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 2022-05-01 to 2026-05-01.)
ArticleCitations
Physicochemical Properties and Antioxidant Capacity of Tryptic Hydrolysates of a Pea Protein Isolate: Influence of the Degree of Hydrolysis34
Chemical Composition of Monovarietal Extra Virgin Olive Oils Obtained from Tunisian Mills: Influence of Geographical Origin29
Development and Evaluation of <i>Piper sarmentosum</i>-Based Kombucha: Fermentation, Bioactivity, and Sensory Acceptance23
Techno-Functional and Bioactive Properties and Chemical Composition of Guava, Mamey Sapote, and Passion Fruit Peels20
Kefir Prevents Adipose Tissue Growth Through the Induction of Apoptotic Elements in High-Fructose Corn Syrup-Fed Rats18
Modification in Physicochemical, Structural and Digestive Properties of Potato Starch During Heat-Moisture Treatment Combined with Microwave Pre- and Post-Treatment17
Application of Flour Blends from Modified Cassava and Suweg Flours in Gluten-Free Steamed Brownies15
Application of Polyamide Microfilters as an Alternative to Cheesecloth in Labneh Production: Effects on Processing Efficiency and Product Quality15
Purification and Characterization of a Low Molecular Weight Neutral Non-Starch Polysaccharide from <i>Panax ginsen</i>g by Enzymatic Hydrolysis15
Impact of Sesame (<i>Sesamum indicum</i> L.) Oil Cake on Pasta Physicochemical Properties14
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 Rats11
Physicochemical Properties, Antioxidant Capacity, and Consumer Acceptability of Ice Cream Incorporated with Avocado (<i>Persea Americana</i> Mill.) Pulp10
Seasonal Variations in Baltic Sprat (<i>Sprattus sprattus balticus</i>) Chemical Composition and Their Impact on Smoked Sprat Quality10
Comparative Study on Drying Characteristics and Quality of Apple Cubes Dried in Two Different Microwave Dryers10
Changes in the Quality of Dried Vacuum-Infused Strawberries Enriched with Encapsulated Pomegranate Peel Extract During Storage10
Elevating the Bioactive Potential of Strawberries with Apple Pomace Extract-Infused Chitosan Edible Coating10
Spontaneous Fermentation of Beetroot – Effect of Fermentation Time and Temperature and Slice Thickness on Leaven Quality9
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 Cake9
Fractionation of the Maca (<i>Lepidium meyenii</i> Walp.) Leaf Extract Using Macroporous Resin Chromatography and Its Biological Properties9
Classification of Slovenian Dry-Cured Ham – Kraški pršut – According to Texture Profile8
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
Impact of Lupin Inclusion on the Rheological and Qualitative Characteristics, and Sensory Acceptability of Baked Rolls8
Optimization of Lycopene Extraction from Tomato Pomace and Effect of Extract on Oxidative Stability of Peanut Oil8
Antioxidant Properties, Texture and Sensory Quality of Sliced Bread Enriched with Leaf Powder from Mango (<i>Mangifera indica</i>)8
Effect of Iota-Carrageenan and Its Hydrolysates on the Stability of Milk Ice Cream Mixes7
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
Enhanced Bioaccumulation of Essential Minerals in Filamentous Fungal Biomass During Cultivation to Produce High Quality Vegan Food7
Untargeted Metabolomics Analysis Reveals the Effect of Fixation on the Profile of Volatile Compounds of <i>Cyclocarya paliurus</i> Tea7
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
Ultrasound-Assisted Extractions for Improving the Recovery of Phenolics and Charantin from Bitter Melon and for Increasing the Antioxidant, Antidiabetic and Anti-Obesity Activities of Its Extracts7
Effect of Packaging on Microbial Quality of Edible Flowers During Refrigerated Storage6
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
Black Trumpet, <i>Craterellus cornucopioides</i> (L.) Pers.: Culinary Mushroom with Angiotensin Converting Enzyme Inhibitory and Cytotoxic Activity6
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
High-Fiber Crackers Supplemented with Asparagus Hard-Stem: Impacts of Supplementation Ratios and Water Amounts in Cracker Recipe on the Product Quality6
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
β-Glucan and Aronia (<i>Aronia melanocarpa</i>) Phenolics: Interactions During <i>In Vitro</i> Simulated Gastrointestinal Digestion and Adsorption5
Functional Properties and Bioactivities of Protein Powder Prepared from Skipjack Tuna (<i>Katsuwonus pelamis</i>) Liver Using the pH Shift Process5
Adsorption and Desorption Characteristics and Purification of Isoflavones from Crude Soybean Extract Using Macroporous Resins5
High-Fiber Extruded Purple Sweet Potato (<i>Ipomoea batatas</i>) and Kidney Bean (<i>Phaseolus vulgaris</i>) Extends the Feeling of Fullness5
