Polish Journal of Food and Nutrition Sciences

Papers
(The median citation count of Polish Journal of Food and Nutrition Sciences is 2. 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 2022-08-01 to 2026-08-01.)
ArticleCitations
Chemical Composition of Monovarietal Extra Virgin Olive Oils Obtained from Tunisian Mills: Influence of Geographical Origin36
Development and Evaluation of <i>Piper sarmentosum</i>-Based Kombucha: Fermentation, Bioactivity, and Sensory Acceptance31
Techno-Functional and Bioactive Properties and Chemical Composition of Guava, Mamey Sapote, and Passion Fruit Peels28
Physicochemical Properties and Antioxidant Capacity of Tryptic Hydrolysates of a Pea Protein Isolate: Influence of the Degree of Hydrolysis25
Impact of Osmotic Dehydration and Lactic Acid Fermentation of Onion on the Physiological Effects in Rats22
Kefir Prevents Adipose Tissue Growth Through the Induction of Apoptotic Elements in High-Fructose Corn Syrup-Fed Rats18
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 Rats16
Application of Flour Blends from Modified Cassava and Suweg Flours in Gluten-Free Steamed Brownies16
Changes in the Quality of Dried Vacuum-Infused Strawberries Enriched with Encapsulated Pomegranate Peel Extract During Storage14
Seasonal Variations in Baltic Sprat (<i>Sprattus sprattus balticus</i>) Chemical Composition and Their Impact on Smoked Sprat Quality14
Purification and Characterization of a Low Molecular Weight Neutral Non-Starch Polysaccharide from <i>Panax ginsen</i>g by Enzymatic Hydrolysis11
Elevating the Bioactive Potential of Strawberries with Apple Pomace Extract-Infused Chitosan Edible Coating11
Application of Polyamide Microfilters as an Alternative to Cheesecloth in Labneh Production: Effects on Processing Efficiency and Product Quality11
Impact of Sesame (<i>Sesamum indicum</i> L.) Oil Cake on Pasta Physicochemical Properties11
Fractionation of the Maca (<i>Lepidium meyenii</i> Walp.) Leaf Extract Using Macroporous Resin Chromatography and Its Biological Properties10
Sorghum-Based Instant Rice Analog Enriched with Modified Cassava Flour and Pumpkin Flour Improves Starch Digestibility, Functional Properties, and Sensory Acceptance10
Impact of Lupin Inclusion on the Rheological and Qualitative Characteristics, and Sensory Acceptability of Baked Rolls10
Comparative Study on Drying Characteristics and Quality of Apple Cubes Dried in Two Different Microwave Dryers10
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
Spontaneous Fermentation of Beetroot – Effect of Fermentation Time and Temperature and Slice Thickness on Leaven Quality10
Physicochemical Properties, Antioxidant Capacity, and Consumer Acceptability of Ice Cream Incorporated with Avocado (<i>Persea Americana</i> Mill.) Pulp10
Antioxidant Properties, Texture and Sensory Quality of Sliced Bread Enriched with Leaf Powder from Mango (<i>Mangifera indica</i>)9
Classification of Slovenian Dry-Cured Ham – Kraški pršut – According to Texture Profile9
Gomphrenin-Based Decarboxylated and Acylated Pigments from <i>Basella alba</i> L. Fruit Extracts Impair Survival of Colorectal Cancer Cells but Not Normal Cells – <i>In Vitro</i&g8
Comparative Study on the Incorporation of Lesser Mealworm (<i>Alphitobius diaperinus</i>) and House Cricket (<i>Acheta domesticus</i>) Powders into Shortbread Cookies: Effects 7
Variation in the Lipid Profile of Pacific Oyster (<i>Crassostrea gigas</i>) Cultured in Khanh Hoa Coast, Vietnam, Based on Location and Harvest Period7
Effect of UV-C Postharvest Disinfection on the Quality of Fresh-Cut 'Tommy Atkins' Mango7
Optimization of Lycopene Extraction from Tomato Pomace and Effect of Extract on Oxidative Stability of Peanut Oil7
