Elżbieta Radziejewska-Kubzdela

University of Life Sciences in Poznań

Poland

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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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2023

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2023

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2023

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2023

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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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2022

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2022

Collaborators (11)

Krzysztof Przygonski

Instytut Biotechnologii Przemyslu Rolno Spozywczego

POLAND

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Anna Grygier

University of Life Sciences in Poznań

POLAND

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Justyna Szadzińska

Poznan University of Technology

POLAND

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Maciej Jarzebski

Assistant Professor

Uniwersytet Przyrodniczy w Poznaniu

POLAND

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Kamila Goderska

PhD, Assistant Professor

University of Life Sciences in Poznań

POLAND

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Aleksander Siger

University of Life Sciences in Poznań

POLAND

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Bartosz GAPINSKI

Assistant professor

Poznan University of Technology

POLAND

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Magdalena Rudzińska

prof. dr hab.

University of Life Sciences in Poznań

POLAND

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Róża Biegańska-Marecik

University of Life Sciences in Poznań

POLAND

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Sylwia Mildner-Szkudlarz

University of Life Sciences in Poznań

POLAND

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Marcin Kidoń

Assistant professor

University of Life Sciences in Poznań

POLAND

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Elżbieta Radziejewska-Kubzdela

Research Interests

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Articles (16)

Application of Chia and Flaxseed Meal as an Ingredient of Fermented Vegetable-Based Spreads to Design Their Nutritional Composition and Sensory Quality

Sustainable Use of By-Products (Okara and Linseed Cake) in Tempeh Fermentation: Effects on Isoflavones and Lignans

The Effect of Ultrasound and Lactic Acid Fermentation on the Selected Quality Parameters and Bioactive Compounds Content in Fermented Pumpkin (<i>Cucurbita pepo</i> L.)

The Effect of the Cultivar and Process Parameters on Quality and Biologically Active Compounds Content in Impregnated Carrot Tissue

Chokeberry Pomace Utilization for Improving Selected Quality Parameters of Green Tea Leaves or Hibiscus Flower Infusions

Effect of Refining and Fractionation Processes on Minor Components, Fatty Acids, Antioxidant and Antimicrobial Activities of Shea Butter

Effect of Ultrasonic, Thermal and Enzymatic Treatment of Mash on Yield and Content of Bioactive Compounds in Strawberry Juice

Suitability of Apples Flesh from Different Cultivars for Vacuum Impregnation Process

Effect of ultrasound on mass transfer during vacuum impregnation and selected quality parameters of products: A case study of carrots

Effect of ultrasound on mass transfer during vacuum impregnation of low-porous food materials on the example of potato (Solanum Tuberosum L.)

Effectiveness of cranberry (Vaccinium macrocarpon, cv. Pilgrim) vacuum impregnation: The effect of sample pretreatment, pressure, and processing time

Assessment of ultrasound-assisted vacuum impregnation as a method for modifying cranberries’ quality

Characterization of New Egyptian Linseed Varieties and the Effects of Roasting on Their Pigments, Tocochromanols, Phytosterols, Omega-3 Fatty Acids, and Stability

Evaluation of probiotics in vegetable juices: tomato (Solanum lycopersicum), carrot (Daucus carota subsp. sativus) and beetroot juice (Beta vulgaris)

Nɛ-(carboxymethyl)lysine, Available Lysine, and Volatile Compound Profile of Biscuits Enriched with Grape by-Product During Storage

Profiling of the lipophilic components of seed oil obtained from two medicinal plants Corchorus capsularis L. and Hibiscus sabdariffa L.

Collaborators (11)

Krzysztof Przygonski

Anna Grygier

Justyna Szadzińska

Maciej Jarzebski

Kamila Goderska

Aleksander Siger

Bartosz GAPINSKI

Magdalena Rudzińska

Róża Biegańska-Marecik

Sylwia Mildner-Szkudlarz

Marcin Kidoń

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