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Krystyna Szymandera-Buszka

Poznan University of Life Sciences

H指数:14

被引数:605

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Analysis of the Use of Carrots, Cauliflower and Broccoli Waste Materials as a Matrix for Thiamine

胡萝卜、花椰菜和西兰花废弃物作为硫胺素基质的应用分析

IF5.1

2026-02-260

OAAI

Influence of Heat Treatment Prior to Fortification on Goitrogenic Compounds, Iodine Stability and Antioxidant Activity in Cauliflower

热处理对花椰菜中致甲状腺肿物质、碘稳定性和抗氧化活性的影响

IF5.1

2026-01-160

OAAI

Impact of Culinary Treatments on the Immunoreactivity of Soy Protein Isolates

烹饪处理对大豆分离蛋白免疫反应性的影响

Foods 2026, Vol. 15, Page 1

IF5.1

2025-12-190

OAAI

Analysis of Sensory Attributes and Purchasing Decisions of Plant-Based Beverages of Young Consumers in Poland on a Vegan and Traditional Diet

波兰年轻消费者对植物基饮料的感官属性及基于素食和传统饮食的购买决策分析

Foods 2025, Vol. 14, Page 3672

IF5.1

2025-10-280

OAAI

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

将奇亚籽和亚麻籽粉作为发酵蔬菜基酱料的成分，以设计其营养组成和感官品质

IF5.1

2025-01-290

OA

Mapping Consumer Preference for Vegan and Omnivorous Diets for the Sensory Attributes of Flour Products with Iodine-Fortified Plant-Based Ingredients

IF5

2024-12-200

OAAI

Nutritional Adequacy of Flour Product Enrichment with Iodine-Fortified Plant-Based Products

IF5

2024-12-101

OAAI

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

IF4.6

2024-11-261

OAAI

Research on Application of Japanese Quince (Chaenomeles L.) and Pork Collagen in Dark Chocolate-Benefits in Prevention of Inflammation In Vitro Model

IF5

2024-06-040

OAAI

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

IF5

2023-02-255

OAAI

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

IF4.6

2022-05-239

OAAI

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

IF5

2021-12-175

OAAI

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

IF4.6

2021-08-035

OAAI

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

IF3.3

2021-04-222

OAAI

Wheat dietary fibre and soy protein as new carriers of iodine compounds for food fortification - The effect of storage conditions on the stability of potassium iodide and potassium iodate

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2021-02-0110

PREAI

Effect of fortification with calcium from eggshells on bioavailability, quality, and rheological characteristics of traditional Polish bread spread

JOURNAL OF DAIRY SCIENCE

IF4.4

2020-08-0119

OAAI

Variability of Hordeum vulgare L. Cultivars in Yield, Antioxidant Potential, and Cholinesterase Inhibitory Activity

IF3.3

2020-03-0322

OAAI

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

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

IF14.1

2020-01-2253

OAAI

The Effect of Thiamine Concentration on the Antioxidative Activity Indices in Tea Extracts

IF6.6

2019-11-158

OAAI

The effect of iodine salts on lipid oxidation and changes in nutritive value of protein in stored processed meats

IF6.1

2012-10-0123

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