Polish Journal of Food and Nutrition Sciences

Papers
(The median citation count of Polish Journal of Food and Nutrition Sciences is 1. 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 2021-04-01 to 2025-04-01.)
ArticleCitations
Impact of Combined Ultrasound and Citric Acid Treatments on the Quality and Safety of Natural Horse Casings Over Storage Durations22
Development and Evaluation of <i>Piper sarmentosum</i>-Based Kombucha: Fermentation, Bioactivity, and Sensory Acceptance18
Hydration Kinetics of Nixtamalized White Bitter Lupin (<i>Lupinus albus</i> L.) Seeds16
Protective Effect of the Ethanol Extract from <i>Hericium erinaceus</i> Against Ethanol-Induced Gastric Ulcers15
Impact of Sodium Alginate and Dried Apple Pomace Powder as a Carrier Agent on the Properties of Freeze-Dried Vegetable Snacks13
Hyperbaric Storage at Subzero Temperature – the Effect on the Shelf-Life and Selected Quality Characteristics of Raw Pork Sausages13
Modification in Physicochemical, Structural and Digestive Properties of Potato Starch During Heat-Moisture Treatment Combined with Microwave Pre- and Post-Treatment13
Compositional Characteristics and Antioxidant Activity of Edible Rose Flowers and Their Effect on Phenolic Urinary Excretion13
Optimization of Ultrasound Treatment of Beverage from Mango and Carrot with Added Turmeric Using Response Surface Methodology11
Extraction, Chemical Composition and Antidiabetic Potential of Crude Polysaccharides from <i>Centella asiatica</i> (L.) Urban10
Techno-Functional and Bioactive Properties and Chemical Composition of Guava, Mamey Sapote, and Passion Fruit Peels9
Kefir Prevents Adipose Tissue Growth Through the Induction of Apoptotic Elements in High-Fructose Corn Syrup-Fed Rats9
Effect of the Addition of Apple Pomace and Erythritol on the Antioxidant Capacity and Antidiabetic Properties of Shortbread Cookies8
Effect of Glucosamine and Ascorbic Acid Addition on Beef Burger Textural and Sensory Attributes8
Chemical Composition of Monovarietal Extra Virgin Olive Oils Obtained from Tunisian Mills: Influence of Geographical Origin7
Effect of UV-C Postharvest Disinfection on the Quality of Fresh-Cut 'Tommy Atkins' Mango7
Strawberry Polyphenol-Rich Fractions Can Mitigate Disorders in Gastrointestinal Tract and Liver Functions Caused by a High-Fructose Diet in Experimental Rats7
Effect of Selected Drying Methods on the Cannabinoid Profile of <i>Cannabis sativa</i> L. var. <i>sativa</i> Inflorescences and Leaves6
Comparative Study on the Incorporation of Lesser Mealworm (<i>Alphitobius diaperinus</i>) and House Cricket (<i>Acheta domesticus</i>) Powders into Shortbread Cookies: Effects 6
Optimized Extraction, Microencapsulation, and Stability of Anthocyanins from <i>Ardisia compressa</i> K. Fruit6
Biogenic Amine Content and Shelf-Life of Salmon Fillets Packaged in Modified Atmospheres of Low-Level Carbon Monoxide and Different Carbon Dioxide Concentrations6
Hydrolyzed Collagen from Salmon Skin Increases the Migration and Filopodia Formation of Skin Keratinocytes by Activation of FAK/Src Pathway6
Untargeted Metabolomics Analysis Reveals the Effect of Fixation on the Profile of Volatile Compounds of <i>Cyclocarya paliurus</i> Tea6
Enantioselective HS-SPME-GC-MS for Authentication of Natural and Synthetic Strawberry Flavour in Syrups6
Oxidative Stability and Quality Parameters of Veal During Ageing6
Characteristic and Antimicrobial Resistance of <i>Bacillus cereus</i> Group Isolated from Food in Poland5
Current Perspective About the Effect of a Ketogenic Diet on Oxidative Stress – a Review5
Diet-Induced Adipocyte Browning5
Impact of Grape Variety, Yeast and Malolactic Fermentation on Volatile Compounds and Fourier Transform Infrared Spectra in Red Wines5
Phenolic Compounds in Agro-Industrial Waste of Mango Fruit: Impact on Health and Its Prebiotic Effect – a Review5
