Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu

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FOOD SCIENCE CENTRAL

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The most popular articles - last 30 day

1Semih Ötles, Selin Ozgoz
Health effects of dietary fiber
2Julita Reguła, Marek Siwulski
Dried shiitake (Lentinulla edodes) and oyster (Pleurotus ostreatus) mushrooms as a good source of nutrient
3Abdalbasit Adam Mariod, Hadia Fadul
Review: gelatin, source, extraction and industrial applications
4Joanna Kraszewska, Wiesław Wzorek, Eliza Sztando, Anna Raczyńska-Cabaj
ANTAGONISTIC ACTIVITY OF LACTOBACILLUS PLANTARUM STRAINS
5Marta Sajdakowska
CONSUMER ETHNOCENTRISM – FACTOR INFLUENCING CONSUMERS’ PURCHASING DECISIONS IN THE FOOD MARKET
6Zlatica Kohajdova, Jolana Karovicova
Nutritional value and baking application of spelt wheat
7Magdalena Montowska, Edward Pospiech
SPECIES IDENTIFICATION OF MEAT BY ELECTROPHORETIC METHODS
8Semih Otles, Ahmet Senturk
Food and Drug Interactions: A General Review
9Katarzyna Skryplonek, David Gomes, Jorge Viegas, Carlos Pereira, Marta Henriques
Lactose-free frozen yogurt: production and characteristics
10Vasfiye Hazal Ozyurt, Semih Ötles
Effect of food processing on the physicochemical properties of dietary fibre.

All 30 days - 15662 articles

The most popular abstracts - last 30 day

Ogółem:

1Semih Otles, Serkan Otles
MANUFACTURING OF BIOBASED PACKAGING MATERIALS FOR THE FOOD INDUSTRY,
2Iwona Kowalczuk
CONDITIONS OF FOOD CONCENTRATES CONSUMPTION
3Teresa Fortuna, Dorota Galkowska, Leslaw Juszczak
COMPARISON OF RHEOLOGICAL PROPERTIES OF SELECTED PREPARATIONS OF MODIFIED STARCHES
4Katarzyna Szambelan, Jacek Nowak, Krystyna J. Chrapkowska
COMPARISON OF BACTERIAL AND YEAST ETHANOL FERMENTATION YIELD FROM JERUSALEM ARTICHOKE (HELIANTHUS TUBEROSUS L.) TUBERS PULP AND JUICES
5Agnieszka Nawirska, Monika Kwasniewska
DIETARY FIBRE FRACTIONS FROM FRUIT PROCESSING WASTE
6Emilia Bernaś, Grażyna Jaworska, Zofia Lisiewska
EDIBLE MUSHROOMS AS A SOURCE OF VALUABLE NUTRITIVE CONSTITUENTS
7Teresa Seidler, Emilia Carnovale, Giulia Lucarini, Iller Incerti
EFFECT OF CONVENTIONAL AND HTST STERILIZATION ON THIAMINE AND RIBOFLAVIN CONTENT IN SALMON AND HAKE CANNED PRODUCTS
8Bożena Danyluk, Hanna Gajewska-Szczerbal, Jan Pyrcz, Ryszard Kowalski
THE MICROBIAL STABILITY OF VACUUM PACKAGED SAUSAGES
9Beata Kalisz, Stanislaw Kalisz, Jan Oszmianski
INFLUENCE OF SKULLCAP FLAVONES ON ANTIOXIDANT ACTIVITY AND ANTHOCYANINS AND COLOUR STABILIZATION OF STRAWBERRY`S CANNED FRUITS AND JAMS
10Semih Ötles, Selin Ozgoz
Health effects of dietary fiber

All 30 days - 20030 abstracts