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Keyword antioxidants

 
ORIGINAL ARTICLE
 

Physicochemical Properties, Antioxidant Capacity and Sensory Acceptability of Instant Rosehip Teas Prepared by Spray-Drying and Freeze-Drying Methods
Cemalettin Baltaci, Dilara Erkmen Bostanci, Rahime Altintaş, Yusuf Dalkiran, Arda Akdoğan, Onur Tolga Okan
Pol. J. Food Nutr. Sci. 2024;74(3):244-254
DOI: https://doi.org/10.31883/pjfns/191929
 
ORIGINAL ARTICLE
 

Altitude Effect on the Properties of Honeys from the Region of Jijel (Algeria)
Aissam Bouhala, Salim Ouchemoukh, Abdelhamid Moussi, Said Beldjoudi
Pol. J. Food Nutr. Sci. 2020;70(2):169-178
DOI: https://doi.org/10.31883/pjfns/118528
 
ORIGINAL ARTICLE
 

Changes in the Composition of Aroma and Phenolic Compounds Induced by Different Enological Practices of Croatian White Wine
Marina Tomašević, Klemen Lisjak, Andreja Vanzo, Helena Baša Česnik, Leo Gracin, Natka Ćurko, Karin Kovačević Ganić
Pol. J. Food Nutr. Sci. 2019;69(4):343-358
DOI: https://doi.org/10.31883/pjfns/112328
 
ORIGINAL ARTICLE
 

Fruit Low-Alcoholic Beverages with High Contents of Iridoids and Phenolics from Apple and Cornelian cherry (Cornus mas L.) Fermented with Saccharomyces bayanus
Kinga Adamenko, Joanna Kawa-Rygielska, Alicja Kucharska, Narcyz Piórecki
Pol. J. Food Nutr. Sci. 2019;69(3):307-317
DOI: https://doi.org/10.31883/pjfns/111405
 
ORIGINAL ARTICLE
 

Sprouted and Non-Sprouted Chickpea Flours: Effects on Sensory Traits in Pasta and Antioxidant Capacity
Joseph A Bruno, David W Konas, Evan L Matthews, Charles H Feldman, Kate M Pinsley, Adrian L Kerrihard
Pol. J. Food Nutr. Sci. 2019;69(2):203-209
DOI: https://doi.org/10.31883/pjfns/109280
 

Effect of pH Changes on Antioxidant Capacity and the Content of Betalain Pigments During the Heating of a Solution of Red Beet Betalains
Katarzyna Mikołajczyk-Bator, Janusz Czapski
Pol. J. Food Nutr. Sci. 2017;67(2):123-128
DOI: https://doi.org/10.1515/pjfns-2016-0012
 

Goji Berry (Lycium barbarum): Composition and Health Effects – a Review
Bartosz Kulczyński, Anna Gramza-Michałowska
Pol. J. Food Nutr. Sci. 2016;66(2):67-75
DOI: https://doi.org/10.1515/pjfns-2015-0040
 

Antioxidant Effect of Natural Honeys Affected by Their Source and Origin
Martin Mellen, Martina Fikselova, Andrea Mendelova, Peter Hascik
Pol. J. Food Nutr. Sci. 2015;65(2):81-85
DOI: https://doi.org/10.1515/pjfns-2015-0020
 

Comparison of the Antioxidant Activity of Commercial Honeys, Before and After In-Vitro Digestion
A.M. O’Sullivan, Y.C. O’Callaghan, T.P. O’Connor, N.M. O’Brien
Pol. J. Food Nutr. Sci. 2013;63(3):167-171
DOI: https://doi.org/10.2478/v10222-012-0080-6
 

ANTIOXIDANT PROPERTIES OF TEA AND HERBAL INFUSIONS – A SHORT REPORT
Anna Rusaczonek, Franciszek Świderski, Bożena Waszkiewicz-Robak
Pol. J. Food Nutr. Sci. 2010;60(1):33-35
 

POLYUNSATURATED FATTY ACIDS FAMILY N-3– PROOXIDANT OR ANTIOXIDANT FACTOR IN DIABETES MELLITUS? – A REVIEW

Bogna Grygiel-Górniak, Jane McEneny, Juliusz Przysławski
Pol. J. Food Nutr. Sci. 2010;60(1):7-12
 

EGYPTIAN ARTICHOKE VOLATILE COMPOUNDS PROTECT AGAINST LEAD-INDUCED HEPATIC AND RENAL TOXICITY IN MALE RATS
Kadry Z. Ghanem, Manal M. Ramadan, Abdel Razik H. Farrag, Hassan Z. Ghanem, Amr Farouk
Pol. J. Food Nutr. Sci. 2009;59(2):175-181
 

