Magdalena Dadan

Assistant professor

Warsaw University of Life Sciences

Poland

Research Interests

Explore related searches

Professors in Poland Professors in Food Science Food Science professors in Poland

Contact this professor

Get a free first email built on one of their papers, ready for you to edit and send yourself.

About

Magdalena Dadan is an Assistant Professor at Warsaw University of Life Sciences in Poland. Her research focuses on innovative food processing technologies, including osmotic dehydration, drying methods, and the effects of non-thermal treatments on food quality. Recent articles highlight her work on the kinetics of various food products and the optimization of processing techniques using pulsed electric fields and ultrasound. She is dedicated to advancing food science for improved nutritional quality and preservation.

Articles (13)

Year:

2025

Year:

2023

Recently, consumers are paying more attention to healthy diets and often seek products with a high number of bioactive compounds, such as fruit and vegetables [...]

Year:

2023

Year:

2022

Year:

2022

Year:

2022

Year:

2022

Year:

2021

Year:

2021

Year:

2021

Year:

2021

Year:

2021

Year:

2021

Collaborators (7)

Urszula Tylewicz

University of Bologna

ITALY

View details

Małgorzata Nowacka

assitant professor

Warsaw University of Life Sciences

POLAND

View details

Katarzyna Rybak

POLAND

View details

Marco DALLA ROSA

FULL PROFESSOR OF FOOD SCIENCE AND TECHNOLOGY

ALMA MATER STUDIORUM UNIVERSITY OF BOLOGNA

ITALY

View details

Emilia Janiszewska-Turak

Associate Professor

Warsaw University of Life Sciences

POLAND

View details

Artur Wiktor

Assistant Professor

Warsaw University of Life Sciences

POLAND

View details

Dorota Witrowa-Rajchert

head of department/prof.

POLAND

View details

ApplyKite TwinLearns as you apply

Make your next move.

Prepare your application

Review drafts before you send them.

Magdalena Dadan

Research Interests

Explore related searches

Contact this professor

About

Articles (13)

The Effect of the Use of Unconventional Solutions for Osmotic Dehydration on Selected Properties of Fresh-Cut Oranges

Impact of Pulsed Electric Field Treatment on the Process Kinetics and Selected Properties of Air and Dehumidified Air-Dried Mushrooms

Drying Technologies in Food Processing

Effect of Thermal and Non-Thermal Technologies on Kinetics and the Main Quality Parameters of Red Bell Pepper Dried with Convective and Microwave–Convective Methods

Response Surface Methodology as a Tool for Optimization of Pulsed Electric Field Pretreatment and Microwave-Convective Drying of Apple

The Influence of Polyols on the Process Kinetics and Bioactive Substance Content in Osmotic Dehydrated Organic Strawberries

The impact of ultrasound-assisted thawing on the bioactive components in juices obtained from blue honeysuckle (Lonicera caerulea L.)

Effect of Ultrasound, Steaming, and Dipping on Bioactive Compound Contents and Antioxidant Capacity of Basil and Parsley

Effect of nonthermal treatments on selected natural food pigments and color changes in plant material

Selected Quality Parameters of Air-Dried Apples Pretreated by High Pressure, Ultrasounds and Pulsed Electric Field—A Comparison Study

Influence of Ultrasound and the Conditions of Convective Drying with Dehumidified Air on the Course of the Process and Selected Properties of Apple Tissue

Current Applications of Ultrasound in Fruit and Vegetables Osmotic Dehydration Processes

The Assessment of the Possibility of Using Ethanol and Ultrasound to Design the Properties of Dried Carrot Tissue

Collaborators (7)

Urszula Tylewicz

Małgorzata Nowacka

Katarzyna Rybak

Marco DALLA ROSA

Emilia Janiszewska-Turak

Artur Wiktor

Dorota Witrowa-Rajchert

Make your next move.