Magdalena Gantner

Associate Profesor

Warsaw University of Life Sciences

Poland

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About

Magdalena Gantner is an Associate Professor at the Warsaw University of Life Sciences in Poland. Her research focuses on functional foods, sensory characteristics of food, and the role of volatile compounds in natural defense mechanisms. Recent publications include studies on probiotics, coffee sensory profiles, and innovative protein sources such as cricket powder and mealworm powder. She is also involved in the investigation of flavor components and quality characteristics of various food products.

Articles (9)

Year:

2025

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2024

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2024

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2024

Year:

2023

Due to their chemical composition and physico-chemical properties, most food products are susceptible to biochemical, microbiological, physical and chemical deterioration [...]

Year:

2023

Year:

2022

Year:

2021

Year:

2020

Collaborators (3)

Katarzyna Świąder

Assistant Professor

Warsaw University of Life Sciences

POLAND

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Eliza Kostyra

Warsaw University of Life Sciences

POLAND

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Jacek Łyczko

Wroclaw University of Environmental and Life Sciences

POLAND

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Magdalena Gantner

Research Interests

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About

Articles (9)

Probiotics and Paraprobiotics—New Proposal for Functional Food

Wheat Bread Enriched with House Cricket Powder (Acheta domesticus L.) as an Alternative Protein Source

Exploring the Sensory Characteristics of the Soybean Spreads Enhanced with Vegetables and Spices

Effect of Temperature and Storage on Coffee’s Volatile Compound Profile and Sensory Characteristics

Green Leaf Volatile Function in Both the Natural Defense System of Rumex confertus and Associated Insects’ Behavior

Special Issue on the Latest Research on Flavor Components and Sensory Properties of Food during Processing and Storage

Adding Mealworm (Tenebrio molitor L.) Powder to Wheat Bread: Effects on Physicochemical, Sensory and Microbiological Qualities of the End-Product

The Quality Characteristic and Fatty Acid Profile of Cold-Pressed Hazelnut Oils during Nine Months of Storage

Effect of Climate and Roasting on Polyphenols and Tocopherols in the Kernels and Skin of Six Hazelnut Cultivars (Corylus avellana L.)

Collaborators (3)

Katarzyna Świąder

Eliza Kostyra

Jacek Łyczko

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