Magdalena Kręcisz

Assistant professor

Wroclaw University of Environmental and Life Sciences

Poland

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About

Magdalena Kręcisz is an Assistant Professor at Wroclaw University of Environmental and Life Sciences in Poland. Her research primarily focuses on food technology, specifically exploring the antioxidant capacity, bioactive compounds, and physical properties of various vegetables treated with natural juices and undergoing different drying methods. Recent publications include investigations into the effects of vacuum impregnation on kohlrabi, cauliflower, and courgette, as well as the impact of fresh blueberries on potato-based snack pellets.

Articles (10)

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2025

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2025

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2025

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2025

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2024

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2024

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2023

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2023

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2021

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2021

Collaborators (4)

Maciej Combrzyński

University of Life Sciences in Lublin

POLAND

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Karolina Wojtunik-Kulesza

Medical University of Lublin

POLAND

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Kinga Dulak

Wroclaw University of Environmental and Life Sciences

POLAND

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Joanna Kolniak-Ostek

Wroclaw University of Environmental and Life Sciences

POLAND

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Magdalena Kręcisz

Research Interests

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Articles (10)

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

Physical Properties and Volatile Profile Changes of Cauliflower Treated with Onion and Beetroot Juices Using Vacuum Impregnation Process

The Use of Beetroot Juice as an Impregnating Solution to Change Volatile Compounds, Physical Properties and Influence the Kinetics of the Celery Drying Process

Effect of Tomato Juice and Different Drying Methods on Selected Properties of Courgette

The Influence of the Vacuum Impregnation, Beetroot Juice, and Various Drying Methods on Selected Properties of Courgette and Broccoli Snacks

Evaluation of bioactive compounds, volatile compounds, drying process kinetics and selected physical properties of vacuum impregnation celery dried by different methods

Influence of Drying Methods and Vacuum Impregnation on Selected Quality Factors of Dried Sweet Potato

Physicochemical and Quality Properties of Dried Courgette Slices: Impact of Vacuum Impregnation and Drying Methods

Collaborators (4)

Maciej Combrzyński

Karolina Wojtunik-Kulesza

Kinga Dulak

Joanna Kolniak-Ostek

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