Polish Journal of Food and Nutrition Sciences

Papers
(The H4-Index of Polish Journal of Food and Nutrition Sciences is 10. 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 2020-10-01 to 2024-10-01.)
ArticleCitations
Exploring the Interactions Between Caffeic Acid and Human Serum Albumin Using Spectroscopic and Molecular Docking Techniques41
Phenolic Compounds from Apples: Reviewing their Occurrence, Absorption, Bioavailability, Processing, and Antioxidant Activity – a Review24
Macro- and Micro-Nutrient Composition and Antioxidant Activity of Chickpea and Pea Accessions18
Drying Kinetics and Changes of Total Phenolic Content, Antioxidant Activity and Color Parameters of Mango and Avocado Pulp in Refractance Window Drying16
Study of Interactions Between Individual Phenolics of Aronia with Barley Beta-Glucan15
Jamun Seed: A Review on Bioactive Constituents, Nutritional Value and Health Benefits13
Antioxidant Activity of Hybrid Sturgeon (<i>Huso dauricus</i> × <i>Acipenser schrenckii</i>) Protein Hydrolysate Prepared Using Bromelain, Its Fractions and Purified Peptides13
In Vitro Characterization of Fluted Pumpkin Leaf Protein Hydrolysates and Ultrafiltration of Peptide Fractions: Antioxidant and Enzyme-Inhibitory Properties13
Use of Principal Component Analysis and Cluster Analysis for Differentiation of Traditionally-Manufactured Vinegars Based on Phenolic and Volatile Profiles, and Antioxidant Activity12
Effect of Cricket Powder Incorporation on the Profile of Volatile Organic Compounds, Free Amino Acids and Sensory Properties of Gluten-Free Bread10
Effect of the Addition of Edible Insect Flour from Yellow Mealworm (<i>Tenebrio molitor</i>) on the Sensory Acceptance, and the Physicochemical and Textural Properties of Sponge Cake10
Enhancement of the Stabilities and Intracellular Antioxidant Activities of Lavender Essential Oil by Metal-Organic Frameworks Based on β-Cyclodextrin and Potassium Cation10
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