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Małgorzata STAROWICZ

Institute of Animal Reproduction and Food Research, Polish Academy of Sciences / Instytut Rozrodu Zwierząt i Badań Żywno

Poland

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Research Interests

Food Science

100%

Pharmaceutical Chemistry

20%

Natural Products Chemistry

60%

Functional Food

50%

Food Preservation

50%

Aroma Chemistry

50%

Antioxidant Activity

50%

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Articles25

Multifactorial Evaluation of Honey from Pakistan: Essential Minerals, Antioxidant Potential, and Toxic Metal Contamination with Relevance to Human Health Risk

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2025

Increased content of bioactive compounds and health benefits of gluten-free sponge cakes resulting from enrichment with freeze-dried berry powders

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2025

Angiotensin-Converting Enzyme Inhibitory Activity of Selected Phenolic Acids, Flavonoids, Their O-Glucosides, and Low-Molecular-Weight Phenolic Metabolites in Relation to Their Oxidation Potentials

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2025

Multifaceted Biological Activity of Rutin, Quercetin, and Quercetin’s Glucosides

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2025

Health benefits and risks of fermented foods—the PIMENTO initiative

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2024

The chemical, antioxidant and sensorial properties of milk and plant based kombucha analogues

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2024

Unraveling the In Vitro Anti-Advanced Glycation End-Product (Anti-AGE) Potential of Fermented Red Cabbage and Beetroot: Insights into Composition and Activities

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2024

Effects of different spices on the bioactive compounds, antioxidant activity, and sensory qualities of kale crisps

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2024

Plant-Based Antioxidants in Gluten-Free Bread Production: Sources, Technological and Sensory Aspects, Enhancing Strategies and Constraints

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2024

Improvement of Selected Quality and Safety Traits in Turmeric-Enriched Kale Pesto Using Blue Light and Sous-Vide

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2024

Effect of the Addition of Yellow Mealworm (Tenebrio molitor) on the Physicochemical, Antioxidative, and Sensory Properties of Oatmeal Cookies

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2024

Functional Properties and Sensory Quality of Kombucha Analogs Based on Herbal Infusions

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2024

Spray-Drying Impact the Physicochemical Properties and Formation of Maillard Reaction Products Contributing to Antioxidant Activity of Camelina Press Cake Extract

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2023

The Effect of Sous-Vide Processing Time on Chemical and Sensory Properties of Broccoli, Green Beans and Beetroots

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2023

Profile of volatile organic compounds (VOCs) produced by selected Lactobacillus strains in buckwheat substrates

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2023

The Improved Quality of Gluten-Free Bread Due to the Use of Flaxseed Oil Cake: A Comprehensive Study Evaluating Nutritional Value, Technological Properties, and Sensory Quality

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2023

Effect of lactic acid fermentation of red beetroot juice on volatile compounds profile and content

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2023

Comparison of Conventional Extraction Techniques with Superheated Steam Distillation on Chemical Characterization and Biological Activities of Syzygium aromaticum L. Essential Oil

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2023

GC-MS-Olfactometric Characterization of Volatile and Key Odorants in Moringa (Moringa oleifera) and Kinkeliba (Combretum micranthum G. Don) Herbal Tea Infusions Prepared from Cold and Hot Brewing

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2022

Characterization of Volatile Organic Compounds in Kiwiberries (Actinidia arguta) Exposed to High Hydrostatic Pressure Processing by HS-SPME/GC-MS

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2022

Comparative Elucidation of Aroma, Key Odorants, and Fatty Acid Profiles of Ivorian Shea Butter Prepared by Three Different Extraction Methods

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2022

Determination of volatiles, antioxidant activity, and polyphenol content in the postharvest waste of Ocimum basilicum L

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2022

Effect of different cooking methods on the folate content, organoleptic and functional properties of broccoli and spinach

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2022

Effect of Wort Boiling on Volatiles Formation and Sensory Properties of Mead

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Year:

2022

Free and conjugated phenolic compounds profile and antioxidant activities of honeybee products of polish origin

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Year:

2022

Collaborators12

Edgar Pinto

Assistant Professor

Instituto Politécnico de Lisboa Escola Superior de Tecnologia da Saúde de Lisboa

PORTUGAL

Anna Draszanowska

University of Warmia and Mazury in Olsztyn

POLAND

Chijioke Emenike

Dalhousie University Faculty of Agriculture

CANADA

Wieslaw WICZKOWSKI

Institute of Animal Reproduction and Food Research, Polish Academy of Sciences / Instytut Rozrodu Zwierząt i Badań Żywno

POLAND

Marta Laranjo

Universidade de Aveiro

PORTUGAL

Marta Czarnowska-Kujawska

Professor assistant

University of Warmia and Mazury in Olsztyn

POLAND

Piotr Latocha

Warsaw University of Life Sciences

POLAND

Urszula KRUPA-KOZAK

Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie

POLAND

Isabel Ferreira

Associate Professor

University of Porto

PORTUGAL

Łukasz Łopusiewicz

West Pomeranian University of Technology

POLAND

Magdalena Anna Olszewska

University of Warmia and Mazury in Olsztyn

POLAND

Małgorzata WRONKOWSKA

Assistant Professor

Institute of Animal Reproduction and Food Research, Polish Academy of Sciences / Instytut Rozrodu Zwierząt i Badań Żywno

POLAND

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