RELEASE OF PHENOLIC COMPOUNDS FROM BEAN FLOUR, BEAN-DERIVED CHIPS AND BLACK CHOKEBERRY JUICE AND CHANGES IN THEIR ANTIOXIDANT ACTIVITY DURING DIGESTION IN AN IN VITRO GASTROINTESTINAL MODEL

Kamila Goderska, Małgorzata Gumienna, Zbigniew Czarnecki
Pol. J. Food Nutr. Sci. 2008;58(4):497-501
 

EFFECT OF L-ARGININE ON LEAD INDUCED OXIDATIVE STRESS IN THE BLOOD OF RATS WITH DIFFERENT RESISTANCE TO HYPOXIA
Halyna Tkachenko, Nataliya Kurhalyuk, Liliya Khabrovska, Piotr Kamiński
Pol. J. Food Nutr. Sci. 2007;57(3):387-394
 

CHANGES OF LIPID OXIDATION DEGREES AND THEIR INFLUENCE ON PROTEIN NUTRITIVE VALUE OF FROZEN MEAT PRODUCTS
Marzanna Hęś, Józef Korczak, Anna Gramza
Pol. J. Food Nutr. Sci. 2007;57(3):323-328
 

ANTIOXIDANT CAPACITY AND ITS COMPONENTS OF CRUCIFEROUS SPROUTS

Henryk Zieliński, Mariusz K. Piskuła, Anna Michalska, Halina Kozłowska
Pol. J. Food Nutr. Sci. 2007;57(3):315-322
 

CONTENT OF SELECTED ANTIOXIDATIVE COMPOUNDS IN GREEN ASPARAGUS DEPENDING ON PROCESSING BEFORE FREEZING AND ON THE PERIOD AND CONDITIONS OF STORAGE
Piotr Gębczyński
Pol. J. Food Nutr. Sci. 2007;57(2):209-214
 

ANALYSIS OF THE EFFECT OF A TECHNOLOGICAL PROCESSING ON CHANGES IN ANTIOXIDANT PROPERTIES OF COCOA PROCESSED PRODUCTS
Jolanta Kowalska, Aneta Sidorczuk
Pol. J. Food Nutr. Sci. 2007;57(Special issue 2A):95-99
 

BUTTER STABILIZATION BY PLANT PHENOLIC ANTIOXIDANTS
Aneta Wojdyło, Jan Oszmiański, Anna Sokół-Łętowska, Małgorzata Korzeniowska
Pol. J. Food Nutr. Sci. 2005;55(Special issue 1s):121-127
 

POLYUNSATURATED FATTY ACID (N-3 AND N-6) AND ANTIOXIDANTS IN AVERAGE DIET OF WARSAW ADULT INHABITANTS.
Ewa Dybkowska, Franciszek Świderski, Bożena Waszkiewicz-Robak
Pol. J. Food Nutr. Sci. 2004;54(Special issue 2s):19-22
 

FOOD FLAVONOIDS
Wiesław Wiczkowski, Mariusz K. Piskuła
Pol. J. Food Nutr. Sci. 2004;54(Special issue 1s):101-114
 

OXIDATION OF LIPIDS IN FOOD
Erwin Wąsowicz, Anna Gramza, Marzanna Hęś, Henryk H. Jeleń, Józef Korczak, Maria Małecka, Sylwia Mildner-Szkudlarz, Magdalena Rudzińska, Urszula Samotyja, Renata Zawirska-Wojtasiak
Pol. J. Food Nutr. Sci. 2004;54(Special issue 1s):87-100
 

NON-NUTRIENT BIOACTIVE SUBSTANCES IN FOOD OF PLANT ORIGIN CAUSING BITTERNESS AND ASTIRGENCY
Agnieszka Troszyńska
Pol. J. Food Nutr. Sci. 2004;54(Special issue 1s):65-73
 

BOND DISSOCIATION ENTHALPY OF PHENOLIC ANTIOXIDANTS
Henryk Szymusiak, Ryszard Zieliński
Pol. J. Food Nutr. Sci. 2003;53(Special issue 2s):129-135
 

ANTIOXIDANT ACTIVITY AND CONTENT OF CAPSAICINOIDS ISOLATED FROM PAPRIKA FRUITS.
Irena Perucka, Małgorzata Materska
Pol. J. Food Nutr. Sci. 2003;53(2):15-18
 

THE USE OF FLUOROMETRIC METHOD TO STUDY THE ANTIOXIDATIVE PROPERTIES OF LEGUME SEEDS - SHORT REPORT.
Beata Drużyńska
Pol. J. Food Nutr. Sci. 2000;50(2):47-49
 
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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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