Małgorzata Anna Majcher

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Professor

University of Life Sciences in Poznań

Poland

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About

Małgorzata Anna Majcher is a Professor at the University of Life Sciences in Poznań, Poland. Her research focuses on sensory analysis, machine learning applications, and the impact of various treatments and processes on the sensory properties of food products such as mead, oils, and dairy. Recent articles reflect her expertise in targeted metabolomics, aroma compounds, and the health implications of food quality and microbiota interactions.

Recent Grants

Grant: Close

Aroma active compounds of polish meads. Influence of microflora and manufacturing process on their formation.

Open Date: 2020-10-01

Close Date: 2024-09-01

Grant: Close

Biosynthesis of natural aroma compounds with Galactomyces geotrichum.

Open Date: 2018-01-01

Close Date: 2020-01-01

Articles (17)

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2025

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2025

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2024

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2024

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2024

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2023

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2023

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2023

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2023

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2022

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2022

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2022

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2022

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2022

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2021

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2021

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2021

Collaborators (17)

Patrycja Klos

Pomeranian Medical University

POLAND

Małgorzata Anna Majcher

Research Interests

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Contact this professor

About

Recent Grants

Articles (17)

Machine Learning in Sensory Analysis of Mead—A Case Study: Ensembles of Classifiers

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

Combining Targeted Metabolomics with Untargeted Volatilomics for Unraveling the Impact of Sprouting on the Volatiles and Aroma of False Flax (Camelina sativa) Cold-Pressed Oil

Influence of Honey Varieties, Fermentation Techniques, and Production Process on Sensory Properties and Odor-Active Compounds in Meads

Key Odorants Forming Aroma of Polish Mead: Influence of the Raw Material and Manufacturing Processes

Effect of Herbal Feed Additives on Goat Milk Volatile Flavor Compounds

The Combined Effect of Lactic Acid Bacteria and Galactomyces geotrichum Fermentation on the Aroma Composition of Sour Whey

Carbonyl compounds as contaminants migrating from the ecological vessels to food

Experimental Capacity of Human Fecal Microbiota to Degrade Fiber and Produce Short-Chain Fatty Acids Is Associated with Diet Quality and Anthropometric Parameters

Response of Skin-Derived and Metastatic Human Malignant Melanoma Cell Lines to Thymoquinone and Thymoquinone-Loaded Liposomes

The Stability of Refined Rapeseed Oil Fortified by Cold-Pressed and Essential Black Cumin Oils under a Heating Treatment

The Stability of Refined Rapeseed Oil Fortified by Cold-Pressed and Essential Black Cumin Oils under a Heating Treatment

The Effect of Essential Oils on the Survival of <i>Bifidobacterium</i> in In Vitro Conditions and in Fermented Cream

The Effect of Essential Oils on the Survival of Bifidobacterium in In Vitro Conditions and in Fermented Cream

Quality assessment of corn snacks enriched with soybean ferritin among young healthy people and patient with Crohn’s disease: the effect of extrusion conditions

Quality assessment of corn snacks enriched with soybean ferritin among young healthy people and patient with Crohn's disease: the effect of extrusion conditions

Analysis of the Ability to Produce Pleasant Aromas on Sour Whey and Buttermilk By-Products by Mold <i>Galactomyces geotrichum</i>: Identification of Key Odorants

Collaborators (17)

Patrycja Klos

Magdalena Rudzińska

Jan Pikul

Piotr Kubiak

Natalia DRABIŃSKA

Agnieszka Gryszczyńska

Magdalena Zielińska-Dawidziak

Przemysław Mikołajczak

Henryk Jelen

Kamila Myszka

Agata Dabrowska

Anna Jedrusek-Golinska

Daniel Stanisławski

Mariola Kozłowska

Marek Drozdzik

Anna Kaczmarek

Krystyna Szymandera-Buszka

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