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  1. 1481
    Modulation of Caecal Microbiome in Obese Mice Associated with Administration of Amaranth or Soybean Protein Isolates

    Modulation of Caecal Microbiome in Obese Mice Associated with Administration of Amaranth or Soybean Protein Isolates by Diana Olguín-Calderón, Jorge L. González-Escobar, Rosalva Ríos-Villa, Elena Dibildox-Alvarado, Antonio De León-Rodríguez, Ana P. Barba de la Rosa

    Published 2018-12-01
    “…Polish Journal of Food and Nutrition Sciences…”
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  2. 1482
    Molecular and Biochemical Characterization of the Greek Pepper ( Capsicum annuum ) Cultivars ‘Florinis’ and ‘Karatzova’

    Molecular and Biochemical Characterization of the Greek Pepper ( Capsicum annuum ) Cultivars ‘Florinis’ and ‘Karatzova’ by Niki Mougiou, Foteini Trikka, Sofia Michailidou, Mariana Pantoura, Anagnostis Argiriou

    Published 2021-03-01
    “…Polish Journal of Food and Nutrition Sciences…”
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  3. 1483
    Coffee and its Biologically Active Components: Is There a Connection to Breast, Endometrial, and Ovarian Cancer? - a Review

    Coffee and its Biologically Active Components: Is There a Connection to Breast, Endometrial, and Ovarian Cancer? - a Review by Anna Maria Witkowska, Iwona Mirończuk-Chodakowska, Katarzyna Maria Terlikowska, Kamila Kulesza, Małgorzata Elżbieta Zujko

    Published 2020-05-01
    “…Polish Journal of Food and Nutrition Sciences…”
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  4. 1484
    Compositional Characteristics and Antioxidant Activity of Edible Rose Flowers and Their Effect on Phenolic Urinary Excretion

    Compositional Characteristics and Antioxidant Activity of Edible Rose Flowers and Their Effect on Phenolic Urinary Excretion by Andrea Devecchi, Sonia Demasi, Francesca Saba, Rosalba Rosato, Roberto Gambino, Valentina Ponzo, Antonella De Francesco, Paola Massarenti, Simona Bo, Valentina Scariot

    Published 2021-10-01
    “…Polish Journal of Food and Nutrition Sciences…”
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  5. 1485
    Influence of Pectolytic Enzymes and Selected Yeast Strains on the Chemical Composition of Blackberry Wines

    Influence of Pectolytic Enzymes and Selected Yeast Strains on the Chemical Composition of Blackberry Wines by Tomić Antonija, Žulj Marin Mihaljević, Andabaka Željko, Tomaz Ivana, Jakobović Snježana, Jeromel Ana

    Published 2018-09-01
    “…Polish Journal of Food and Nutrition Sciences…”
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  6. 1486
    Dietary Fiber Extraction from Defatted Corn Hull by Hot-Compressed Water

    Dietary Fiber Extraction from Defatted Corn Hull by Hot-Compressed Water by Wang Li, Liu Hua-Min, Xie Ai-Jun, Zhu Chun-Yan, Qin Guang-Yong

    Published 2018-06-01
    “…Polish Journal of Food and Nutrition Sciences…”
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  7. 1487
    Dietary Fiber with Functional Properties Counteracts the Thwarting Effects of Copper Nanoparticles on the Microbial Enzymatic Activity and Short-Chain Fatty Acid Production in the Feces of Rats

    Dietary Fiber with Functional Properties Counteracts the Thwarting Effects of Copper Nanoparticles on the Microbial Enzymatic Activity and Short-Chain Fatty Acid Production in the... by Jerzy Juśkiewicz, Bartosz Fotschki, Anna Stępniowska, Ewelina Cholewińska, Dorota Napiórkowska, Aleksandra Marzec, Łucja Brzuzan, Joanna Fotschki, Ewa Żary-Sikorska, Katarzyna Ognik

    Published 2024-11-01
    “…Polish Journal of Food and Nutrition Sciences…”
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  8. 1488
    Colour Stability and Lipid Oxidation of Beef Longissimus Lumborum under Different Packaging Conditions

    Colour Stability and Lipid Oxidation of Beef Longissimus Lumborum under Different Packaging Conditions by Bonny Dadji Stéphane Serge, Li Xin, Li Zheng, Li Meng, Du Manting, Gao Lingling, Zhang Dequan

    Published 2017-12-01
    “…Polish Journal of Food and Nutrition Sciences…”
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  9. 1489
    Microwave Irradiation Enhances the Germination Rate of Tartary Buckwheat and Content of Some Compounds in Its Sprouts

    Microwave Irradiation Enhances the Germination Rate of Tartary Buckwheat and Content of Some Compounds in Its Sprouts by Wang Shunmin, Wang Jianfei, Guo Yubao

    Published 2018-09-01
    “…Polish Journal of Food and Nutrition Sciences…”
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  10. 1490
    Multi-Element Composition of Honey as a Suitable Tool for Its Authenticity Analysis

    Multi-Element Composition of Honey as a Suitable Tool for Its Authenticity Analysis by Oroian Mircea, Amariei Sonia, Leahu Ana, Gutt Gheorghe

