Anna Draszanowska

University of Warmia and Mazury in Olsztyn

Poland

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Articles (15)

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2024

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2024

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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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2021

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2021

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2020

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2020

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2020

Collaborators (10)

Małgorzata STAROWICZ

Institute of Animal Reproduction and Food Research, Polish Academy of Sciences / Instytut Rozrodu Zwierząt i Badań Żywno

POLAND

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Anna Sadowska-Rociek

POLAND

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Elżbieta Gujska

University of Warmia and Mazury in Olsztyn

POLAND

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Marta Czarnowska-Kujawska

Professor assistant

University of Warmia and Mazury in Olsztyn

POLAND

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Mirosława Karpińska-Tymoszczyk

University of Warmia and Mazury in Olsztyn

POLAND

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Henk C. den Bakker

University of Georgia

UNITED STATES

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Marzena Danowska-Oziewicz

University of Warmia and Mazury in Olsztyn

POLAND

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Manuel Simões

Associate Professor with Habilitation

Universidade do Porto Faculdade de Engenharia

PORTUGAL

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Magdalena Surma

Associated Professor/D.Sc.

University of Agriculture in Krakow

POLAND

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Magdalena Anna Olszewska

University of Warmia and Mazury in Olsztyn

POLAND

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Anna Draszanowska

Research Interests

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Articles (15)

Effects of different spices on the bioactive compounds, antioxidant activity, and sensory qualities of kale crisps

Antibacterial and Antibiofilm Effects of Photodynamic Treatment with Curcuma L. and Trans-Cinnamaldehyde against Listeria monocytogenes

Improvement of Selected Quality and Safety Traits in Turmeric-Enriched Kale Pesto Using Blue Light and Sous-Vide

Effect of the Addition of Yellow Mealworm (Tenebrio molitor) on the Physicochemical, Antioxidative, and Sensory Properties of Oatmeal Cookies

The Effect of Sous-Vide Processing Time on Chemical and Sensory Properties of Broccoli, Green Beans and Beetroots

Levels of Contamination by Pesticide Residues, Polycyclic Aromatic Hydrocarbons (PAHs), and 5-Hydroxymethylfurfural (HMF) in Honeys Retailed in Europe

Prevention of surface colonization and anti-biofilm effect of selected phytochemicals against Listeria innocua strain

Effect of different cooking methods on the folate content, organoleptic and functional properties of broccoli and spinach

The Effect of Ginger Rhizome Addition and Storage Time on the Quality of Pork Meatloaf

The Effect of Turmeric Rhizome on the Inhibition of Lipid Oxidation and the Quality of Vacuum-Packed Pork Meatloaf

Effect of the Addition of Chia Seed Gel as Egg Replacer and Storage Time on the Quality of Pork Patties

Folate Content and Yolk Color of Hen Eggs from Different Farming Systems

The effect of low-temperature thermal processing on the quality of chicken breast fillets

The effect of the addition of chilli pepper fruits and refrigerated storage time on the quality of pasteurised canned meat

Effect of Different Cooking Methods on Folate Content in Chicken Liver

Collaborators (10)

Małgorzata STAROWICZ

Anna Sadowska-Rociek

Elżbieta Gujska

Marta Czarnowska-Kujawska

Mirosława Karpińska-Tymoszczyk

Henk C. den Bakker

Marzena Danowska-Oziewicz

Manuel Simões

Magdalena Surma

Magdalena Anna Olszewska

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