MICROCHEMICAL JOURNAL - Journal - MOST Wiedzy

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MICROCHEMICAL JOURNAL

ISSN:

0026-265X

eISSN:

1095-9149

Disciplines
(Field of Science):

  • Biomedical engineering (Engineering and Technology)
  • Materials engineering (Engineering and Technology)
  • Pharmacology and pharmacy (Medical and Health Sciences )
  • Forestry (Agricultural sciences)
  • Agriculture and horticulture (Agricultural sciences)
  • Nutrition and food technology (Agricultural sciences)
  • Management and quality studies (Social studies)
  • Chemical sciences (Natural sciences)

Ministry points: Help

Ministry points
2020 70 MNiSW 2019
Ministry points
Year Points List
2020 70 MNiSW 2019
2019 70 MNiSW 2019
2018 35 A
2017 35 A
2016 35 A
2015 35 A
2014 35 A
2013 30 A
2012 30 A
2011 30 A
2010 27 A
2009 27 A
2008 27 A

Model:

Hybrid

Impact Factor:

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Publishing policy:

Pre-print
author's version of the article before the review
Post-print
author's version of the article after the review

Status table SHERPA RoMEO

Status table SHERPA RoMEO
RoMEO color Archiving policy
Green can archive pre-prints and post-prints or a version of the publisher
Blue can archive post-prints
Yellow can archive pre-prints
White can not archive any materials
Gray unknown

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total: 23

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Catalog Journals

2020
2019
2018
2017
2016
2014
  • Bioactive and bioavailability of minerals in rats loaded with cholesterol and kiwi fruit
    Publication
    • M. Leontowicz
    • I. Jesion
    • H. Leontowicz
    • Y. Park
    • J. Namieśnik
    • Z. Jastrzebski
    • E. Katrich
    • Z. Tashma
    • S. Gorinstein

    - MICROCHEMICAL JOURNAL - 2014

    The aim of this study was to compare the content of polyphenols (TP), minerals, ascorbic acid (AA) and total antioxidant capacities (TAC) of conventional and organic kiwifruit ‘Hayward’ treated with ethylene after harvest and to determine their influence on plasma TAC, mineral content in the liver and bioavailability (RBV — relative bioavailability value) in rats fed diet containing cholesterol. Organic and conventionally grown...

2013

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