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 2024

2.6

4.0

0.456

0.570

100

MNiSW

Current issue

2/2025 vol. 75

View issue 2/2025 vol. 75 (PDF)

ORIGINAL ARTICLE

Effect of Germination Time on the Content of Nutritional and Bioactive Compounds of Chenopodium quinoa Wild. Seeds Cultivated in Eastern Morocco

Abderrahmane Nazih, Abdesselam Maatougui, Loubna Eseghir, Nadia Houmy, Kaoutar Aboukhalid, Didier Bazile, Rana Choukri, Abdessamad Benmoumen, Ilham Abidi, Mourad Baghour

Pol. J. Food Nutr. Sci. 2025;75(2):97-107

DOI: https://doi.org/10.31883/pjfns/203331

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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

Seda Yalcin

Pol. J. Food Nutr. Sci. 2025;75(2):108-118

DOI: https://doi.org/10.31883/pjfns/203617

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ORIGINAL ARTICLE

Use of High-Protein Milk Preparations in the Production of Probiotic Fresh Cheeses

Jarosław Kowalik, Marika Bielecka, Aneta Dąbrowska, Marek Aljewicz, Katarzyna Staniewska, Katarzyna Kiełczewska, Anna Lis, Michał Smoczyński

Pol. J. Food Nutr. Sci. 2025;75(2):119-134

DOI: https://doi.org/10.31883/pjfns/203483

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ORIGINAL ARTICLE

Egg Roll Cookies with Non-Itchy Taro (Colocasia esculanta var. Febi521) Flour Prolong Satiation

Sharannie Sharannie, Eny Palupi, Febi Nurilmala, Asmanur Jannah, Nia Sonani, Zuraidah Nasution

Pol. J. Food Nutr. Sci. 2025;75(2):135-143

DOI: https://doi.org/10.31883/pjfns/203705

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ORIGINAL ARTICLE

Physicochemical Properties, Sensory Profile, and Emotional Perception of Unpolished Organic Rice

Hadi Munarko, Muhammad A. Kurnianto, Jariyah Jariyah, Afif Arwani, Reka M. Sari

Pol. J. Food Nutr. Sci. 2025;75(2):144-158

DOI: https://doi.org/10.31883/pjfns/203936

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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

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ORIGINAL ARTICLE

Evaluation of the Physicochemical, Antioxidant and Sensory Properties of Wheat Bread with Partial Substitution of Wheat Flour with Cordyceps sinensis Powder

Paulina Łysakowska, Aldona Sobota, Piotr Zarzycki

Pol. J. Food Nutr. Sci. 2025;75(2):170-183

DOI: https://doi.org/10.31883/pjfns/205435

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ORIGINAL ARTICLE

Changes in the Quality of Dried Vacuum-Infused Strawberries Enriched with Encapsulated Pomegranate Peel Extract During Storage

Gülce Ertek Nakiboğlu, Özge Taştan Ülkü, Taner Baysal

Pol. J. Food Nutr. Sci. 2025;75(2):184-192

DOI: https://doi.org/10.31883/pjfns/204687

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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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