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Topic Phenolic compounds
 
ORIGINAL ARTICLE
 

Effect of the Ultraviolet C Light-Emitting Diode Treatment on the Quality of Soil-Grown and Pot-Grown Red Raspberries
Nicole R. Giuggioli, Daniele M. Nucera, Serenella Piano, Selene Ollani
DOI: https://doi.org/10.31883/pjfns/174454
 
ORIGINAL ARTICLE
 

Formulation and Stability of Cellulose Particles Enriched with Phenolic Acids
Mirela Kopjar, Josipa Vukoja, Ivana Buljeta, Ina Ćorković, Anita Pichler, Josip Šimunović
DOI: https://doi.org/10.31883/pjfns/174434
 
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
DOI: https://doi.org/10.31883/pjfns/173218
 
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, Le Van Viet Man
DOI: https://doi.org/10.31883/pjfns/172244
 
ORIGINAL ARTICLE
 

Physicochemical Properties, Antioxidant Capacity, and Consumer Acceptability of Ice Cream Incorporated with Avocado (Persea Americana Mill.) Pulp
Jutamas Moolwong, Worasaung Klinthong, Thanida Chuacharoen
Pol. J. Food Nutr. Sci. 2023;73(3):289–296
DOI: https://doi.org/10.31883/pjfns/170938
 
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
DOI: https://doi.org/10.31883/pjfns/170815
 
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
Thi-Van-Linh Nguyen, Thi-Thuy-Dung Nguyen, Quoc-Trung Huynh, Phuoc-Bao-Duy Nguyen
Pol. J. Food Nutr. Sci. 2023;73(2):187–195
DOI: https://doi.org/10.31883/pjfns/163982
 
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
DOI: https://doi.org/10.31883/pjfns/159361
 
ORIGINAL ARTICLE
 

Use of Cashew Apple Pomace Powder in Pasta Making: Effects of Powder Ratio on the Product Quality
Thi Phuong Trang Nguyen, Thi Thu Tra Tran, Nu Minh Nguyet Ton, Van Viet Man Le
Pol. J. Food Nutr. Sci. 2023;73(1):50–58
DOI: https://doi.org/10.31883/pjfns/159360
 
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
DOI: https://doi.org/10.31883/pjfns/159290
 
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
DOI: https://doi.org/10.31883/pjfns/156394
 
ORIGINAL ARTICLE
 

β-Glucan and Aronia (Aronia melanocarpa) Phenolics: Interactions During In Vitro Simulated Gastrointestinal Digestion and Adsorption
Lidija Jakobek, Jozo Ištuk, Ivana Tomac, Petra Matić
Pol. J. Food Nutr. Sci. 2022;72(4):371–380
DOI: https://doi.org/10.31883/pjfns/155281
 
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
DOI: https://doi.org/10.31883/pjfns/152568
 
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
DOI: https://doi.org/10.31883/pjfns/152434
 
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
DOI: https://doi.org/10.31883/pjfns/152432
 
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
DOI: https://doi.org/10.31883/pjfns/149816
 
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
DOI: https://doi.org/10.31883/pjfns/149914
 
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
Jin Ju Lee, Kyung Young Yoon
Pol. J. Food Nutr. Sci. 2022;72(2):141–150
DOI: https://doi.org/10.31883/pjfns/149434
 
ORIGINAL ARTICLE
 

Antioxidative Capacity of Soyfoods and Soy Active Compounds
Wanida Tewaruth Chitisankul, Kazuko Shimada, Chigen Tsukamoto
Pol. J. Food Nutr. Sci. 2022;72(1):101–108
DOI: https://doi.org/10.31883/pjfns/146562
 
ORIGINAL ARTICLE
 

Drying Kinetics, Physicochemical Properties and Sensory Quality of the Instant Foxtail Millet as Affected by Drying Methods
Yingqiang Wang, Hongxia Zhao, Xi Song, Wenjie Zhang, Feng Yang
Pol. J. Food Nutr. Sci. 2022;72(1):69–78
DOI: https://doi.org/10.31883/pjfns/146175
 
ORIGINAL ARTICLE
 

Drying Kinetics and Changes of Total Phenolic Content, Antioxidant Activity and Color Parameters of Mango and Avocado Pulp in Refractance Window Drying
Thi-Van-Linh Nguyen, Quoc-Duy Nguyen, Phuoc-Bao-Duy Nguyen
Pol. J. Food Nutr. Sci. 2022;72(1):27–38
DOI: https://doi.org/10.31883/pjfns/144835
 
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
DOI: https://doi.org/10.31883/pjfns/144836
 
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
DOI: https://doi.org/10.31883/pjfns/144044
 
