Dominik Kmiecik

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Assoc. Prof

University of Life Sciences in Poznań

Poland

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About

Dominik Kmiecik is an Associate Professor at Poznań University of Life Sciences in Poland. His research focuses on food science, particularly the stability and nutritional properties of various food ingredients, including the utilization of bioactive compounds and fermentation processes. His recent publications explore topics such as the effectiveness of black cumin essential oil in oil stabilization, the nutritional value of seaweeds, and the development of plant-based food products. Additionally, he investigates the potential of microalgae as nutrient sources and the application of liposomes in human nutrition.

Recent Grants

Grant: Close

Products of thermal-oxidative degradation of stigmasterol and its esters - isolation, fractionation and assessment of cytotoxicity and mechanisms of action in human normal cells in vitro

Open Date: 2016-01-01

Close Date: 2019-01-01

Grant: Close

Stevia rebaudiana as a diversification alternative for European Tobacco Farmers to strengthen the European Competitiveness

Open Date: 2013-01-01

Close Date: 2015-01-01

Grant: Close

Identification of thermal and oxidative degradation products of phytosterol esters

Open Date: 2012-01-01

Close Date: 2015-01-01

Grant: Close

Safety assessment of fried potato products available on the Polish market and attempts to limit the formation of harmful substances during their production, storage and use in catering and household

Open Date: 2010-01-01

Close Date: 2013-01-01

Grant: Close

New bioactive food with programmed pro-health properties

Open Date: 2010-01-01

Close Date: 2015-01-01

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2022

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2022

Collaborators (25)

Anna Grygier

University of Life Sciences in Poznań

POLAND

Dominik Kmiecik

Research Interests

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About

Recent Grants

Articles (20)

Black Cumin Essential Oil as an Active Stabilization Component of Rapeseed Oil During Deep-Fat Model Heating

Fabrication and characterization of novel $β$-sitosterol-loaded O/W Pickering emulsions stabilized by edible insects protein/chitosan complex coacervates: Retention and stability evaluation

Black Cumin Essential Oil as an Active Stabilization Component of Rapeseed Oil During Deep-Fat Model Heating

Fermenting of flaxseed cake with Lactiplantibacillus plantarum K06 to increase its application as food ingredient - The effect on changes in protein and phenolic profiles, cyanogenic glycoside degradation, and functional properties

Fermenting of flaxseed cake with Lactiplantibacillus plantarum K06 to increase its application as food ingredient - The effect on changes in protein and phenolic profiles, cyanogenic glycoside degradation, and functional properties

Characterization of Selected Microalgae Species as Potential Sources of Nutrients and Antioxidants

Liposomes as Carriers of Bioactive Compounds in Human Nutrition

The Effect of High-Temperature Heating on Amounts of Bioactive Compounds and Antiradical Properties of Refined Rapeseed Oil Blended with Rapeseed, Coriander and Apricot Cold-Pressed Oils

Seaweed Nutritional Value and Bioactive Properties: Insights from Ascophyllum nodosum, Palmaria palmata, and Chondrus crispus

Potato Protein-Based Vegan Burgers Enriched with Different Sources of Iron and Fiber: Nutrition, Sensory Characteristics, and Antioxidants before and after In Vitro Digestion

Chemical Characteristics and Thermal Oxidative Stability of Novel Cold-Pressed Oil Blends: GC, LF NMR, and DSC Studies

Thermo-oxidative stability and safety of new acylglycerols with stigmasterol residue: Effects of fatty acids saturation and position in the glycerol backbone

Effect of Heating Temperature of High-Quality Arbequina, Picual, Manzanilla and Cornicabra Olive Oils on Changes in Nutritional Indices of Lipid, Tocopherol Content and Triacylglycerol Polymerization Process

Effect of the Bleaching Process on Changes in the Fatty Acid Profile of Raw Hemp Seed Oil (Cannabis sativa)

Changes in Oil Quality and Peroxidase Activity during Germination of Rape Seeds and Mustard Seeds

The Selection of the Optimal Impregnation Conditions of Vegetable Matrices with Iodine

Physicochemical and Morphological Study of the Saccharomyces cerevisiae Cell-Based Microcapsules with Novel Cold-Pressed Oil Blends

Analysis of Changes in the Amount of Phytosterols after the Bleaching Process of Hemp Oils

Quality of Oil Pressed from Hemp Seed Varieties: ‘Ealina 8FC’, ‘Secueni Jubileu’ and ‘Finola’

Machine and Deep Learning in the Evaluation of Selected Qualitative Characteristics of Sweet Potatoes Obtained under Different Convective Drying Conditions

Collaborators (25)

Anna Grygier

Joanna Zembrzuska

Ewa Ostrowska-Ligęza

Agata Sommer

Aleksander Siger

Magdalena Rudzińska

Hanna Maria Baranowska

Agnieszka Drożdżyńska

Katarzyna Waszkowiak

Hanna Staroszczyk

Aneta Tomczak

Przemysław Kowalczewski

Mirosława Teleszko

Aleksandra Szydłowska-Czerniak

Jerzy Stangierski

Anna Olejnik

Anna Jedrusek-Golinska

Maria Różańska

Adam Zając

Anna Chojnacka

Katarzyna Walkowiak

Marzena Gawrysiak-Witulska

Krystyna Szymandera-Buszka

Wojciech Golimowski

Pawel Jezowski

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