Enhanced Bioaccumulation of Essential Minerals in Filamentous Fungal Biomass During Cultivation to Produce High Quality Vegan Food7
Effect of Packaging on Microbial Quality of Edible Flowers During Refrigerated Storage6
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 Rats6
Effect of Iota-Carrageenan and Its Hydrolysates on the Stability of Milk Ice Cream Mixes6
Oral Supplementation with Three Vegetable Oils Differing in Fatty Acid Composition Alleviates High-Fat Diet-Induced Obesity in Mice by Regulating Inflammation and Lipid Metabolism6
Use of High-Protein Milk Preparations in the Production of Probiotic Fresh Cheeses6
Functional Olive Oils Infused with Mediterranean Herbs Enhance Cheese Preservation and Nutritional Profile6
Untargeted Metabolomics Analysis Reveals the Effect of Fixation on the Profile of Volatile Compounds of <i>Cyclocarya paliurus</i> Tea6
High-Fiber Crackers Supplemented with Asparagus Hard-Stem: Impacts of Supplementation Ratios and Water Amounts in Cracker Recipe on the Product Quality6
Anti-Inflammatory Effects of Enzymatically Hydrolyzed Pectin from <i>Premna ligustroides</i> Hemsl. Leaves in Gouty Rats Through NLRP3 Inflammasome Inhibition5
β-Glucan and Aronia (<i>Aronia melanocarpa</i>) Phenolics: Interactions During <i>In Vitro</i> Simulated Gastrointestinal Digestion and Adsorption5
Seasonal Changes in Fatty Acid Composition of <i>Chondrostoma regium</i> Lipids5
Proposed Use of a Polyvinyl Alcohol with Grape Pomace Extract as an Edible Coating for Strawberries5
High-Fiber Extruded Purple Sweet Potato (<i>Ipomoea batatas</i>) and Kidney Bean (<i>Phaseolus vulgaris</i>) Extends the Feeling of Fullness5
Betaxanthin Profiling in <i>Beta vulgaris</i> Leaves and <i>Gymnocalycium mihanovichii</i> Grafted Cacti: A Comprehensive Study5
Cultivar- and Growth-Stage-Dependent Variability of Saponins in Roots and Leaves of <i>Beta vulgaris</i> L. Characterized by Liquid Chromatography Coupled with Mass Spectrometry5
Functional Properties and Bioactivities of Protein Powder Prepared from Skipjack Tuna (<i>Katsuwonus pelamis</i>) Liver Using the pH Shift Process5
Chemical, Physical, and Sensory Properties of Bread with Popped Amaranth Flour5
Formulation of a Ready-to-Cook Soup Mix Using Microencapsulated Protein Hydrolysate Obtained from Pink Perch By-Product5
Unlocking the Potential of Buckwheat Hulls, Sprouts, and Extracts: Innovative Food Product Development, Bioactive Compounds, and Health Benefits – a Review4
Enantioselective HS-SPME-GC-MS for Authentication of Natural and Synthetic Strawberry Flavour in Syrups4
Effect of the Addition of Apple Pomace and Erythritol on the Antioxidant Capacity and Antidiabetic Properties of Shortbread Cookies4
Effects of Stewing Modes on Physicochemical Quality and Formation of Flavour Compounds of Chinese Dagu Chicken Soup4
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 Fo4
Harnessing Vegetable Oils for β-Carotene Extraction from <i>Moringa oleifera</i> Lam. Leaves and Feasibility of Their Microencapsulation4
Modification of Tartary Buckwheat Bran and Its Application in Steamed Bread Processing4
Effects of <i>Tremella fuciformis</i>-Derived Polysaccharides with Different Molecular Weight on D-Galactose-Induced Aging of Mice4
Characteristic and Antimicrobial Resistance of <i>Bacillus cereus</i> Group Isolated from Food in Poland4
Comparison of the Quality of Selected Meat Products and Their Plant-Based Analogs4
Fermentation of Bergamot (<i>Citrus bergamia</i> Risso) Fruit with <i>Lactobacillus plantarum</i>: Phenolic Compound Content, Antioxidant Capacity, and Prebiotic Potential4
Effect of Prickly Pear (<i>Opuntia ficus-indica</i> L.) Peel Incorporation to Meat Batter on the Quality of Functional Chicken Sausages4
