ávila, Juan M. Viveros Paredes, Rocío I. López Roa, Alma H. Martínez-Preciado
Pol. J. Food Nutr. Sci. 2025;75(1):79-94
ORIGINAL ARTICLE
Nanocarriers and Curcumin in Blueberry Shelf-Life Management: In Vitro Preliminary Antibacterial Effect
Selene Ollani, Daniele M. Nucera, Roberta Cavalli, Monica Argenziano, Ilaria Stura, Nicole R. Giuggioli
Pol. J. Food Nutr. Sci. 2025;75(1):71-78
ORIGINAL ARTICLE
Phenolic Content, Microbiological and Physicochemical Qualities, and In Vitro Biological Activities of Two Monofloral Kinds of Honey from Edough Peninsula, Annaba, Algeria
Lazhari Tichati, Tahar Tata, Chahrazed Benzaid, Hiba Daas, Mohcene Allem, Ghoulem Tiar, Zihad Bouslama
Pol. J. Food Nutr. Sci. 2025;75(1):60-70
ORIGINAL ARTICLE
Effects of Blanching Conditions on the Enzyme Inhibition and Antioxidant Loss in Rambutan (Nephelium lappaceum L.) Seeds
Pol. J. Food Nutr. Sci. 2025;75(1):49-59
ORIGINAL ARTICLE
Development and Evaluation of Piper sarmentosum-Based Kombucha: Fermentation, Bioactivity, and Sensory Acceptance
Pol. J. Food Nutr. Sci. 2025;75(1):16-23
ORIGINAL ARTICLE
Elevating the Bioactive Potential of Strawberries with Apple Pomace Extract-Infused Chitosan Edible Coating
Luna Maslov Bandić, Marko Vuković, Dora Gavranić, Irina Tanuwidjaja, Mirna Mrkonjić Fuka, Boris Duralija, Slaven Jurić
Pol. J. Food Nutr. Sci. 2025;75(1):24-36
ORIGINAL ARTICLE
Nutritional Value and Antioxidant Capacity of Mexican Varieties of Sweet Potato (Ipomoea batatas L.) and Physicochemical and Sensory Properties of Extrudates
Pol. J. Food Nutr. Sci. 2024;74(4):376-386
ORIGINAL ARTICLE
Antioxidant Properties, Texture and Sensory Quality of Sliced Bread Enriched with Leaf Powder from Mango (Mangifera indica)
Mónica Pirca-Palomino, Yvette I. Malange, Fernando Ramos-Escudero, Ana María Muñoz, Keidy Cancino-Chávez
Pol. J. Food Nutr. Sci. 2024;74(4):313-322
ORIGINAL ARTICLE
Cellulase Treatment of Acerola Seeds and Its Effect on Physicochemical Properties and Antioxidant Potential of Dietary Fiber-Rich Cookies
Van Nguyen Tran, Diep Xuan Thao Dang, Thi Kim Oanh Pham, Thi Quynh Nhi Tran, Nu Minh Nguyet Ton, Thi Thu Tra Tran, Van Viet Man Le
Pol. J. Food Nutr. Sci. 2024;74(3):268-279
REVIEW ARTICLE
Unlocking the Potential of Buckwheat Hulls, Sprouts, and Extracts: Innovative Food Product Development, Bioactive Compounds, and Health Benefits – a Review
Zhibek Atambayeva, Almagul Nurgazezova, Kumarbek Amirkhanov, Zhanna Assirzhanova, Altyngul Khaimuldinova, Haykuhi Charchoghlyan, Meruyert Kaygusuz
Pol. J. Food Nutr. Sci. 2024;74(3):293-312
ORIGINAL ARTICLE
Spontaneous Fermentation of Beetroot – Effect of Fermentation Time and Temperature and Slice Thickness on Leaven Quality
Pol. J. Food Nutr. Sci. 2024;74(3):255-267
ORIGINAL ARTICLE
Physicochemical Properties, Antioxidant Capacity and Sensory Acceptability of Instant Rosehip Teas Prepared by Spray-Drying and Freeze-Drying Methods
Cemalettin Baltaci, Dilara Erkmen Bostanci, Rahime Altintaş, Yusuf Dalkiran, Arda Akdoğan, Onur Tolga Okan
Pol. J. Food Nutr. Sci. 2024;74(3):244-254
ORIGINAL ARTICLE
Sea Fennel (Crithmum maritimum L.) Flowers as an Emerging Source of Bioactive Compounds
