Aldona Sobota

PhD, DSc Assoc. Prof.

University of Life Sciences

Poland

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About

Dr. Aldona Sobota is an Associate Professor at the University of Life Sciences in Poland. Her research focuses on the applications of medicinal mushrooms in food production, particularly their effects on the physicochemical and sensory properties of wheat products. Recent publications include investigations into the use of mushroom powders and vegetable processing waste to enhance the nutritional value and quality of various pasta and bread products.

Articles (14)

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2025

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2025

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2024

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2024

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2023

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2023

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2023

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2022

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2022

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2022

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2022

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2021

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2021

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2020

Collaborators (9)

Ewelina Zielińska

University of Life Sciences

POLAND

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Sylwia Mildner-Szkudlarz

University of Life Sciences in Poznań

POLAND

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Urszula Złotek

University of Life Sciences in Lublin

POLAND

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Agata Sumara

Medical University of Lublin

POLAND

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Piotr Zarzycki

University of Life Sciences

POLAND

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Eva Ivanisova

SLOVAKIA

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Agata Blicharz-Kania

University of Life Sciences in Lublin

POLAND

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Anna Wirkijowska

University of Life Sciences in Lublin

POLAND

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Monika Michalak-Majewska

University of Life Sciences

POLAND

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Aldona Sobota

Research Interests

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About

Articles (14)

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

Collaborators (9)

Ewelina Zielińska

Sylwia Mildner-Szkudlarz

Urszula Złotek

Agata Sumara

Piotr Zarzycki

Eva Ivanisova

Agata Blicharz-Kania

Anna Wirkijowska

Monika Michalak-Majewska

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