Izabela Sadowska-Bartosz

Has grant

Head of Laboratory/Professor

Rzeszów University

Poland

Research Interests

Explore related searches

Professors in Poland Professors in Food Science Food Science professors in Poland

Contact this professor

Get a free first email built on one of their papers, ready for you to edit and send yourself.

About

Izabela Sadowska-Bartosz is a Professor and Head of Laboratory at the University of Rzeszow, Poland. Her research primarily focuses on the antioxidant capacity of various food products and the effects of different treatments on their properties. Recent articles include studies on the antioxidant activities of anthocyanins, the impact of fermentation and thermal treatments, and the utilization of fluorescence in analyzing food and beverages.

Recent Grants

Grant: Close

Nanomolecular antioxidants: biological basis of targeted therapy of neurodegenerative diseases.

Open Date: 2017-03-01

Close Date: 2021-03-01

Articles (27)

Year:

2025

Year:

2025

Year:

2025

Year:

2025

Year:

2025

Year:

2025

Year:

2025

Year:

2025

Year:

2024

Year:

2024

Year:

2024

Year:

2024

Year:

2024

Year:

2024

Year:

2024

Year:

2023

Year:

2023

Year:

2023

Year:

2023

Year:

2023

Year:

2023

Year:

2023

Year:

2023

Year:

2023

Year:

2023

Year:

McMaster University

CANADA

View details

ApplyKite TwinLearns as you apply

Make your next move.

Prepare your application

Review drafts before you send them.

Izabela Sadowska-Bartosz

Research Interests

Explore related searches

Contact this professor

About

Recent Grants

Articles (27)

Generation of Hydrogen Peroxide in Beer and Selected Strong Alcoholic Beverages

Effect of Fermentation With and Without the Addition of Carrots on the Total Antioxidant Capacity of White and Red Cabbage

Comparison of Various Assays of Antioxidant Activity/Capacity: Limited Significance of Redox Potentials of Oxidants/Indicators

The Effect of Storage on the Absorption and Fluorescence Spectra of Petal Extracts of Selected Anthocyanin-Containing Flowers

A New Fluorescence Band of Anthocyanins as a Simple Oxidation Biomarker of Food Products

Effect of Thermal Treatment on the Antiproliferative and Antioxidant Activities of Garlic

Hydrogen Peroxide: A Ubiquitous Component of Beverages and Food

What Can Fluorescence Tell Us About Wine?

Antioxidant Defense in the Toughest Animals on the Earth: Its Contribution to the Extreme Resistance of Tardigrades

Which Constituents Determine the Antioxidant Activity and Cytotoxicity of Garlic? Role of Organosulfur Compounds and Phenolics

Effect of Garlic Extract on the Erythrocyte as a Simple Model Cell

Effect of Selected Antioxidants on the In Vitro Aging of Human Fibroblasts

The Cellular and Organismal Effects of Nitroxides and Nitroxide-Containing Nanoparticles

Generation of Hydrogen Peroxide and Phenolic Content in Plant-Material-Based Beverages and Spices

Antioxidant Activity of Anthocyanins and Anthocyanidins: A Critical Review

Nitroxide-containing amphiphilic polymers prepared by simplified electrochemically mediated ATRP as candidates for therapeutic antioxidants

Comparison of Antioxidant and Antiproliferative Effects of Various Forms of Garlic and Ramsons

Phenolic compounds interfere in the Ampliflu Red/peroxidase assay for hydrogen peroxide

Antioxidant defense of Deinococcus radiodurans: how does it contribute to extreme radiation resistance?

Formation of a Purple Product upon the Reaction of ABTS Radicals with Proteins

Denaturation and Digestion Increase the Antioxidant Capacity of Proteins

Peroxiredoxin 2: An Important Element of the Antioxidant Defense of the Erythrocyte

Capsaicin toxicity to the yeast Saccharomyces cerevisiae is not due to oxidative stress but to disruption of membrane structure

Effect of Low Concentration of Nitroxides on SH-SY5Y Cells Transfected with the Tau Protein

Is Hydrogen Peroxide Generated in Infusions of Medicinal Herbs?

Induction of Oxidative Stress in SH-SY5Y Cells by Overexpression of hTau40 and Its Mitigation by Redox-Active Nanoparticles

Evaluation of The Antioxidant Capacity of Food Products: Methods, Applications and Limitations

Collaborators (8)

Ireneusz Stefaniuk

Izabela Zaborniak

Andrzej Dziedzic

Kacper Kut

Paweł Chmielarz

Grzegorz Bartosz

Ireneusz Kapusta

Margaret Fahnestock

Make your next move.