Sanja Radman, Linda Mastelić, Ivica Ljubenkov, Sara Lazarevski, Olivera Politeo, Roko Podrug, Ivana Prga, Ivona Čorić, Marijana Popović, Maja Veršić Bratinčević, Danijela Skroza, Petra Brzović, Marko Runjić, Branimir Urlić, Ivana Generalić Mekinić
Pol. J. Food Nutr. Sci. 2024;74(3):221-231
ORIGINAL ARTICLE
Truffle Species Discrimination Based on Their Chemical Composition, Chromaticity Coordinates and Antioxidant Capacity
Cristina Valencia-Sullca, Anja Rakotondramavo, Catherine Verret, Jean-Philippe Blondeau, Sullivan Renouard
Pol. J. Food Nutr. Sci. 2024;74(3):201-209
ORIGINAL ARTICLE
High-Fiber Crackers Supplemented with Asparagus Hard-Stem: Impacts of Supplementation Ratios and Water Amounts in Cracker Recipe on the Product Quality
Thi Thu Tra Tran, Le Hong Ngoc Ngo, Nu Minh Nguyet Ton, Thi Hong Nhung Le, Thi Thuy Le, Van Viet Man Le
Pol. J. Food Nutr. Sci. 2024;74(2):162-168
ORIGINAL ARTICLE
Effect of the Addition of Apple Pomace and Erythritol on the Antioxidant Capacity and Antidiabetic Properties of Shortbread Cookies
Pol. J. Food Nutr. Sci. 2024;74(2):147-161
ORIGINAL ARTICLE
Antibacterial Effect of Sea Buckthorn (Hippophae rhamnoides L.) Fruit Extract on Radish Seeds Prior to Sprouting
Pol. J. Food Nutr. Sci. 2024;74(2):120-129
ORIGINAL ARTICLE
Effect of Infrared Drying on the Drying Kinetics and the Quality of Mango (Mangifera indica) Powder
Pol. J. Food Nutr. Sci. 2024;74(1):69-81
ORIGINAL ARTICLE
Curcumin Prevents Free Fatty Acid-Induced Lipid Accumulation via Targeting the miR-22-3p/CRLS1 Pathway in HepG2 Cells
Yuanyuan Mei, Xiaoting Sun, Shi-Ying Huang, Xiaowen Wu, Kuo-Ting Ho, Liming Lu, Chaoxiang Chen, Jian Li, Jingwen Liu, Guiling Li
Pol. J. Food Nutr. Sci. 2024;74(1):59-68
ORIGINAL ARTICLE
Effect of the Ultraviolet C Light-Emitting Diode Treatment on the Quality of Soil-Grown and Pot-Grown Red Raspberries
Pol. J. Food Nutr. Sci. 2023;73(4):345-353
ORIGINAL ARTICLE
Formulation and Stability of Cellulose Particles Enriched with Phenolic Acids
Pol. J. Food Nutr. Sci. 2023;73(4):322-331
ORIGINAL ARTICLE
Techno-Functional and Bioactive Properties and Chemical Composition of Guava, Mamey Sapote, and Passion Fruit Peels
Leticia X. López-Martínez, Mónica A. Villegas-Ochoa, J. Abraham Domínguez-Avila, Elhadi M. Yahia, Gustavo A. Gonzalez-Aguilar
Pol. J. Food Nutr. Sci. 2023;73(4):311-321
ORIGINAL ARTICLE
Effects of Mulberry Pomace Addition and Transglutaminase Treatment on the Quality of Pasta Enriched with Antioxidants and Dietary Fiber
Thi Minh Ngoc Ta, Chi Hieu Hoang, Thao Mi Nguyen, Thi Thu Tra Tran, Nu Minh Nguyet Ton, Van Viet Man Le
Pol. J. Food Nutr. Sci. 2023;73(4):301-310
ORIGINAL ARTICLE
Physicochemical Properties, Antioxidant Capacity, and Consumer Acceptability of Ice Cream Incorporated with Avocado (Persea Americana Mill.) Pulp
Pol. J. Food Nutr. Sci. 2023;73(3):289-296
ORIGINAL ARTICLE
Effect of Extrusion on the Functional Properties and Bioactive Compounds of Tamarind (Tamarindus indica L.) Shell
Dalia Samanta Aguilar-Avila, Hector Eduardo Martinez-Flores, Eduardo Morales-Sanchez, Rosalía Reynoso-Camacho, Ma. Guadalupe Garnica-Romo