    Published 2015-06-01
    “…Polish Journal of Food and Nutrition Sciences…”
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  11. 1491
    Pear Juice Clarification Using Polygalacturonase from Beauveria bassiana : Effects on Rheological, Antioxidant and Quality Properties

    Pear Juice Clarification Using Polygalacturonase from Beauveria bassiana : Effects on Rheological, Antioxidant and Quality Properties by Ayodeji Emmanuel Amobonye, Prashant Bhagwat, Faith Matiza Ruzengwe, Suren Singh, Santhosh Pillai

    Published 2022-02-01
    “…Polish Journal of Food and Nutrition Sciences…”
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  12. 1492
    The Occurrence of Sequences Identical with Epitopes from the Allergen Pen a 1.0102 Among Food and Non-Food Proteins

    The Occurrence of Sequences Identical with Epitopes from the Allergen Pen a 1.0102 Among Food and Non-Food Proteins by Minkiewicz Piotr, Sokolowska Jolanta, Darewicz Malgorzata

    Published 2015-03-01
    “…Polish Journal of Food and Nutrition Sciences…”
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  13. 1493
    Fermentation of Plant Material - Effect on Sugar Content and Stability of Bioactive Compounds

    Fermentation of Plant Material - Effect on Sugar Content and Stability of Bioactive Compounds by Reis Bruno A. dos, Kosińska-Cagnazzo Agnieszka, Schmitt Rudolf, Andlauer Wilfried

    Published 2014-12-01
    “…Polish Journal of Food and Nutrition Sciences…”
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  14. 1494
    Phenolic Composition, and Antioxidant and Antineurodegenerative Potential of Methanolic Extracts of Fruit Peel and Flesh of Pear Varieties from Serbia

    Phenolic Composition, and Antioxidant and Antineurodegenerative Potential of Methanolic Extracts of Fruit Peel and Flesh of Pear Varieties from Serbia by Aleksandra Savić, Ana Alimpić Aradski, Jelena Živković, Katarina Šavikin, Snežana Jarić, Petar D. Marin, Sonja Duletić-Laušević

    Published 2021-06-01
    “…Polish Journal of Food and Nutrition Sciences…”
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  15. 1495
    Comparison of Nutrient Content in Fruit of Commercial Cultivars of Eggplant (Solanum melongena L.)

    Comparison of Nutrient Content in Fruit of Commercial Cultivars of Eggplant (Solanum melongena L.) by Ayaz Faik Ahmet, Colak Nesrin, Topuz Mujgan, Tarkowski Petr, Jaworek Pavel, Seiler Gerald, Inceer Huseyin

    Published 2015-12-01
    “…Polish Journal of Food and Nutrition Sciences…”
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  16. 1496
    Phenolic Contents and Antioxidant Activity of Extracts of Selected Fresh and Dried Herbal Materials

    Phenolic Contents and Antioxidant Activity of Extracts of Selected Fresh and Dried Herbal Materials by Mariola Kozłowska, Iwona Ścibisz, Jarosław Przybył, Małgorzata Ziarno, Anna Żbikowska, Ewa Majewska

    Published 2021-07-01
    “…Polish Journal of Food and Nutrition Sciences…”
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  17. 1497
    Application of Flour Blends from Modified Cassava and Suweg Flours in Gluten-Free Steamed Brownies

    Application of Flour Blends from Modified Cassava and Suweg Flours in Gluten-Free Steamed Brownies by Herlina Marta, Shifa Auliya Yusnia, Fetriyuna Fetriyuna, Heni Radiani Arifin, Yana Cahyana, Dewi Sondari

    Published 2024-05-01
    “…Polish Journal of Food and Nutrition Sciences…”
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  18. 1498
    Effect of Package Type on Selected Parameters of Nutritional Quality of Chill-Stored White Sauerkraut

    Effect of Package Type on Selected Parameters of Nutritional Quality of Chill-Stored White Sauerkraut by Kapusta-Duch Joanna, Kusznierewicz Barbara, Leszczyńska Teresa, Borczak Barbara

    Published 2017-06-01
    “…Polish Journal of Food and Nutrition Sciences…”
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  19. 1499
    Sinigrin Encapsulation in Liposomes: Influence on In Vitro Digestion and Antioxidant Potential

    Sinigrin Encapsulation in Liposomes: Influence on In Vitro Digestion and Antioxidant Potential by Ivana Drvenica, Ivica Blažević, Perica Bošković, Andre Bratanić, Branko Bugarski, Tea Bilusic

    Published 2021-11-01
    “…Polish Journal of Food and Nutrition Sciences…”
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  20. 1500
    Use of Coffee Silverskin and Stevia to Improve the Formulation of Biscuits

    Use of Coffee Silverskin and Stevia to Improve the Formulation of Biscuits by Garcia-Serna Esther, Martinez-Saez Nuria, Mesias Marta, Morales Francisco J., Castillo M. Dolores del

    Published 2014-12-01
    “…Polish Journal of Food and Nutrition Sciences…”
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