Krystyna Szymandera‐Buszka

Author

University of Life Sciences in Poznań ORCID

Also Known As

Krystyna Eleonora Szymandera-Buszka, Krystyna Szymandera-Buszka, Krystyna Szymandera‐Buszka, Szymandera-Buszka, Krystyna, Szymandera-Buszka, Krystyna Eleonora

Publications

594

Citations

H-Index

Concepts

All Affiliations

University of Life Sciences in Poznań Poznań University of Economics and Business

About

Krystyna Szymandera‐Buszka is an author at University of Life Sciences in Poznań specializing in food chemistry, health sciences, and food safety.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	6	6	122
2	Medicine	2	2	47
3	Biochemistry	2	2	54
4	Education	1	1	15
5	Public Health	1	1	27

Krystyna Szymandera‐Buszka

Publications

359

Citations

H-Index

Page 1

	Year	Citations
Effect of storage conditions on potassium iodide stability in iodised table salt and collagen preparations Katarzyna Waszkowiak, Krystyna Szymandera‐Buszka International Journal of Food Science & Technology Storage ConditionsIodised Table SaltPhysiologyCollagen PreparationsIodine Content Decrease	2007	42
Effect of fortification with calcium from eggshells on bioavailability, quality, and rheological characteristics of traditional Polish bread spread Joanna Kobus‐Cisowska, Daria Szymanowska, Krystyna Szymandera‐Buszka, Journal of Dairy Science	2020	32
The effect of iodine salts on lipid oxidation and changes in nutritive value of protein in stored processed meats Marzanna Hęś, Katarzyna Waszkowiak, Krystyna Szymandera‐Buszka Meat Science Food ChemistryNutritionBiochemistryAnimal NutritionFood Analysis	2012	27
Variability of Hordeum vulgare L. Cultivars in Yield, Antioxidant Potential, and Cholinesterase Inhibitory Activity Joanna Kobus‐Cisowska, Piotr Szulc, Oskar Szczepaniak, Sustainability BotanyAgricultural EconomicsPolyphenolicsOxidative StressFood Chemistry	2020	27
The application of wheat fibre and soy isolate impregnated with iodine salts to fortify processed meats Katarzyna Waszkowiak, Krystyna Szymandera‐Buszka Meat Science Food ChemistryAnimal NutritionFood AnalysisIodine SaltsAlternative Protein Source	2008	24
Contents of selected bioactive components in buckwheat groats. Danuta Górecka, Marzanna Hęś, Krystyna Szymandera‐Buszka, Food ChemistryNutraceutical IngredientPhysiologyPharmacologyBuckwheat Groats	2009	20
Sensory Analysis in Assessing the Possibility of Using Ethanol Extracts of Spices to Develop New Meat Products Krystyna Szymandera‐Buszka, Katarzyna Waszkowiak, Anna Jędrusek‐Golińska, Foods NutritionFood AnalysisMeat QualitySensory ScienceFood Chemistry	2020	20
Wheat dietary fibre and soy protein as new carriers of iodine compounds for food fortification – The effect of storage conditions on the stability of potassium iodide and potassium iodate Krystyna Szymandera‐Buszka, Katarzyna Waszkowiak, Anna Kaczmarek, LWT Food ChemistryNutritionSoy ProteinAlternative Protein SourceWheat Dietary Fibre	2020	19
Air-drying temperature changes the content of the phenolic acids and flavonols in white mulberry (Morus alba L.) leaves Monika Przeor, Ewa Flaczyk, Monika Beszterda, Ciência Rural Food ChemistryAir-drying TemperaturePolyphenolicsFood Bioactive CompoundBotany	2019	18
The influence of inulin addition as fat substitute on reducing energy value and consumer acceptance of model pork meatballs Ewa Flaczyk, Danuta Górecka, J. Kobus, Zywnosc-nauka Technologia Jakosc Fat SubstituteNutritionBody CompositionFood AnalysisAgricultural Economics	2009	16

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