Pol. J. Food Nutr. Sci. 2023;73(3):278-288
ORIGINAL ARTICLE
Effect of Maltodextrin on Drying Rate of Avocado (Persea Americana Mill.) Pulp by Refractance Window Technique, and on Color and Functional Properties of Powder
Pol. J. Food Nutr. Sci. 2023;73(2):187-195
REVIEW ARTICLE
Phenolic Compounds in Agro-Industrial Waste of Mango Fruit: Impact on Health and Its Prebiotic Effect – a Review
Mayra Nicolás García, Anahí Jobeth Borrás Enríquez, Jorge Luis González Escobar, Oscar de Jesús Calva Cruz, Viridiana Pérez Pérez, Mayra Sánchez Becerril
Pol. J. Food Nutr. Sci. 2023;73(1):5-23
ORIGINAL ARTICLE
Use of Cashew Apple Pomace Powder in Pasta Making: Effects of Powder Ratio on the Product Quality
Pol. J. Food Nutr. Sci. 2023;73(1):50-58
ORIGINAL ARTICLE
Effect of UV-C Postharvest Disinfection on the Quality of Fresh-Cut 'Tommy Atkins' Mango
Alba Mery Garzón-García, Saúl Ruiz-Cruz, Saúl Dussán-Sarria, José Igor Hleap-Zapata, Enrique Márquez-Ríos, Carmen Lizette Del-Toro-Sánchez, José Agustín Tapia-Hernández, Dalila Fernanda Canizales-Rodríguez, Víctor Manuel Ocaño-Higuera
Pol. J. Food Nutr. Sci. 2023;73(1):39-49
ORIGINAL ARTICLE
Iron, Zinc, Copper, Manganese and Chromium in Green Teas, Their Transfer to Extracts and Correlations between Contents of Elements and Bioactive Compounds
Małgorzata Herman, Michał Adam Janiak, Józefa Krystyna Sadlik, Wojciech Piekoszewski, Ryszard Amarowicz
Pol. J. Food Nutr. Sci. 2022;72(4):421-429
ORIGINAL ARTICLE
β-Glucan and Aronia (Aronia melanocarpa) Phenolics: Interactions During In Vitro Simulated Gastrointestinal Digestion and Adsorption
Pol. J. Food Nutr. Sci. 2022;72(4):371-380
REVIEW ARTICLE
Jamun Seed: A Review on Bioactive Constituents, Nutritional Value and Health Benefits
Yamini Tak, Manpreet Kaur, Mool C. Jain, Mahesh Kumar Samota, Nirmal Kumar Meena, Gurpreet Kaur, Rajendra Kumar, Daisy Sharma, José M. Lorenzo, Ryszard Amarowicz
Pol. J. Food Nutr. Sci. 2022;72(3):211-228
ORIGINAL ARTICLE
Effects of Long-Term Dietary Administration of Kale (Brassica oleracea L. var. acephala DC) Leaves on the Antioxidant Status and Blood Biochemical Markers in Rats
Katarzyna Papierska, Ewa Ignatowicz, Jadwiga Jodynis-Liebert, Małgorzata Kujawska, Róża Biegańska-Marecik
Pol. J. Food Nutr. Sci. 2022;72(3):239-247
ORIGINAL ARTICLE
Optimization of Ultrasound Treatment of Beverage from Mango and Carrot with Added Turmeric Using Response Surface Methodology
Leticia X. Lopez-Martinez, Nill Campos-Gonzalez, Victor M. Zamora-Gasga, Jesús A. Domínguez-Avila, Sunil Pareek, Mónica A. Villegas-Ochoa, Sonia G. Sáyago Ayerdi, Gustavo A. Gonzalez-Aguilar
Pol. J. Food Nutr. Sci. 2022;72(3):287-296
ORIGINAL ARTICLE
Adsorption and Desorption Characteristics and Purification of Isoflavones from Crude Soybean Extract Using Macroporous Resins
Thi Ngoc Thu Tran, Xuan Vung Bui, Nguyen Thi Truc Loan, Nguyen Huu Thuan Anh, Truong Dang Le, Thi Minh Hanh Truong
Pol. J. Food Nutr. Sci. 2022;72(2):183-192
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
ORIGINAL ARTICLE
Ultrasound-Assisted Extractions for Improving the Recovery of Phenolics and Charantin from Bitter Melon and for Increasing the Antioxidant, Antidiabetic and Anti-Obesity Activities of Its Extracts
