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News New IMPACT FACTOR Volume 70 Authors' Index Volume 70 Reviewers' Index Dietary recommendations during the COVID-19 pandemic. Statement of the Committee of Human Nutrition Science of the Polish Academy of Sciences Our new CiteScore2020 from SCOPUS June 2021 Issue has just been published September 2021 issue has just been released Volume 71's Reviewers Index Our new Impact Factor and Cite Score Our new CiteScore2022 from SCOPUS September 2023 issue has just been published December 2023 issue has just been published March 2024 issue has just been published Volume 73's Reviewers Index June 2024 issue has just been published September 2024 issue has just been published December 2024 issue is now available on-line Copyright License change and on-line edition March 2025 issue is available on-line Volume 74's Reviewers' Index Our new CiteScore 2024 June 2025 issue is available on-line September 2025 issue is available on-line December 2025 issue is available on-line March 2026 issue is available on-line Volume 75's Reviewers' Index June 2026 issue is available on-line Our new Cite Score 2025 Our new Impact Factor 2025

Topic Functional foods

 
ORIGINAL ARTICLE
 

Impact of Osmotic Dehydration and Lactic Acid Fermentation of Onion on the Physiological Effects in Rats
Jerzy Juśkiewicz, Katarzyna Grzelak-Błaszczyk, Dorota Napiórkowska, Sylwia Ścieszka, Lidia Piekarska-Radzik, Elżbieta Klewicka, Katarzyna Jaworska, Joanna Fotschki, Michał Sójka, Robert Klewicki, Maria Grzegorzewska, Bartosz Fotschki
DOI: https://doi.org/10.31883/pjfns/225064
 
ORIGINAL ARTICLE
 

Metabolomic Insights into Bee Bread Antiviral Activity Against Influenza A Virus
Karolina Matejczuk, Marika Mróz, Tilemachos G. Dimitriou, Barbara Kusznierewicz, Dimitris Mossialos, Piotr Szweda
Pol. J. Food Nutr. Sci. 2026;76(2):215-227
DOI: https://doi.org/10.31883/pjfns/221951
 
ORIGINAL ARTICLE
 

Instant Noodles from Climate-Resilient Crops: Nutritional Quality, Sensory Acceptance, and Satiety of Sago–Bambara Groundnut Noodles Compared with Conventional Wheat Noodles
Yoanita R. Indrining Tyas, Eny Palupi, Zuraidah Nasution, Desy R. Tarigan, Alit Pangestu, Norhaizan M. Esa
Pol. J. Food Nutr. Sci. 2026;76(2):162-172
DOI: https://doi.org/10.31883/pjfns/221193
 
ORIGINAL ARTICLE
 

Functional Whipped Cream Based on Duck Fat and Inulin: A Study on Rheological, Microstructural, and Whipping Properties
Muhammad U. Amjad, Saman Azeem, Baocheng Xu, Enguo Lyu, Yiming Sun, Xinjing Dou
Pol. J. Food Nutr. Sci. 2026;76(2):149-161
DOI: https://doi.org/10.31883/pjfns/221424
 
ORIGINAL ARTICLE
 

Optimizing the Hydrogen Peroxide Concentration During Soaking and the Germination Time: A Simple Strategy to Modify Phenolic Content and Enhance Antioxidant Capacity in Runner Bean Sprouts
Luis M. Sánchez-Magaña, Luisa F. Uriarte-Franco, Liliana León-López, Saraid Mora-Rochín, Edith O. Cuevas-Rodriguez, Sarita Montaño, Israel Benítez-García, Cuauhtémoc Reyes-Moreno
Pol. J. Food Nutr. Sci. 2026;76(1):29-42
DOI: https://doi.org/10.31883/pjfns/217709
 
ORIGINAL ARTICLE
 

Development and Quality Assessment of Fat-Reduced Turkish Fermented Sausage (Sucuk) Formulated with Functional Lemon Fiber
Zeki Gürler, Teslime Ekiz Ünsal
Pol. J. Food Nutr. Sci. 2026;76(1):18-28
DOI: https://doi.org/10.31883/pjfns/217416
 
