Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu

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The most popular articles - last 30 day

1Julita Reguła, Marek Siwulski
Dried shiitake (Lentinulla edodes) and oyster (Pleurotus ostreatus) mushrooms as a good source of nutrient
2He Chen, Shiwei Chen, Hongli Chen, Yanyan Wu, Guowei Shu
Effects of sugar alcohol and proteins on the survival of Lactobacillus bulgaricus LB6 during freeze drying
3Katarzyna Marcinek, Zbigniew Krejpcio
Stevia rebaudiana Bertoni – chemical composition and functional properties
4Ravi Shankara Birur Eshwarappa, Y. L. Ramachandra, Sundara Rajan Subaramaihha, Sujan Ganapathy Pasura Subbaiah, Richard Surendranath Austin, Bhadrapura Lakkappa Dhananjaya
Antioxidant activities of leaf galls extracts of Terminalia chebula (Gaertn.) Retz. (Combretaceae)
5Bożena Waszkiewicz-Robak, Arkadiusz Szterk, Mateusz Rogalski, Michał Rambuszek, Monika Kruk, Ewelina Rokowska
Nutritional value of raw pork depending on the fat type contents in pigs feed
6Zlatica Kohajdova, Jolana Karovicova
Nutritional value and baking application of spelt wheat
7Marzena Jeżewska-Zychowicz
ASSESSMENT OF MILK AND MILK PRODUCTS CONSUMPTION AMONG ADOLESCENTS AGED 13-15 ACCORDING TO THEIR PLACE OF RESIDENCE
8Ebrahim Alfaig, Maria Angelovicova, Martin Kral, Vladimir Vietoris, Radoslav Zidek
Effect of probiotics and thyme essential oil on the texture of cooked chicken breast meat
9Guowei Shu, Hui Yang, He Chen, Qiuhong Zhang, Yue Tian
Eff ect of incubation time, inoculum size, temperature, pasteurization time, goat milk powder and whey powder on ACE inhibitory activity in fermented milk by L. plantarum LP69
10Paweł Glibowski, Anna Bukowska
The effect of pH, temperature and heating time on inulin chemical stability

All 30 days - 13970 articles

The most popular abstracts - last 30 day

Ogółem:

1Karolina M. Wójciak, Zbigniew J. Dolatowski
Oxidative stability of fermented meat products
2Zofia Zaborowska, Krzysztof Przygoński, Agnieszka Bilska
Antioxidative effect of thyme (Thymus vulgaris) in sunflower oil
3Dorota Martysiak-Żurowska, Weronika Wenta
A comparison of abts and dpph methods for assessing the total antioxidant capacity of human milk
4Elżbieta Sikora, Ewa Cieślik, Agnieszka Filipiak-Florkiewicz, Teresa Leszczyńska
Effect of hydrothermal processing on phenolic acids and flavonols contents in selected brassica vegetables
5Mariusz Lesiecki, Wojciech Białas, Grażyna Lewandowicz
Enzymatic hydrolysis of potato pulp
6Przemysław Kowalczewski, Konrad Celka, Wojciech Białas, Grażyna Lewandowicz
Antioxidant activity of potato juice
7Mona A.M. Abd El-Gawad, Nawal S. Ahmed, M.M. El-Abd, S. Abd El-Rafee
Eff ect of homogenization on the properties and microstructure of Mozzarella cheese from buff alo milk
8Agnieszka Bilska, Bożena Danyluk, Ryszard Kowalski
The effect of an addition of sodium chloride and sodium triphosphate on fat oxidation products in cold stored beef
9Abdalbasit Adam Mariod, Siddig Ibrahim Abdelwahab, Sara Elkheir, Yousif Mohamed Ahmed, Putri Narrima Mohd Fauzi, Cheah Shiau Chuen
Antioxidant activity of different parts from Annona squamosa, and Catunaregam nilotica methanolic extract
10Edyta Mądry, Aleksandra Lisowska, Philip Grebowiec, Jarosław Walkowiak,
The impact of vegan diet on B-12 status in healthy omnivores: five-year prospective study

All 30 days - 25801 abstracts