Polish Journal of Food and Nutrition Sciences is published by the Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences in Olsztyn. PJFNS is a quarterly with one volume in four issues: March, June, September, and December per year. Original and review articles on fundamental and applied food research are published in the following sections: Food Technology, Food Chemistry, Food Quality and Functionality, and Nutritional Research.

Editor-in-chief: Dr. Magdalena Karamać

2.4

IF 2025

2.6

4.5

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100

MNiSW

Current issue

3/2026 vol. 76

View issue 3/2026 vol. 76 (PDF)

ORIGINAL ARTICLE

Impact of Osmotic Dehydration and Lactic Acid Fermentation of Onion on the Physiological Effects in Rats

Jerzy Juśkiewicz, Katarzyna Grzelak-Błaszczyk, Dorota Napiórkowska, Sylwia Ścieszka, Lidia Piekarska-Radzik, Elżbieta Klewicka, Katarzyna Jaworska, Joanna Fotschki, Michał Sójka, Robert Klewicki, Maria Grzegorzewska, Bartosz Fotschki

Pol. J. Food Nutr. Sci. 2026;76(3):228-241

DOI: https://doi.org/10.31883/pjfns/225064

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ORIGINAL ARTICLE

Fermentation of Bergamot (Citrus bergamia Risso) Fruit with Lactobacillus plantarum: Phenolic Compound Content, Antioxidant Capacity, and Prebiotic Potential

Ozlem Aslan Bursali, Bora Ekinci, Ahmet S. Sonmezdag

Pol. J. Food Nutr. Sci. 2026;76(3):242-250

DOI: https://doi.org/10.31883/pjfns/225254

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ORIGINAL ARTICLE

Sorghum-Based Instant Rice Analog Enriched with Modified Cassava Flour and Pumpkin Flour Improves Starch Digestibility, Functional Properties, and Sensory Acceptance

Agus Slamet, Bayu Kanetro, Hamidin Rasulu

Pol. J. Food Nutr. Sci. 2026;76(3):251-263

DOI: https://doi.org/10.31883/pjfns/225266

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ORIGINAL ARTICLE

Improving the Quality of Composite Bread Using Amylolytic Hydrolyzed Orange Sweet Potato Flour and Hydroxypropyl Methylcellulose

Rike T.K. Dewi, Fransisca Fransisca, Dwining P. Elfriede, Kadek W. Arinata, Andre I. Samosir

Pol. J. Food Nutr. Sci. 2026;76(3):264-278

DOI: https://doi.org/10.31883/pjfns/225559

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ORIGINAL ARTICLE

Prevalence of Listeria Pathogenicity Islands in Listeria innocua Isolates from Meat, Meat Products, and Meat-Processing Environments in Poland

Anna Zawiasa, Agnieszka Olejnik-Schmidt

Pol. J. Food Nutr. Sci. 2026;76(3):279-287

DOI: https://doi.org/10.31883/pjfns/226185

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ORIGINAL ARTICLE

Prebiotic Potential of Polygonatum sibiricum Red. Leaf Polysaccharides in Regulating Gut Microbiota to Alleviate Antibiotic-Associated Diarrhea

Qifan Zhang, Huiling Deng, Xiurong Guo, Min Su, Nannan Wu, Yunbo Song, Qiuyu Liu, Aimin Fu, Can Song

Pol. J. Food Nutr. Sci. 2026;76(3):288-300

DOI: https://doi.org/10.31883/pjfns/226183

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ORIGINAL ARTICLE

Influence of Germination Time and UV Treatment on γ-Aminobutyric Acid Content and Microbial Dynamics of Germinated Red Rice in a Partially Circulated System

Hadi Munarko, Nadia I. Arifah, Muhammad A. Kurnianto, Ajeng A. Brahmanti, Jariyah Jariyah, Yusuf Andriana, Reka M. Sari, Ahmad K. Faizin, Fawwaz A. Akbar

Pol. J. Food Nutr. Sci. 2026;76(3):301-311

DOI: https://doi.org/10.31883/pjfns/226452

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Comparative Characterization of Polysaccharides from Rosa roxburghii Tratt. Fruits Collected from Eight Major Producing Areas of Guizhou: Structure, Physicochemical Properties, and In Vitro Bioactivity

Guangjing Chen, Xuemei Chen, Xianghui Yang, Meiwen Sun, Qingshan Yang

Pol. J. Food Nutr. Sci. 2026;76(3):312-330

DOI: https://doi.org/10.31883/pjfns/231178

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ORIGINAL ARTICLE

Evaluation of the Effect of Pretreatment Processes on the Bioactivity and Physicochemical Properties of Quince Slices Dried Using Vacuum-Combined Infrared Radiation

Serdar Uğurlu, Emre Bakkalbaşı

Pol. J. Food Nutr. Sci. 2026;76(3):331-344

DOI: https://doi.org/10.31883/pjfns/235669

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eISSN:	2083-6007
ISSN:	1230-0322

W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.

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