Polish Journal of Food and Nutrition Sciences

Papers
(The H4-Index of Polish Journal of Food and Nutrition Sciences is 11. The table below lists those papers that are above that threshold based on CrossRef citation counts [max. 250 papers]. The publications cover those that have been published in the past four years, i.e., from 2022-01-01 to 2026-01-01.)
ArticleCitations
Chemical Composition of Monovarietal Extra Virgin Olive Oils Obtained from Tunisian Mills: Influence of Geographical Origin32
Techno-Functional and Bioactive Properties and Chemical Composition of Guava, Mamey Sapote, and Passion Fruit Peels28
Kefir Prevents Adipose Tissue Growth Through the Induction of Apoptotic Elements in High-Fructose Corn Syrup-Fed Rats24
Physicochemical Properties and Antioxidant Capacity of Tryptic Hydrolysates of a Pea Protein Isolate: Influence of the Degree of Hydrolysis19
Development and Evaluation of <i>Piper sarmentosum</i>-Based Kombucha: Fermentation, Bioactivity, and Sensory Acceptance19
Modification in Physicochemical, Structural and Digestive Properties of Potato Starch During Heat-Moisture Treatment Combined with Microwave Pre- and Post-Treatment18
Impact of Sesame (<i>Sesamum indicum</i> L.) Oil Cake on Pasta Physicochemical Properties17
Impact of Grape Variety, Yeast and Malolactic Fermentation on Volatile Compounds and Fourier Transform Infrared Spectra in Red Wines15
Seasonal Variations in Baltic Sprat (<i>Sprattus sprattus balticus</i>) Chemical Composition and Their Impact on Smoked Sprat Quality15
Changes in the Quality of Dried Vacuum-Infused Strawberries Enriched with Encapsulated Pomegranate Peel Extract During Storage14
Purification and Characterization of a Low Molecular Weight Neutral Non-Starch Polysaccharide from <i>Panax ginsen</i>g by Enzymatic Hydrolysis14
Application of Polyamide Microfilters as an Alternative to Cheesecloth in Labneh Production: Effects on Processing Efficiency and Product Quality11
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