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Czasopisma help

  1. 82 Bromatologia i Chemia Toksykologiczna

  2. 69 Roczniki Państwowego Zakładu Higieny

  3. 49 Polish Food

  4. 42 Polish Journal of Food and Nutrition Sciences

  5. 19 Marketing i Rynek

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Autorzy help

  1. 13 Bulinski R.

  2. 13 Ilow R.

  3. 13 Szymczak J.

  4. 12 Regulska-Ilow B.

  5. 8 Marzec Z.

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Lata help

  1. 2 2022

  2. 1 2020

  3. 4 2019

  4. 2 2018

  5. 5 2017

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1
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Methodological aspects of food texture measurements using TPA test

100%
Nadulski R.
International Agrophysics
|
2000
|
tom 14
|
nr 2
2

New imaging techniques and future developments

100%
Blonk J. C. G.
Polish Journal of Food and Nutrition Sciences
|
1998
|
tom 07
|
nr 2 Suppl.
3

Application of fractal analysis to the characterization of microstructure of different food products

100%
Smoczynski M., Dziuba Z., Smietana Z., Borowska J., Pierzynowska-Korniak G.
Natural Sciences
|
1999
|
tom 03
4
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Influence of food products certification upon manufacture innovation

88%
Wierzbicka A.
Polish Journal of Food and Nutrition Sciences
|
2007
|
tom 57
|
nr 2[A]
191-194
This paper addressed principles of the Polish food certification system. It presents the scope of certification as well as principles and products which should be certified. This work describes all procedures of products certification including the sampling and testing, steps of process, documents required from the producer as well as additional requirements.
5

The antioxidant capacity of the selected fruits and their preserves - pilot comparative study

88%
Czlapka-Matyasik M., Gramza-Michalowska A., Fejfer M., Zielinski H.
Polish Journal of Food and Nutrition Sciences
|
2011
|
tom 61
|
nr Suppl.1
6

Detection of extra virgin olive oil adulteration using fluorescence spectroscopy

88%
Wojcicki K., Grzechowiak S., Sikorska E.
Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze
|
2013
|
nr 1
7

Customer satisfaction measurement as a factor of identification of customer satisfaction attributes in case of a food product

88%
Pawlowska B., Strychalska-Rudzewicz A.
Polish Journal of Natural Sciences. Supplement
|
2007
|
tom 04
223-228
8

Analysis of the impact of climate factors on the level of mechanical parameters of selected packaging films used for food products

88%
Cholewa-Wojcik A.
Polish Journal of Natural Sciences
|
2017
|
tom 32
|
nr 1
Plastic films are of key importance as a group of materials used for packaging food products. It is therefore crucial that they meet specific functional and durability requirements as well as comply with all regulations regarding food contact materials. A degree to which a set of properties of these materials satisfies the requirements connected with their usage determines their functional value. The level of functional value depends to a large extent on climate factors affecting these materials in the post-production stage. The aim of this work was to analyze the effect of climate factors on the level of changes of the parameters characterizing the functional value of polyolefin packaging films used for food products. The research was conducted with the main focus on the scope and intensity of changes of selected properties of packaging films in different microclimate conditions. The results became the basis of assessing the impact of climate factors on the level of changes of the parameters characterizing functional value and served as a groundwork to the analysis of the correlation between the changes in the parameters and the level of functional value of the plastic films.
9

Evaluation of the effect of roasted constituents on the antioxidant activity of cereal coffee

88%
Klensporf-Pawlik D., Majcher M., Frackowiak K.
Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze
|
2017
|
nr 1
10
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Cornflakes don't grow on trees

88%
Ross I. J., Haugh C. G.
International Agrophysics
|
1998
|
tom 12
|
nr 1
11

The effect of advertising on consumer decision making about the purchase of food products

76%
Swiatkowska M.
Annals of Warsaw Agricultural University. Food Technology, Nutrition and Consumer Science
|
1999
|
tom 21
12
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Food packaging design with different elements of the country of origin identification

76%
Jarossova M. A., Gondarova J., Gordanova J.
Nauki Inżynierskie i Technologie
|
2019
|
nr 4(35)
13
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Water in staling process and methods of measurement in frozen yeast cakes

76%
Skotnicka M., Palich P.
Acta Agrophysica
|
2008
|
tom 11
|
nr 1[156]
14

What do Polish and Dutch consumers think about dried fruit and products with them - creative group discussions as a means of recognition consumers' perceptions

76%
Jesionkowska K., Konopacka D., Plocharski W., Sijtsema S., Zimmermann K.
Polish Journal of Natural Sciences. Supplement
|
2007
|
tom 04
169-175
15
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

A comparison of human and electronic nose responses to flavour of various food products of different degree of lipids oxidation

76%
Mildner-Szkudlarz S., Zawirska-Wojtasiak R., Korczak J., Jelen H. H.
Polish Journal of Food and Nutrition Sciences
|
2007
|
tom 57
|
nr 2
195-202
This paper investigates the effectiveness of electronic nose with subsequent principal component analysis (PCA) treatment of data for differentiation of food samples of varied odour quality caused by lipid oxidation. Samples were evaluated for off-flavours with an electronic nose and a sensory analysis and for Totox value. Volatile compounds of fresh samples and samples subjected to storage test at 60°C were isolated with a static headspace technique. The results suggest that the electronic nose could help to supplement the sensory analysis. Models based on partial least-squares analysis were able to predict the oxidized flavour attribute of samples, with correlation coefficients ranging from 0.66 to 0.99. Based on elaborated methods and data treatment with PCA it was possible to distinguish between different food samples and monitor the formation of off-flavours associated with lipid oxidation.
16

Determining organoleptic assessment of food products quality

76%
Erlichman V., Fatychov J.
Inżynieria Przetwórstwa Spożywczego
|
2013
|
nr 3
On the basis of error theory a method for determining organoleptic evaluation of food products quality and ex­perts number for a taken safety result. The method allows to solve a reverse task for determining result safety at a given member of experts.
17

Probiotics and prebiotics

76%
Szkaradkiewicz A. K., Karpinski T. M.
Journal of Biology and Earth Sciences
|
2013
|
tom 03
|
nr 1
18

Food safety versus other characteristics of food by consumers

76%
Niewczas M., Sikora T.
Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze
|
2015
|
nr 2
19

Krajowy Produkt - Przyszloscia Polski

76%
JB
Przemysł Fermentacyjny i Owocowo-Warzywny
|
2002
|
tom 46
|
nr 02
42-43
20

Innovative honey based food products

76%
Swiderski F., Czerwonka M., Waszkiewicz-Robak B.
Polish Journal of Food and Nutrition Sciences
|
2011
|
tom 61
|
nr Suppl.1
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