Polish Journal of Food and Nutrition Sciences is published by the Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences in Olsztyn. PJFNS is a quarterly with one volume in four issues: March, June, September, and December per year. Original and review articles on fundamental and applied food research are published in the following sections: Food Technology, Food Chemistry, Food Quality and Functionality, and Nutritional Research.

Editor-in-chief: Dr. Magdalena Karamać

2.3

IF 2023

2.5

4.3

0.450

0.660

100

MNiSW

Current issue

3/2024 vol. 74

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

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ORIGINAL ARTICLE

Impact of Sesame (Sesamum indicum L.) Oil Cake on Pasta Physicochemical Properties

Ashraf Al-Khamaiseh, Mohammed I. Saleh

Pol. J. Food Nutr. Sci. 2024;74(3):210-220

DOI: https://doi.org/10.31883/pjfns/191267

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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

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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

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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

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ORIGINAL ARTICLE

Spontaneous Fermentation of Beetroot – Effect of Fermentation Time and Temperature and Slice Thickness on Leaven Quality

Izabela Miszczak, Malgorzata Tańska, Wojciech Rejmer, Iwona Konopka, Magdalena Zielińska

Pol. J. Food Nutr. Sci. 2024;74(3):255-267

DOI: https://doi.org/10.31883/pjfns/192122

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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

DOI: https://doi.org/10.31883/pjfns/192324

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ORIGINAL ARTICLE

Comparative Study on the Incorporation of Lesser Mealworm (Alphitobius diaperinus) and House Cricket (Acheta domesticus) Powders into Shortbread Cookies: Effects on Physical, Chemical and Sensory Properties

Małgorzata Tańska, Joanna Browarek, Millena Ruszkowska, Aleksandra Purkiewicz

Pol. J. Food Nutr. Sci. 2024;74(3):280-292

DOI: https://doi.org/10.31883/pjfns/192341

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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

DOI: https://doi.org/10.31883/pjfns/191859

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Lemongrass (Cymbopogon citratus) Essential Oil: Extraction, Composition, Bioactivity and Uses for Food Preservation – a Review

COMPARISON OF GLYCEMIC RESPONSES TO FROZEN AND NON-FROZEN WHEAT ROLLS IN HUMAN VOLUNTEERS - A SHORT REPORT

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Jamun Seed: A Review on Bioactive Constituents, Nutritional Value and Health Benefits

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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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