Hanna Kowalska

PhD, DrSc Prof. of WULS

Warsaw University of Life Sciences

Poland

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About

Dr. Hanna Kowalska is a Professor at the Warsaw University of Life Sciences in Poland. Her research focuses on food science, particularly on the effects of various technological methods and ingredients on the quality and properties of food products. Recent articles include studies on multigrain snack bars, edible coatings for fresh-cut produce, and the impact of different treatments on vegetables and grains. She actively contributes to enhancing food quality and safety through her innovative research.

Articles (20)

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2025

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2021

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2021

Collaborators (13)

Małgorzata Kowalska

POLAND

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Katarzyna Rybak

POLAND

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Anna Szafrańska

Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology - State Research Institute

POLAND

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Artur Wiktor

Assistant Professor

Warsaw University of Life Sciences

POLAND

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Sabina Galus

POLAND

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Agnieszka Latoch

Adjunct Professor/Ph.D.

University of Life Sciences

POLAND

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Monika Janowicz

POLAND

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Ewa Domian

associate professor

POLAND

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Agnieszka Salamon

Institute of Agricultural and Food Biotechnology

POLAND

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Anna Żbikowska

POLAND

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Agata Marzec

PhD, DrSc Associate Professor

Warsaw University of Life Sciences

POLAND

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Katarzyna Zawada

Medical University of Warsaw

POLAND

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Dorota Witrowa-Rajchert

head of department/prof.

POLAND

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Hanna Kowalska

Research Interests

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About

Articles (20)

Polycyclic Aromatic Hydrocarbons in Polish Traditionally and Industrially Smoked Meats as an Element of Monitoring and PAH Reduction Strategies

The Influence of Recipe Modification and the Technological Method on the Properties of Multigrain Snack Bars

The Influence of Osmotic Treatment, Edible Coatings Application, and Reduced Pressure on Microwave–Vacuum-Dried Carrot Properties

Analysis of the Correlation of Microstructure, Instrumental Texture, and Consumer Acceptance of Shortbread Biscuits with Selected Sweeteners and Fibre

Evaluation of Some Quality Parameters of Pumpkin Seeds and Oil After Roasting with Marjoram

Effects of Polysaccharide-Based Edible Coatings on the Quality of Fresh-Cut Beetroot (<i>Beta vulgaris</i> L.) During Cold Storage

The Impact of Oyster Mushrooms (<i>Pleurotus ostreatus</i>) on the Baking Quality of Rye Flour and Nutrition Composition and Antioxidant Potential of Rye Bread

Evaluation of the Possibilities of Using Oat Malt in Wheat Breadmaking

Assessment of the Possibility of Using Sugar Beet Pulp with Molasses as By-Product for Enriching Flour and Production of Bread with Pro-Health Properties

Shaping the Physicochemical and Health-Promoting Properties of Carrot Snacks Produced by Microwave-Vacuum Drying with Preliminary Thermal and Enriching Treatment

Shaping the Properties of Osmo-Dehydrated Strawberries in Fruit Juice Concentrates

Influence of Pre-Treatment and Drying Methods on the Quality of Dried Carrot Properties as Snacks

Effect of Type of Flour and Microalgae (Chlorella vulgaris) on the Rheological, Microstructural, Textural, and Sensory Properties of Vegan Muffins

Sous-Vide as an Innovative and Alternative Method of Culinary Treatment of Chicken Breast in Terms of Product Quality and Safety

Characteristics of Dough Rheology and the Structural, Mechanical, and Sensory Properties of Sponge Cakes with Sweeteners

Influence of Tea Brewing Parameters on the Antioxidant Potential of Infusions and Extracts Depending on the Degree of Processing of the Leaves of Camellia sinensis

Development of a High-Fibre Multigrain Bar Technology with the Addition of Curly Kale

Study on the Introduction of Solid Fat with a High Content of Unsaturated Fatty Acids to Gluten-Free Muffins as a Basis for Designing Food with Higher Health Value

The Effect of Whey Protein-Based Edible Coatings Incorporated with Lemon and Lemongrass Essential Oils on the Quality Attributes of Fresh-Cut Pears during Storage

Comparison of the Effects of Conching Parameters on the Contents of Three Dominant Flavan3-ols, Rheological Properties and Sensory Quality in Chocolate Milk Mass Based on Liquor from Unroasted Cocoa Beans

Collaborators (13)

Małgorzata Kowalska

Katarzyna Rybak

Anna Szafrańska

Artur Wiktor

Sabina Galus

Agnieszka Latoch

Monika Janowicz

Ewa Domian

Agnieszka Salamon

Anna Żbikowska

Agata Marzec

Katarzyna Zawada

Dorota Witrowa-Rajchert

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