Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu

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FOOD SCIENCE CENTRAL

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The most popular articles - last 30 day

1Ancuţa Elena Prisacaru
Effect of antioxidants on polyunsaturated fatty acids – review
2Katarzyna B. Leja, Katarzyna Czaczyk
The industrial potential of herbs and spices – a mini review
3Magdalena Zielińska-Dawidziak, Halina Staniek, Ewelina Król, Dorota Piasecka-Kwiatkowska, Tomasz Twardowski
Legume seeds and cereal grains’ capacity to accumulate iron while sprouting in order to obtain food fortificant.
4Anna Gramza-Michałowska, Bartosz Kulczyński, Yuan Xindi, Małgorzata Gumienna
Research on the effect of culture time on the kombucha tea beverage’s antiradical capacity and sensory value
5Ewa Jabłońska-Ryś, Aneta Sławińska, Wojciech Radzki, Waldemar Gustaw
Evaluation of the potential use of probiotic strain Lactobacillus plantarum 299v in lactic fermentation of button mushroom fruiting bodies
6Tope Olukayode Popoola, Adelodun Kolapo, Oluwatoyin Afolabi
Changes in functional properties as a measure of biochemical deterioration of stored soybean daddawa condiment
7Bartosz Kulczyński, Joanna Kobus-Cisowska, Dominik Kmiecik, Anna Gramza-Michałowska, Dorota Golczak, Józef Korczak
Antiradical capacity and polyphenol composition of asparagus spears varieties cultivated under different sunlight conditions
8Le Pham Tan Quoc, Nguyen Van Muoi
MICROWAVE-ASSISTED EXTRACTION OF PHENOLIC COMPOUNDS FROM POLYGONUM MULTIFLORUM THUNB. ROOTS
9Vasfiye Hazal Ozyurt, Semih Ötles
Effect of food processing on the physicochemical properties of dietary fibre.
10Semih Otles, Ahmet Senturk
Food and Drug Interactions: A General Review

All 30 days - 16698 articles

The most popular abstracts - last 30 day

Ogółem:

1Semih Otles, Serkan Otles
MANUFACTURING OF BIOBASED PACKAGING MATERIALS FOR THE FOOD INDUSTRY,
2Beata Kalisz, Stanislaw Kalisz, Jan Oszmianski
INFLUENCE OF SKULLCAP FLAVONES ON ANTIOXIDANT ACTIVITY AND ANTHOCYANINS AND COLOUR STABILIZATION OF STRAWBERRY`S CANNED FRUITS AND JAMS
3Wojciech Sadkiewicz, Ewa Makarska
RECOMBINATIVE VARIABILITY OF SOLUBLE PENTOSAN CONTENT AMONG INTROGRESSIVE TRITICALE LINES DERIVED FROM HYBRIDIZATION OF HEXAPLOID TRITICALE WITH THE SYNTHETIC AMPHITETRAPLOID T.MONOCOCCUM/S. CERALE AMAMRR
4Iwona Kowalczuk
CONDITIONS OF FOOD CONCENTRATES CONSUMPTION
5Teresa Fortuna, Dorota Galkowska, Leslaw Juszczak
COMPARISON OF RHEOLOGICAL PROPERTIES OF SELECTED PREPARATIONS OF MODIFIED STARCHES
6Wieslaw Wzorek, Joanna Koskowska, Agata Korytkowska
THE INFLUENCE OF TEMPERATURE OF PASTEURIZATION “MALT BEVERAGE” ON SURVIVAL ABILITY OF LACTIC ACID BACTERIA AND YEAST
7Irena Bober, Jan Oszmianski
THE USE OF CHOKEBERRY’S POMACE TO INFUSION OF FRUIT TEA
8Semih Ötles, Selin Ozgoz
Health effects of dietary fiber
9Bożena Danyluk, Hanna Gajewska-Szczerbal, Jan Pyrcz, Ryszard Kowalski
THE MICROBIAL STABILITY OF VACUUM PACKAGED SAUSAGES
10Jozef Blazewicz, Katarzyna Jurek, Sebastian Horczak
THE INFLUENCE OF HERBICIDES USED IN BREWING BARLEY CULTIVATION ON THE UTILIZATIONAL PROPERTIES OF GRAIN

All 30 days - 21542 abstracts