Biogenic Amine Content and Shelf-Life of Salmon Fillets Packaged in Modified Atmospheres of Low-Level Carbon Monoxide and Different Carbon Dioxide Concentrations4
Nanocarriers and Curcumin in Blueberry Shelf-Life Management: <i>In Vitro</i> Preliminary Antibacterial Effect4
Formulation and Stability of Cellulose Particles Enriched with Phenolic Acids4
<i>Pithellobium dulce</i> (Roxb.) Benth. Fruit Flour Intake Enhances Short-Chain Fatty Production and Glucose Metabolism in BALB/c Mice3
Instant Noodles from Climate-Resilient Crops: Nutritional Quality, Sensory Acceptance, and Satiety of Sago–Bambara Groundnut Noodles Compared with Conventional Wheat Noodles3
Iron, Zinc, Copper, Manganese and Chromium in Green Teas, Their Transfer to Extracts and Correlations between Contents of Elements and Bioactive Compounds3
Microplastics in a Traditional Turkish Dairy Product: Ayran3
Nutritional and Preservative Potential of Tunisian <i>Nigella sativa</i> L. Seeds: Insights into Lipid Composition, Antioxidant Activity, and Antimicrobial Effects3
Effect of Extrusion on the Functional Properties and Bioactive Compounds of Tamarind (Tamarindus indica L.) Shell3
Is it Possible to Produce Carrier-Free Fruit and Vegetable Powders by Spray Drying?3
Cricket Flour and Pullulan Microparticle Formation <i>via</i> Electro-Blow Spinning as a New Method for the Protection of Antioxidant Compounds from Fruit Extracts2
Physicochemical Properties, Antioxidant Capacity and Sensory Acceptability of Instant Rosehip Teas Prepared by Spray-Drying and Freeze-Drying Methods2
Development and Quality Assessment of Fat-Reduced Turkish Fermented Sausage (Sucuk) Formulated with Functional Lemon Fiber2
Antibacterial Effect of Sea Buckthorn (<i>Hippophae rhamnoides</i> L.) Fruit Extract on Radish Seeds Prior to Sprouting2
Comparative Effects of <i>Origanum onites</i> L. Extract and Carvacrol on the Metabolic Syndrome and Hepatic/Pancreatic Inflammatory Markers in Rats2
Effect of Different Cooking Methods on Lipid Content and Fatty Acid Profile of Red Mullet (<i>Mullus barbatus</i>)2
Optimization of Ultrasound Treatment of Beverage from Mango and Carrot with Added Turmeric Using Response Surface Methodology2
Current Perspective About the Effect of a Ketogenic Diet on Oxidative Stress – a Review2
Assessment of Physicochemical and Biochemical Characteristics of Oak (<i>Quercus</i> spp.), Garland Thorn (<i>Paliurus spina-christi</i> Mill.), and Sunflower (<i>Heliant2
Fatty Acid Composition and Anticancer Activity of Neutral and Polar Lipids of Pacific Oyster (<i>Crassostrea gigas</i>) Cultured in Khanh Hoa Coast in Vietnam2
Impact of Combined Ultrasound and Citric Acid Treatments on the Quality and Safety of Natural Horse Casings Over Storage Durations2
Microbiological Quality and Physicochemical Characteristics of Pork Livers Supplied by an Industrial Slaughterhouse2
Metabolomic Insights into Bee Bread Antiviral Activity Against Influenza A Virus2
Enhancing Beef Meat Emulsion: The Role of Banana Peel Albedo Powder2
Consequences of the Addition of Bread Making Improvers to Strong Flour-Based Formulations2
Effects of Carob Flour on Volume, Color, Texture, Sensory Properties, Antioxidant Profile, and Nutritional Quality of Gluten-Free Corn Cake with Buffalo Cream2
Effect of Cricket Powder Incorporation on the Profile of Volatile Organic Compounds, Free Amino Acids and Sensory Properties of Gluten-Free Bread2
Application of Ultrasound in Convective Drying of Fermented, Frozen-Thawed, and Osmotically Dehydrated Beetroot Slices2
Physicochemical Properties, Sensory Profile, and Emotional Perception of Unpolished Organic Rice2
Quality Differences of Longnan Green Tea Based on Physicochemical Parameters and Volatile Organic Compound Profile2
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