Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu

Biblioteka Uniwersytetu Przyrodniczego w Poznaniu

Nauka Przyroda Technologie



Directory of Open Acces Journals

CBR- Open Access Journals in Poland


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The most popular articles - last 30 day

1V. Hazal Ozyurt, Semih Ötles
Properties of probiotics and encapsulated probiotics in food
2Anna Chwastek
Methods to increase the rate of mass transfer during osmotic dehydration of foods
3He Chen, Jianhua Zhang, Guowei Shu
Screening of probiotic goat milk tablets using Plackett-Burman design
4Julita Reguła, Marek Siwulski
Dried shiitake (Lentinulla edodes) and oyster (Pleurotus ostreatus) mushrooms as a good source of nutrient
5Monika Kara¶, Anna Jakubczyk, Urszula Szymanowska, Małgorzata Materska, Ewelina Zielińska
Antioxidant activity of protein hydrolysates from raw and heat-treated yellow string beans (Phaseolus vulgaris L.)
6Zbigniew J. Dolatowski, Joanna Stadnik, Dariusz Stasiak
Applications of ultrasound in food technology
7Ebrahim Alfaig, Maria Angelovičova, Martin Kral, Ondrej Bučko
Eff ect of probiotics and thyme essential oil on the essential amino acid content of the broiler chicken meat
8A. E. Fayed, Azza M. Farahat, A. E. Metwally, M. S. Massoud and A. O. Emam
Health stimulating properties of the most popular soft cheese in Egypt Kariesh made using skimmed milk UF-retentate and probiotics
9Lech Ozimek, Edward Pospiech, Suresh Narine
Nanotechnologies in food and meat processing
10Chakkere Shivamadhu Madhu, Honnayakanahalli Marichenne Gowda Manukumar, Puttalingaiah Basavaraju
New-vista in fi nding antioxidant and anti-infl ammatory property of crude protein extract from Sauropus androgynus leaf

All 30 days - 15429 articles

The most popular abstracts - last 30 day


1Anna Chwastek
Methods to increase the rate of mass transfer during osmotic dehydration of foods
2Halina Gambu¶, Marek Gibiński, Dorota Pastuszka, Barbara Mickowska, Rafał Ziobro, Robert Witkowicz
The application of residual oats flour in bread production in order to improve its quality and biological value of protein
3H. Hülya Orak, Türkan Aktas, Hülya Yagar, S. Selen Isbilir, Neslihan Ekinci, Fusun H. Sahin
Antioxidant activity, some nutritional and colour properties of vacuum dried strawberry tree (Arbutus unedo L.) fruit
4Zofia Zaborowska, Krzysztof Przygoński, Agnieszka Bilska
Antioxidative effect of thyme (Thymus vulgaris) in sunflower oil
5Dessislava B. Vlahova-Vangelova, Sholpan Abjanova, Stefan G. Dragoev
Infl uence of the marinating type on the morphological and sensory properties of horse meat
6Bartłomiej Dziuba
Identification of selected Leuconostoc species with the use of FTIR spectroscopy and artificial neural networks
7Joanna Sadowska
Evaluation of the effect of consuming an energy drink on the concentration of glucose and triacylglycerols and on fatty tissue deposition. A model study
8Dorota Martysiak-Żurowska, Weronika Wenta
A comparison of abts and dpph methods for assessing the total antioxidant capacity of human milk
9Anna Winiarska-Mieczan
Assessment of the risk of exposure to cadmium and lead as a result of the consumption of low-fat dairy products by expectant and lactating women
10Waldemar Gustaw, Monika Kordowska-Wiater, Justyna Kozioł
The influence of selected prebiotics on the growth of lactic acid bacteria for bio-yoghurt production

All 30 days - 20691 abstracts