Anna Jędrusek-Golińska

ORCID

Publication Activity (10 Years)

Years Active: 2019-2023
Publications (10 Years): 9

Top Venues

Foods (Basel, Switzerland)

Molecules (Basel, Switzerland)

Nutrients

Antioxidants (Basel, Switzerland)

Poznan University of Life Sciences

Poznan University of Life Sciences (BSC)

This page only lists publications with an associated author ORCID identifier.

Affiliation History

Poznan University of Life Sciences Oct 01 2005

Poland

associate professor :: Department of Gastronomy Science and Functional Foods

Poznan University of Life Sciences Oct 01 1996 - Sep 30 2005

Poland

assistant :: Department of Food Technology and Human Nutrition

Institute of Animal Reproduction and Food Research Polish Academy of Sciences in Olsztyn Sep 01 1993 - Mar 31 1996

Poland

assistant :: Department of Endocrinology

Education History

Poznan University of Life Sciences

Poland

BSC :: Faculty of Food Science and Nutrition

Poznan University of Life Sciences

Poland

PHD :: Faculty of Food Science and Nutrition

Publications

Agata Zaremba, Marzanna Hęś, Anna Jędrusek-Golińska, Monika Przeor, Krystyna Szymandera-Buszka
The Antioxidant Properties of Selected Varieties of Pumpkin Fortified with Iodine in the Form of Potassium Iodide and Potassium Iodate. Foods (Basel, Switzerland) 12 (14) (2023)
Marzanna Hęś, Anna Golcz, Anna Gramza-Michałowska, Anna Jędrusek-Golińska, Krzysztof Dziedzic, Sylwia Mildner-Szkudlarz
Influence of Nitrogen Fertilizer on the Antioxidative Potential of Basil Varieties ( Ocimum basilicum L.). Molecules (Basel, Switzerland) 27 (17) (2022)
Agata Zaremba, Katarzyna Waszkowiak, Dominik Kmiecik, Anna Jędrusek-Golińska, Maciej Jarzębski, Krystyna Szymandera-Buszka
The Selection of the Optimal Impregnation Conditions of Vegetable Matrices with Iodine. Molecules (Basel, Switzerland) 27 (10) (2022)
Krystyna Szymandera-Buszka, Małgorzata Gumienna, Anna Jędrusek-Golińska, Katarzyna Waszkowiak, Marzanna Hęś, Artur Szwengiel, Anna Gramza-Michalowska
Innovative Application of Phytochemicals from Fermented Legumes and Spices/Herbs Added in Extruded Snacks. Nutrients 13 (12) (2021)
Krystyna Szymandera-Buszka, Justyna Piechocka, Agata Zaremba, Monika Przeor, Anna Jędrusek-Golińska
Pumpkin, Cauliflower and Broccoli as New Carriers of Thiamine Compounds for Food Fortification. Foods (Basel, Switzerland) 10 (3) (2021)
Anna Jędrusek-Golińska, Danuta Górecka, Maciej S Buchowski, Katarzyna Wieczorowska-Tobis, Anna Gramza-Michalowska, Krystyna Szymandera-Buszka
Recent progress in the use of functional foods for older adults: A narrative review. Comprehensive reviews in food science and food safety 19 (2) (2020)
Krystyna Szymandera-Buszka, Katarzyna Waszkowiak, Anna Jędrusek-Golińska, Marzanna Hęś
Sensory Analysis in Assessing the Possibility of Using Ethanol Extracts of Spices to Develop New Meat Products. Foods (Basel, Switzerland) 9 (2) (2020)
Justyna Piechocka, Krystyna Szymandera-Buszka, Joanna Kobus-Cisowska, Anna Gramza-Michalowska, Anna Jędrusek-Golińska
The Effect of Thiamine Concentration on the Antioxidative Activity Indices in Tea Extracts. Antioxidants (Basel, Switzerland) 8 (11) (2019)
Anna Jędrusek-Golińska, Dorota Piasecka-Kwiatkowska, Paulina Zielińska, Magdalena Zielińska-Dawidziak, Krystyna Szymandera-Buszka, Marzanna Hęś
Soy Preparations Are Potentially Dangerous Factors in the Course of a Food Allergy. Foods (Basel, Switzerland) 8 (12) (2019)

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Publication Activity (10 Years)

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Anna Jędrusek-Golińska