REVIEW ARTICLE
 

Stevia and Steviol Glycosides in Dairy Products: An Overview on Usage, Microbial Dynamics, and Gut Health Effects – a Review Article
Loubna Mekdade, Nassim Madi, Hossem Sahraoui
Pol. J. Food Nutr. Sci. 2025;75(4):410-420
DOI: https://doi.org/10.31883/pjfns/214748
 
ORIGINAL ARTICLE
 

Enhancing Edible Bird’s Nest with Water Kefir: A Novel Approach to Boost Antioxidant, Anti-Tyrosinase, and Probiotic Growth-Stimulating Properties for Functional Beverage Development
Hai T. Pham, Buu-Chau T. Nguyen, Thi-Phuong Nguyen, Van-Minh Nguyen, Tang V. Duong, Khoa Thi Nguyen
Pol. J. Food Nutr. Sci. 2025;75(4):397-409
DOI: https://doi.org/10.31883/pjfns/214401
 
ORIGINAL ARTICLE
 

Influence of Cellulase Pretreatment on the Quality Characteristics, Total Phenolic Content, and Antioxidant Capacity of Hydraulic Press-Extracted Grapeseed Oil
Katheryn S. Lezama Guerra, Gloria J. Pascual Chagman, Andrea Brandolini, Alyssa Hidalgo, Marco A. Florez-Jalixto, Christian R. Encina-Zelada
Pol. J. Food Nutr. Sci. 2025;75(4):375-386
DOI: https://doi.org/10.31883/pjfns/214149
 
ORIGINAL ARTICLE
 

Anti-Inflammatory Effects of Enzymatically Hydrolyzed Pectin from Premna ligustroides Hemsl. Leaves in Gouty Rats Through NLRP3 Inflammasome Inhibition
Liling Deng, Rui He, Heng Yang, Geng Zhong
Pol. J. Food Nutr. Sci. 2025;75(4):314-325
DOI: https://doi.org/10.31883/pjfns/211079
 
ORIGINAL ARTICLE
 

Vacuum and Ultrasound-Assisted Impregnation of Gala Apples with Sea Buckthorn Juice and Calcium Lactate: Functional Properties, Antioxidant Profile, and Activity of Polyphenol Oxidase and Peroxidase of Freeze-Dried Products
Marcellus Arnold, Urszula Tylewicz, Joanna Suliburska, Michał Świeca, Aneta Wojdyło, Anna Gramza-Michałowska
Pol. J. Food Nutr. Sci. 2025;75(3):283-302
DOI: https://doi.org/10.31883/pjfns/209424
 
ORIGINAL ARTICLE
 

Functional Olive Oils Infused with Mediterranean Herbs Enhance Cheese Preservation and Nutritional Profile
Souha Ammar, Hamza Gadhoumi, Nejia Farhat, Asma Mejri, Salma Nait-Mohamed, Kamel Hessini, Moufida Saidani Tounsi, Nabil Ben Youssef, Fethi Ben Slama, Hédia Manai-Djebali
Pol. J. Food Nutr. Sci. 2025;75(3):245-260
DOI: https://doi.org/10.31883/pjfns/208802
 
ORIGINAL ARTICLE
 

Effect of Medicinal Mushroom Powders on the Gluten Structure in the Wheat and Semolina Doughs
Agnieszka Nawrocka, Aldona Sobota, Konrad Kłosok, Renata Welc-Stanowska, Agata Sumara, Emilia Fornal
Pol. J. Food Nutr. Sci. 2025;75(3):208-220
DOI: https://doi.org/10.31883/pjfns/208020
 
ORIGINAL ARTICLE
 

Pasta Fortified with Wild Garlic (Allium ursinum L.) as a Functional Food Rich in Phenolic Compounds
Cristina A. Rosan, Mariana F. Bei, Alin C. Teusdea, Traian O. Costea, Simona D. Cavalu, Daniela Domocos, Simona I. Vicas
Pol. J. Food Nutr. Sci. 2025;75(3):193-207
DOI: https://doi.org/10.31883/pjfns/207619
 
