Topic Phenolic compounds
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
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
