Copyright License change and on-line edition

Since volume 75, Polish Journal of Food and Nutrition Sciences shifts to a new Copyright License. Authors will now publish their works under the Creative Commons Attribution 4.0 License (CC BY 4.0). Pursuant to the License terms, Authors retain the copyright and full publishing rights without restrictions. The License permits unrestricted use, distribution and reproduction, provided that the original work is cited. The specific license terms of use are available on https://creativecommons.org/licenses/by/4.0/

Since volume 75, PJFNS also shifts to the e-version. Past paperback issues may still be ordered in our Editorial Office.

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Month

Year

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

Goji Berry (Lycium barbarum): Composition and Health Effects – a Review

CHEMICAL COMPOSITION OF BITTER COLA (GARCINIA KOLA) SEED AND HULLS

Most cited

3 years

Year

Drying Kinetics and Changes of Total Phenolic Content, Antioxidant Activity and Color Parameters of Mango and Avocado Pulp in Refractance Window Drying

Antioxidant Activity of Hybrid Sturgeon (Huso dauricus × Acipenser schrenckii) Protein Hydrolysate Prepared Using Bromelain, Its Fractions and Purified Peptides

Effect of the Addition of Edible Insect Flour from Yellow Mealworm (Tenebrio molitor) on the Sensory Acceptance, and the Physicochemical and Textural Properties of Sponge Cake

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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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