ORIGINAL ARTICLE
 

Evaluation of the Physicochemical, Antioxidant and Sensory Properties of Wheat Bread with Partial Substitution of Wheat Flour with Cordyceps sinensis Powder
Paulina Łysakowska, Aldona Sobota, Piotr Zarzycki
Pol. J. Food Nutr. Sci. 2025;75(2):170-183
DOI: https://doi.org/10.31883/pjfns/205435
 
ORIGINAL ARTICLE
 

Enhancing Beef Meat Emulsion: The Role of Banana Peel Albedo Powder
Kübra Unal, Nazik M. Dilek, Halime Alp, Nuran Erdem, Ali S. Babaoğlu
Pol. J. Food Nutr. Sci. 2025;75(2):159-169
DOI: https://doi.org/10.31883/pjfns/204727
 
ORIGINAL ARTICLE
 

Physicochemical Properties, Sensory Profile, and Emotional Perception of Unpolished Organic Rice
Hadi Munarko, Muhammad A. Kurnianto, Jariyah Jariyah, Afif Arwani, Reka M. Sari
Pol. J. Food Nutr. Sci. 2025;75(2):144-158
DOI: https://doi.org/10.31883/pjfns/203936
 
ORIGINAL ARTICLE
 

Egg Roll Cookies with Non-Itchy Taro (Colocasia esculanta var. Febi521) Flour Prolong Satiation
Sharannie Sharannie, Eny Palupi, Febi Nurilmala, Asmanur Jannah, Nia Sonani, Zuraidah Nasution
Pol. J. Food Nutr. Sci. 2025;75(2):135-143
DOI: https://doi.org/10.31883/pjfns/203705
 
ORIGINAL ARTICLE
 

Use of High-Protein Milk Preparations in the Production of Probiotic Fresh Cheeses
Jarosław Kowalik, Marika Bielecka, Aneta Dąbrowska, Marek Aljewicz, Katarzyna Staniewska, Katarzyna Kiełczewska, Anna Lis, Michał Smoczyński
Pol. J. Food Nutr. Sci. 2025;75(2):119-134
DOI: https://doi.org/10.31883/pjfns/203483
 
ORIGINAL ARTICLE
 

Effect of Germination Time on the Content of Nutritional and Bioactive Compounds of Chenopodium quinoa Wild. Seeds Cultivated in Eastern Morocco
Abderrahmane Nazih, Abdesselam Maatougui, Loubna Eseghir, Nadia Houmy, Kaoutar Aboukhalid, Didier Bazile, Rana Choukri, Abdessamad Benmoumen, Ilham Abidi, Mourad Baghour
Pol. J. Food Nutr. Sci. 2025;75(2):97-107
DOI: https://doi.org/10.31883/pjfns/203331
 
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
 
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
 

Effect of Selected Drying Methods on the Cannabinoid Profile of Cannabis sativa L. var. sativa Inflorescences and Leaves
Joanna Kanabus, Marcin Bryła, Marek Roszko
Pol. J. Food Nutr. Sci. 2024;74(4):408-418
DOI: https://doi.org/10.31883/pjfns/195594
 
ORIGINAL ARTICLE
 

Antioxidant Properties, Texture and Sensory Quality of Sliced Bread Enriched with Leaf Powder from Mango (Mangifera indica)
Mónica Pirca-Palomino, Yvette I. Malange, Fernando Ramos-Escudero, Ana María Muñoz, Keidy Cancino-Chávez
Pol. J. Food Nutr. Sci. 2024;74(4):313-322
DOI: https://doi.org/10.31883/pjfns/194599
 
REVIEW ARTICLE
 

Unlocking the Potential of Buckwheat Hulls, Sprouts, and Extracts: Innovative Food Product Development, Bioactive Compounds, and Health Benefits – a Review
Zhibek Atambayeva, Almagul Nurgazezova, Kumarbek Amirkhanov, Zhanna Assirzhanova, Altyngul Khaimuldinova, Haykuhi Charchoghlyan, Meruyert Kaygusuz
Pol. J. Food Nutr. Sci. 2024;74(3):293-312
DOI: https://doi.org/10.31883/pjfns/191859
 
