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Aldona Sobota

PhD, DSc Assoc. Prof.

University of Life Sciences

Poland

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Research Interests

Food Science

100%

Clinical Nutrition

50%

Functional Food

50%

Food Quality

50%

Grain Science

40%

Dietary Science

30%

Nutraceutical

30%

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Articles14

Effect of Medicinal Mushroom Powders on the Gluten Structure in the Wheat and Semolina Doughs

Article Link

Year:

2025

Evaluation of the Physicochemical, Antioxidant and Sensory Properties of Wheat Bread with Partial Substitution of Wheat Flour with Cordyceps sinensis Powder

Article Link

Year:

2025

Lion’s Mane (Hericium erinaceus (Bull.) Pers.) as a functional component for wheat bread production: influence on physicochemical, antioxidant, and sensory properties

Article Link

Year:

2024

The Impact of Ganoderma lucidum (Curtis) P. Karst. Supplementation on the Technological, Chemical, and Quality Parameters of Wheat Bread

Article Link

Year:

2024

Medicinal Mushrooms: Their Bioactive Components, Nutritional Value and Application in Functional Food Production—A Review

Article Link

Year:

2023

Use of High-Protein and High-Dietary-Fibre Vegetable Processing Waste from Bell Pepper and Tomato for Pasta Fortification

Article Link

Year:

2023

Possibility of using wheat germ and wheat germ protein isolate for high‐protein pasta production

Article Link

Year:

2023

The Use of Saccharomyces cerevisiae Supplemented with Intracellular Magnesium Ions by Means of Pulsed Electric Field (PEF) in the Process of Bread Production

Article Link

Year:

2022

The Effect of the Addition of Low-Alkaloid Lupine Flour on the Glycemic Index In Vivo and the Physicochemical Properties and Cooking Quality of Durum Wheat Pasta

Article Link

Year:

2022

Effect of Black Cumin Cake Addition on the Chemical Composition, Glycemic Index, Antioxidant Activity, and Cooking Quality of Durum Wheat Pasta

Article Link

Year:

2022

Chemical, technological, and sensory evaluation of the suitability of coconut by‐products in white rolls

Article Link

Year:

2022

Stinging Nettle (Urtica dioica L.) as a Functional Component in Durum Wheat Pasta Production: Impact on Chemical Composition, In Vitro Glycemic Index, and Quality Properties

Article Link

Year:

2021

Hemp seed (Cannabis sativa L.) enriched pasta: Physicochemical properties and quality evaluation

Article Link

Year:

2021

Antioxidant and Potentially Anti-Inflammatory Properties in Pasta Fortified with Onion Skin

Article Link

Year:

2020

Collaborators9

Ewelina Zielińska

University of Life Sciences

POLAND

Sylwia Mildner-Szkudlarz

University of Life Sciences in Poznań

POLAND

Urszula Złotek

University of Life Sciences in Lublin

POLAND

Agata Sumara

Medical University of Lublin

POLAND

Piotr Zarzycki

University of Life Sciences

POLAND

Eva Ivanisova

SLOVAKIA

Agata Blicharz-Kania

University of Life Sciences in Lublin

POLAND

Anna Wirkijowska

University of Life Sciences in Lublin

POLAND

Monika Michalak-Majewska

University of Life Sciences

POLAND

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Aldona Sobota

PhD, DSc Assoc. Prof.

How do I reach out?

Contact this professor

Research Interests

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Articles14

Effect of Medicinal Mushroom Powders on the Gluten Structure in the Wheat and Semolina Doughs

Evaluation of the Physicochemical, Antioxidant and Sensory Properties of Wheat Bread with Partial Substitution of Wheat Flour with <i>Cordyceps sinensis</i> Powder

Lion’s Mane (<i>Hericium erinaceus</i> (Bull.) Pers.) as a functional component for wheat bread production: influence on physicochemical, antioxidant, and sensory properties

The Impact of Ganoderma lucidum (Curtis) P. Karst. Supplementation on the Technological, Chemical, and Quality Parameters of Wheat Bread

Medicinal Mushrooms: Their Bioactive Components, Nutritional Value and Application in Functional Food Production—A Review

Use of High-Protein and High-Dietary-Fibre Vegetable Processing Waste from Bell Pepper and Tomato for Pasta Fortification

Possibility of using wheat germ and wheat germ protein isolate for high‐protein pasta production

The Use of <i>Saccharomyces cerevisiae</i> Supplemented with Intracellular Magnesium Ions by Means of Pulsed Electric Field (PEF) in the Process of Bread Production

The Effect of the Addition of Low-Alkaloid Lupine Flour on the Glycemic Index In Vivo and the Physicochemical Properties and Cooking Quality of Durum Wheat Pasta

Effect of Black Cumin Cake Addition on the Chemical Composition, Glycemic Index, Antioxidant Activity, and Cooking Quality of Durum Wheat Pasta

Chemical, technological, and sensory evaluation of the suitability of coconut by‐products in white rolls

Stinging Nettle (Urtica dioica L.) as a Functional Component in Durum Wheat Pasta Production: Impact on Chemical Composition, In Vitro Glycemic Index, and Quality Properties

Hemp seed (Cannabis sativa L.) enriched pasta: Physicochemical properties and quality evaluation

Antioxidant and Potentially Anti-Inflammatory Properties in Pasta Fortified with Onion Skin

Collaborators9

Ewelina Zielińska

Sylwia Mildner-Szkudlarz

Urszula Złotek

Agata Sumara

Piotr Zarzycki

Eva Ivanisova

Agata Blicharz-Kania

Anna Wirkijowska

Monika Michalak-Majewska

How do I reach out?