Anna Golinska-Jedrusek

Poznan, WP 60637, Poland

Last Updated: 09/26/2026

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Found 18 publications

Impact of Culinary Treatments on the Immunoreactivity of Soy Protein Isolates.

Impact of Culinary Treatments on the Immunoreactivity of Soy Protein Isolates.

Journal: Foods (Basel, Switzerland)

Published: October 18, 2025

Analysis of Sensory Attributes and Purchasing Decisions of Plant-Based Beverages of Young Consumers in Poland on a Vegan and Traditional Diet.

Analysis of Sensory Attributes and Purchasing Decisions of Plant-Based Beverages of Young Consumers in Poland on a Vegan and Traditional Diet.

Journal: Foods (Basel, Switzerland)

Published: September 15, 2025

Innovative Application of Fermented Red Bean Seeds in Constructing Foods with Increased Biological Activity.

Innovative Application of Fermented Red Bean Seeds in Constructing Foods with Increased Biological Activity.

Journal: Foods (Basel, Switzerland)

Published: December 03, 2024

Mapping Consumer Preference for Vegan and Omnivorous Diets for the Sensory Attributes of Flour Products with Iodine-Fortified Plant-Based Ingredients.

Mapping Consumer Preference for Vegan and Omnivorous Diets for the Sensory Attributes of Flour Products with Iodine-Fortified Plant-Based Ingredients.

Journal: Nutrients

Published: November 25, 2024

The Antioxidant Properties of Selected Varieties of Pumpkin Fortified with Iodine in the Form of Potassium Iodide and Potassium Iodate.

The Antioxidant Properties of Selected Varieties of Pumpkin Fortified with Iodine in the Form of Potassium Iodide and Potassium Iodate.

Journal: Foods (Basel, Switzerland)

Published: May 31, 2023

Influence of Nitrogen Fertilizer on the Antioxidative Potential of Basil Varieties (Ocimum basilicum L.).

Influence of Nitrogen Fertilizer on the Antioxidative Potential of Basil Varieties (Ocimum basilicum L.).

Journal: Molecules (Basel, Switzerland)

Published: August 01, 2022

The Selection of the Optimal Impregnation Conditions of Vegetable Matrices with Iodine.

The Selection of the Optimal Impregnation Conditions of Vegetable Matrices with Iodine.

Journal: Molecules (Basel, Switzerland)

Published: April 02, 2022

Innovative Application of Phytochemicals from Fermented Legumes and Spices/Herbs Added in Extruded Snacks.

Innovative Application of Phytochemicals from Fermented Legumes and Spices/Herbs Added in Extruded Snacks.

Journal: Nutrients

Published: November 12, 2021

Pumpkin, Cauliflower and Broccoli as New Carriers of Thiamine Compounds for Food Fortification.

Pumpkin, Cauliflower and Broccoli as New Carriers of Thiamine Compounds for Food Fortification.

Journal: Foods (Basel, Switzerland)

Published: January 22, 2021

Effect of fortification with calcium from eggshells on bioavailability, quality, and rheological characteristics of traditional Polish bread spread.

Effect of fortification with calcium from eggshells on bioavailability, quality, and rheological characteristics of traditional Polish bread spread.

Journal: Journal of dairy science

Published: December 09, 2019

Sensory Analysis in Assessing the Possibility of Using Ethanol Extracts of Spices to Develop New Meat Products.

Sensory Analysis in Assessing the Possibility of Using Ethanol Extracts of Spices to Develop New Meat Products.

Journal: Foods (Basel, Switzerland)

Published: November 17, 2019

Soy Preparations Are Potentially Dangerous Factors in the Course of a Food Allergy.

Soy Preparations Are Potentially Dangerous Factors in the Course of a Food Allergy.

Journal: Foods (Basel, Switzerland)

Published: November 07, 2019

Showing 1-12 of 18

Last Updated: 09/26/2026