Magdalena Rudzińska

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prof. dr hab.

University of Life Sciences in Poznań

Poland

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About

Professor Magdalena Rudzińska is a faculty member at Poznan University of Life Sciences in Poland. Her research primarily focuses on the quality and stability of various food products, including oils and meats, as well as the enhancement of nutritional properties through innovative techniques. Notable recent publications include studies on almond oil quality, the oxidative stability of fat-reduced products, and the application of liposomes in nutrition.

Recent Grants

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Study of the physicochemical and biological properties of sterol glycerides and their products formed during thermal oxidation.

Open Date: 2019-06-01

Close Date: 2023-05-01

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2022

Collaborators (16)

Anna Grygier

University of Life Sciences in Poznań

POLAND

Magdalena Rudzińska

Research Interests

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About

Recent Grants

Articles (20)

Influence of ozone treatment on sensory quality, aroma active compounds, phytosterols and phytosterol oxidation products in stored rapeseed and flaxseed oils

Influence of Extraction Techniques on Almond Oil Quality: A Comparative Study of Solvent-Extracted and Commercial Products

Oxidative stability and colour changes of fat- and sugar-reduced wafer creams during the storage

Stigmasterol and its esters encapsulated in liposomes: Characterization, stability, and derivative formation

Higher Oxygen Content Affects Rabbit Meat’s Quality and Fatty Acid Profile in a Modified Atmosphere

Liposomes as Carriers of Bioactive Compounds in Human Nutrition

Enhancing Antioxidant Activity and Nutritional Profile of Dark Chocolate Through Enrichment with Plant Sterols: A Study on Phytosterol Concentrations and Functional Properties

Assessment of the Quality, Bioactive Compounds, and Antimicrobial Activity of Egyptian, Ethiopian, and Syrian Black Cumin Oils

Storage of Rabbit Meat in Vacuum Extends the Oxidative Stability of Fat

Physicochemical characteristics of cold-pressed blackcurrant-, strawberry-, and raspberry seed oils during storage and its influence on thermo-oxidative stability

Thermo-oxidative stability and safety of new acylglycerols with stigmasterol residue: Effects of fatty acids saturation and position in the glycerol backbone

Anti-proliferative potential and oxidative reactivity of thermo-oxidative degradation products of stigmasterol and stigmasteryl esters for human intestinal cells

Effect of Refining and Fractionation Processes on Minor Components, Fatty Acids, Antioxidant and Antimicrobial Activities of Shea Butter

DSC Melting Profile of Cold-Pressed Hemp Seed Oil as an Authenticity Fingerprint Influenced by Scanning Rate

Evaluation of Selected Medicinal, Timber and Ornamental Legume Species’ Seed Oils as Sources of Bioactive Lipophilic Compounds

Changes in Oil Quality and Peroxidase Activity during Germination of Rape Seeds and Mustard Seeds

Lipophilic profile of mature seeds of unconventional edible tree legumes

Characterization of New Egyptian Linseed Varieties and the Effects of Roasting on Their Pigments, Tocochromanols, Phytosterols, Omega-3 Fatty Acids, and Stability

Effect of Distigmasterol-Modified Acylglycerols on the Fluidity and Phase Transition of Lipid Model Membranes

Thermo-oxidative stability of asymmetric distigmasterol-modified acylglycerols as novel derivatives of plant sterols

Collaborators (16)

Anna Grygier

Aleksander Siger

Katarzyna Ratusz

Dominik Kmiecik

Jolanta Tomaszewska-Gras

Aleksandra Szydłowska-Czerniak

Bartłomiej Zieniuk

Anna Olejnik

Małgorzata Anna Majcher

Małgorzata Tańska

Anna Chojnacka

Anna Kaczmarek

Elżbieta Radziejewska-Kubzdela

Marek Stanisz

Wojciech Juzwa

Hanna Pruchnik

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