ORIGINAL ARTICLE
 

Application of Flour Blends from Modified Cassava and Suweg Flours in Gluten-Free Steamed Brownies
Herlina Marta, Shifa Auliya Yusnia, Fetriyuna Fetriyuna, Heni Radiani Arifin, Yana Cahyana, Dewi Sondari
Pol. J. Food Nutr. Sci. 2024;74(2):188-196
DOI: https://doi.org/10.31883/pjfns/188615
 
ORIGINAL ARTICLE
 

Effect of the Addition of Apple Pomace and Erythritol on the Antioxidant Capacity and Antidiabetic Properties of Shortbread Cookies
Ewa Raczkowska, Aneta Wojdyło, Paulina Nowicka
Pol. J. Food Nutr. Sci. 2024;74(2):147-161
DOI: https://doi.org/10.31883/pjfns/187941
 
ORIGINAL ARTICLE
 

High-Fiber Extruded Purple Sweet Potato (Ipomoea batatas) and Kidney Bean (Phaseolus vulgaris) Extends the Feeling of Fullness
Eny Palupi, Naufal Muharam Nurdin, Ghina Mufida, Fadhilah Nur Valentine, Ricter Pangestika, Rimbawan Rimbawan, Ahmad Sulaeman, Dodik Briawan, Fitry Filianty
Pol. J. Food Nutr. Sci. 2024;74(1):82-91
DOI: https://doi.org/10.31883/pjfns/183995
 
ORIGINAL ARTICLE
 

Antioxidant, Anti-Tyrosinase, and Wound-Healing Capacities of Soy Protein Hydrolysates Obtained by Hydrolysis with Papaya and Cantaloupe Juices Showing Proteolytic Activity
Thi-Phuong Nguyen, Quang Thai Le, Mai Linh Thi Tran, Kim Nhung Ta, Khoa Thi Nguyen
Pol. J. Food Nutr. Sci. 2024;74(1):5-15
DOI: https://doi.org/10.31883/pjfns/176894
 
ORIGINAL ARTICLE
 

Cricket Flour and Pullulan Microparticle Formation via Electro-Blow Spinning as a New Method for the Protection of Antioxidant Compounds from Fruit Extracts
Sabina I. Wilkanowicz, Keara T. Saud
Pol. J. Food Nutr. Sci. 2023;73(4):385-401
DOI: https://doi.org/10.31883/pjfns/175550
 
ORIGINAL ARTICLE
 

Effect of the Ultraviolet C Light-Emitting Diode Treatment on the Quality of Soil-Grown and Pot-Grown Red Raspberries
Nicole R. Giuggioli, Daniele M. Nucera, Serenella Piano, Selene Ollani
Pol. J. Food Nutr. Sci. 2023;73(4):345-353
DOI: https://doi.org/10.31883/pjfns/174454
 
ORIGINAL ARTICLE
 

Formulation and Stability of Cellulose Particles Enriched with Phenolic Acids
Mirela Kopjar, Josipa Vukoja, Ivana Buljeta, Ina Ćorković, Anita Pichler, Josip Šimunović
Pol. J. Food Nutr. Sci. 2023;73(4):322-331
DOI: https://doi.org/10.31883/pjfns/174434
 
ORIGINAL ARTICLE
 

Encapsulation of Lactiplantibacillus plantarum and Beetroot Extract with Alginate and Effect of Capsules on Rheological Properties and Stability of an Oil-in-Water Emulsion Model Food
Minerva Bautista Villarreal, Sandra Loruhama Loruhama Castillo Hernández, Salvador López Uriarte, María Porfiria Barrón González
Pol. J. Food Nutr. Sci. 2023;73(3):242-252
DOI: https://doi.org/10.31883/pjfns/169729
 
ORIGINAL ARTICLE
 

Sensory Characteristics and Consumer Liking of Basil Syrups (Ocimum basilicum L.) in Different Sensory Settings
Ervina Ervina, Kyle Bryant, Dwi Larasatie Nur Fibri, Wahyudi David
Pol. J. Food Nutr. Sci. 2023;73(3):233-241
DOI: https://doi.org/10.31883/pjfns/169483
 
ORIGINAL ARTICLE
 

Is it Possible to Produce Carrier-Free Fruit and Vegetable Powders by Spray Drying?
Alicja Barańska, Aleksandra Jedlińska, Katarzyna Samborska
Pol. J. Food Nutr. Sci. 2023;73(3):214-223
DOI: https://doi.org/10.31883/pjfns/168709
 
