Zuzanna Goluch

Associate Professor

Wroclaw University of Economics and Business

Poland

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About

Zuzanna Goluch is an Associate Professor at Wroclaw University of Economics in Poland. Her research areas include nutrition, food processing, and the health benefits of dietary components, with recent articles focusing on the fat-soluble vitamins and trace elements in meat, as well as the nutritional implications of various berries and bread fortification. She employs systematic reviews and clinical trials to evaluate the role of nutrients in health and disease.

Articles (18)

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2025

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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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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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2021

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2021

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2020

Collaborators (8)

Andrzej Okruszek

Dean of Faculty of Production Engineering; Head of Department

Wroclaw University of Economics and Business

POLAND

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Piotr Latocha

Warsaw University of Life Sciences

POLAND

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Mirosława Teleszko

Professor assistant

Wroclaw University of Economics and Business

POLAND

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Gabriela Haraf

POLAND

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Marta (Kołodziej) Bochniak

Assistant Professor

Wroclaw University of Economics and Business

POLAND

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Monika Wereńska

Assistant Professor

Uniwersytet Mikołaja Kopernika Wydział Nauk Ekonomicznych i Zarządzania

POLAND

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Radosław Drozd

Assistant Professor

West Pomeranian University of Technology

POLAND

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Małgorzata Bąkowska

West Pomeranian University of Technology

POLAND

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Zuzanna Goluch

Research Interests

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Articles (18)

Effect of Various Types of Heat Processing on the Content and Retention of Fat-Soluble Vitamins and Cholesterol in Goose Breast Meat

Impact of Various Types of Heat Processing on the Content of Selected Trace Elements of Goose Breast Meat

Selenium Content of Goose Breast Meat Depending on the Type of Heat Processing

Vaccinium spp. Berries in the Prevention and Treatment of Non-Alcoholic Fatty Liver Disease: A Comprehensive Update of Preclinical and Clinical Research

Nutrition in Gilbert’s Syndrome—A Systematic Review of Clinical Trials According to the PRISMA Statement

Antioxidant Activity and Fatty Acid Profile of Sous-Vide Beef Marinated with Kiwiberry Fruit Pulp: Effects of Level Addition and Refrigerated Storage

The Influence of Wheat Germ Expeller on Performance and Selected Parameters of Carbohydrate, Lipid, and Protein Metabolism in Blood Serum for Broilers

Goose Meat as a Source of Dietary Manganese—A Systematic Review

The Energy and Nutritional Value of Meat of Broiler Chickens Fed with Various Addition of Wheat Germ Expeller

Fatty Acid Profile and Lipid Quality Indexes of the Meat and Backfat from Porkers Supplemented with EM Bokashi Probiotic

Health Benefits of Bread Fortification: A Systematic Review of Clinical Trials according to the PRISMA Statement

Impact of frozen storage on oxidation changes of some components in goose meat

Fatty acid profile and lipid indices of the porker meat supplemented with pro-health herbal probiotics, ascorbic acid and allicin

Assessing effects of diet alteration on selected parameters of chronically mentally ill residents of a 24-hour Nursing Home. Part 2. Effects of nutritional changes on anthropometric parameters and composition of the body.

Evaluation of changes in eating habits of chronically mentally ill patients residing in 24-hour social welfare home, subject to various forms of health-promoting education

Impact of various types of heat processing on the energy and nutritional values of goose breast meat

Fatty acid profile and health lipid indicies of goose meat in relation to various types of heat treatment

The selected goose meat quality traits in relation to various types of heat treatment

Collaborators (8)

Andrzej Okruszek

Piotr Latocha

Mirosława Teleszko

Gabriela Haraf

Marta (Kołodziej) Bochniak

Monika Wereńska

Radosław Drozd

Małgorzata Bąkowska

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