Danuta Kolozyn-Krajewska

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Warsaw University of Life Sciences - SGGW

Poland

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About

Danuta Kolozyn-Krajewska is a professor at Warsaw University of Life Sciences-SGGW in Poland. Her research focuses on food science, particularly the antioxidant properties of lactic acid bacteria, sustainable food waste management, and the microbiome's response to diet. She has published various articles examining the impact of physicochemical conditions on bacterial survival, the role of specific starter cultures in food quality, and practical considerations for food safety.

Recent Grants

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Model ograniczania strat i marnowania żywności z korzyścią dla społeczeństwa

Open Date: 2014-01-01

Close Date: 2017-12-31

Articles (15)

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2025

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2020

Collaborators (8)

Katarzyna Neffe-Skocińska

Professor Assistant/PhD

Warsaw University of Life Sciences

POLAND

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Agnieszka Rudzka (nee Dudkiewicz)

Jan Długosz University

POLAND

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Monika Trząskowska

Associate Professor

POLAND

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Anna Łepecka

Instytut Biotechnologii Przemyslu Rolno Spozywczego

POLAND

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Paulina Kęska

University of Life Sciences in Lublin

POLAND

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Małgorzata Materska

University of Life Sciences

POLAND

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Aleksandra Szydlowska

Professor Assistant /PhD

Warsaw University of Life Sciences

POLAND

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Agnieszka Tul-Krzyszczuk

Warsaw University of Life Sciences - SGGW

POLAND

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Danuta Kolozyn-Krajewska

Research Interests

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About

Recent Grants

Articles (15)

Antioxidant Properties of Food‐Derived Lactic Acid Bacteria: A Review

Sustainable Food Waste Management in Food Service Establishments in Relation to Unserved Dishes

The Impact of Physicochemical Conditions on Lactic Acid Bacteria Survival in Food Products

The Role of Autochthonous <i>Levilactobacillus brevis</i> B1 Starter Culture in Improving the Technological and Nutritional Quality of Cow’s Milk Acid-Rennet Cheeses—Industrial Model Study

Reduction of Nitrite in Canned Pork through the Application of Black Currant (Ribes nigrum L.) Leaves Extract

CHANGES IN THE MICROBIOME OF A HUMAN AND IN THE SIMULATOR OF HUMAN INTESTINAL MICROBIAL ECOSYSTEM (SHIME®) IN RESPONSE TO A DIET AND PROBIOTIC SUPPLEMENTATION

Effect of Pumpkin Cultivar on the Selected Quality Parameters of Functional Non-Dairy Frozen Desserts

Ethylene oxide in foods: current approach to the risk assessment and practical considerations based on the European food business operator perspective

The Influence of Environmental Conditions on the Antagonistic Activity of Lactic Acid Bacteria Isolated from Fermented Meat Products

The Influence of Acid Whey on the Lipid Composition and Oxidative Stability of Organic Uncured Fermented Bacon after Production and during Chilling Storage

SEGMENTATION OF HOUSEHOLDS TAKING INTO ACCOUNT THEIR STRUCTURE IN TERMS OF MEALS WASTE

Application of Lactiplantibacillus plantarum SCH1 for the Bioconservation of Cooked Sausage Made from Mechanically Separated Poultry Meat

Estimation of the Scale of Food Waste in Hotel Food Services—A Case Study

Probiotics: Versatile Bioactive Components in Promoting Human Health

Development of Functional High-Protein Organic Bars with the Addition of Whey Protein Concentrate and Bioactive Ingredients

Collaborators (8)

Katarzyna Neffe-Skocińska

Agnieszka Rudzka (nee Dudkiewicz)

Monika Trząskowska

Anna Łepecka

Paulina Kęska

Małgorzata Materska

Aleksandra Szydlowska

Agnieszka Tul-Krzyszczuk

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