Dr. Magdalena Jeszka-Skowron

International Journal of Food and Bioscience

General and Analytical Chemistry

Name: Dr. Magdalena Jeszka-Skowron

Educational Qualification: Ph.D

Designation: Assistant Professor

Department: General and Analytical Chemistry

Poznan University of Technology

Email: magdalena.jeszka-skowron@put.poznan.pl

Research Interests: analytical chemistry of food, beverages and water, LC-MS/MS, HPLC, spectrophotometry, isotachophoresis, extraction process, RSM

Biography: She is an assistant professor in Poznan University of Technology at Faculty of Chemical Technology, Department of General and Analytical Chemistry. On 2006 she graduated in Poznan University of Life Sciences. On 21/03/2012, she received a Ph.D. in agricultural sciences in the field of food technology and nutrition at this University. She is the author and co-author of 16 original papers and one review paper and over 20 conference abstracts. Moreover, she is also a reviewer of articles in national and international journals

1. M. Jeszka-Skowron, A. Zgo?a-Grze?kowiak, E. Stanisz, A. Wa?kiewicz, Potential health benefits and quality of dried fruits: goji fruits, cranberries and raisins, Food Chemistry, 221 (2017) 228-236

2. B. Czarczy?nska-Go?li?ska, A. Zgo?a-Grze?kowiak, M. Jeszka-Skowron, R. Frankowski, T. Grze?kowiak, Detection of bisphenol A, cumylphenol and parabens in surface waters of Greater Poland Voivodeship Journal of Environmental Management, 204 (2017) 50-60

3. M. Jeszka-Skowron, A. Zgo?a-Grze?kowiak, A. Wa?kiewicz, ?. St?pie?, E. Stanisz, Positive and negative aspects of green coffee consumption-antioxidant activity vs. mycotoxins. Journal of the Science of Food and Agriculture, 97 (2017) 4022-4028

4. Jeszka-Skowron, M.; Zgo?a-Grze?kowiak, A. Usage of Capillary Isotachophoresis and Antioxidant Capacity Measurement in Analysis of Changes in Coffee Properties After Roasting, Steaming and Decaffeination. Food Analytical Methods 10 (2017) 1245–1251

5. Jeszka-Skowron, M.; Sentkowska, A.; Pyrzy?ska, K.; De Pena, M.P. Chlorogenic acids, caffeine content and antioxidant properties of green coffee extracts: influence of green coffee bean preparation. European Food Research and Technology, 242 (2016) 1403-1409

6. Krawczyk, M.; Akbari, S.; Jeszka-Skowron, M.; Pajootanb E.; Fard, F.S. Application of dendrimer modified halloysite nanotubes as a new sorbent for ultrasound-assisted dispersive micro-solid phase extraction and sequential determination of cadmium and lead in water samples. Journal of Analytical Atomic Spectrometry, 31 (2016) 1505-1514

7. Sentkowska, A.; Jeszka-Skowron, M.; Pyrzynska, K. Comparative studies on the antioxidant properties of different green coffee extracts. MOJ Food Processing and Technology, 3(2) (2016) 00071. DOI: 10.15406/mojfpt.2016.03.00071

8. Zgo?a-Grze?kowiak, A.; Werner, J.; Jeszka-Skowron, M.; Czarczy?ska-Go?li?ska B. Determination of parabens in cosmetic products using high performance liquid chromatography with fluorescence detection. Analytical Methods, 8 (2016) 3903-3909

9. Zgo?a-Grze?kowiak, A.; Jeszka-Skowron, M.; Czarczy?ska-Go?linska, B.; Grze?kowiak, T. Determination of parabens in polish river and lake water as a function of season. Analytical Letters, 49 (2016) 1734-1747

10. Krawczyk, M.; Jeszka-Skowron, M. Multiwalled carbon nanotubes as solid sorbent in dispersive micro solid-phase extraction for the sequential determination of cadmium and lead in water samples. Microchemical Journal, 126 (2016) 296-301

11. Jeszka-Skowron, M.; Stanisz, E.; De Pena, M. P. Relationship between antioxidant capacity, chlorogenic acids and elemental composition of green coffee. LWT-Food Science and Technology, 73 (2016) 243-250

12. Król, E.; Jeszka-Skowron, M.; Krejpcio, Z.; Flaczyk E.; Wójciak R.W. The Effects of Supplementary Mulberry Leaf (Morus alba) Extracts on the Trace Element Status (Fe, Zn and Cu) in Relation to Diabetes Management and Antioxidant Indices in Diabetic Rats. Biological Trace Element Research, 174 (2016) 158-165

13. M. Jeszka-Skowron, M. Krawczyk, A. Zgo?a-Grze?kowiak. Antioxidant activity, phenolics and trace elements determination in tea (Camellia sinensis) and Red Lapacho (Tabebuia impetiginosa) infusions - comparison with lemon aromatized teas and influence of citric acid addition on extraction of metals. Journal of Food Composition and Analysis 2015, 40, 70-77.

14. M. Jeszka-Skowron, A. Zgo?a-Grze?kowiak, T. Grze?kowiak. Analytical methods applied for the characterization and the determination of bioactive compounds in coffee. European Food Research and Technology 2015, 240, 19-31.

15. M. Krawczyk, M. Jeszka-Skowron, H. Matusiewicz. Sequential multi-element determination of iron and zinc in water samples by high-resolution continuum source graphite furnace atomic absorption spectrometry after column solid-phase extraction onto multiwalled carbon nanotubes. Microchemical Journal 2014, 117, 138-143.

16. M. Jeszka-Skowron, Agnieszka Zgo?a-Grze?kowiak. Analysis of antioxidant activity, chlorogenic acid and rutin content of Camellia sinensis infusions using Response Surface Methodology Optimization. Food Analytical Methods 2014, 7(10), 2033–2041.

17. M. Jeszka-Skowron, E. Flaczyk, J. Jeszka, Z. Krejpcio, E. Król, M. S. Buchowski. Mulberry leaf extract intake reduces hyperglycemia in streptozotocin (STZ)-induced diabetic rats fed high-fat diet. Journal of Functional Foods 2014, 8C, 9-17.

Serial no:IIEBM0435

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Dr. Magdalena Jeszka-Skowron

International Journal of Food and Bioscience

General and Analytical Chemistry

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