Editorial Policies

The Section Editors with the Editor-in-Chief will select submitted manuscripts in relationship to their innovative and original content. Referees will be selected from the Advisory Board and/or qualified Polish or foreign scientists. Acceptance of a paper rests with the Editor-in-Chief.
Manuscripts are published in Gold Open Access formula after publication fee payment (fee is specified in Instructions for Authors) under the Creative Commons Attribution-Non-Commercial-NoDerivs 4.0 (CC BY-NC-ND 4.0), enabling anyone to access and redistribute the content and, depending upon the license, re-use the content in new or derivative works with attribution.
Manuscripts are not re-routed to another journal as a result of any prior notice of re-use rights, which is included in the submission, or after rejection.

Most read

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

Effect of Selected Drying Methods on the Cannabinoid Profile of Cannabis sativa L. var. sativa Inflorescences and Leaves

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

Indexes

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Authors index

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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