Bartosz Kruszewski

ResearcherID Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2020-2024
Publications (10 Years): 13

Top Venues

Molecules (Basel, Switzerland)

Antioxidants (Basel, Switzerland)

Foods (Basel, Switzerland)

Journal of agricultural and food chemistry

Warsaw University of Life Sciences

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

Affiliation History

Warsaw University of Life Sciences Sep 18 2018

Poland

assistant professor (adjunct) :: Department of Food Technology and Assessment

Warsaw University of Life Sciences Sep 14 2017 - Sep 17 2018

Poland

research assistant :: Department of Food Technology

Institute of Agricultural and Food Biotechnology Feb 01 2016 - Sep 13 2017

Poland

research assistant :: Department of Fruit and Vegetable Product Technology

Publications

Milena Alicja Stachelska, Adam Ekielski, Piotr Karpiński, Tomasz Żelaziński, Bartosz Kruszewski
New Genetic Determinants for qPCR Identification and the Enumeration of Selected Lactic Acid Bacteria in Raw-Milk Cheese. Molecules (Basel, Switzerland) 29 (7) (2024)
Milena Alicja Stachelska, Adam Ekielski, Piotr Karpiński, Tomasz Żelaziński, Bartosz Kruszewski
New Genetic Determinants for qPCR Identification and the Enumeration of Selected Lactic Acid Bacteria in Raw-Milk Cheese. Molecules (Basel, Switzerland) 29 (7) (2024)
Milena Alicja Stachelska, Adam Ekielski, Piotr Karpiński, Tomasz Żelaziński, Bartosz Kruszewski
New Genetic Determinants for qPCR Identification and the Enumeration of Selected Lactic Acid Bacteria in Raw-Milk Cheese. Molecules (Basel, Switzerland) 29 (7) (2024)
Bartosz Kruszewski, Ewa Domian, Malgorzata Nowacka
Influence of High-Pressure Homogenization on the Physicochemical Properties and Betalain Pigments of Red Beetroot ( Beta vulgaris L.) Juice. Molecules (Basel, Switzerland) 28 (5) (2023)
Bartosz Kruszewski, Ewa Domian, Malgorzata Nowacka
Influence of High-Pressure Homogenization on the Physicochemical Properties and Betalain Pigments of Red Beetroot ( Beta vulgaris L.) Juice. Molecules (Basel, Switzerland) 28 (5) (2023)
Anna Florowska, Tomasz Florowski, Bartosz Kruszewski, Emilia Janiszewska-Turak, Weronika Bykowska, Nour Ksibi
Thermal and Modern, Non-Thermal Method Induction as a Factor of Modification of Inulin Hydrogel Properties. Foods (Basel, Switzerland) 12 (22) (2023)
Bartosz Kruszewski, Ewa Domian, Malgorzata Nowacka
Influence of High-Pressure Homogenization on the Physicochemical Properties and Betalain Pigments of Red Beetroot ( Beta vulgaris L.) Juice. Molecules (Basel, Switzerland) 28 (5) (2023)
Marianna Raczyk, Katarzyna Polanowska, Bartosz Kruszewski, Anna Grygier, Dorota Michałowska
Effect of Spirulina ( Arthrospira platensis ) Supplementation on Physical and Chemical Properties of Semolina ( Triticum durum ) Based Fresh Pasta. Molecules (Basel, Switzerland) 27 (2) (2022)
Marianna Raczyk, Bartosz Kruszewski, Ewa Zachariasz
Effect of Tomato, Beetroot and Carrot Juice Addition on Physicochemical, Antioxidant and Texture Properties of Wheat Bread. Antioxidants (Basel, Switzerland) 11 (11) (2022)
Marianna Raczyk, Bartosz Kruszewski, Dorota Michałowska
Effect of Coconut and Chestnut Flour Supplementations on Texture, Nutritional and Sensory Properties of Baked Wheat Based Bread. Molecules (Basel, Switzerland) 26 (15) (2021)
Bartosz Kruszewski, Katarzyna Dorota Zawada, Piotr Karpiński
Impact of High-Pressure Homogenization Parameters on Physicochemical Characteristics, Bioactive Compounds Content, and Antioxidant Capacity of Blackcurrant Juice. Molecules (Basel, Switzerland) 26 (6) (2021)
Małgorzata Wroniak, Marianna Raczyk, Bartosz Kruszewski, Edyta Symoniuk, Dominika Dach
Effect of Deep Frying of Potatoes and Tofu on Thermo-Oxidative Changes of Cold Pressed Rapeseed Oil, Cold Pressed High Oleic Rapeseed Oil and Palm Olein. Antioxidants (Basel, Switzerland) 10 (10) (2021)
Bartosz Kruszewski, Mieczysław Wiesław Obiedziński
Impact of Raw Materials and Production Processes on Furan and Acrylamide Contents in Dark Chocolate. Journal of agricultural and food chemistry 68 (8) (2020)

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Publication Activity (10 Years)

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Bartosz Kruszewski