Bartosz Kruszewski

assistant professor (adjunct)

Warsaw University of Life Sciences

Poland

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About

Bartosz Kruszewski is an assistant professor (adjunct) at Warsaw University of Life Sciences, Poland. His research interests focus on food science, particularly the quality parameters and health benefits of beverages and fermented products. Recent publications investigate the effects of various processing methods on bioactive compounds and antioxidant activities in fruit juices and dairy products.

Articles (16)

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2025

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2024

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2024

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2024

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2024

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2023

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2022

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2021

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2021

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2021

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2020

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2020

Collaborators (9)

Edyta Symoniuk

Warsaw University of Life Sciences

POLAND

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Małgorzata Nowacka

assitant professor

Warsaw University of Life Sciences

POLAND

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Emilia Janiszewska-Turak

Associate Professor

Warsaw University of Life Sciences

POLAND

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Anna Florowska

Warsaw University of Life Sciences

POLAND

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Artur Wiktor

Assistant Professor

Warsaw University of Life Sciences

POLAND

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Marianna Raczyk

Institute of Animal Reproduction and Food Research

POLAND

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Ewa Domian

associate professor

POLAND

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Katarzyna Polanowska

Asistant Professor

University of Life Sciences in Poznań

POLAND

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Katarzyna Zawada

Medical University of Warsaw

POLAND

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Bartosz Kruszewski

Research Interests

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Articles (16)

The Influence of PEF, Pulsed Light, Microwave and Conventional Heat Treatments on Quality Parameters of Berry Fruit Juice Blends

Health-Promoting and Functional Properties of Fermented Milk Beverages with Probiotic Bacteria in the Prevention of Civilization Diseases

Impact of Conventional Pasteurization, High Temperature Short Time, Ultra-High Temperature, and Storage Time on Physicochemical Characteristics, Bioactive Compounds, Antioxidant Activity, and Microbiological Quality of Fruit Nectars

High-Temperature Short-Time and Ultra-High-Temperature Processing of Juices, Nectars and Beverages: Influences on Enzyme, Microbial Inactivation and Retention of Bioactive Compounds

New Genetic Determinants for qPCR Identification and the Enumeration of Selected Lactic Acid Bacteria in Raw-Milk Cheese

Blackcurrant Pomace as a Rich Source of Anthocyanins: Ultrasound-Assisted Extraction under Different Parameters

Influence of High-Pressure Homogenization on the Physicochemical Properties and Betalain Pigments of Red Beetroot (<i>Beta vulgaris</i> L.) Juice

Thermal and Modern, Non-Thermal Method Induction as a Factor of Modification of Inulin Hydrogel Properties

Impact of Production Methods and Storage Time on the Bioactive Compounds and Antioxidant Activity of Confitures Made from Blue Honeysuckle Berry (<i>Lonicera caerulea</i> L.)

Effect of Tomato, Beetroot and Carrot Juice Addition on Physicochemical, Antioxidant and Texture Properties of Wheat Bread

Effect of Spirulina (<i>Arthrospira platensis</i>) Supplementation on Physical and Chemical Properties of Semolina (<i>Triticum durum</i>) Based Fresh Pasta

Effect of Deep Frying of Potatoes and Tofu on Thermo-Oxidative Changes of Cold Pressed Rapeseed Oil, Cold Pressed High Oleic Rapeseed Oil and Palm Olein

Effect of Coconut and Chestnut Flour Supplementations on Texture, Nutritional and Sensory Properties of Baked Wheat Based Bread

Impact of High-Pressure Homogenization Parameters on Physicochemical Characteristics, Bioactive Compounds Content, and Antioxidant Capacity of Blackcurrant Juice

Development of volatile profile of Kumpiak podlaski dry‐cured ham during traditional ripening

Impact of Raw Materials and Production Processes on Furan and Acrylamide Contents in Dark Chocolate

Collaborators (9)

Edyta Symoniuk

Małgorzata Nowacka

Emilia Janiszewska-Turak

Anna Florowska

Artur Wiktor

Marianna Raczyk

Ewa Domian

Katarzyna Polanowska

Katarzyna Zawada

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