PhD Eng.
Senior Technical Staff
Room: 26 - I FLOOR
Phone: 61-848-73-53
E-mail: bozena.grzes@up.poznan.pl
Accademic degrees:
2000 Ph.D. Eng., discipline: food and nutrition technology, Poznań University of Life Sciences
1987 M.Sc. Food technology, Poznań University od Life Sciences
Research interests:
Electrophoretic analysis (SDS-PAGE) of quantitative changes in proteins occurring in plant and animal raw materials. Basic physicochemical analysis of raw materials of plant and animal origin.
ORCIID: https://orcid.org/0000-0002-1338-9305
Selected publications:
Siger A., Michalak M., Bąkowska E., Dwiecki K., Nogala-Kałucka M., Grześ B., Piasecka-Kwiatkowska D. 2023, The effect of the genotype-environment interaction on the concentration of carotenoids, tocochromanol, and phenolic compounds in seeds of Lupinus angustifolius breeding lines. Journal of Food Composition and Analysis, volume 123, October 2023, 105511
Stangierski J., Rezler R., Grześ B., Andrzejewski W., Konieczny P. Physicochemical characteristics of surimi-like material made from the muscle tissues of freshwater mussels (Sinanodonta woodiana Lea, 1834). Journal of Food meauserement and Characterization, 2021, 15:2161-2172.
Kawecki K., Stangierski J., Niedźwiedź J., Grześ B. The impact of environmental of DFD-type of beef in commercial abattoirs. Emirates Journal of Food and Agriculture, 2020, 32(7): 533-542.
Mikołajczak B., Iwańska E., Spychaj A., Danyluk B., Montowska M., Grześ B., Banach J.K., Żywica R., Pospiech E. An analysis of the influence of various tenderising treatments on the tenderness of meat from Polish Holstein-Friesian bulls and course of changes in collagen. Meat Science, 2019, Vol. 158, December 2019, 107906
Stangierski J., Andrzejewski W., Tomaszewska-Gras J., Grześ B., Konieczny P., Urbańska M. Effect of Washing on the Quality of Surimi-Like Preparation Obtained from Soft Tissue of Freshwater Mussel Sinanodonta woodiana (Lea, 1834). Journal of Aquatic Food Product Technology, 2018, 27(9), 961-974.
Grześ B., Pospiech E., Iwańska E., Mikołajczak B., Łyczyński A., Koćwin-Podsiadła M., Krzęcio-Niczyporuk E. (2017). The relationship between protein changes in porcine longissimus muscle at different courses of meat tenderisation. European Food Research and Technology, 2017, 243(11), 2025-2034.