Pol. J. Food Nutr. Sci. 2022;72(2):141-150
ORIGINAL ARTICLE
Antioxidative Capacity of Soyfoods and Soy Active Compounds
Pol. J. Food Nutr. Sci. 2022;72(1):101-108
ORIGINAL ARTICLE
Drying Kinetics, Physicochemical Properties and Sensory Quality of the Instant Foxtail Millet as Affected by Drying Methods
Pol. J. Food Nutr. Sci. 2022;72(1):69-78
ORIGINAL ARTICLE
Drying Kinetics and Changes of Total Phenolic Content, Antioxidant Activity and Color Parameters of Mango and Avocado Pulp in Refractance Window Drying
Pol. J. Food Nutr. Sci. 2022;72(1):27-38
ORIGINAL ARTICLE
A Step Forward Towards Exploring Nutritional and Biological Potential of Mushrooms: A Case Study of Calocybe gambosa (Fr.) Donk Wild Growing in Serbia
Jovana Dragan Petrovic, Ângela Fernandes, Dejan Stojković, Marina Soković, Lillian Barros, Isabel C.F.R. Ferreira, Aditya Shekhar, Jasmina Glamočlija
Pol. J. Food Nutr. Sci. 2022;72(1):17-26
ORIGINAL ARTICLE
Nutritional Properties, Antioxidant and Antihaemolytic Activities of the Dry Fruiting Bodies of Wild Edible Mushrooms Consumed by Ethnic Communities of Northeast India
Merilin Kakoti, Dibya Jyoti Hazarika, Assma Parveen, Samim Dullah, Alokesh Ghosh, Dipankar Saha, Madhumita Barooah, Robin Chandra Boro
Pol. J. Food Nutr. Sci. 2021;71(4):463-480
ORIGINAL ARTICLE
Strawberry Polyphenol-Rich Fractions Can Mitigate Disorders in Gastrointestinal Tract and Liver Functions Caused by a High-Fructose Diet in Experimental Rats
Ewa Żary-Sikorska, Bartosz Fotschki, Monika Kosmala, Joanna Milala, Paulius Matusevicius, Aleksandra Rawicka, Jerzy Juśkiewicz
Pol. J. Food Nutr. Sci. 2021;71(4):423-440
ORIGINAL ARTICLE
Compositional Characteristics and Antioxidant Activity of Edible Rose Flowers and Their Effect on Phenolic Urinary Excretion
Andrea Devecchi, Sonia Demasi, Francesca Saba, Rosalba Rosato, Roberto Gambino, Valentina Ponzo, Antonella De Francesco, Paola Massarenti, Simona Bo, Valentina Scariot
Pol. J. Food Nutr. Sci. 2021;71(4):383-392
ORIGINAL ARTICLE
Optimized Extraction, Microencapsulation, and Stability of Anthocyanins from Ardisia compressa K. Fruit
Maria Vianey Antonio-Gomez, Yolanda Salinas-Moreno, Francisco Hernández-Rosas, Fernando Martínez-Bustos, Isaac Andrade-González, José Andrés Herrera-Corredor
Pol. J. Food Nutr. Sci. 2021;71(3):299-310
ORIGINAL ARTICLE
Phenolic Contents and Antioxidant Activity of Extracts of Selected Fresh and Dried Herbal Materials
Pol. J. Food Nutr. Sci. 2021;71(3):269-278
ORIGINAL ARTICLE
Phenolic Composition, and Antioxidant and Antineurodegenerative Potential of Methanolic Extracts of Fruit Peel and Flesh of Pear Varieties from Serbia
Aleksandra Savić, Ana Alimpić Aradski, Jelena Živković, Katarina Šavikin, Snežana Jarić, Petar D. Marin, Sonja Duletić-Laušević
Pol. J. Food Nutr. Sci. 2021;71(2):225-236
ORIGINAL ARTICLE
Macro- and Micro-Nutrient Composition and Antioxidant Activity of Chickpea and Pea Accessions
Michela Costantini, Carmine Summo, Mariangela Centrone, Iga Rybicka, Mariagrazia D’Agostino, Paolo Annicchiarico, Francesco Caponio, Stefano Pavan, Grazia Tamma, Antonella Pasqualone
