Aneta Dąbrowska

University of Warmia and Mazury in Olsztyn

Poland

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Articles (13)

Year:

2025

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2025

Year:

2025

Year:

2024

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2024

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2024

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2023

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2022

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2022

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2022

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2021

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2020

Year:

2020

Collaborators (12)

Tomasz SAWICKI

University of Warmia and Mazury in Olsztyn

POLAND

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Agnieszka Jankowska

University of Warmia and Mazury in Olsztyn

POLAND

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Maria Baranowska

University of Warmia and Mazury in Olsztyn

POLAND

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Katarzyna E. Przybyłowicz

University of Warmia and Mazury in Olsztyn

POLAND

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Justyna Zulewska

Associate Professor

University of Warmia and Mazury in Olsztyn

POLAND

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Katarzyna Staniewska

University of Warmia and Mazury in Olsztyn

POLAND

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Jaroslaw Kowalik

associate professor

University of Warmia and Mazury in Olsztyn

POLAND

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Dominika Jakubowska

University of Warmia and Mazury in Olsztyn

POLAND

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Anna Nowak

University of Life Sciences in Lublin

POLAND

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Anna Danielewicz

Adiunct / Associate Professor

University of Warmia and Mazury in Olsztyn

POLAND

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MAREK ALJEWICZ

Associate professor

University of Warmia and Mazury in Olsztyn

POLAND

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Bogdan Pachołek

Assistant Professor

Poznań University of Economics and Business

POLAND

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Aneta Dąbrowska

Research Interests

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Articles (13)

Effect of Fortification with High-Milk-Protein Preparations on Yogurt Quality

Motives Behind Dairy Product Purchasing Decisions Among Polish Doctors: An Age-Based Analysis

Use of High-Protein Milk Preparations in the Production of Probiotic Fresh Cheeses

Behavioral Intention to Purchase Sustainable Food: Generation Z’s Perspective

Health Benefits of Dairy Products’ Consumption—Consumer Point of View

The Effect of High-Pressure Processing of Caprine Milk on the Production and Properties of Yoghurt

Purchasing behaviours of Generation Z in the traditional food market – the impact of selected sociodemographic characteristics

Association between Intake of Fermented Dairy Product and Diet Quality, Health Beliefs in a Representative Sample of Polish Population

Protein Preparations as Ingredients for the Enrichment of Non-Fermented Milks

An evaluation of the effect of curdlan and scleroglucan on the functional properties of low-fat processed cheese spreads

The Effect of High-Pressure Treatment and Skimming on Caprine Milk Proteins

Influence of β-Glucan Structures and Contents on the Functional Properties of Low-Fat Ice Cream During Storage

The effect of high pressure treatment on the dispersion of fat globules and the fatty acid profile of caprine milk

Collaborators (12)

Tomasz SAWICKI

Agnieszka Jankowska

Maria Baranowska

Katarzyna E. Przybyłowicz

Justyna Zulewska

Katarzyna Staniewska

Jaroslaw Kowalik

Dominika Jakubowska

Anna Nowak

Anna Danielewicz

MAREK ALJEWICZ

Bogdan Pachołek

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