ORIGINAL ARTICLE
 

Effects of Tremella fuciformis-Derived Polysaccharides with Different Molecular Weight on D-Galactose-Induced Aging of Mice
Donghui Luo, Xiaofei Liu, Jingjing Guan, Guili Jang, Yanglin Hua, Xinfei Zhang, Xiaofei Xu
Pol. J. Food Nutr. Sci. 2023;73(2):163-174
DOI: https://doi.org/10.31883/pjfns/163612
 
ORIGINAL ARTICLE
 

Oral Supplementation with Three Vegetable Oils Differing in Fatty Acid Composition Alleviates High-Fat Diet-Induced Obesity in Mice by Regulating Inflammation and Lipid Metabolism
Waleed Aldamarany, Huang Taocui, Deng Liling, Yang Wanfu, Geng Zhong
Pol. J. Food Nutr. Sci. 2023;73(1):80-94
DOI: https://doi.org/10.31883/pjfns/160186
 
REVIEW ARTICLE
 

Phenolic Compounds in Agro-Industrial Waste of Mango Fruit: Impact on Health and Its Prebiotic Effect – a Review
Mayra Nicolás García, Anahí Jobeth Borrás Enríquez, Jorge Luis González Escobar, Oscar de Jesús Calva Cruz, Viridiana Pérez Pérez, Mayra Sánchez Becerril
Pol. J. Food Nutr. Sci. 2023;73(1):5-23
DOI: https://doi.org/10.31883/pjfns/159361
 
ORIGINAL ARTICLE
 

Effect of Different Cooking Methods on Lipid Content and Fatty Acid Profile of Red Mullet (Mullus barbatus)
Francesca Biandolino, Ermelinda Prato, Asia Grattagliano, Isabella Parlapiano
Pol. J. Food Nutr. Sci. 2023;73(1):59-69
DOI: https://doi.org/10.31883/pjfns/159651
 
ORIGINAL ARTICLE
 

Functional Properties and Bioactivities of Protein Powder Prepared from Skipjack Tuna (Katsuwonus pelamis) Liver Using the pH Shift Process
Chanita Jeerakul, Lalitphan Kitsanayanyong, Juta Mookdasanit, Wanwimol Klaypradit, Pramvadee Tepwong
Pol. J. Food Nutr. Sci. 2022;72(4):347-359
DOI: https://doi.org/10.31883/pjfns/155225
 
ORIGINAL ARTICLE
 

Effects of Long-Term Dietary Administration of Kale (Brassica oleracea L. var. acephala DC) Leaves on the Antioxidant Status and Blood Biochemical Markers in Rats
Katarzyna Papierska, Ewa Ignatowicz, Jadwiga Jodynis-Liebert, Małgorzata Kujawska, Róża Biegańska-Marecik
Pol. J. Food Nutr. Sci. 2022;72(3):239-247
DOI: https://doi.org/10.31883/pjfns/152434
 
ORIGINAL ARTICLE
 

Effect of Drying and Broccoli Leaves Incorporation on the Nutritional Quality of Durum Wheat Pasta
Natalia Drabińska, Mariana Nogueira, Ewa Ciska, Henryk Hubert Jeleń
Pol. J. Food Nutr. Sci. 2022;72(3):273-285
DOI: https://doi.org/10.31883/pjfns/152070
 
ORIGINAL ARTICLE
 

Adsorption and Desorption Characteristics and Purification of Isoflavones from Crude Soybean Extract Using Macroporous Resins
Thi Ngoc Thu Tran, Xuan Vung Bui, Nguyen Thi Truc Loan, Nguyen Huu Thuan Anh, Truong Dang Le, Thi Minh Hanh Truong
Pol. J. Food Nutr. Sci. 2022;72(2):183-192
DOI: https://doi.org/10.31883/pjfns/149816
 
ORIGINAL ARTICLE
 

Ultrasound-Assisted Extractions for Improving the Recovery of Phenolics and Charantin from Bitter Melon and for Increasing the Antioxidant, Antidiabetic and Anti-Obesity Activities of Its Extracts
Jin Ju Lee, Kyung Young Yoon
Pol. J. Food Nutr. Sci. 2022;72(2):141-150
DOI: https://doi.org/10.31883/pjfns/149434
 
