Szymandera-Buszka, Krystyna

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Szymandera-Buszka, Krystyna

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dr hab.

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0000-0003-0264-6027

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2023 - 202516

Szymandera-Buszka, Krystyna 16

Jędrusek-Golińska, Anna 7

Kobus-Cisowska, Joanna 7

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antioxidant activity 3

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Now showing 1 - 16 of 16

2025
Application of Chia and Flaxseed Meal as an Ingredient of Fermented Vegetable-Based Spreads to Design Their Nutritional Composition and Sensory Quality
Waszkowiak, Katarzyna
Szymandera-Buszka, Krystyna
Kidoń, Marcin
Kobus-Cisowska, Joanna
Brzozowska, Anna
Kowiel, Angelika
Jarzębski, Maciej
Radziejewska-Kubzdela, Elżbieta
5 5
2024
The Effect of Ultrasound and Lactic Acid Fermentation on the Selected Quality Parameters and Bioactive Compounds Content in Fermented Pumpkin (Cucurbita pepo L.)
Radziejewska-Kubzdela, Elżbieta
Kidoń, Marcin
Kowiel, Angelika
Waszkowiak, Katarzyna
Szymandera-Buszka, Krystyna
Bednarek, Marta
Kuligowski, Maciej
Kobus-Cisowska, Joanna
Mierzwa, Dominik
12 12
2024
Research on Application of Japanese Quince (Chaenomeles L.) and Pork Collagen in Dark Chocolate—Benefits in Prevention of Inflammation In Vitro Model
Byczkiewicz, Szymon
Szwajgier, Dominik
Baranowska-Wójcik, Ewa
Telichowska, Aleksandra
Szymandera-Buszka, Krystyna
Wojtczak, Janusz
Kobus-Cisowska, Joanna
14 14
2025
Quercetin-Fortified Animal Forage from Onion Waste: A Zero-Waste Approach to Bioactive Feed Development
Wojtczak, Janusz
Szymandera-Buszka, Krystyna
Kobus-Cisowska, Joanna
Stuper-Szablewska, Kinga
Jakubowicz, Jarosław
Fiutak, Grzegorz
Zeyland, Joanna
Jarzębski, Maciej
14 14
2024
Mapping Consumer Preference for Vegan and Omnivorous Diets for the Sensory Attributes of Flour Products with Iodine-Fortified Plant-Based Ingredients
Szymandera-Buszka, Krystyna
Jankowska, Agata
Jędrusek-Golińska, Anna
22 22
2023
Zachowania konsumentów wobec napojów roślinnych jako alternatywy mleka
Zaremba, Agata
Jędrusek-Golińska, Anna
Kobus-Cisowska, Joanna
Szymandera-Buszka, Krystyna
4 4
2025
Innovative Application of Fermented Red Bean Seeds in Constructing Foods with Increased Biological Activity
Gumienna, Małgorzata
Lasik-Kurdyś, Małgorzata
Szymandera-Buszka, Krystyna
Górna-Szweda, Barbara
Walkowiak-Tomczak, Dorota
Jędrusek-Golińska, Anna
25 25
2023
The effect of a vegan diet on the coverage of the recommended dietary allowance (RDA) for iodine among people from Poland
Zaremba, Agata
Gramza-Michałowska, Anna
Pal, Kunal
Szymandera-Buszka, Krystyna
14 14
2023
Gospodarcze i prozdrowotne znaczenie miodu
Jędrusek-Golińska, Anna
Szymandera-Buszka, Krystyna
Hęś, Marzanna
Jurasz, Maciej
4 4
2025
Analysis of Sensory Attributes and Purchasing Decisions of Plant-Based Beverages of Young Consumers in Poland on a Vegan and Traditional Diet
Szymandera-Buszka, Krystyna
Jankowska, Agata Daria
Jędrusek-Golińska, Anna
Jarzębski, Maciej
Karwik, Aleksandra
Anioła, Jacek
Wieruszewski, Marek
Lasota, Agnieszka
Pawlicz, Jarosław
6 1 6 1
2023
The antioxidant properties of selected varieties of pumpkin fortified with Iodine in the form of potassium Iodide and potassium iodate
Zaremba, Agata
Hęś, Marzanna
Jędrusek-Golińska, Anna
Przeor, Monika
Szymandera-Buszka, Krystyna
1 1
2024
Nutritional Adequacy of Flour Product Enrichment with Iodine-Fortified Plant-Based Products
Jankowska, Agata
Szymandera-Buszka, Krystyna
21 21
2023
Antioxidant properties of beetroot fortified with iodine
Jankowska, Agata
Kobus-Cisowska, Joanna
Szymandera-Buszka, Krystyna
3 3
2023
Właściwości odżywcze i funkcjonalne buraka ćwikłowego (Bata vulgaris L. subsp. vulgaris)
Kobus-Cisowska, Joanna
Dziedziński, Marcin
Szymandera-Buszka, Krystyna
Neumann, Małgorzata
4 4
2024
The effect of iodine fortification on – the antioxidant activity of carrots and cauliflower
Jankowska, Agata
Szymandera-Buszka, Krystyna
14 14
2023Polskie Towarzystwo Technologów Żywności
Wrażliwość smakowa osób młodych w powiązaniu z częstością spożycia i preferowaniem produktów słodkich i słonych
Jędrusek-Golińska, Anna
Szymandera-Buszka, Krystyna
Hęś, Marzanna
Bernaś, Emilia
Gałkowska, Dorota
Topolska, Kinga

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

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

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

Quercetin-Fortified Animal Forage from Onion Waste: A Zero-Waste Approach to Bioactive Feed Development

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

Zachowania konsumentów wobec napojów roślinnych jako alternatywy mleka

Innovative Application of Fermented Red Bean Seeds in Constructing Foods with Increased Biological Activity

The effect of a vegan diet on the coverage of the recommended dietary allowance (RDA) for iodine among people from Poland

Gospodarcze i prozdrowotne znaczenie miodu

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

The antioxidant properties of selected varieties of pumpkin fortified with Iodine in the form of potassium Iodide and potassium iodate

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

Antioxidant properties of beetroot fortified with iodine

Właściwości odżywcze i funkcjonalne buraka ćwikłowego (Bata vulgaris L. subsp. vulgaris)

The effect of iodine fortification on – the antioxidant activity of carrots and cauliflower

Wrażliwość smakowa osób młodych w powiązaniu z częstością spożycia i preferowaniem produktów słodkich i słonych