Krystyna Szymandera-Buszka

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University of Life Sciences in Poznań

Poland

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

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Recent Grants

Grant: Close

Characteristics of the thiamine stability in the presence of selected components of functional foods and fatty products

Open Date: 2010-04-01

Close Date: 2013-04-01

Grant: Close

Evaluation of the possibility to use protein and cellulose preparations as carriers of iodine in food technology

Open Date: 2006-10-01

Close Date: 2008-04-01

Grant: Close

Effect of antioxidants from plant extracts on the degree of lipid oxidation and shaping the quality of selected meat products

Open Date: 2006-10-01

Close Date: 2009-10-01

Articles (10)

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2023

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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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2021

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2021

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2021

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2020

Collaborators (9)

Anna Gramza-Michalowska

University of Life Sciences in Poznań

POLAND

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Magdalena Zielińska-Dawidziak

University of Life Sciences in Poznań

POLAND

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Assistant professor

University of Life Sciences in Poznań

POLAND

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Krystyna Szymandera-Buszka

Research Interests

Explore related searches

Contact this professor

Recent Grants

Articles (10)

The Antioxidant Properties of Selected Varieties of Pumpkin Fortified with Iodine in the Form of Potassium Iodide and Potassium Iodate

The Effect of a Vegan Diet on the Coverage of the Recommended Dietary Allowance (RDA) for Iodine among People from Poland

The Selection of the Optimal Impregnation Conditions of Vegetable Matrices with Iodine

Innovative Application of Phytochemicals from Fermented Legumes and Spices/Herbs Added in Extruded Snacks

Quality assessment of corn snacks enriched with soybean ferritin among young healthy people and patient with Crohn’s disease: the effect of extrusion conditions

Synergic Effect of Selected Ingredients and Calcium Chloride on the Technological, Molecular and Microbial Usefulness of Eggshells and Their Impact on Sensory Properties in a Food Model System

Pumpkin, Cauliflower and Broccoli as New Carriers of Thiamine Compounds for Food Fortification

The Changes in Antioxidant Activity of Selected Flavonoids and Caffeine Depending on the Dosage and Form of Thiamine

Thiamine in Lipid Systems vs. the Antioxidant Activity of Epigallocatechin Gallate and Caffeine

Recent progress in the use of functional foods for older adults: A narrative review

Collaborators (9)

Anna Gramza-Michalowska

Magdalena Zielińska-Dawidziak

Ryszard Rezler

Katarzyna Waszkowiak

Dominik Kmiecik

Oskar Szczepaniak

Anna Jedrusek-Golinska

Małgorzata Anna Majcher

Anna Kaczmarek

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