ORIGINAL ARTICLE
 

Soaking Soybean Seeds with Abeliophyllum distichum Nakai Extract Increased the Yield and Nutritional Value of Soybean Sprouts
Jeong-Ho Kim, Yong-Han Yoon, Sanjeev Kumar Dhungana, Il-Doo Kim, Dong-Hyun Shin
Pol. J. Food Nutr. Sci. 2022;72(2):151-158
DOI: https://doi.org/10.31883/pjfns/147520
 
ORIGINAL ARTICLE
 

Antioxidative Capacity of Soyfoods and Soy Active Compounds
Wanida Tewaruth Chitisankul, Kazuko Shimada, Chigen Tsukamoto
Pol. J. Food Nutr. Sci. 2022;72(1):101-108
DOI: https://doi.org/10.31883/pjfns/146562
 
ORIGINAL ARTICLE
 

Antioxidant Activity of Hybrid Sturgeon (Huso dauricus × Acipenser schrenckii) Protein Hydrolysate Prepared Using Bromelain, Its Fractions and Purified Peptides
Anwar Noman, Yuxia Wang, Chao Zhang, Sherif Abed
Pol. J. Food Nutr. Sci. 2022;72(1):79-89
DOI: https://doi.org/10.31883/pjfns/146317
 
ORIGINAL ARTICLE
 

Sinigrin Encapsulation in Liposomes: Influence on In Vitro Digestion and Antioxidant Potential
Ivana Drvenica, Ivica Blažević, Perica Bošković, Andre Bratanić, Branko Bugarski, Tea Bilusic
Pol. J. Food Nutr. Sci. 2021;71(4):441-449
DOI: https://doi.org/10.31883/pjfns/143574
 
ORIGINAL ARTICLE
 

Effect of Glucosamine and Ascorbic Acid Addition on Beef Burger Textural and Sensory Attributes
Philip Soladoye, Yuliya Hrynets, Mirko Betti, Zeb Pietrasik
Pol. J. Food Nutr. Sci. 2021;71(4):411-421
DOI: https://doi.org/10.31883/pjfns/142926
 
ORIGINAL ARTICLE
 

Protective Effect of the Ethanol Extract from Hericium erinaceus Against Ethanol-Induced Gastric Ulcers
Guoying Lv, Xiaoya Song, Zuofang Zhang
Pol. J. Food Nutr. Sci. 2021;71(3):333-341
DOI: https://doi.org/10.31883/pjfns/141560
 
ORIGINAL ARTICLE
 

Hydrolyzed Collagen from Salmon Skin Increases the Migration and Filopodia Formation of Skin Keratinocytes by Activation of FAK/Src Pathway
Wanwipha Woonnoi, Lalita Chotphruethipong, Supita Tanasawet, Soottawat Benjakul, Nuthathai Sutthiwong, Wanida Sukketsiri
Pol. J. Food Nutr. Sci. 2021;71(3):323-332
DOI: https://doi.org/10.31883/pjfns/141515
 
ORIGINAL ARTICLE
 

Expression Profile of Brain Aging and Metabolic Function are Altered by Resveratrol or α-Ketoglutarate Supplementation in Rats Fed a High-Fat Diet
Paulina Szczurek-Janicka, Katarzyna Ropka-Molik, Maria Oczkowicz, Sylwia Orczewska-Dudek, Mariusz Pietras, Marek Pieszka
Pol. J. Food Nutr. Sci. 2021;71(3):255-268
DOI: https://doi.org/10.31883/pjfns/139081
 
ORIGINAL ARTICLE
 

Phenolic Composition, and Antioxidant and Antineurodegenerative Potential of Methanolic Extracts of Fruit Peel and Flesh of Pear Varieties from Serbia
Aleksandra Savić, Ana Alimpić Aradski, Jelena Živković, Katarina Šavikin, Snežana Jarić, Petar D. Marin, Sonja Duletić-Laušević
Pol. J. Food Nutr. Sci. 2021;71(2):225-236
DOI: https://doi.org/10.31883/pjfns/138320
 
