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Polish Journal of Food and Nutrition Sciences

IF2.3
论文数9
被引数
期刊论文 9
发表时间
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Fractionation of the Maca (Lepidium meyenii Walp.) Leaf Extract Using Macroporous Resin Chromatography and Its Biological Properties利用大孔树脂色谱法对玛卡（Lepidium meyenii Walp.）叶提取物进行分级及其生物活性
deletePolish Journal of Food and Nutrition Sciences
IF2.3
delete2026-01-01
delete1
deleteOAAI
deleteLee, Eun J.; Yoon, Kyung Y.
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Development and Quality Assessment of Fat-Reduced Turkish Fermented Sausage (Sucuk) Formulated with Functional Lemon Fiber低脂土耳其发酵香肠（Sucuk）的开发及其功能性柠檬纤维配方质量评估
deletePolish Journal of Food and Nutrition Sciences
IF2.3
delete2026-01-01
delete0
deleteOAAI
deleteGurler, Zeki; Unsal, Teslime Ekiz
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Nutritional and Preservative Potential of Tunisian Nigellasativa L. Seeds: Insights into Lipid Composition, Antioxidant Activity, and Antimicrobial Effects突尼斯黑种草属植物种子的营养与防腐潜力：脂质组成、抗氧化活性和抗菌效应的见解
deletePolish Journal of Food and Nutrition Sciences
IF2.3
delete2026-01-01
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PREAI
deleteSakouhi, Faouzi; Saadi, Chaima; Boukhchina, Sadok; Solana, Raquel Rodriguez
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Analysis of Human Milk Leptin and Ghrelin in Relation to Maternal Factors and Infant Weight Gain Within Six Months人乳中瘦素和生长素释放肽与母体因素及婴儿6个月内体重增长的关系分析
deletePolish Journal of Food and Nutrition Sciences
IF2.3
delete2026-01-01
delete0
PREAI
deleteKulesza-Bronczyk, Bozena; Bzikowska-Jura, Agnieszka; Bien, Agnieszka; Molas, Aleksandra; Wesolowska, Aleksandra; Molcan, Tomasz; Gutkowska-Kawka, Dominika; Kaczmarek, Monika M.
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Cultivar-and Growth-Stage-Dependent Variability of Saponins in Roots and Leaves of Beta vulgaris L. Characterized by Liquid Chromatography Coupled with Mass Spectrometry甜菜（Beta vulgaris L.）根和叶中皂苷的品种及生长阶段依赖性变异性分析：液相色谱-质谱联用表征
deletePolish Journal of Food and Nutrition Sciences
IF2.3
delete2026-01-01
delete0
deleteOAAI
deleteTekieli, Anna; Fracek, Kamila; Perelli, Giorgia; Janecki, Szymon; Sporna-Kucab, Aneta
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Modification of Tartary Buckwheat Bran and Its Application in Steamed Bread Processing苦荞麸皮改性及其在馒头加工中的应用
deletePolish Journal of Food and Nutrition Sciences
IF2.3
delete2026-01-01
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deleteOAAI
deleteGuo, Xinru; Zhang, Xuan; Liu, Yuan; Wang, Jian; Yuan, Lin; Li, Yunlong; Dong, Peng; Wang, Dongjie; Dai, Chunheng; Zhou, Haitao
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Optimizing the Hydrogen Peroxide Concentration During Soaking and the Germination Time: A Simple Strategy to Modify Phenolic Content and Enhance Antioxidant Capacity in Runner Bean Sprouts优化浸泡过程中的过氧化氢浓度和发芽时间：一种改良菜豆芽酚类物质含量并增强抗氧化能力的简单策略
deletePolish Journal of Food and Nutrition Sciences
IF2.3
delete2026-01-01
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deleteSanchez-Magana, Luis M.; Uriarte-Franco, Luisa F.; Leon-Lopez, Liliana; Mora-Rochin, Saraid; Cuevas-Rodriguez, Edith O.; Montano, Sarita; Benitez-Garcia, Israel; Reyes-Moreno, Cuauhtemoc
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Physical and Antioxidant Characteristics, and Sensory Preference of Muffins Incorporated with Banana Inflorescence (Musa × paradisiaca L.) Powder添加香蕉花序（Musa × paradisiaca L.）粉的玛芬的物理和抗氧化特性及感官偏好
deletePolish Journal of Food and Nutrition Sciences
IF2.3
delete2026-01-01
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deleteOAAI
deleteTran, Nhi T. Y.; Ao, Thy N. H.; Vu, Linh T. K.; Le, Ngoc L.
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Consequences of the Addition of Bread Making Improvers to Strong Flour-Based Formulations向强筋面粉配方中添加面包改良剂的影响
deletePolish Journal of Food and Nutrition Sciences
IF2.3
delete2026-01-01
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PREAI
deleteBaiano, Antonietta; Fiore, Anna
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