Ewa Czarniecka-Skubina

Poland

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Articles (25)

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2025

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Collaborators (20)

Krystyna Gutkowska

POLAND

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Roberto Mancinelli

Associate Professor

University of Tuscia

ITALY

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Elzbieta Rosiak

Warsaw University of Life Sciences

POLAND

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Małgorzata Moczkowska-Wyrwisz

POLAND

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Wojciech Kolanowski

Professor

Medical University of Lublin

POLAND

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Eliza Kostyra

Warsaw University of Life Sciences

POLAND

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Agnieszka Latoch

Adjunct Professor/Ph.D.

University of Life Sciences

POLAND

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Joanna Trafialek

POLAND

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Dominika Średnicka-Tober

University Professor

Warsaw University of Life Sciences

POLAND

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Artur Głuchowski

Professor Assistant

Warsaw University of Life Sciences

POLAND

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Marta Jeruszka-Bielak

POLAND

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Joanna Kowalkowska

University of Warmia and Mazury in Olsztyn

POLAND

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Mati Roasto

ESTONIA

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Tomasz Owczarek

Gdynia Maritime University

POLAND

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Małgorzata Ewa Drywień

Warsaw University of Life Sciences

POLAND

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Renata Kazimierczak

Associate professor, Head of the Chair

Warsaw University of Life Sciences

POLAND

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Rosario Muleo

Full Professor

University of Tuscia

ITALY

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Jadwiga Hamulka

POLAND

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Joanna Myszkowska-Ryciak

Associate Professor

POLAND

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Lidia Wądołowska

full professor

University of Warmia and Mazury in Olsztyn

POLAND

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Ewa Czarniecka-Skubina

Research Interests

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Articles (25)

Screen Time as a Determinant of Chosen Aspects of Lifestyle: A Cross-Sectional Study of 10- to 12-Year-Old Schoolchildren in Poland

Discretionary Food Consumption Patterns of Polish Schoolchildren in Relation to Anthropometric, Socio-Demographic, and Lifestyle Factors: Report from the Junior-Edu-Żywienie (JEŻ) Project

Nutrition knowledge of primary schoolchildren in Poland from the parents’ perspective based on qualitative studies

Hydration status, frequency of consumption of water-rich foods, and anthropometric measurements in 10–12-year-old Polish schoolchildren

Effect of Processing and Storage of Very-Low-Sugar Apple Jams Prepared with Sugar Substitution by Steviol Glycosides on Chosen Physicochemical Attributes and Sensory and Microbiological Quality

What Determinants Are Related to Milk and Dairy Product Consumption Frequency among Children Aged 10–12 Years in Poland? Nationwide Cross-Sectional Study

Effect of Shape, Size, and Color of the Food Plate on Consumer Perception of Energy Value, Portion Size, Attractiveness, and Expected Price of Dessert

Attitudes of 10–12-year-old primary school pupils towards food and nutrition: insights from Qualitative FGI Research – Junior-Edu-Żywienie (JEŻ) Project

Is nutritional education in primary schools needed in the light of teachers’ diagnosis of the state of knowledge about food and nutrition of 7–12-year-old primary school pupils? The Focus Group Interview (FGI) – Junior-Edu-Żywienie (JEŻ) Project

Changes in eating behaviours and physical activity among primary schoolchildren aged 7–12 during the pandemic in the light of qualitative and quantitative research – Junior-Edu-Żywienie (JEŻ) Project

Restrained Eating and Disinhibited Eating: Association with Diet Quality and Body Weight Status Among Adolescents

Assistance Needed for Increasing Knowledge of HACCP Food Safety Principles for Organic Sector in Selected EU Countries

Surface Hygiene Evaluation Method in Food Trucks as an Important Factor in the Assessment of Microbiological Risks in Mobile Gastronomy

Effect of Marinating in Dairy-Fermented Products and Sous-Vide Cooking on the Protein Profile and Sensory Quality of Pork Longissimus Muscle

Sous-Vide as an Alternative Method of Cooking to Improve the Quality of Meat: A Review

Remote assessment of quality, processing and economic criteria in qualification of suppliers to the meat packaging foil producer—A Greek case study

How Can We Increase the Nutrition-Related Knowledge in Children Aged 7–12 Years: Results of Focus Groups Interviews with Parents—Junior-Edu-Żywienie (JEŻ) Project

Nutrition-Related Knowledge, Diet Quality, Lifestyle, and Body Composition of 7–12-Years-Old Polish Students: Study Protocol of National Educational Project Junior-Edu-Żywienie (JEŻ)

Do Food and Meal Organization Systems in Polish Primary Schools Reflect Students’ Preferences and Healthy and Sustainable Dietary Guidelines? The Results of Qualitative Research for the Junior-Edu-Żywienie (JEŻ) Project

The Family Environment as a Source for Creating the Dietary Attitudes of Primary School Students—A Focus Group Interview: The Junior-Edu-Żywienie (JEŻ) Project

Consumer Choices and Habits Related to Tea Consumption by Poles

Consumers’ Perception and Preference for the Consumption of Wild Game Meat among Adults in Poland

Dietary–Physical Activity Patterns in the Health Context of Older Polish Adults: The ‘ABC of Healthy Eating’ Project

The effect of light conditions on the content of selected active ingredients in anatomical parts of the oyster mushroom (Pleurotus ostreatus L.)

Fresh Basil Infusion: Effect of Sous-Vide Heat Treatment on Their Volatile Composition Profile, Sensory Profile, and Color

Collaborators (20)

Krystyna Gutkowska

Roberto Mancinelli

Elzbieta Rosiak

Małgorzata Moczkowska-Wyrwisz

Wojciech Kolanowski

Eliza Kostyra

Agnieszka Latoch

Joanna Trafialek

Dominika Średnicka-Tober

Artur Głuchowski

Marta Jeruszka-Bielak

Joanna Kowalkowska

Mati Roasto

Tomasz Owczarek

Małgorzata Ewa Drywień

Renata Kazimierczak

Rosario Muleo

Jadwiga Hamulka

Joanna Myszkowska-Ryciak

Lidia Wądołowska

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