Krystyna Szymandera-Buszka

Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2019-2024
Publications (10 Years): 16

Top Venues

Nutrients

Foods (Basel, Switzerland)

Molecules (Basel, Switzerland)

Antioxidants (Basel, Switzerland)

University of Life Sciences in Poznań

University of Life Sciences in Poznań (PHD)

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

Affiliation History

University of Life Sciences in Poznań Nov 13 2018

Poland

Ph.D. :: Faculty of Food Science and Nutrition

Education History

University of Life Sciences in Poznań

Poland

PHD

August Cieszkowski Agricultural University of Poznan; 2001

Poland

PHD

Publications

Szymon Byczkiewicz, Dominik Szwajgier, Ewa Baranowska-Wójcik, Aleksandra Telichowska, Krystyna Szymandera-Buszka, Janusz Wojtczak, Joanna Kobus-Cisowska
Research on Application of Japanese Quince ( Chaenomeles L.) and Pork Collagen in Dark Chocolate-Benefits in Prevention of Inflammation In Vitro Model. Nutrients 16 (11) (2024)
Szymon Byczkiewicz, Dominik Szwajgier, Ewa Baranowska-Wójcik, Aleksandra Telichowska, Krystyna Szymandera-Buszka, Janusz Wojtczak, Joanna Kobus-Cisowska
Research on Application of Japanese Quince ( Chaenomeles L.) and Pork Collagen in Dark Chocolate-Benefits in Prevention of Inflammation In Vitro Model. Nutrients 16 (11) (2024)
Szymon Byczkiewicz, Dominik Szwajgier, Ewa Baranowska-Wójcik, Aleksandra Telichowska, Krystyna Szymandera-Buszka, Janusz Wojtczak, Joanna Kobus-Cisowska
Research on Application of Japanese Quince ( Chaenomeles L.) and Pork Collagen in Dark Chocolate-Benefits in Prevention of Inflammation In Vitro Model. Nutrients 16 (11) (2024)
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)
Agata Zaremba, Anna Gramza-Michalowska, Kunal Pal, Krystyna Szymandera-Buszka
The Effect of a Vegan Diet on the Coverage of the Recommended Dietary Allowance (RDA) for Iodine among People from Poland. Nutrients 15 (5) (2023)
Agata Zaremba, Anna Gramza-Michalowska, Kunal Pal, Krystyna Szymandera-Buszka
The Effect of a Vegan Diet on the Coverage of the Recommended Dietary Allowance (RDA) for Iodine among People from Poland. Nutrients 15 (5) (2023)
Agata Zaremba, Anna Gramza-Michalowska, Kunal Pal, Krystyna Szymandera-Buszka
The Effect of a Vegan Diet on the Coverage of the Recommended Dietary Allowance (RDA) for Iodine among People from Poland. Nutrients 15 (5) (2023)
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, Joanna Kobus-Cisowska, Daria Szymanowska-Powałowska, Ryszard Rezler, Oskar Szczepaniak, Grzegorz Marciniak, Justyna Piechocka, Maciej Jarzębski
Synergic Effect of Selected Ingredients and Calcium Chloride on the Technological, Molecular and Microbial Usefulness of Eggshells and Their Impact on Sensory Properties in a Food Model System. International journal of molecular sciences 22 (4) (2021)
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)
Justyna Piechocka, Anna Gramza-Michalowska, Krystyna Szymandera-Buszka
The Changes in Antioxidant Activity of Selected Flavonoids and Caffeine Depending on the Dosage and Form of Thiamine. Molecules (Basel, Switzerland) 26 (15) (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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Krystyna Szymandera-Buszka