Pol. J. Food Nutr. Sci. 2021;71(2):177-185
ORIGINAL ARTICLE
Study of Interactions Between Individual Phenolics of Aronia with Barley Beta-Glucan
Pol. J. Food Nutr. Sci. 2021;71(2):187-196
REVIEW ARTICLE
Crossroad of Tradition and Innovation – The Application of Lactic Acid Fermentation to Increase the Nutritional and Health-Promoting Potential of Plant-Based Food Products – a Review
Pol. J. Food Nutr. Sci. 2021;71(2):107-134
ORIGINAL ARTICLE
Molecular and Biochemical Characterization of the Greek Pepper (Capsicum annuum) Cultivars ‘Florinis’ and ‘Karatzova’
Pol. J. Food Nutr. Sci. 2021;71(1):89-96
ORIGINAL ARTICLE
Exploring the Interactions Between Caffeic Acid and Human Serum Albumin Using Spectroscopic and Molecular Docking Techniques
Pol. J. Food Nutr. Sci. 2021;71(1):69-77
ORIGINAL ARTICLE
Elicitation with Sodium Silicate and Iron Chelate Affects the Contents of Phenolic Compounds and Minerals in Buckwheat Sprouts
Pol. J. Food Nutr. Sci. 2021;71(1):21-28
ORIGINAL ARTICLE
Synergistic Antimicrobial Effect of Raspberry (Rubus idaeus L., Rosaceae) Preparations and Probiotic Bacteria on Enteric Pathogens
Justyna Bauza-Kaszewska, Ewa Żary-Sikorska, Andrzej Gugolek, Anna Ligocka, Monika Kosmala, Elżbieta Karlińska, Bartosz Fotschki, Jerzy Juśkiewicz
Pol. J. Food Nutr. Sci. 2021;71(1):51-59
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
ORIGINAL ARTICLE
Physicochemical Properties of Biscuits Enriched with Horseradish (Armoracia rusticana L.) Products and Bioaccessibility of Phenolics after Simulated Human Digestion
Pol. J. Food Nutr. Sci. 2020;70(4):419-428
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
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
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
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
REVIEW ARTICLE
Coffee and its Biologically Active Components: Is There a Connection to Breast, Endometrial, and Ovarian Cancer? - a Review
Anna Maria Witkowska, Iwona Mirończuk-Chodakowska, Katarzyna Maria Terlikowska, Kamila Kulesza, Małgorzata Elżbieta Zujko
Pol. J. Food Nutr. Sci. 2020;70(3):207-222
ORIGINAL ARTICLE
Effect of the Growth Stage of False Flax (Camelina sativa L.) on the Phenolic Compound Content and Antioxidant Potential of the Aerial Part of the Plant
Pol. J. Food Nutr. Sci. 2020;70(2):189-198
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
High Voltage Electrical Discharges and Ultrasound-Assisted Extraction of Phenolics from Indigenous Fungus-Resistant Grape By-Product
Pol. J. Food Nutr. Sci. 2020;70(2):101-111
ORIGINAL ARTICLE
Effect of Enzyme-Assisted Vinification on Wine Phenolics, Colour Components, and Antioxidant Capacity
Ivana Generalić Mekinić, Živko Skračić, Ana Kokeza, Barbara Soldo, Ivica Ljubenkov, Mara Banović, Vida Šimat, Danijela Skroza
Pol. J. Food Nutr. Sci. 2020;70(2):113-123
REVIEW ARTICLE
Pigmented Maize (Zea mays L.) Contains Anthocyanins with Potential Therapeutic Action Against Oxidative Stress - A Review
Jesús Miguel Magaña Cerino, Héctor Arturo Peniche Pavía, Axel Tiessen, Carmen Magdalena Gurrola Díaz
Pol. J. Food Nutr. Sci. 2020;70(2):85-99
EDITORIAL
