Concepedia

Krystyna Szymandera‐Buszka

KS

19

Publications

359

Citations

14

H-Index

2007

Active since

Affiliations

University of Life Sciences in Poznań(Current)

Poznań University of Economics and Business

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

Top concepts

Food ChemistryHealthNutritionFood SafetyFood QualityMeat SciencePhysiologyFood TechnologyAnimal NutritionBotany

Publications per year

2007–2023

19

Publications

19

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 · 2007 · 42 citations

Storage Conditions, Iodised Table Salt, Physiology +6

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 et al. · Journal of Dairy Science · 2020 · 32 citations · Full text

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 · 2012 · 27 citations

Food Chemistry, Nutrition, Biochemistry +10

Variability of Hordeum vulgare L. Cultivars in Yield, Antioxidant Potential, and Cholinesterase Inhibitory Activity

Joanna Kobus‐Cisowska, Piotr Szulc, Oskar Szczepaniak et al. · Sustainability · 2020 · 27 citations · Full text

Botany, Agricultural Economics, Polyphenolics +16

The application of wheat fibre and soy isolate impregnated with iodine salts to fortify processed meats

Katarzyna Waszkowiak, Krystyna Szymandera‐Buszka · Meat Science · 2008 · 24 citations

Food Chemistry, Animal Nutrition, Food Analysis +10

Rows per page

1–5 of 19