Effect of Composition and Processing Conditions on Selected Properties of Potato-Based Pellets and Microwave-Expanded Snacks Supplemented with Fresh Beetroot Pulp4
Recovery of Proteins from Sweet Potato Cell Liquid by Acidification <i>via</i> Inoculation-Enhanced Fermentation and Determination of Functional Properties of Protein Products4
Effects of Stewing Modes on Physicochemical Quality and Formation of Flavour Compounds of Chinese Dagu Chicken Soup4
Discrimination of Selected Cold-Pressed and Refined Oils by Untargeted Profiling of Phase Transition Curves of Differential Scanning Calorimetry4
Effects of Long-Term Dietary Administration of Kale (<i>Brassica oleracea</i> L. var.<i> acephala</i> DC) Leaves on the Antioxidant Status and Blood Biochemical Markers in Rats4
Effect of Iota-Carrageenan and Its Hydrolysates on the Stability of Milk Ice Cream Mixes4
Effect of Ohmic Heating on the Rheological Characteristics and Electrical Conductivity of Mulberry (Morus nigra) Puree4
Black Trumpet, <i>Craterellus cornucopioides</i> (L.) Pers.: Culinary Mushroom with Angiotensin Converting Enzyme Inhibitory and Cytotoxic Activity3
Antioxidant, Anti-Tyrosinase, and Wound-Healing Capacities of Soy Protein Hydrolysates Obtained by Hydrolysis with Papaya and Cantaloupe Juices Showing Proteolytic Activity3
Comparison of the Quality of Selected Meat Products and Their Plant-Based Analogs3
Physicochemical and Sensory Properties with Special Emphasis on Thermal Characteristics of Whey Butter from Gouda Cheese Production Compared to Milk Butter3
Effect of Infrared Drying on the Drying Kinetics and the Quality of Mango (<i>Mangifera indica</i>) Powder3
Truffle Species Discrimination Based on Their Chemical Composition, Chromaticity Coordinates and Antioxidant Capacity3
Phenolic Composition, and Antioxidant and Antineurodegenerative Potential of Methanolic Extracts of Fruit Peel and Flesh of Pear Varieties from Serbia3
Purification and Characterization of a Low Molecular Weight Neutral Non-Starch Polysaccharide from <i>Panax ginsen</i>g by Enzymatic Hydrolysis3
Application of Flour Blends from Modified Cassava and Suweg Flours in Gluten-Free Steamed Brownies3
Impact of Sesame (<i>Sesamum indicum</i> L.) Oil Cake on Pasta Physicochemical Properties3
Nanocarriers and Curcumin in Blueberry Shelf-Life Management: <i>In Vitro</i> Preliminary Antibacterial Effect3
Seasonal Variations in Baltic Sprat (<i>Sprattus sprattus balticus</i>) Chemical Composition and Their Impact on Smoked Sprat Quality3
Antioxidant Capacity of Lentil Flour Hydrolysates Obtained with Pancreatin2
Effects of Freeze-Thaw Cycles on the Flavor of Nanguo Pear2
Encapsulation of <i>Lactiplantibacillus plantarum</i> and Beetroot Extract with Alginate and Effect of Capsules on Rheological Properties and Stability of an Oil-in-Water Emulsion Model Fo2
Macro- and Micro-Nutrient Composition and Antioxidant Activity of Chickpea and Pea Accessions2
Effect of Electrolyzed Cassava Starch-Gelatin Coating on Biochemical Properties and Ripening of Banana (<i>Musa acuminata</i> L.) Fruits2
Physiological and Antagonistic Properties of <i>Pichia kluyveri</i> for Curative and Preventive Treatments Against Post-Harvest Fruit Fungi2
Elevating the Bioactive Potential of Strawberries with Apple Pomace Extract-Infused Chitosan Edible Coating2
Jamun Seed: A Review on Bioactive Constituents, Nutritional Value and Health Benefits2
Effects of Blanching Conditions on the Enzyme Inhibition and Antioxidant Loss in Rambutan (<i>Nephelium lappaceum</i> L.) Seeds2
Iron, Zinc, Copper, Manganese and Chromium in Green Teas, Their Transfer to Extracts and Correlations between Contents of Elements and Bioactive Compounds2
Effects of <i>Tremella fuciformis</i>-Derived Polysaccharides with Different Molecular Weight on D-Galactose-Induced Aging of Mice2