REVIEW ARTICLE
 

Diet-Induced Adipocyte Browning
Oskar Wojciech Wiśniewski, Aleksander Rajczewski, Agnieszka Szumigała, Magdalena Gibas-Dorna
Pol. J. Food Nutr. Sci. 2021;71(4):353–381
DOI: https://doi.org/10.31883/pjfns/143164
 
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
DOI: https://doi.org/10.31883/pjfns/143057
 
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
DOI: https://doi.org/10.31883/pjfns/142639
 
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
DOI: https://doi.org/10.31883/pjfns/140404
 
ORIGINAL ARTICLE
 

Phenolic Contents and Antioxidant Activity of Extracts of Selected Fresh and Dried Herbal Materials
Mariola Kozłowska, Iwona Ścibisz, Jarosław Przybył, Małgorzata Ziarno, Anna Żbikowska, Ewa Majewska
Pol. J. Food Nutr. Sci. 2021;71(3):269–278
DOI: https://doi.org/10.31883/pjfns/139035
 
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
DOI: https://doi.org/10.31883/pjfns/138320
 
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
DOI: https://doi.org/10.31883/pjfns/135813
 
ORIGINAL ARTICLE
 

Study of Interactions Between Individual Phenolics of Aronia with Barley Beta-Glucan
Lidija Jakobek, Petra Matić, Jozo Ištuk, Andrew R. Barron
Pol. J. Food Nutr. Sci. 2021;71(2):187–196
DOI: https://doi.org/10.31883/pjfns/136051
 
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
Anna Maria Ogrodowczyk, Natalia Drabińska
Pol. J. Food Nutr. Sci. 2021;71(2):107–134
DOI: https://doi.org/10.31883/pjfns/134282
 
ORIGINAL ARTICLE
 

Molecular and Biochemical Characterization of the Greek Pepper (Capsicum annuum) Cultivars ‘Florinis’ and ‘Karatzova’
Niki Mougiou, Foteini Trikka, Sofia Michailidou, Mariana Pantoura, Anagnostis Argiriou
Pol. J. Food Nutr. Sci. 2021;71(1):89–96
DOI: https://doi.org/10.31883/pjfns/133690
 
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
 

Elicitation with Sodium Silicate and Iron Chelate Affects the Contents of Phenolic Compounds and Minerals in Buckwheat Sprouts
Henryk Dębski, Wiesław Wiczkowski, Dorota Szawara-Nowak, Marcin Horbowicz
Pol. J. Food Nutr. Sci. 2021;71(1):21–28
DOI: https://doi.org/10.31883/pjfns/131061
 
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
DOI: https://doi.org/10.31883/pjfns/132897
 
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
 

Physicochemical Properties of Biscuits Enriched with Horseradish (Armoracia rusticana L.) Products and Bioaccessibility of Phenolics after Simulated Human Digestion
Lolita Tomsone, Ruta Galoburda, Zanda Kruma, Kristine Majore
Pol. J. Food Nutr. Sci. 2020;70(4):419–428
DOI: https://doi.org/10.31883/pjfns/130256
 
ORIGINAL ARTICLE
 

Aronia melanocarpa Leaves as a Source of Chlorogenic Acids, Anthocyanins, and Sorbitol, and Their Anti-Inflammatory Activity
Agnieszka Zielińska, Dorota Bryk, Katarzyna Paradowska, Iwona Wawer
Pol. J. Food Nutr. Sci. 2020;70(4):409–418
DOI: https://doi.org/10.31883/pjfns/130255
 
ORIGINAL ARTICLE
 

Sensory Assessment and Physicochemical Properties of Wheat Bread Supplemented with Chia Seeds
Stanisław Kowalski, Anna Mikulec, Henryk Pustkowiak
Pol. J. Food Nutr. Sci. 2020;70(4):387–397
DOI: https://doi.org/10.31883/pjfns/129015
 
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
DOI: https://doi.org/10.31883/pjfns/128613
 
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
DOI: https://doi.org/10.31883/pjfns/128132
 
REVIEW ARTICLE
 

Phenolic Compounds from Apples: Reviewing their Occurrence, Absorption, Bioavailability, Processing, and Antioxidant Activity – a Review
Małgorzata Starowicz, Bohdan Achrem–Achremowicz, Mariusz K. Piskuła, Henryk Zieliński
Pol. J. Food Nutr. Sci. 2020;70(4):321–336
DOI: https://doi.org/10.31883/pjfns/127635
 
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
DOI: https://doi.org/10.31883/pjfns/126617
 
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
DOI: https://doi.org/10.31883/pjfns/122040
 
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
DOI: https://doi.org/10.31883/pjfns/120017
 
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
Magdalena Karamać, Francesco Gai, Pier Giorgio Peiretti
Pol. J. Food Nutr. Sci. 2020;70(2):189–198
DOI: https://doi.org/10.31883/pjfns/119719
 
