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1/2025 vol. 75
 
 
ORIGINAL ARTICLE
 

Impact of Lupin Inclusion on the Rheological and Qualitative Characteristics, and Sensory Acceptability of Baked Rolls
Tatiana Holkovičová, Zlatica Kohajdová, Michaela Lauková, Lucia Minarovičová, Ladislav Staruch
Pol. J. Food Nutr. Sci. 2025;75(1):5-15
DOI: https://doi.org/10.31883/pjfns/199852
 
ORIGINAL ARTICLE
 

Development and Evaluation of Piper sarmentosum-Based Kombucha: Fermentation, Bioactivity, and Sensory Acceptance
Le Bao Xuyen Nguyen, Anh Duy Do, Thach Phan Van
Pol. J. Food Nutr. Sci. 2025;75(1):16-23
DOI: https://doi.org/10.31883/pjfns/199629
 
ORIGINAL ARTICLE
 

Elevating the Bioactive Potential of Strawberries with Apple Pomace Extract-Infused Chitosan Edible Coating
Luna Maslov Bandić, Marko Vuković, Dora Gavranić, Irina Tanuwidjaja, Mirna Mrkonjić Fuka, Boris Duralija, Slaven Jurić
Pol. J. Food Nutr. Sci. 2025;75(1):24-36
DOI: https://doi.org/10.31883/pjfns/199628
 
ORIGINAL ARTICLE
 

Impact of Combined Ultrasound and Citric Acid Treatments on the Quality and Safety of Natural Horse Casings Over Storage Durations
Anel Kostanova, Sholpan Baytukenova, Saule Baytukenova, Ulzhan Ryspaeva, Gaukhar Yussupova, Zhazira Shadyarova, Alibek Bekakhmetov
Pol. J. Food Nutr. Sci. 2025;75(1):37-48
DOI: https://doi.org/10.31883/pjfns/200346
 
ORIGINAL ARTICLE
 

Effects of Blanching Conditions on the Enzyme Inhibition and Antioxidant Loss in Rambutan (Nephelium lappaceum L.) Seeds
Thi Ngan Nguyen, Thi Thu Tra Tran, Van Viet Man Le
Pol. J. Food Nutr. Sci. 2025;75(1):49-59
DOI: https://doi.org/10.31883/pjfns/200589
 
ORIGINAL ARTICLE
 

Phenolic Content, Microbiological and Physicochemical Qualities, and In Vitro Biological Activities of Two Monofloral Kinds of Honey from Edough Peninsula, Annaba, Algeria
Lazhari Tichati, Tahar Tata, Chahrazed Benzaid, Hiba Daas, Mohcene Allem, Ghoulem Tiar, Zihad Bouslama
Pol. J. Food Nutr. Sci. 2025;75(1):60-70
DOI: https://doi.org/10.31883/pjfns/200356
 
ORIGINAL ARTICLE
 

Nanocarriers and Curcumin in Blueberry Shelf-Life Management: In Vitro Preliminary Antibacterial Effect
Selene Ollani, Daniele M. Nucera, Roberta Cavalli, Monica Argenziano, Ilaria Stura, Nicole R. Giuggioli
Pol. J. Food Nutr. Sci. 2025;75(1):71-78
DOI: https://doi.org/10.31883/pjfns/201130
 
ORIGINAL ARTICLE
 

Pithellobium dulce (Roxb.) Benth. Fruit Flour Intake Enhances Short-Chain Fatty Acid Production and Glucose Metabolism in BALB/c Mice
Alba R. Hernández García, Dalia S. Aguilar Ávila, Juan M. Viveros Paredes, Rocío I. López Roa, Alma H. Martínez-Preciado
Pol. J. Food Nutr. Sci. 2025;75(1):79-94
DOI: https://doi.org/10.31883/pjfns/202003
 
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eISSN:2083-6007
ISSN:1230-0322
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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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