REVIEW ARTICLE
 

Crossroad of Tradition and Innovation – The Application of Lactic Acid Fermentation to Increase the Nutritional and Health-Promoting Potential of Plant-Based Food Products – a Review
Anna Maria Ogrodowczyk, Natalia Drabińska
Pol. J. Food Nutr. Sci. 2021;71(2):107-134
DOI: https://doi.org/10.31883/pjfns/134282
 
ORIGINAL ARTICLE
 

Elicitation with Sodium Silicate and Iron Chelate Affects the Contents of Phenolic Compounds and Minerals in Buckwheat Sprouts
Henryk Dębski, Wiesław Wiczkowski, Dorota Szawara-Nowak, Marcin Horbowicz
Pol. J. Food Nutr. Sci. 2021;71(1):21-28
DOI: https://doi.org/10.31883/pjfns/131061
 
ORIGINAL ARTICLE
 

Sensory Assessment and Physicochemical Properties of Wheat Bread Supplemented with Chia Seeds
Stanisław Kowalski, Anna Mikulec, Henryk Pustkowiak
Pol. J. Food Nutr. Sci. 2020;70(4):387-397
DOI: https://doi.org/10.31883/pjfns/129015
 
ORIGINAL ARTICLE
 

Effect of Boiling on Colour, Contents of Betalains and Total Phenolics and on Antioxidant Activity of Colourful Powder Derived from Six Different Beetroot (Beta vulgaris L. var. conditiva) Cultivars
Jan Bárta, Veronika Bártová, Tereza Šindelková, Markéta Jarošová, Zuzana Linhartová, Jan Mráz, Jan Bedrníček, Pavel Smetana, Eva Samková, Ivana Laknerová
Pol. J. Food Nutr. Sci. 2020;70(4):377-385
DOI: https://doi.org/10.31883/pjfns/128613
 
REVIEW ARTICLE
 

Phenolic Compounds from Apples: Reviewing their Occurrence, Absorption, Bioavailability, Processing, and Antioxidant Activity – a Review
Małgorzata Starowicz, Bohdan Achrem–Achremowicz, Mariusz K. Piskuła, Henryk Zieliński
Pol. J. Food Nutr. Sci. 2020;70(4):321-336
DOI: https://doi.org/10.31883/pjfns/127635
 
ORIGINAL ARTICLE
 

Antioxidant and Renin-Angiotensin System Inhibitory Properties of Cashew Nut and Fluted-Pumpkin Protein Hydrolysates
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Effect of the Growth Stage of False Flax (Camelina sativa L.) on the Phenolic Compound Content and Antioxidant Potential of the Aerial Part of the Plant
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High Voltage Electrical Discharges and Ultrasound-Assisted Extraction of Phenolics from Indigenous Fungus-Resistant Grape By-Product
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Pigmented Maize (Zea mays L.) Contains Anthocyanins with Potential Therapeutic Action Against Oxidative Stress - A Review
Jesús Miguel Magaña Cerino, Héctor Arturo Peniche Pavía, Axel Tiessen, Carmen Magdalena Gurrola Díaz
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Optimisation of Beetroot Juice Encapsulation by Freeze-Drying
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Thermal Decarboxylation of Betacyanins in Red Beet Betalain-Rich Extract
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Design of Bacterial Cultures in Fermented Functional Maize Product Formulation
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Cytoprotective Effect of Morchella esculenta Protein Hydrolysate and Its Derivative Against H2O2-Induced Oxidative Stress
Qiang Zhang, Caie Wu, Yujun Sun, Tingting Li, Gongjian Fan
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Nutritional Quality, Potential Health Promoting Properties and Sensory Perception of an Improved Gluten Free Bread Formulation Containing Inulin, Rice Protein and Bioactive Compounds Extracted from Coffee Byproducts
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Composition of Anthocyanins in Colored Grains and the Relationship of Their Non-Acylated and Acylated Derivatives
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Sorghum-Based Instant Rice Analog Enriched with Modified Cassava Flour and Pumpkin Flour Improves Starch Digestibility, Functional Properties, and Sensory Acceptance
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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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