Małgorzata Tańska

Associate Professor

University of Warmia and Mazury in Olsztyn

Poland

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About

Małgorzata Tańska is an Associate Professor at the University of Warmia and Mazury in Olsztyn, Poland. Her research areas focus on food science, including the quality and nutritional properties of various food ingredients, and sustainable food processing techniques. Recent articles highlight her work on the effects of acorn flour and linseed oil on food quality, as well as innovative extraction methods for bioactive compounds. Professor Tańska's contributions significantly advance the understanding of food composition and health benefits.

Articles (24)

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2025

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2021

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2021

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2021

Collaborators (16)

Tomasz SAWICKI

University of Warmia and Mazury in Olsztyn

POLAND

Małgorzata Tańska

Research Interests

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About

Articles (24)

Evaluation of Bioactive Compounds and Chemical Elements in Herbs: Effectiveness of Choline Chloride-Based Deep Eutectic Solvents in Ultrasound-Assisted Extraction

Variation in Linseed Oil Composition: Impact of Cultivar, Cultivation System, and Year of Cultivation

Impact of Wall Material Composition (Maltodextrin vs. Inulin vs. Nutriose) and Emulsion Preparation System (Nano- vs. Microemulsion) on Properties of Spray-Dried Linseed Oil

Effect of Microwave-Assisted Processing of Acorn Flour on Muffin Quality

Sustainable Protein Fortification: Impact of Hemp and Cricket Powder on Extruded Snack Quality

Effects of Acorn Flour Addition on Baking Characteristics of Wheat Flour

Field Cricket (Gryllus bimaculatus) and Spirulina (Arthrospira platensis) Powders as Environmentally Friendly Protein Enrichment Ingredients in Corn Snacks

Selected Soluble Dietary Fibres as Replacers of Octenyl Succinic Anhydride (OSA) Starch in Spray-Drying Production of Linseed Oil Powders Applied to Apple Juice

Influence of Selected Compositions of Wall Materials and Drying Techniques Used for Encapsulation of Linseed Oil and Its Ethyl Esters

Acorns as a Source of Valuable Compounds for Food and Medical Applications: A Review of <i>Quercus</i> Species Diversity and Laboratory Studies

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

Effect of Heat Treatment Methods on Color, Bioactive Compound Content, and Antioxidant Capacity of Carrot Root

Effect of the Storage Conditions on the Microbiological Quality and Selected Bioactive Compound Content in Fruit Mousses for Infants and Young Children

Effect of Enriching Gingerbread Cookies with Elder (<i>Sambucus nigra</i> L.) Products on Their Phenolic Composition, Antioxidant and Anti-Glycation Properties, and Sensory Acceptance

Effect of Ferulic Acid and Its Derivatives on Cold-Pressed Flaxseed Oil Oxidative Stability and Bioactive Compounds Retention during Oxidation

Edible Oils from Selected Unconventional Sources—A Comprehensive Review of Fatty Acid Composition and Phytochemicals Content

Extruded Corn Snacks with Cricket Powder: Impact on Physical Parameters and Consumer Acceptance

Effect of Grinding Process Parameters and Storage Time on Extraction of Antioxidants from Ginger and Nutmeg

Impact of Bioactive Compounds of Plant Leaf Powders in White Chocolate Production: Changes in Antioxidant Properties during the Technological Processes

Food Fortification Using Spray-Dried Emulsions of Fish Oil Produced with Maltodextrin, Plant and Whey Proteins—Effect on Sensory Perception, Volatiles and Storage Stability

Baltic herring (Clupea harengus membras) oil encapsulation by spray drying using a rice and whey protein blend as a coating material

Conventional and Organic Honeys as a Source of Water- and Ethanol-Soluble Molecules with Nutritional and Antioxidant Characteristics

Effect of Maltodextrin Replacement by Selected Native Starches and Disaccharides on Physicochemical Properties of Pumpkin Oil Capsules Prepared by Spray-Drying

Bioactive compounds in aegopodium podagraria leaf extracts and their effects against fluoride-modulated oxidative stress in the thp-1 cell line

Collaborators (16)

Tomasz SAWICKI

Grzegorz Dąbrowski

Natalia Mikołajczak

Magdalena Rudzińska

Fabian Dajnowiec

BEATA PIŁAT

MAGDALENA POLAK-ŚLIWIŃSKA

Przemysław Kowalczewski

Anna Wajs-Bonikowska

Aleksandra Szydłowska-Czerniak

Millena Ruszkowska

Sylwester Czaplicki

Marta Katarzyna Kostrzewska

Agnieszka Łukomska

Iwona Konopka

Dorota Ogrodowska

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