Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu

Biblioteka Uniwersytetu Przyrodniczego w Poznaniu

Nauka Przyroda Technologie

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FOOD SCIENCE CENTRAL

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The most popular articles - last 30 day

1Anna Chwastek
Methods to increase the rate of mass transfer during osmotic dehydration of foods
2V. Hazal Ozyurt, Semih Ötles
Properties of probiotics and encapsulated probiotics in food
3Julita Reguła, Marek Siwulski
Dried shiitake (Lentinulla edodes) and oyster (Pleurotus ostreatus) mushrooms as a good source of nutrient
4Zbigniew J. Dolatowski, Joanna Stadnik, Dariusz Stasiak
Applications of ultrasound in food technology
5Monika Karaś, Anna Jakubczyk, Urszula Szymanowska, Małgorzata Materska, Ewelina Zielińska
Antioxidant activity of protein hydrolysates from raw and heat-treated yellow string beans (Phaseolus vulgaris L.)
6He Chen, Jianhua Zhang, Guowei Shu
Screening of probiotic goat milk tablets using Plackett-Burman design
7Lech Ozimek, Edward Pospiech, Suresh Narine
Nanotechnologies in food and meat processing
8Chakkere 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
9Ebrahim 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
10A. 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

All 30 days - 15369 articles

The most popular abstracts - last 30 day

Ogółem:

1Anna Chwastek
Methods to increase the rate of mass transfer during osmotic dehydration of foods
2H. 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
3Halina Gambuś, 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
4Joanna 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
5Zofia Zaborowska, Krzysztof Przygoński, Agnieszka Bilska
Antioxidative effect of thyme (Thymus vulgaris) in sunflower oil
6Dorota Martysiak-Żurowska, Weronika Wenta
A comparison of abts and dpph methods for assessing the total antioxidant capacity of human milk
7Waldemar Gustaw, Monika Kordowska-Wiater, Justyna Kozioł
The influence of selected prebiotics on the growth of lactic acid bacteria for bio-yoghurt production
8Dessislava B. Vlahova-Vangelova, Sholpan Abjanova, Stefan G. Dragoev
Infl uence of the marinating type on the morphological and sensory properties of horse meat
9Mariusz Lesiecki, Wojciech Białas, Grażyna Lewandowicz
Enzymatic hydrolysis of potato pulp
10Elżbieta Sikora, Ewa Cieślik, Agnieszka Filipiak-Florkiewicz, Teresa Leszczyńska
Effect of hydrothermal processing on phenolic acids and flavonols contents in selected brassica vegetables

All 30 days - 21423 abstracts