Chemical, Physical, and Sensory Properties of Bread with Popped Amaranth Flour5
Proposed Use of a Polyvinyl Alcohol with Grape Pomace Extract as an Edible Coating for Strawberries4
Unlocking the Potential of Buckwheat Hulls, Sprouts, and Extracts: Innovative Food Product Development, Bioactive Compounds, and Health Benefits – a Review4
Biogenic Amine Content and Shelf-Life of Salmon Fillets Packaged in Modified Atmospheres of Low-Level Carbon Monoxide and Different Carbon Dioxide Concentrations4
Characteristic and Antimicrobial Resistance of <i>Bacillus cereus</i> Group Isolated from Food in Poland4
Anti-Inflammatory Effects of Enzymatically Hydrolyzed Pectin from <i>Premna ligustroides</i> Hemsl. Leaves in Gouty Rats Through NLRP3 Inflammasome Inhibition4
Betaxanthin Profiling in <i>Beta vulgaris</i> Leaves and <i>Gymnocalycium mihanovichii</i> Grafted Cacti: A Comprehensive Study4
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 Spectrometry4
Modification of Tartary Buckwheat Bran and Its Application in Steamed Bread Processing4
Effect of the Addition of Apple Pomace and Erythritol on the Antioxidant Capacity and Antidiabetic Properties of Shortbread Cookies4
Seasonal Changes in Fatty Acid Composition of <i>Chondrostoma regium</i> Lipids4
Formulation of a Ready-to-Cook Soup Mix Using Microencapsulated Protein Hydrolysate Obtained from Pink Perch By-Product4
Effect of Prickly Pear (<i>Opuntia ficus-indica</i> L.) Peel Incorporation to Meat Batter on the Quality of Functional Chicken Sausages4
Enantioselective HS-SPME-GC-MS for Authentication of Natural and Synthetic Strawberry Flavour in Syrups4
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 Rats3
Is it Possible to Produce Carrier-Free Fruit and Vegetable Powders by Spray Drying?3
Effects of <i>Tremella fuciformis</i>-Derived Polysaccharides with Different Molecular Weight on D-Galactose-Induced Aging of Mice3
Nanocarriers and Curcumin in Blueberry Shelf-Life Management: <i>In Vitro</i> Preliminary Antibacterial Effect3
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 Fo3
<i>Pithellobium dulce</i> (Roxb.) Benth. Fruit Flour Intake Enhances Short-Chain Fatty Production and Glucose Metabolism in BALB/c Mice3
Microplastics in a Traditional Turkish Dairy Product: Ayran3
Effects of Stewing Modes on Physicochemical Quality and Formation of Flavour Compounds of Chinese Dagu Chicken Soup3
Formulation and Stability of Cellulose Particles Enriched with Phenolic Acids3
Effect of Extrusion on the Functional Properties and Bioactive Compounds of Tamarind (Tamarindus indica L.) Shell3
Microbiological Quality and Physicochemical Characteristics of Pork Livers Supplied by an Industrial Slaughterhouse3
Comparison of the Quality of Selected Meat Products and Their Plant-Based Analogs3
Iron, Zinc, Copper, Manganese and Chromium in Green Teas, Their Transfer to Extracts and Correlations between Contents of Elements and Bioactive Compounds3
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
Soaking Soybean Seeds with <i>Abeliophyllum distichum</i> Nakai Extract Increased the Yield and Nutritional Value of Soybean Sprouts2
Current Perspective About the Effect of a Ketogenic Diet on Oxidative Stress – a Review2
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
Characterization of Triterpene Saponin Composition of White, Yellow and Red Beetroot (<i>Beta vulgaris</i> L.)2
Optimization of Ultrasound Treatment of Beverage from Mango and Carrot with Added Turmeric Using Response Surface Methodology2
Effect of Different Cooking Methods on Lipid Content and Fatty Acid Profile of Red Mullet (<i>Mullus barbatus</i>)2
Quality Differences of Longnan Green Tea Based on Physicochemical Parameters and Volatile Organic Compound Profile2
Consequences of the Addition of Bread Making Improvers to Strong Flour-Based Formulations2
Assessment of Physicochemical and Biochemical Characteristics of Oak (<i>Quercus</i> spp.), Garland Thorn (<i>Paliurus spina-christi</i> Mill.), and Sunflower (<i>Heliant2
Effects of Carob Flour on Volume, Color, Texture, Sensory Properties, Antioxidant Profile, and Nutritional Quality of Gluten-Free Corn Cake with Buffalo Cream2
Impact of Combined Ultrasound and Citric Acid Treatments on the Quality and Safety of Natural Horse Casings Over Storage Durations2
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
Enhancing Beef Meat Emulsion: The Role of Banana Peel Albedo Powder2
Nutritional and Preservative Potential of Tunisian <i>Nigella sativa</i> L. Seeds: Insights into Lipid Composition, Antioxidant Activity, and Antimicrobial Effects2
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
0.037395000457764