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DOI: https://doi.org/10.31883/pjfns/142639

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Tumor Anti-Initiation and Anti-Progression Properties of Sulphated-Extract of Colocasia esculenta

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Non-Destructive Quantitative Analysis of Azodicarbonamide Additives in Wheat Flour by High-Throughput Raman Imaging

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Effect of Glucosamine and Ascorbic Acid Addition on Beef Burger Textural and Sensory Attributes

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Strawberry Polyphenol-Rich Fractions Can Mitigate Disorders in Gastrointestinal Tract and Liver Functions Caused by a High-Fructose Diet in Experimental Rats

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Pol. J. Food Nutr. Sci. 2021;71(4):423-440

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Sinigrin Encapsulation in Liposomes: Influence on In Vitro Digestion and Antioxidant Potential

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Impact of Sodium Alginate and Dried Apple Pomace Powder as a Carrier Agent on the Properties of Freeze-Dried Vegetable Snacks

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Nutritional Properties, Antioxidant and Antihaemolytic Activities of the Dry Fruiting Bodies of Wild Edible Mushrooms Consumed by Ethnic Communities of Northeast India

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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.