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Issue 17 (2) 2018

April - June 2018
Cover (Inner front) Issue 17 (2) 2018 - Cover (Inner front)
Contents Issue 17 (2) 2018 - Contents
Cover (Inner back) Issue 17 (2) 2018 - Cover (Inner back)

Contents:

Issue 17 (2) 2018 pp. 107-116 , topic: Food technology http://dx.doi.org/10.17306/J.AFS.0550
Błażej Błaszak, Grażyna Gozdecka, Alexander Shyichuk
Carrageenan as a functional additive in the production of cheese and cheese-like products
 
Issue 17 (2) 2018 pp. 117-124 , topic: Food technology http://dx.doi.org/10.17306/J.AFS.0544
Olga Grygorieva, Alicja Zofia Kucharska, Narcyz Piórecki, Svitlana Klymenko, Olena Vergun, Ján Brindza
Antioxidant activities and phenolic compounds in fruits of various genotypes of American persimmon (Diospyros virginiana L.)
 
Issue 17 (2) 2018 pp. 125-132 , topic: Food technology http://dx.doi.org/10.17306/J.AFS.0536
Xiaoyu Shi, Chen He, Jiangpeng Meng, Ni Xin, Zhe Ji
The application of the Plackett-Burman design in investigating ACE inhibitory peptide-producing conditions and media for Lactobacillus bulgaricus LB6
 
Issue 17 (2) 2018 pp. 133-140 , topic: Food technology http://dx.doi.org/10.17306/J.AFS.0549
Krzysztof Młynek, Adam Oler, Karolina Zielińska, Jolanta Tkaczuk, Wiesława Zawadzka
The effect of selected components of milk and ripening time on the development of the hardness and melting properties of cheese
 
Issue 17 (2) 2018 pp. 141-148 , topic: Food technology http://dx.doi.org/10.17306/J.AFS.0556
Pooria Sabooni, Rezvan Pourahmad, Hamid Reza Mahdavi Adeli
Improvement of viability of probiotic bacteria, organoleptic qualities and physical characteristics in kefir using transglutaminase and xanthan
 
Issue 17 (2) 2018 pp. 149-157 , topic: Food technology http://dx.doi.org/10.17306/J.AFS.0559
Piotr Kołodziejczyk, Agnieszka Makowska, Barbara Pospieszna, Jan Michniewicz, Hanna Paschke
Chemical and nutritional characteristics of high-fibre rye milling fractions
 
Issue 17 (2) 2018 pp. 159-168 , topic: Food technology http://dx.doi.org/10.17306/J.AFS.0564
András J. Tóth, Katalin Szakmár, Anna Dunay, Csaba B. Illés, András Bittsánszky
Hygiene assessments of school kitchens based on the microbiological status of served food
 
Issue 17 (2) 2018 pp. 169-176 , topic: Food technology http://dx.doi.org/10.17306/J.AFS.0566
Marzena Zając, Rafał Świątek
The effect of hemp seed and linseed addition on the quality of liver pâtés
 
Issue 17 (2) 2018 pp. 177-184 , topic: Human nutrition http://dx.doi.org/10.17306/J.AFS.0545
Ludmila A. Zabodalova, Maria S. Belozerova, Tatiana N. Evstigneeva
Manufacturing of curd products of increased biological value for the elderly from dried components
 
Issue 17 (2) 2018 pp. 185-192 , topic: Food technology http://dx.doi.org/10.17306/J.AFS.0554
Katarzyna Skrypnik, Paweł Bogdański, Igor Łoniewski, Julita Reguła, Joanna Suliburska
Effect of probiotic supplementation on liver function and lipid status in rats
 

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