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Sylwester Smoleń

University of Agriculture in Krakow

Institute of Economic and Social Sciences

Al. Mickiewicza 21

Cracow, 31-120

Poland

  • University of Agriculture in Krakow

SCHOLARLY PAPERS

4

DOWNLOADS

192

TOTAL CITATIONS

1

Scholarly Papers (4)

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1.

Potato Tubers Biofortified with Iodoquinolines after Heat Treatment - Analysis of Quality Parameters,  Bioavailability of Iodine and Selected Thyroid-Regulated Biochemical Parameters in the Wistar Rats

Number of pages: 51 Posted: 25 Jul 2025
Joanna Krzemińska, Teresa Leszczyńska, Aneta Kopeć, Ewa Piątkowska, Sylwester Smoleń, Iwona Kowalska, Radosława Skoczeń-Słupska, Jacek Słupski and Aneta Koronowicz
affiliation not provided to SSRN, University of Agriculture in Krakow, University of Agriculture in Krakow, University of Agriculture in Krakow, University of Agriculture in Krakow, University of Agriculture in Krakow, affiliation not provided to SSRN, affiliation not provided to SSRN and University of Agriculture in Krakow
Downloads 61 (970,490)
Citation 1

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iodoquinoline, Iodine, potato, Biofortification, heat treatments, biochemical parameters, iodine bioavailability

2.

Use of Iodoquinolines for Iodine Biofortification of Potato Plants

Number of pages: 32 Posted: 15 May 2024
Sylwester Smoleń, Iwona Kowalska, Anna Wisła-Świder, Iwona Ledwożyw-Smoleń, Joanna Pitala, Daniel Kiełbasa and Aneta Koronowicz
University of Agriculture in Krakow, University of Agriculture in Krakow, University of Agriculture in Krakow, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN and University of Agriculture in Krakow
Downloads 59 (980,173)

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iodine deficiency, Recommended Daily Allowance, beneficial elements, iodotyrosine, iodoquinolines, potato

3.

Extruded Chokeberry Pomace as Valuable By-Product: Effect of Extrusion-Cooking Conditions on Composition and Biological Potential

Number of pages: 30 Posted: 05 Jul 2024
Teresa Witczak, Agnieszka Wójtowicz, Mariusz Witczak, Agnieszka Wikiera, Marta Liszka-Skoczylas, Sylwester Smoleń, Adam Florkiewicz and Dorota Gałkowska
University of Agriculture in Krakow, University of Life Sciences in Lublin, University of Agriculture in Krakow, Jagiellonian University Medical College, University of Agriculture in Krakow, University of Agriculture in Krakow, University of Agriculture in Krakow and University of Agriculture in Krakow
Downloads 45 (1,170,409)

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Pomace, Extrusion-cooking, Chemical composition, Vitamins, Fatty acids, Phenolic content, Antioxidant potential

4.

Different Thermal Treatments Affect the Nutritional Value and Antioxidant Activity of Sardines and Sprats

Number of pages: 19 Posted: 27 Mar 2024
Joanna Skoczylas, Ewa Piątkowska, Barbora Lampova, Ivo Doskocil, Petr Smit, Lenka Kouřimská, Sylwester Smoleń, Joanna Pitala, Teresa Leszczyńska and Aneta Kopeć
University of Agriculture in Krakow, University of Agriculture in Krakow, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, University of Agriculture in Krakow, University of Agriculture in Krakow, University of Agriculture in Krakow and University of Agriculture in Krakow
Downloads 27 (1,372,601)

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sprats, sardines, thermal process, nutritional value, antioxidant activity, fish, nutritonal composition