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About the Journal Scope Editorial Board Indexed Subscription Contact Publication fee

Editorial Policies Peer Review Policy For Reviewers Research Ethics Policy Plagiarism Informed Consent Policy Conflict of Interest Policy Open Access Policy Corrections, Retractions and Expressions of Concern Advertising Policy

Instructions for Authors

News New IMPACT FACTOR Volume 70 Authors' Index Volume 70 Reviewers' Index Dietary recommendations during the COVID-19 pandemic. Statement of the Committee of Human Nutrition Science of the Polish Academy of Sciences Our new CiteScore2020 from SCOPUS June 2021 Issue has just been published September 2021 issue has just been released Volume 71's Reviewers Index Our new Impact Factor and Cite Score Our new CiteScore2022 from SCOPUS September 2023 issue has just been published December 2023 issue has just been published March 2024 issue has just been published Volume 73's Reviewers Index June 2024 issue has just been published Our new CiteScore2023 from SCOPUS New IMPACT FACTOR 2023

Author Van Viet Man Le

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

High-Fiber Crackers Supplemented with Asparagus Hard-Stem: Impacts of Supplementation Ratios and Water Amounts in Cracker Recipe on the Product Quality

Thi Thu Tra Tran, Le Hong Ngoc Ngo, Nu Minh Nguyet Ton, Thi Hong Nhung Le, Thi Thuy Le, Van Viet Man Le

Pol. J. Food Nutr. Sci. 2024;74(2):162-168

DOI: https://doi.org/10.31883/pjfns/188110

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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, Van Viet Man Le

Pol. J. Food Nutr. Sci. 2023;73(4):301-310

DOI: https://doi.org/10.31883/pjfns/172244

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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

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

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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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