Pear Juice Clarification Using Polygalacturonase from <i>Beauveria bassiana</i>: Effects on Rheological, Antioxidant and Quality Properties2
Physicochemical Properties, Antioxidant Capacity and Sensory Acceptability of Instant Rosehip Teas Prepared by Spray-Drying and Freeze-Drying Methods2
Effect of Chromium Picolinate and Chromium Nanoparticles Added to Low- or High-Fat Diets on Chromium Biodistribution and the Blood Level of Selected Minerals in Rats2
Drying Kinetics, Physicochemical Properties and Sensory Quality of the Instant Foxtail Millet as Affected by Drying Methods2
Nutritional Properties, Antioxidant and Antihaemolytic Activities of the Dry Fruiting Bodies of Wild Edible Mushrooms Consumed by Ethnic Communities of Northeast India2
Oral Supplementation with Three Vegetable Oils Differing in Fatty Acid Composition Alleviates High-Fat Diet-Induced Obesity in Mice by Regulating Inflammation and Lipid Metabolism2
High-Fiber Crackers Supplemented with Asparagus Hard-Stem: Impacts of Supplementation Ratios and Water Amounts in Cracker Recipe on the Product Quality2
Effect of Packaging on Microbial Quality of Edible Flowers During Refrigerated Storage2
Comparative Study on Drying Characteristics and Quality of Apple Cubes Dried in Two Different Microwave Dryers2
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 Rats2
Influence of Synthetic Antioxidants Used in Food Technology on the Bioavailability and Metabolism of Lipids - <i>In Vitro</i> Studies1
Non-Destructive Quantitative Analysis of Azodicarbonamide Additives in Wheat Flour by High-Throughput Raman Imaging1
Characterization of Triterpene Saponin Composition of White, Yellow and Red Beetroot (<i>Beta vulgaris</i> L.)1
Effect of Extrusion on the Functional Properties and Bioactive Compounds of Tamarind (Tamarindus indica L.) Shell1
Adsorption and Desorption Characteristics and Purification of Isoflavones from Crude Soybean Extract Using Macroporous Resins1
Osmotic Dehydration of Orange Fruits in Sucrose and Prickly Pear Molasses Solutions: Mass Transfer and Quality of Dehydrated Products1
Fatty Acid Composition and Anticancer Activity of Neutral and Polar Lipids of Pacific Oyster (<i>Crassostrea gigas</i>) Cultured in Khanh Hoa Coast in Vietnam1
Phenolic Contents and Antioxidant Activity of Extracts of Selected Fresh and Dried Herbal Materials1
Functional Properties and Bioactivities of Protein Powder Prepared from Skipjack Tuna (<i>Katsuwonus pelamis</i>) Liver Using the pH Shift Process1
Sea Fennel (<i>Crithmum maritimum</i> L.) Flowers as an Emerging Source of Bioactive Compounds1
Spontaneous Fermentation of Beetroot – Effect of Fermentation Time and Temperature and Slice Thickness on Leaven Quality1
Effect of Dry, Vacuum, and Modified Atmosphere Ageing on Physicochemical Properties of Roe Deer Meat1
Curcumin Prevents Free Fatty Acid-Induced Lipid Accumulation <i>via</i> Targeting the miR-22-3p/<i>CRLS1</i> Pathway in HepG2 Cells1
Influence of a Sulphur Dioxide Active Storage System on the Quality of <i>Ribes rubrum</i> L. Berries1
Chemical, Physical, and Sensory Properties of Bread with Popped Amaranth Flour1
β-Glucan and Aronia (<i>Aronia melanocarpa</i>) Phenolics: Interactions During <i>In Vitro</i> Simulated Gastrointestinal Digestion and Adsorption1
Effect of Maltodextrin on Drying Rate of Avocado (<i>Persea Americana</i> Mill.) Pulp by Refractance Window Technique, and on Color and Functional Properties of Powder1
Is it Possible to Produce Carrier-Free Fruit and Vegetable Powders by Spray Drying?1
Formulation and Stability of Cellulose Particles Enriched with Phenolic Acids1
Sinigrin Encapsulation in Liposomes: Influence on <i>In Vitro</i> Digestion and Antioxidant Potential1
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