Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality

Aims & Scope

The “Zywność.

Nauka.

Technologia.

Jakosc (Food.

Science.

Technology.

Quality)” journal (referred to as ZNTJ) publishes research and review articles from the domain of food science.

Research articles cover 85% of the scientific text of the journal.

The basic language for articles is Polish but articles in English can also be submitted.

Articles submitted to the Editor are accepted for publication based on the positive peer reviews pursuant to the peer reviewing procedure.

The Editor reserves the right to abbreviate text, refine titles and/or the text of the articles accepted for publication.

The Editor does not return unsolicited articles and materials.

View Aims & Scope

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Metrics & Ranking

Quartile

Year	Value
2024	Q4

h-index

Year	Value
2024	17

Journal Rank

Year	Value
2024	25046

Journal Citation Indicator

Year	Value
2024	34

SJR (SCImago Journal Rank)

Year	Value
2024	0.144

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Abstracting & Indexing

Journal is indexed in leading academic databases, ensuring global visibility and accessibility of our peer-reviewed research.

• Scopus
• Google Scholar

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Subjects & Keywords

Journal’s research areas, covering key disciplines and specialized sub-topics in Agricultural and Biological Sciences and Engineering, designed to support cutting-edge academic discovery.

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Most Cited Articles

The Most Cited Articles section features the journal's most impactful research, based on citation counts. These articles have been referenced frequently by other researchers, indicating their significant contribution to their respective fields.

• Coccidiostats in treating coccidiosis

  Citation: 10

  Authors: Maciej

• Jakość życia osób starszych i jej determinanty

  Citation: 6

  Authors: Ewa, Joanna, Magdalena

• WpÅ‚yw udziaÅ‚u nasion wybranych roÅ›lin oleistych na jakość chleba pszenżytniego

  Citation: 4

  Authors: Joanna, Karolina, Rafał, Grażyna, Piotr

• BREWERS' SPENT GRAIN – SIMPLY WASTE OR POTENTIAL INGREDIENT OF FUNCTIONAL FOOD?

  Citation: 4

  Authors: ALEKSANDER, JOANNA, BŁAŻEJ

• Assessment of content of selected chemical components in hen eggs depending on their production cycle

  Citation: 4

  Authors: Jolanta

• Soja źródÅ‚em cennych skÅ‚adników żywieniowych

  Citation: 4

  Authors: Marta

• Rodzaj kultury starterowej a wybrane cechy fizykochemiczne sera twarogowego w czasie przechowywania

  Citation: 4

  Authors: Elżbieta, Izabela, Anna, Krzysztof

• Pilotażowe badania pozostaÅ‚oÅ›ci pestycydów w wybranych Å›wieżych zioÅ‚ach i warzywach przyprawowych zakupionych w krajowych supermarketach

  Citation: 3

  Authors: Katarzyna, Ewa, Magdalena

• Fizykochemiczne i sensoryczne cechy miÄ™sa kogutów i kapÅ‚onów Sussex rodu S-66

  Citation: 3

  Authors: Jolanta, Józefa, Joanna

• Aktywność i stabilność termiczna diastazy wystÄ™pujÄ…cej w podkarpackich miodach odmianowych

  Citation: 3

  Authors: Monika, Małgorzata

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