Bartosz Kruszewski

warsaw university of life sciences

H指数:16

被引数:776

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A Volatile Metabolomics Perspective: Interplay Between Indigenous Lactic Acid Bacteria and Aroma Development in Ripening Raw-Milk Cheese

Foods

IF5.1

2026-07-280

The Influence of Flow Microwave Pasteurization Parameters and Variety of Blue Honeysuckle Berry on Selected Quality Parameters of Nectars

微波流化巴氏杀菌参数及蓝 honeysuckle 莓品种对果汁特定质量参数的影响

Applied Sciences-Basel

IF2.5

2026-05-140

PRE

The Double Life of Plant-Based Food Waste: A Source of Phenolic Acids and a Carrier for Immobilization of Lipases Capable of Their Lipophilization

植物基食物废弃物的双重生活：一种酚酸来源以及一种用于固定能够进行脂化的脂肪酶的载体

International Journal of Molecular Sciences 2025, Vol. 26, Page 11400

IF4.9

2025-11-260

OAAI

A Comprehensive Review of Biological Properties of Flavonoids and Their Role in the Prevention of Metabolic, Cancer and Neurodegenerative Diseases

Stachelska, M.A.; Karpiński, P.; Kruszewski, B. 黄酮类化合物生物学特性的全面综述及其在预防代谢性疾病、癌症和神经退行性疾病中的作用。Appl. Sci. 2025, 15, 10840. [Google Scholar] [CrossRef]

APPLIED SCIENCES-BASEL

IF2.5

2025-10-090

OAAI

Natural Antioxidant Enrichment of Linseed Oil: Ultrasound-Assisted Maceration with Mullein Flowers (Verbascum thapsus L.)

亚麻籽油的天然抗氧化剂富集：使用毛蕊花（Verbascum thapsus L.）超声辅助浸提

Food Biophysics

IF3.2

2025-08-180

OAAI

New Genetic Determinants for qPCR Identification and the Enumeration of Selected Lactic Acid Bacteria in Raw-Milk Cheese

MOLECULES

IF4.6

2024-03-291

OAAI

Influence of High-Pressure Homogenization on the Physicochemical Properties and Betalain Pigments of Red Beetroot (Beta vulgaris L.) Juice

MOLECULES

IF4.6

2023-02-2112

OAAI

Effect of Spirulina (Arthrospira platensis) Supplementation on Physical and Chemical Properties of Semolina (Triticum durum) Based Fresh Pasta

MOLECULES

IF4.6

2022-01-0644

OAAI

Effect of Tomato, Beetroot and Carrot Juice Addition on Physicochemical, Antioxidant and Texture Properties of Wheat Bread

Antioxidants

IF6.6

2022-01-010

OAAI

Effect of Coconut and Chestnut Flour Supplementations on Texture, Nutritional and Sensory Properties of Baked Wheat Based Bread

MOLECULES

IF4.6

2021-07-3030

OAAI

Impact of High-Pressure Homogenization Parameters on Physicochemical Characteristics, Bioactive Compounds Content, and Antioxidant Capacity of Blackcurrant Juice

MOLECULES

IF4.6

2021-03-2338

OAAI

Impact of Raw Materials and Production Processes on Furan and Acrylamide Contents in Dark Chocolate

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2020-01-3128

PREAI

Multivariate analysis of essential elements in raw cocoa and processed chocolate mass materials from three different manufacturers

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2018-12-0126

PREAI

Nickel, cadmium and lead levels in raw cocoa and processed chocolate mass materials from three different manufacturers

JOURNAL OF FOOD COMPOSITION AND ANALYSIS

IF4.6

2018-03-0154

PREAI

The application of supercritical carbon dioxide for the stabilization of native and commercial polyphenol oxidases and peroxidases in cloudy apple juice (cv. Golden Delicious)

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2017-02-0152

PREAI

Bartosz Kruszewski

个人简介

教育背景

工作经历

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