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Topic Spectrometry

 
ORIGINAL ARTICLE
 

Enhancing Beef Meat Emulsion: The Role of Banana Peel Albedo Powder
Kübra Unal, Nazik M. Dilek, Halime Alp, Nuran Erdem, Ali S. Babaoğlu
Pol. J. Food Nutr. Sci. 2025;75(2):159-169
DOI: https://doi.org/10.31883/pjfns/204727
 
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
DOI: https://doi.org/10.31883/pjfns/200356
 
ORIGINAL ARTICLE
 

Nutritional Value and Antioxidant Capacity of Mexican Varieties of Sweet Potato (Ipomoea batatas L.) and Physicochemical and Sensory Properties of Extrudates
Rosa María García-Martínez, José Octavio Rodiles-López, Héctor Eduardo Martínez-Flores
Pol. J. Food Nutr. Sci. 2024;74(4):376-386
DOI: https://doi.org/10.31883/pjfns/195146
 
ORIGINAL ARTICLE
 

Osmotic Dehydration of Orange Fruits in Sucrose and Prickly Pear Molasses Solutions: Mass Transfer and Quality of Dehydrated Products
Raghda Yazidi, Walid Yeddes, Katarzyna Rybak, Dorota Witrowa Rajchert, Wissem Aidi Wannes, Majdi Hammami, Kamel Hessini, Moufida Saidani Tounsi, Malgorzata Nowacka
Pol. J. Food Nutr. Sci. 2024;74(4):340-349
DOI: https://doi.org/10.31883/pjfns/194785
 
ORIGINAL ARTICLE
 

Gomphrenin-Based Decarboxylated and Acylated Pigments from Basella alba L. Fruit Extracts Impair Survival of Colorectal Cancer Cells but Not Normal Cells – In Vitro Study
Katarzyna Sutor-Świeży, Łukasz Kozioł, Mateusz Knap, Ewa Dziedzic, Monika Bieniasz, Przemysław Mielczarek, Monika Baj-Krzyworzeka, Rafał Szatanek, Sylwia Bobis-Wozowicz, Łukasz Popenda, Sławomir Wybraniec, Malgorzata Tyszka-Czochara
Pol. J. Food Nutr. Sci. 2024;74(4):350-362
DOI: https://doi.org/10.31883/pjfns/194251
 
ORIGINAL ARTICLE
 

Untargeted Metabolomics Analysis Reveals the Effect of Fixation on the Profile of Volatile Compounds of Cyclocarya paliurus Tea
Minge Bai, Liling Wang
Pol. J. Food Nutr. Sci. 2024;74(3):232-243
DOI: https://doi.org/10.31883/pjfns/191754
 
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
DOI: https://doi.org/10.31883/pjfns/191929
 
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
DOI: https://doi.org/10.31883/pjfns/191399
 
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
DOI: https://doi.org/10.31883/pjfns/191035
 
ORIGINAL ARTICLE
 

Variation in the Lipid Profile of Pacific Oyster (Crassostrea gigas) Cultured in Khanh Hoa Coast, Vietnam, Based on Location and Harvest Period
Minh Van Nguyen, Derrick Kakooza, Anh Phuong Thi Tran, Vy Thao Thi Tran
Pol. J. Food Nutr. Sci. 2024;74(1):16-25
DOI: https://doi.org/10.31883/pjfns/178395
 
ORIGINAL ARTICLE
 

Cricket Flour and Pullulan Microparticle Formation via Electro-Blow Spinning as a New Method for the Protection of Antioxidant Compounds from Fruit Extracts
Sabina I. Wilkanowicz, Keara T. Saud
Pol. J. Food Nutr. Sci. 2023;73(4):385-401
DOI: https://doi.org/10.31883/pjfns/175550
 
ORIGINAL ARTICLE
 

Betaxanthin Profiling in Beta vulgaris Leaves and Gymnocalycium mihanovichii Grafted Cacti: A Comprehensive Study
Aneta Spórna-Kucab, Anna Tekieli, Magdalena Knapek, Marta Zużałek, Sławomir Wybraniec
Pol. J. Food Nutr. Sci. 2023;73(4):375-384
DOI: https://doi.org/10.31883/pjfns/175032
 
ORIGINAL ARTICLE
 

Formulation of a Ready-to-Cook Soup Mix Using Microencapsulated Protein Hydrolysate Obtained from Pink Perch By-Product
Asha Kumari, Nutan Kaushik, Rasa Slizyte, Khushboo .
Pol. J. Food Nutr. Sci. 2023;73(3):253-264
DOI: https://doi.org/10.31883/pjfns/170219
 
ORIGINAL ARTICLE
 

Effect of Dry, Vacuum, and Modified Atmosphere Ageing on Physicochemical Properties of Roe Deer Meat
Natalia Kasałka-Czarna, Róża Biegańska-Marecik, Jędrzej Proch, Aleksandra Orłowska, Magdalena Montowska
Pol. J. Food Nutr. Sci. 2023;73(2):175-186
DOI: https://doi.org/10.31883/pjfns/163613
 
ORIGINAL ARTICLE
 

Microplastics in a Traditional Turkish Dairy Product: Ayran
Serkan Kemal Buyukunal, Sanae Rbaibi Zipak, Karlo Muratoglu
Pol. J. Food Nutr. Sci. 2023;73(2):139-150
DOI: https://doi.org/10.31883/pjfns/163061
 
ORIGINAL ARTICLE
 

Antioxidant Capacity of Lentil Flour Hydrolysates Obtained with Pancreatin
Katarzyna Sulewska, Anna Rybarczyk-Płońska, Magdalena Karamać
Pol. J. Food Nutr. Sci. 2022;72(4):381-391
DOI: https://doi.org/10.31883/pjfns/155932
 