ORIGINAL ARTICLE
 

Altitude Effect on the Properties of Honeys from the Region of Jijel (Algeria)
Aissam Bouhala, Salim Ouchemoukh, Abdelhamid Moussi, Said Beldjoudi
Pol. J. Food Nutr. Sci. 2020;70(2):169–178
DOI: https://doi.org/10.31883/pjfns/118528
 
ORIGINAL ARTICLE
 

High Voltage Electrical Discharges and Ultrasound-Assisted Extraction of Phenolics from Indigenous Fungus-Resistant Grape By-Product
Ante Lončarić, Antun Jozinović, Tihomir Kovač, Nebojša Kojić, Jurislav Babić, Drago Šubarić
Pol. J. Food Nutr. Sci. 2020;70(2):101–111
DOI: https://doi.org/10.31883/pjfns/117716
 
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
DOI: https://doi.org/10.31883/pjfns/115461
 
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
DOI: https://doi.org/10.31883/pjfns/113272
 
EDITORIAL
 

Thematic Issue on “Red Beetroot as a Source of Nutrients, Bioactive Compounds and Pigments”
Wiesław Wiczkowski
Pol. J. Food Nutr. Sci. 2020;70(1):5–6
DOI: https://doi.org/10.31883/pjfns/117717
 
ORIGINAL ARTICLE
 

Bioactive Compounds and Microbial Quality of Stored Fermented Red Beetroots and Red Beetroot Juice
Agata Czyżowska, Kinga Siemianowska, Monika Śniadowska, Agnieszka Nowak
Pol. J. Food Nutr. Sci. 2020;70(1):35–44
DOI: https://doi.org/10.31883/pjfns/116611
 
ORIGINAL ARTICLE
 

Red Beetroot Juice Phytochemicals Bioaccessibility: an In Vitro Approach
Ivelina Deseva, Magdalena Stoyanova, Nadezhda Petkova, Dasha Mihaylova
Pol. J. Food Nutr. Sci. 2020;70(1):45–53
DOI: https://doi.org/10.31883/pjfns/116590
 
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
DOI: https://doi.org/10.31883/pjfns/115153
 
ORIGINAL ARTICLE
 

Antioxidant Activity of Extracts of Soursop (Annona muricata L.) Leaves, Fruit Pulps, Peels, and Seeds
Hakime Hülya Orak, Ilayda Sevik Bahrisefit, Temine Sabudak
Pol. J. Food Nutr. Sci. 2019;69(4):359–366
DOI: https://doi.org/10.31883/pjfns/112654
 
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
DOI: https://doi.org/10.31883/pjfns/112642
 
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
DOI: https://doi.org/10.31883/pjfns/112328
 
ORIGINAL ARTICLE
 

Variation in the Phenolic Compounds Profile and Antioxidant Activity in Different Parts of Hawthorn (Crataegus pentagyna Willd.) During Harvest Periods
Jovana Pavlovic, Snežana Mitić, Milan Mitić, Gordana Kocić, Aleksandra Pavlović, Snežana Tošić
Pol. J. Food Nutr. Sci. 2019;69(4):367–378
DOI: https://doi.org/10.31883/pjfns/112019
 
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
DOI: https://doi.org/10.31883/pjfns/111866
 
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
Kinga Adamenko, Joanna Kawa-Rygielska, Alicja Kucharska, Narcyz Piórecki
Pol. J. Food Nutr. Sci. 2019;69(3):307–317
DOI: https://doi.org/10.31883/pjfns/111405
 
ORIGINAL ARTICLE
 

Influence of Pretreatments on Microwave Vacuum Drying Kinetics, Physicochemical Properties and Sensory Quality of Apple Slices
Yingqiang Wang, Hongxiao Zhao, Huiwen Deng, Xi Song, Wenjie Zhang, Sirui Wu, Jing Wang
Pol. J. Food Nutr. Sci. 2019;69(3):297–306
DOI: https://doi.org/10.31883/pjfns/110734
 
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
DOI: https://doi.org/10.31883/pjfns/109423
 
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
DOI: https://doi.org/10.31883/pjfns/109280
 
ORIGINAL ARTICLE
 

Predicting the Botanical Origin of Honeys with Chemometric Analysis According to Their Antioxidant and Physicochemical Properties
Anna Maria Kaczmarek, Małgorzata Muzolf-Panek, Jolanta Tomaszewska-Gras, Piotr Konieczny
Pol. J. Food Nutr. Sci. 2019;69(2):191–201
DOI: https://doi.org/10.31883/pjfns/108526
 
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
Alessandro Guglielmetti, Beatriz Fernandez-Gomez, Giuseppe Zeppa, Dolores del Castillo
Pol. J. Food Nutr. Sci. 2019;69(2):157–166
DOI: https://doi.org/10.31883/pjfns-2019-0012
 
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
DOI: https://doi.org/10.31883/pjfns/105100
 
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eISSN:2083-6007
ISSN:1230-0322
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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