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Chemistry

D-Index
45
Citations
6465
World Ranking
16561
National Ranking
81

Research.com Recognitions

  • 2016 - Polish Academy of Science

Overview

Henryk H. Jeleń is affiliated with the University of Life Sciences in Poznań, Poland. Their research spans areas including agricultural and biological sciences, chemistry, and biochemistry, genetics, and molecular biology. Their work focuses significantly on subfields such as biomedical engineering, food science, molecular biology, spectroscopy, as well as nutrition and dietetics.

The scientist's research interests encompass a range of topics related to chemical and biological analysis. These include:

  • Advanced Chemical Sensor Technologies
  • Analytical Chemistry and Chromatography
  • Fermentation and Sensory Analysis
  • Phytochemicals and Antioxidant Activities
  • Genomics, phytochemicals, and oxidative stress
  • Biochemical Analysis and Sensing Techniques
  • Edible Oils Quality and Analysis

Henryk H. Jeleń has published extensively in notable scientific journals. Frequent publication venues include:

  • Molecules
  • Food Chemistry
  • Journal of Agricultural and Food Chemistry
  • Journal of Food Composition and Analysis
  • LWT

Some recent papers authored include:

  • "Rapid analysis of Baijiu volatile compounds fingerprint for their aroma and regional origin authenticity assessment" (2020, Food Chemistry)
  • "Role of Sulfur Compounds in Vegetable and Mushroom Aroma" (2022, Molecules)
  • "The Role of Sugars in the Regulation of the Level of Endogenous Signaling Molecules during Defense Response of Yellow Lupine to Fusarium oxysporum" (2020, International Journal of Molecular Sciences)
  • "Comparison of Three Extraction Techniques for the Determination of Volatile Flavor Components in Broccoli" (2020, Foods)
  • "Commentary: 'Quantitative' vs quantitative Headspace Solid-Phase Microextraction (HS-SPME) in food volatile and flavor compounds analysis" (2022, Journal of Food Composition and Analysis)

Their research collaborations are reflected in frequent co-authorship with several scientists, including:

  • Martyna N. Wieczorek
  • Natalia Drabińska
  • Monika Marcinkowska
  • Artur Szwengiel
  • Katarzyna Szambelan

Henryk H. Jeleń received an award from the Polish Academy of Science in 2016.

Best Publications

  • Headspace solid-phase microextraction use for the characterization of volatile compounds in vegetable oils of different sensory quality.

    Henryk H. Jeleń;Małgorzata Obuchowska;Renata Zawirska-Wojtasiak;Erwin Wa̧sowicz

  • Microextraction techniques in the analysis of food flavor compounds: A review.

    Henryk H. Jeleń;Małgorzata Majcher;Mariusz Dziadas

  • Analysis of Deoxynivalenol and Its Derivatives (Batch and Single Kernel) Using Gas Chromatography/Mass Spectrometry

    Chester J. Mirocha;Elaine Kolaczkowski;Weiping Xie;Hui Yu

  • Solid-Phase Microextraction for the Analysis of Some Alcohols and Esters in Beer: Comparison with Static Headspace Method

    Henryk H. Jeleń;Krystian Wlazły;Erwin Wa̧sowicz;Edward Kamiński

  • The potential of different techniques for volatile compounds analysis coupled with PCA for the detection of the adulteration of olive oil with hazelnut oil

    Sylwia Mildner-Szkudlarz;Henryk H. Jeleń

  • Characteristics of students eating habits with the separation of the nutritional models using advanced statistical analysis methods.

    E. Wasowicz;A. Gramza;M. Hes;H. Jelen

  • Comparison of suitability of SPME, SAFE and SDE methods for isolation of flavor compounds from extruded potato snacks.

    M. Majcher;H.H. Jeleń

  • Flavoromics approach in monitoring changes in volatile compounds of virgin rapeseed oil caused by seed roasting.

    Anna Gracka;Henryk H. Jeleń;Małgorzata Majcher;Aleksander Siger

  • Only an early nitric oxide burst and the following wave of secondary nitric oxide generation enhanced effective defence responses of pelargonium to a necrotrophic pathogen

    Jolanta Floryszak-Wieczorek;Magdalena Arasimowicz;Grzegorz Milczarek;Henryk Jelen

  • Production of volatile sesquiterpenes by Fusarium sambucinum strains with different abilities to synthesize trichothecenes.

    H H Jelén;C J Mirocha;E Wasowicz;E Kamiński

  • Determination of compounds responsible for tempeh aroma.

    Henryk Jeleń;Małgorzata Majcher;Alexandra Ginja;Maciej Kuligowski

  • Differentiation of wines according to grape variety and geographical origin based on volatiles profiling using SPME-MS and SPME-GC/MS methods.

    Angelika Ziółkowska;Erwin Wąsowicz;Henryk H. Jeleń

  • Volatile fungal metabolites and their relation to the spoilage of agricultural commodities

    Henryk Jeleń;Erwin Wasowicz

  • Effect of heat treatment on the flavor of oat flakes

    Dorota Klensporf;Henryk H. Jeleń

  • Application of headspace—solid phase microextraction and multivariate analysis for plant oils differentiation

    Sylwia Mildner-Szkudlarz;Henryk H. Jelen;Renata Zawirska-Wojtasiak;Erwin Wasowicz

  • Use of solid phase microextraction (SPME) for profiling fungal volatile metabolites.

    H.H. Jeleń

  • Rapid analysis of Baijiu volatile compounds fingerprint for their aroma and regional origin authenticity assessment.

    Xi He;Huang Yangming;Elżbieta Górska-Horczyczak;Agnieszka Wierzbicka

  • Formation of 6-n-pentyl-2H-pyran-2-one (6-PAP) and other volatiles by different Trichoderma species

    Henryk Jeleń;Lidia Błaszczyk;Jerzy Chełkowski;Katarzyna Rogowicz

  • Analysis of terpenes in white wines using SPE–SPME–GC/MS approach

    Mariusz Dziadas;Henryk H. Jeleń

  • Biodegradation of rhamnolipids in liquid cultures: Effect of biosurfactant dissipation on diesel fuel/B20 blend biodegradation efficiency and bacterial community composition

    Łukasz Chrzanowski;Mariusz Dziadas;Łukasz Ławniczak;Paweł Cyplik

  • Bitter taste of Brassica vegetables: The role of genetic factors, receptors, isothiocyanates, glucosinolates, and flavor context.

    Martyna N. Wieczorek;Michał Walczak;Marzena Skrzypczak-Zielińska;Henryk H. Jeleń

  • Analytical Methods The potential of different techniques for volatile compounds analysis coupled with PCA for the detection of the adulteration of olive oil with hazelnut oil

    Sylwia Mildner-Szkudlarz;Henryk H. Jelen

Frequent Co-Authors

Jana Hajslova
Jana Hajslova University of Chemistry and Technology
Piotr Goliński
Piotr Goliński University of Life Sciences in Poznań
Chester J. Mirocha
Chester J. Mirocha University of Minnesota
Barbara Kasprzyk-Hordern
Barbara Kasprzyk-Hordern University of Bath
Thomas Ostenfeld Larsen
Thomas Ostenfeld Larsen Technical University of Denmark
Philippe Jeandet
Philippe Jeandet University of Reims Champagne-Ardenne
Hermann J. Heipieper
Hermann J. Heipieper Helmholtz Centre for Environmental Research
Gérard Lizard
Gérard Lizard University of Burgundy
Jan Bocianowski
Jan Bocianowski University of Life Sciences in Poznań
Teofil Jesionowski
Teofil Jesionowski Poznań University of Technology

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