The Dose Makes the Poison: Sugar and Obesity in the United States – a Review by Samir Faruque, Janice Tong, Vuk Lacmanovic, Christiana Agbonghae, Dulce M Minaya, Krzysztof Czaja

“…Polish Journal of Food and Nutrition Sciences…”
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Kefir Prevents Adipose Tissue Growth Through the Induction of Apoptotic Elements in High-Fructose Corn Syrup-Fed Rats by Esra Aslan, Gokhan Sadi, Hilal Guzel, Cigdem Karaca, Omer Adil Korkmaz, Mine Kanat Pektas, Mehmet Celegen, Tugce Aladag, Seyma Oncu, Mehmet Bilgehan Pektas

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Antioxidant Capacity of a Turkish Traditional Alcoholic Drink, Raki by Yalcin Gorkem

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Influence of High Pressure or Autoclaving-Cooling Cycles and Pullulanase Treatment on Buckwheat Starch Properties and Resistant Starch Formation by Górecki Adrian R., Błaszczak Wioletta, Lewandowicz Jacek, Le Thanh-Blicharz Joanna, Penkacik Kamila

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Nutritional Value and Consumer Acceptance of New Cereal Bars Offered to Children by Białek Małgorzata, Rutkowska Jarosława, Radomska Justyna

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Influence of a Sulphur Dioxide Active Storage System on the Quality of Ribes rubrum L. Berries by Luca Brondino, Davide Cadario, Nicole Roberta Giuggioli

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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. co... by Jan Bárta, Veronika Bártová, Tereza Šindelková, Markéta Jarošová, Zuzana Linhartová, Jan Mráz, Jan Bedrníček, Pavel Smetana, Eva Samková, Ivana Laknerová

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Antioxidant, Anti-Tyrosinase, and Wound-Healing Capacities of Soy Protein Hydrolysates Obtained by Hydrolysis with Papaya and Cantaloupe Juices Showing Proteolytic Activity by Thi-Phuong Nguyen, Quang Thai Le, Mai Linh Thi Tran, Kim Nhung Ta, Khoa Thi Nguyen

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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... by Minerva Bautista Villarreal, Sandra Loruhama Loruhama Castillo Hernández, Salvador López Uriarte, María Porfiria Barrón González

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Multilayer Oil-in-Water Emulsions: Formation, Characteristics and Application as the Carriers for Lipophilic Bioactive Food Components – a Review by Bortnowska Grażyna

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Truffle Species Discrimination Based on Their Chemical Composition, Chromaticity Coordinates and Antioxidant Capacity by Cristina Valencia-Sullca, Anja Rakotondramavo, Catherine Verret, Jean-Philippe Blondeau, Sullivan Renouard

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Databases and Associated Bioinformatic Tools in Studies of Food Allergens, Epitopes and Haptens – a Review by Bucholska Justyna, Minkiewicz Piotr, Darewicz Małgorzata, Iwaniak Anna

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Physiological and Antagonistic Properties of Pichia kluyveri for Curative and Preventive Treatments Against Post-Harvest Fruit Fungi by Maxwell Mewa Ngongang, Heinrich Wilbur Du Plessis, Chidi Silas Boredi, Ucrecia Faith Hutchinson, Karabo Seteno Obed Ntwampe, Vincent Ifeanyi Okudoh, Neil Paul Jolly

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Application of Response Surface Methodology to Study the Combined Effect of Temperature, Time and pH on Antioxidant Activity of Cherry (Prunus avium) Honey by Nayik Gulzar Ahmad, Nanda Vikas

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Concentrations of Blood Serum and Urinal Ellagitannin Metabolites Depend Largely on the Post-Intake Time and Duration of Strawberry Phenolics Ingestion in Rats by Ewa Żary-Sikorska, Monika Kosmala, Joanna Milala, Bartosz Fotschki, Katarzyna Ognik, Jerzy Juśkiewicz

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Microbiological and Sensory Quality of Milk on the Domestic Market by Piotrowska Anna, Świderski Franciszek, Kostyra Eliza, Żebrowska-Krasuska Małgorzata, Sadowska Anna

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Vitamin C, Phenolic Compounds and Antioxidant Capacity of Broccoli Florets Grown under Different Nitrogen Treatments Combined with Selenium by Peñas Elena, Zielińska Danuta, Gulewicz Piotr, Zieliński Henryk, Frias Juana

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Formulation and Stability of Cellulose Particles Enriched with Phenolic Acids by Mirela Kopjar, Josipa Vukoja, Ivana Buljeta, Ina Ćorković, Anita Pichler, Josip Šimunović

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Characterization of Probiotic Abilities of Lactobacilli Isolated from Iranian Koozeh Traditional Cheese by Tavakoli Mahmoud, Hamidi-Esfahani Zohreh, Hejazi Mohammad Amin, Azizi Mohammad Hossein, Abbasi Soleiman

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Changes in the Composition of Aroma and Phenolic Compounds Induced by Different Enological Practices of Croatian White Wine by Marina Tomašević, Klemen Lisjak, Andreja Vanzo, Helena Baša Česnik, Leo Gracin, Natka Ćurko, Karin Kovačević Ganić

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