Agnieszka Rudzka (nee Dudkiewicz)

Jan Długosz University

Poland

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Articles (13)

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2025

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2025

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2024

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2024

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2023

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2023

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2022

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2022

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2022

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2022

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2021

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2020

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2020

Collaborators (6)

Nick Tucker

Associate Professor

University of Lincoln

UNITED KINGDOM

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Piotr Lalowski

Medical University of Warsaw

POLAND

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Renata Barczynska

Jan Długosz University

POLAND

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Amir Anvarian

University of Birmingham

UNITED KINGDOM

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Danuta Kolozyn-Krajewska

professor

Warsaw University of Life Sciences - SGGW

POLAND

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Kamila Kapusniak

Jan Długosz University

POLAND

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Agnieszka Rudzka (nee Dudkiewicz)

Research Interests

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Articles (13)

A Comparison of the Response of the Human Intestinal Microbiota to Probiotic and Nutritional Interventions In Vitro and In Vivo—A Case Study

The Role of Intestinal Microbiota and Dietary Fibre in the Regulation of Blood Pressure Through the Interaction with Sodium: A Narrative Review

The Importance of Micronutrient Adequacy in Obesity and the Potential of Microbiota Interventions to Support It

Prebiotic potential of spent brewery grain – In vitro study

CHANGES IN THE MICROBIOME OF A HUMAN AND IN THE SIMULATOR OF HUMAN INTESTINAL MICROBIAL ECOSYSTEM (SHIME®) IN RESPONSE TO A DIET AND PROBIOTIC SUPPLEMENTATION

THE STATE OF KNOWLEDGE ON FOOD SAFETY AND FOOD WASTE AMONG YOUNG CONSUMERS

Ethylene oxide in foods: current approach to the risk assessment and practical considerations based on the European food business operator perspective

Sensory quality and shelf-life of locally produced British butters compared to large-scale, industrially produced butters

Advances in Nanotechnology as a Potential Alternative for Plant Viral Disease Management

WPŁYW NAWYKÓW ŻYWIENIOWYCH I STYLU ŻYCIA KIEROWCÓW TRANSPORTU PUBLICZNEGO MPK W CZĘSTOCHOWIE S.A. NA OGÓLNE SAMOPOCZUCIE - BADANIA PILOTAŻOWE

Effect of size and surface chemistry of gold nanoparticles on their retention in a sediment-water system and Lumbriculus variegatus

Approaches for Improvement in Digestive Survival of Probiotics, a Comparative Study

Application of near infrared spectroscopy to analyse nutritional value of deli products and pastas available on Polish market/ Zastosowanie spektroskopii bliskiej podczerwieni do analizy wartości odżywczej produktów garmażeryjnych i makaronów dostępnych na polskim rynku

Collaborators (6)

Nick Tucker

Piotr Lalowski

Renata Barczynska

Amir Anvarian

Danuta Kolozyn-Krajewska

Kamila Kapusniak

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