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
 

Characterization of Triterpene Saponin Composition of White, Yellow and Red Beetroot (Beta vulgaris L.)
Aneta Spórna-Kucab, Anna Tekieli, Krystyna Skalicka-Woźniak, Agnieszka Grzegorczyk, Tomasz Świergosz, Sławomir Wybraniec
Pol. J. Food Nutr. Sci. 2022;72(2):159-170
DOI: https://doi.org/10.31883/pjfns/149515
 
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
 

Fractional Factorial Design and Desirability Function-Based Approach in Spice Paprika Processing Technology to Improve Extractable Colour Stability
Arnold Koncsek, Lajos Szokol, Vivien Krizsa, Hussein G. Daood, Lajos Helyes, Antal Véha, Balázs Szabó P.
Pol. J. Food Nutr. Sci. 2022;72(1):91-100
DOI: https://doi.org/10.31883/pjfns/146640
 
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
 

Non-Destructive Quantitative Analysis of Azodicarbonamide Additives in Wheat Flour by High-Throughput Raman Imaging
Xiaobin Wang, Chunjiang Zhao
Pol. J. Food Nutr. Sci. 2021;71(4):403-410
DOI: https://doi.org/10.31883/pjfns/142879
 
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
 

Development of New Gluten-Free Maize-Field Bean Bread Dough: Relationships Between Rheological Properties and Structure of Non-Gluten Proteins
Awatif Fetouhi, Agnieszka Sujak, Leila Bentallah, Agnieszka Nawrocka, Monika Szymańska-Chargot, Marta Tomczyńska-Mleko, Agnieszka Wójtowicz, Mohammed Nasreddine Zidoune
Pol. J. Food Nutr. Sci. 2021;71(2):161-175
DOI: https://doi.org/10.31883/pjfns/135800
 
ORIGINAL ARTICLE
 

Determination of Saponins in Leaves of Four Swiss Chard (Beta vulgaris L.) Cultivars by UHPLC-CAD/QTOF-MS/MS
Agnieszka Mroczek, Urszula Klimczak, Mariusz Kowalczyk
Pol. J. Food Nutr. Sci. 2021;71(2):147-159
DOI: https://doi.org/10.31883/pjfns/134623
 
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
Pol. J. Food Nutr. Sci. 2021;71(1):79-88
DOI: https://doi.org/10.31883/pjfns/133370
 
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
 

In Vitro Characterization of Fluted Pumpkin Leaf Protein Hydrolysates and Ultrafiltration of Peptide Fractions: Antioxidant and Enzyme-Inhibitory Properties
Akinsola Albert Famuwagun, Adeola Monisola Alashi, Saka Olasunkanmi Gbadamosi, Kehinde Adekunbi Taiwo, Joseph Durodoluwa Oyedele, Odunayo Clement Adebooye, Rotimi Emmanuel Aluko
Pol. J. Food Nutr. Sci. 2020;70(4):429-443
DOI: https://doi.org/10.31883/pjfns/130401
 
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
 

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
 

Use of Principal Component Analysis and Cluster Analysis for Differentiation of Traditionally-Manufactured Vinegars Based on Phenolic and Volatile Profiles, and Antioxidant Activity
Ayse Karadag, Fatih Bozkurt, Hatice Bekiroglu, Osman Sagdic
Pol. J. Food Nutr. Sci. 2020;70(4):347-360
DOI: https://doi.org/10.31883/pjfns/127399
 
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
 

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
DOI: https://doi.org/10.31883/pjfns/119674
 
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
 

Hybrid Approach in the Analysis of Bovine Milk Protein Hydrolysates as a Source of Peptides Containing Di- and Tripeptide Bitterness Indicators
Anna Iwaniak, Piotr Minkiewicz, Monika Hrynkiewicz, Justyna Bucholska, Małgorzata Darewicz
Pol. J. Food Nutr. Sci. 2020;70(2):139-150
DOI: https://doi.org/10.31883/pjfns/113532
 
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
 

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?
Natalia Płatosz, Tomasz Sawicki, Wiesław Wiczkowski
Pol. J. Food Nutr. Sci. 2020;70(1):55-65
DOI: https://doi.org/10.31883/pjfns/116613
 
ORIGINAL ARTICLE
 

High-Speed Counter-Current Chromatography in Separation and Identification of Saponins from Beta vulgaris L. Cultivar Red Sphere
Aneta Ewa Spórna-Kucab, Sławomir Wybraniec
Pol. J. Food Nutr. Sci. 2020;70(1):67-74
DOI: https://doi.org/10.31883/pjfns/116416
 
ORIGINAL ARTICLE
 

Thermal Decarboxylation of Betacyanins in Red Beet Betalain-Rich Extract
Agnieszka Kumorkiewicz, Katarzyna Sutor, Boris Nemzer, Zbigniew Pietrzkowski, Sławomir Wybraniec
Pol. J. Food Nutr. Sci. 2020;70(1):7-14
DOI: https://doi.org/10.31883/pjfns/114897
 
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
 

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
 

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
 

Effect of Medicinal Mushroom Powders on the Gluten Structure in the Wheat and Semolina Doughs
Agnieszka Nawrocka, Aldona Sobota, Konrad Kłosok, Renata Welc-Stanowska, Agata Sumara, Emilia Fornal
 
ORIGINAL ARTICLE
 

Pasta Fortified with Wild Garlic (Allium ursinum L.) as a Functional Food Rich in Phenolic Compounds
Cristina A. Rosan, Mariana F. Bei, Alin C. Teusdea, Traian O. Costea, Simona D. Cavalu, Daniela Domocos, Simona I. Vicas
 
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eISSN:2083-6007
ISSN:1230-0322
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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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