Anna MICHALSKA-CIECHANOWSKA

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Assistant Professor

Wroclaw University of Environmental and Life Sciences

Poland

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About

Anna Michalska-Ciechanowska is an Assistant Professor at Wroclaw University of Environmental and Life Sciences in Poland. Her research areas focus on nutritional quality, food safety, and health-promoting properties of plant-based products and extracts. Recent publications include studies on the effects of drying techniques on phytonutrients and consumer perceptions of sustainable food innovations. She actively contributes to the understanding of how processing methods influence the health benefits of natural ingredients.

Recent Grants

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The analysis of the physical and chemical properties of powders obtained from the juice and pomace of selected fruits using different drying methods and determination of their influence on the chosen indicators of the immune system in in vitro model studies.

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Articles (22)

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2025

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2020

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2020

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2020

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POLAND

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Wilfried Andlauer

SWITZERLAND

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Agnieszka Gajewicz

Assistant Professor

University of Gdańsk

POLAND

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Anna Bogucka-Kocka

Medical University of Lublin

POLAND

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Klaudia Masztalerz

Assistant profesor

Uniwersytet Wroclawski

POLAND

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Anna MICHALSKA-CIECHANOWSKA

Research Interests

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About

Recent Grants

Articles (22)

Influence of Freeze- and Spray Drying with Carrier Agents on Alkamides, Antioxidant Properties, and Process Contaminants in Echinacea purpurea Root Extract Powders

Impact of Thermal Processing and Carbohydrate Carriers on Amino Acids, Sugars, Phenolic Compounds, and Maillard Reaction Markers Relevant to Nutritional Quality and Safety of Rosa canina L. Juice Powders

Physicochemical and Instrumental Flavor Analysis of Plant-Based Drinks with Plant Powder Additions

Natural Honey-Propolis Combinations with Health-Promoting Potential: Antibacterial Activity Against Foodborne Pathogens

Influence of Freeze Drying and Spray Drying on the Physical and Chemical Properties of Powders from Cistus creticus L. Extract

Valorization of Rosehip (Rosa canina L.) Pomace Using Unconventional Carbohydrate Carriers for Beverage Obtainment

Advantages of Spray Drying over Freeze Drying: A Comparative Analysis of <i>Lonicera caerulea</i> L. Juice Powders—Matrix Diversity and Bioactive Response

Unlocking the potential of oil by-products: Investigating the influence of co-culture fermentation on phenolic acid degradation in side stream blends from oil and dairy industry

Exploiting the Potential of Powdered Blends of Recovered Sunflower Seed Cake Phenolics and Whey—Development of Sustainable Food Additives

Extraction-depended and thermally-modulated physical and chemical properties of powders produced from cranberry pomace extracts

Understanding consumer perception of a new product including apple pomace: The role of health, sustainability, and culinary engagement

Comparative study of antioxidant, antiglycation and chemoprotective potential of beetroot juice powder formulations with functional carriers

Juice Powders from Rosehip (Rosa canina L.): Physical, Chemical, and Antiglycation Properties

How do the phenolics and amino acids affect the antioxidant, antidiabetic and antiglycation properties of selected fruit powders?

The Effect of Thermal Treatment on Selected Properties and Content of Biologically Active Compounds in Potato Crisps

How Do the Different Types of Carrier and Drying Techniques Affect the Changes in Physico-Chemical Properties of Powders from Chokeberry Pomace Extracts?

Chemometric contribution for deeper understanding of thermally-induced changes of polyphenolics and the formation of hydroxymethyl-L-furfural in chokeberry powders

The Effect of Filtration on Physical and Chemical Properties of Osmo-Dehydrated Material

Influence Carrier Agents, Drying Methods, Storage Time on Physico-Chemical Properties and Bioactive Potential of Encapsulated Sea Buckthorn Juice Powders

The influence of different carrier agents and drying techniques on physical and chemical characterization of Japanese quince (Chaenomeles japonica) microencapsulation powder

The Effect of the Addition of Fruit Powders on the Quality of Snacks with Jerusalem Artichoke during Storage

The Impact of Maltodextrin and Inulin on the Protection of Natural Antioxidants in Powders Made of Saskatoon Berry Fruit, Juice, and Pomace as Functional Food Ingredients

Collaborators (11)

Malgorzata Korzeniowska

KAROLINA TKACZ

Krzysztof Lech

Waldemar Turski

Agnieszka Kita

Katarzyna Skrzypczak

Adam Figiel

Wilfried Andlauer

Agnieszka Gajewicz

Anna Bogucka-Kocka

Klaudia Masztalerz

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