Małgorzata STAROWICZ

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

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Articles (25)

Collaborators (12)

Edgar Pinto

Assistant Professor

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

Anna Draszanowska

University of Warmia and Mazury in Olsztyn

Chijioke Emenike

Dalhousie University Faculty of Agriculture

Wieslaw WICZKOWSKI

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

Marta Laranjo

Universidade de Aveiro

Marta Czarnowska-Kujawska

Professor assistant

University of Warmia and Mazury in Olsztyn

Piotr Latocha

Warsaw University of Life Sciences

Urszula KRUPA-KOZAK

Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie

Isabel Ferreira

Associate Professor

University of Porto

Łukasz Łopusiewicz

West Pomeranian University of Technology

Magdalena Anna Olszewska

University of Warmia and Mazury in Olsztyn

Małgorzata WRONKOWSKA

Assistant Professor

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

Małgorzata STAROWICZ

Research Interests

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Contact this professor

Articles (25)

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

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

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

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

Health benefits and risks of fermented foods—the PIMENTO initiative

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Collaborators (12)

Edgar Pinto

Anna Draszanowska

Chijioke Emenike

Wieslaw WICZKOWSKI

Marta Laranjo

Marta Czarnowska-Kujawska

Piotr Latocha

Urszula KRUPA-KOZAK

Isabel Ferreira

Łukasz Łopusiewicz

Magdalena Anna Olszewska

Małgorzata WRONKOWSKA

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