Agata Marzec

PhD, DrSc Associate Professor

Warsaw University of Life Sciences

Poland

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About

Agata Marzec, PhD, DrSc, is an Associate Professor at Warsaw University of Life Sciences, Poland. Her research primarily focuses on the physicochemical properties of food products and their quality, with recent articles exploring topics such as the enrichment of bread with Haskap Berry pomace and the effects of various fruit pomace on pasta properties. She also investigates the impact of recipe modifications on snack bars and the characteristics of dried vegetables, contributing significantly to food science and technology.

Articles (20)

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2025

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2021

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2020

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2020

Collaborators (10)

Marek Roszko

Institute of Agricultural and Food Biotechnology

POLAND

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Hanna Kowalska

PhD, DrSc Prof. of WULS

Warsaw University of Life Sciences

POLAND

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Sabina Galus

POLAND

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Agnieszka Latoch

Adjunct Professor/Ph.D.

University of Life Sciences

POLAND

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Monika Janowicz

POLAND

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Ewa Domian

associate professor

POLAND

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Agnieszka Salamon

Institute of Agricultural and Food Biotechnology

POLAND

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Damian Bień

Warsaw University of Life Sciences

POLAND

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Anna Żbikowska

POLAND

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Anna Krajewska

University of Life Sciences in Lublin

POLAND

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Agata Marzec

Research Interests

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Articles (20)

Polycyclic Aromatic Hydrocarbons in Polish Traditionally and Industrially Smoked Meats as an Element of Monitoring and PAH Reduction Strategies

Physicochemical Properties and Quality of Bread Enriched with Haskap Berry (Lonicera caerulea L.) Pomace

The Effect of the Incorporation Level of Rosa rugosa Fruit Pomace and Its Drying Method on the Physicochemical, Microstructural, and Sensory Properties of Wheat Pasta

The Influence of Recipe Modification and the Technological Method on the Properties of Multigrain Snack Bars

The Influence of Osmotic Treatment, Edible Coatings Application, and Reduced Pressure on Microwave–Vacuum-Dried Carrot Properties

Analysis of the Correlation of Microstructure, Instrumental Texture, and Consumer Acceptance of Shortbread Biscuits with Selected Sweeteners and Fibre

Effect of crude fibre additives ARBOCEL and VITACEL on the physicochemical properties of granulated feed mixtures for broiler chickens

Effect of Microwave–Vacuum Drying and Pea Protein Fortification on Pasta Characteristics

Influence of Pre-Treatment and Drying Methods on the Quality of Dried Carrot Properties as Snacks

Effect of Type of Flour and Microalgae (Chlorella vulgaris) on the Rheological, Microstructural, Textural, and Sensory Properties of Vegan Muffins

Sous-Vide as an Innovative and Alternative Method of Culinary Treatment of Chicken Breast in Terms of Product Quality and Safety

Correlation between Biogenic Amines and Their Precursors in Stored Chicken Meat

Characteristics of Oat and Buckwheat Malt Grains for Use in the Production of Fermented Foods

Analysis of ultrastructure and microstructure of blackbird (Turdus merula) and song thrush (Turdus philomelos) eggshell by scanning electron microscopy and X-ray computed microtomography

Characteristics of Dough Rheology and the Structural, Mechanical, and Sensory Properties of Sponge Cakes with Sweeteners

Edible coatings as osmotic dehydration pretreatment in nutrient‐enhanced fruit or vegetable snacks development: A review

Influence of Tea Brewing Parameters on the Antioxidant Potential of Infusions and Extracts Depending on the Degree of Processing of the Leaves of Camellia sinensis

Assessing the effectiveness of colloidal microcrystalline cellulose as a suspending agent for black and white liquid dyes

The Use of Antioxidant Potential of Chokeberry Juice in Creating Pro-Healthy Dried Apples by Hybrid (Convection-Microwave-Vacuum) Method

Physical and Sensory Properties of Japanese Quince Chips Obtained by Osmotic Dehydration in Fruit Juice Concentrates and Hybrid Drying

Collaborators (10)

Marek Roszko

Hanna Kowalska

Sabina Galus

Agnieszka Latoch

Monika Janowicz

Ewa Domian

Agnieszka Salamon

Damian Bień

Anna Żbikowska

Anna Krajewska

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