Thematic Issue on “Red Beetroot as a Source of Nutrients, Bioactive Compounds and Pigments”
Pol. J. Food Nutr. Sci. 2020;70(1):5-6
ORIGINAL ARTICLE
Bioactive Compounds and Microbial Quality of Stored Fermented Red Beetroots and Red Beetroot Juice
Pol. J. Food Nutr. Sci. 2020;70(1):35-44
ORIGINAL ARTICLE
Red Beetroot Juice Phytochemicals Bioaccessibility: an In Vitro Approach
Pol. J. Food Nutr. Sci. 2020;70(1):45-53
ORIGINAL ARTICLE
Optimisation of Beetroot Juice Encapsulation by Freeze-Drying
Vesna Tumbas Šaponjac, Jasna Čanadanović-Brunet, Gordana Ćetković, Mirjana Jakišić, Jelena J. Vulić, Slađana Stajčić, Vanja Šeregelj
Pol. J. Food Nutr. Sci. 2020;70(1):25-34
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
Design of Bacterial Cultures in Fermented Functional Maize Product Formulation
Zuzana Matejčeková, Anna Mikulajová, Eva Vlková, Denisa Liptáková, Silvia Mošovská, Eva Hybenová, Ľubomír Valík
Pol. J. Food Nutr. Sci. 2019;69(4):417-426
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
Variation in the Phenolic Compounds Profile and Antioxidant Activity in Different Parts of Hawthorn (Crataegus pentagyna Willd.) During Harvest Periods
Pol. J. Food Nutr. Sci. 2019;69(4):367-378
ORIGINAL ARTICLE
Concentrations of Blood Serum and Urinal Ellagitannin Metabolites Depend Largely on the Post-Intake Time and Duration of Strawberry Phenolics Ingestion in Rats
Ewa Żary-Sikorska, Monika Kosmala, Joanna Milala, Bartosz Fotschki, Katarzyna Ognik, Jerzy Juśkiewicz
Pol. J. Food Nutr. Sci. 2019;69(4):379-386
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
Influence of Pretreatments on Microwave Vacuum Drying Kinetics, Physicochemical Properties and Sensory Quality of Apple Slices
Pol. J. Food Nutr. Sci. 2019;69(3):297-306
ORIGINAL ARTICLE
Microwave-Assisted Extraction of Different Groups of Phenolic Compounds from Grape Skin Pomaces: Modeling and Optimization
Natka Ćurko, Karla Kelšin, Verica Dragović-Uzelac, Davor Valinger, Marina Tomašević, Karin Kovačević Ganić
Pol. J. Food Nutr. Sci. 2019;69(3):235-246
ORIGINAL ARTICLE
Sprouted and Non-Sprouted Chickpea Flours: Effects on Sensory Traits in Pasta and Antioxidant Capacity
Joseph A Bruno, David W Konas, Evan L Matthews, Charles H Feldman, Kate M Pinsley, Adrian L Kerrihard
Pol. J. Food Nutr. Sci. 2019;69(2):203-209
ORIGINAL ARTICLE
Predicting the Botanical Origin of Honeys with Chemometric Analysis According to Their Antioxidant and Physicochemical Properties
Pol. J. Food Nutr. Sci. 2019;69(2):191-201
ORIGINAL ARTICLE
Nutritional Quality, Potential Health Promoting Properties and Sensory Perception of an Improved Gluten Free Bread Formulation Containing Inulin, Rice Protein and Bioactive Compounds Extracted from Coffee Byproducts
Pol. J. Food Nutr. Sci. 2019;69(2):157-166
ORIGINAL ARTICLE
Composition of Anthocyanins in Colored Grains and the Relationship of Their Non-Acylated and Acylated Derivatives
Sladjana Zilic, Dejan Dodig, Jelena Vancetovic, Nikola Grcic, Vesna Peric, Primoz Titan, Vuk Maksimovic
Pol. J. Food Nutr. Sci. 2019;69(2):137-146
| eISSN: | 2083-6007 |
| ISSN: | 1230-0322 |
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