Maciej Combrzyński

University of Life Sciences in Lublin

Poland

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Articles (20)

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2025

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2025

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2025

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2025

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2022

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2022

Collaborators (21)

Jarosław Szponar

Medical University of Lublin

POLAND

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Marek Gancarz

Professor (Associate)

University of Agriculture

POLAND

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Mateusz Stasiak

professor

Institute of Agrophysics, Polish Academy of Sciences

POLAND

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Iryna Vaskina

Associate Professor

University of Life Sciences in Poznań

POLAND

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Karolina Wojtunik-Kulesza

Medical University of Lublin

POLAND

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Sławomir Kocira

Professor

University of Life Sciences in Lublin

POLAND

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Marek Milanowski

University of Life Sciences

POLAND

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Agnieszka Szparaga

Koszalin University of Technology

POLAND

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Bohdan Dobrzanski

Head of Department/Professor

University of Life Sciences

POLAND

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Dariusz Karcz

Adjunct Lecturer in Chemistry

Cracow University of Technology

POLAND

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Anna Oniszczuk

Medical University of Lublin

POLAND

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Kamila Kasprzak-Drozd

Medical University of Lublin

POLAND

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Iwona Kowalska

Institute of Soil Science and Plant Cultivation

POLAND

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Agnieszka Wójtowicz

Professor

University of Life Sciences

POLAND

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Przemysław Niziński

Assistant Professor

Medical University of Lublin

POLAND

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Magdalena Kręcisz

Assistant professor

Wroclaw University of Environmental and Life Sciences

POLAND

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Katarzyna Samborska

Associate professor

Warsaw University of Life Sciences

POLAND

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Renata Różyło

University profesor

University of Life Sciences

POLAND

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Jaroslaw Moldoch

POLAND

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Maciej Bańda

POLAND

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Beata Biernacka

assistant professor

University of Life Sciences

POLAND

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Maciej Combrzyński

Research Interests

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Articles (20)

Analysis of the Influence of Different Plasticizing Systems in a Single-Screw Extruder on the Extrusion-Cooking Process and on Selected Physical Properties of Snack Pellets Enriched with Selected Oilseed Pomace

Antioxidant Capacity, Volatile Profile, and Physical Properties Changes of Kohlrabi Treated with Onion and Beetroot Juices Using Vacuum Impregnation Process

Bio-Compounds, Antioxidant Activity, and Phenolic Content of Broccoli After Impregnation with Beetroot Juice

The Impact of Fresh Blueberry Addition on the Extrusion-Cooking Process, Physical Properties and Antioxidant Potential of Potato-Based Snack Pellets

Therapeutic Potential of Ellagic Acid in Liver Diseases

Potential of Chlorogenic Acid in the Management of Metabolic Dysfunction-Associated Steatotic Liver Disease (MASLD): Animal Studies and Clinical Trials—A Narrative Review

Time of Consolidation and Humidity Influence on Properties of Food Powders

Extrusion-Cooking Aspects and Physical Characteristics of Snacks Pellets with Addition of Selected Plant Pomace

Integration of Plant Pomace into Extruded Products: Analysis of Process Conditions, Post-Production Waste Properties and Biogas Potential

Structure and Texture Characteristics of Novel Snacks Expanded by Various Methods

Application of Edible Insect Flour as a Novel Ingredient in Fortified Snack Pellets: Processing Aspects and Physical Characteristics

Nutritional Characteristics of New Generation Extruded Snack Pellets with Edible Cricket Flour Processed at Various Extrusion Conditions

The Effect of Fresh Kale (<i>Brassica oleracea</i> var. <i>sabellica</i>) Addition and Processing Conditions on Selected Biological, Physical, and Chemical Properties of Extruded Snack Pellets

Fresh Broccoli in Fortified Snack Pellets: Extrusion-Cooking Aspects and Physical Characteristics

Application of Extrusion-Cooking for Processing of White and Red Bean to Create Specific Functional Properties

Fresh Chokeberry (Aronia melanocarpa) Fruits as Valuable Additive in Extruded Snack Pellets: Selected Nutritional and Physiochemical Properties

Effect of the Production Parameters and In Vitro Digestion on the Content of Polyphenolic Compounds, Phenolic Acids, and Antiradical Properties of Innovative Snacks Enriched with Wild Garlic (<i>Allium ursinum</i> L.) Leaves

Selected Physical and Spectroscopic Properties of TPS Moldings Enriched with Durum Wheat Bran

The effect of the addition of various species of mushrooms on the physicochemical and sensory properties of semolina pasta

Influence of Modification of the Plasticizing System on the Extrusion-Cooking Process and Selected Physicochemical Properties of Rapeseed and Buckwheat Straws

Collaborators (21)

Jarosław Szponar

Marek Gancarz

Mateusz Stasiak

Iryna Vaskina

Karolina Wojtunik-Kulesza

Sławomir Kocira

Marek Milanowski

Agnieszka Szparaga

Bohdan Dobrzanski

Dariusz Karcz

Anna Oniszczuk

Kamila Kasprzak-Drozd

Iwona Kowalska

Agnieszka Wójtowicz

Przemysław Niziński

Magdalena Kręcisz

Katarzyna Samborska

Renata Różyło

Jaroslaw Moldoch

Maciej Bańda

Beata Biernacka

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