Bartosz Kruszewski

36 Rakowiecka Street
Warsaw, MZ 02532, Poland

Last Updated: 09/26/2026

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Found 16 publications

A Volatile Metabolomics Perspective: Interplay Between Indigenous Lactic Acid Bacteria and Aroma Development in Ripening Raw-Milk Cheese.

A Volatile Metabolomics Perspective: Interplay Between Indigenous Lactic Acid Bacteria and Aroma Development in Ripening Raw-Milk Cheese.

Journal: Foods (Basel, Switzerland)

Published: May 29, 2026

The Double Life of Plant-Based Food Waste: A Source of Phenolic Acids and a Carrier for Immobilization of Lipases Capable of Their Lipophilization.

The Double Life of Plant-Based Food Waste: A Source of Phenolic Acids and a Carrier for Immobilization of Lipases Capable of Their Lipophilization.

Journal: International journal of molecular sciences

Published: October 31, 2025

Health-Promoting and Functional Properties of Fermented Milk Beverages with Probiotic Bacteria in the Prevention of Civilization Diseases.

Health-Promoting and Functional Properties of Fermented Milk Beverages with Probiotic Bacteria in the Prevention of Civilization Diseases.

Journal: Nutrients

Published: November 27, 2024

Impact of Conventional Pasteurization, High Temperature Short Time, Ultra-High Temperature, and Storage Time on Physicochemical Characteristics, Bioactive Compounds, Antioxidant Activity, and Microbiological Quality of Fruit Nectars.

Impact of Conventional Pasteurization, High Temperature Short Time, Ultra-High Temperature, and Storage Time on Physicochemical Characteristics, Bioactive Compounds, Antioxidant Activity, and Microbiological Quality of Fruit Nectars.

Journal: Foods (Basel, Switzerland)

Published: November 07, 2024

The effect of ultrasound-assisted maceration of selected cold-pressed oils with lyophilized mullein flowers (Verbascum thapsus L.) on their oxidative stability and chemical composition.

The effect of ultrasound-assisted maceration of selected cold-pressed oils with lyophilized mullein flowers (Verbascum thapsus L.) on their oxidative stability and chemical composition.

Journal: Food chemistry

Published: August 28, 2024

New Genetic Determinants for qPCR Identification and the Enumeration of Selected Lactic Acid Bacteria in Raw-Milk Cheese.

New Genetic Determinants for qPCR Identification and the Enumeration of Selected Lactic Acid Bacteria in Raw-Milk Cheese.

Journal: Molecules (Basel, Switzerland)

Published: February 09, 2024

Thermal and Modern, Non-Thermal Method Induction as a Factor of Modification of Inulin Hydrogel Properties.

Thermal and Modern, Non-Thermal Method Induction as a Factor of Modification of Inulin Hydrogel Properties.

Journal: Foods (Basel, Switzerland)

Published: October 13, 2023

Influence of High-Pressure Homogenization on the Physicochemical Properties and Betalain Pigments of Red Beetroot (Beta vulgaris L.) Juice.

Influence of High-Pressure Homogenization on the Physicochemical Properties and Betalain Pigments of Red Beetroot (Beta vulgaris L.) Juice.

Journal: Molecules (Basel, Switzerland)

Published: January 31, 2023

Effect of Tomato, Beetroot and Carrot Juice Addition on Physicochemical, Antioxidant and Texture Properties of Wheat Bread.

Effect of Tomato, Beetroot and Carrot Juice Addition on Physicochemical, Antioxidant and Texture Properties of Wheat Bread.

Journal: Antioxidants (Basel, Switzerland)

Published: October 11, 2022

Effect of Spirulina (Arthrospira platensis) Supplementation on Physical and Chemical Properties of Semolina (Triticum durum) Based Fresh Pasta.

Effect of Spirulina (Arthrospira platensis) Supplementation on Physical and Chemical Properties of Semolina (Triticum durum) Based Fresh Pasta.

Journal: Molecules (Basel, Switzerland)

Published: December 14, 2021

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.

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.

Journal: Antioxidants (Basel, Switzerland)

Published: September 28, 2021

Effect of Coconut and Chestnut Flour Supplementations on Texture, Nutritional and Sensory Properties of Baked Wheat Based Bread.

Effect of Coconut and Chestnut Flour Supplementations on Texture, Nutritional and Sensory Properties of Baked Wheat Based Bread.

Journal: Molecules (Basel, Switzerland)

Published: July 01, 2021

Showing 1-12 of 16

Last Updated: 09/26/2026