Teresa Leszczyńska

Professor, Head of the Department
University of Agriculture in Krakow

My URL
https://livedna.org/48.36213

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Area of Interest:

Area of Interest

Selected Publications

  1. Leszczyńska, T., B. Piekło, A. Kopeć and B.F. Zimmermann, 2021. Comparative assessment of the basic chemical composition and antioxidant activity of Stevia rebaudiana bertoni dried leaves, grown in Poland, Paraguay and Brazil-preliminary results. Appl. Sci., Vol. 11. 10.3390/app11083634.
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  2. Kapusta-Duch, J., A. Florkiewicz, T. Leszczyńska and B. Borczak, 2021. Directions of changes in the content of selected macro-and micronutrients of kale, rutabaga, green and purple cauliflower due to hydrothermal treatment. Appl. Sci., Vol. 11. 10.3390/app11083452.
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  3. Domagała, D., T. Leszczyńska, A. Koronowicz, B. Domagała, M. Drozdowska and E. Piasna-Słupecka, 2021. Mechanisms of anticancer activity of a fatty acid mixture extracted from hen egg yolks enriched in conjugated linoleic acid diene (CLA) against WM793 melanoma cells. Nutrients, Vol. 13. 10.3390/nu13072348.
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  4. Sularz, O., S. Smoleń, A. Koronowicz, I. Kowalska and T. Leszczyńska, 2020. Chemical composition of lettuce (Lactuca sativa L.) biofortified with iodine by KIO3, 5-iodo-and 3.5-diiodosalicylic acid in a hydroponic cultivation. Agronomy, Vol. 10. 10.3390/agronomy10071022.
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  5. Koronowicz, A.A., A. Master, P. Banks, E. Piasna-Słupecka, D. Domagała, M. Drozdowska and T. Leszczyńska, 2020. PPAR receptors expressed from vectors containing CMV promoter can enhance self-transcription in the presence of fatty acids from CLA-enriched egg yolks-a novel method for studies of PPAR ligands. Nutr. Cancer, 72: 892-902.
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  6. Drozdowska, M., T. Leszczyńska, A. Koronowicz, E. Piasna-Słupecka, D. Domagała and B. Kusznierewicz, 2020. Young shoots of red cabbage are a better source of selected nutrients and glucosinolates in comparison to the vegetable at full maturity. Eur. Food Res. Technol., 246: 2505-2515.
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  7. Drozdowska, M., T. Leszczyńska, A. Koronowicz, E. Piasna-Słupecka and K. Dziadek, 2020. Comparative study of young shoots and the mature red headed cabbage as antioxidant food resources with antiproliferative effect on prostate cancer cells. RSC Adv., 10: 43021-43034.
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  8. Dziadek, K., A. Kopeć, E. Piątkowska and T. Leszczyńska, 2019. High-fructose diet-induced metabolic disorders were counteracted by the intake of fruit and leaves of sweet cherry in Wistar rats. Nutrients, Vol. 11. 10.3390/nu11112638.
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  9. Koronowicz, A.A., M. Drozdowska, P. Banks, E. Piasna-Słupecka, D. Domagała and T. Leszczyńska, 2018. Fatty acids of CLA-enriched egg yolks can induce mitochondrial pathway of apoptosis in MCF-7 breast cancer cells. Anticancer Res., 38: 2861-2870.
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  10. Koronowicz, A.A., M. Drozdowska, B. Wielgos, E. Piasna-Słupecka, D. Domagała, J. Dulińska-Litewka and T. Leszczyńska, 2018. The effect of “NutramilTM complex,” food for special medical purpose, on breast and prostate carcinoma cells. PLoS ONE, Vol. 13. 10.1371/journal.pone.0192860.
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  11. Kapusta-Duch, J., B. Kusznierewicz, T. Leszczyńska and B. Borczak, 2017. The effect of package type on selected parameters of nutritional quality of the chilled stored red sauerkraut. J. Food Process. Preserv., Vol. 41. 10.1111/jfpp.13105.
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  12. Nowacka, E., T. Leszczyńska, A. Kopeć and D. Hojka, 2016. Nutritional behavior of Polish canoeist's athletes: The interest of nutritional education. Sci. Sports, 31: e79-e91.
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  13. Kapusta-Duch, J., B. Kusznierewicz, T. Leszczyńska and B. Borczak, 2016. Effect of culinary treatment on changes in the contents of selected nutrients and non-nutrients in curly kale (Brassica oleracea Var. acephala). J. Food Process. Preserv., 40: 1280-1288.
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  14. Kapusta-Duch, J., B. Kusznierewicz, T. Leszczyńska and B. Borczak, 2016. Effect of cooking on the contents of glucosinolates and their degradation products in selected Brassica vegetables. J. Funct. Foods, 23: 412-422.
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  15. Bieżanowska-Kopeć, R., M. Pysz, J. Kapusta-Duch, A. Kopeć and S. Smoleń et al., 2016. The effects of peeling and cooking on the mineral content and antioxidant properties in carrots enriched with potassium iodate and/or selenite (SeIV) and selenite (SeVI). Int. J. Food Sci. Nutr., 67: 919-928.
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Member since July, 2021