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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About

Małgorzata Wronkowska is an Assistant Professor at the Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Poland. Her research focuses on the biological activity of phenolic compounds, bioactive substances in food, and their retention during food processing. Recent publications include studies on the antioxidant properties of buckwheat and the bioaccessibility of phenolic acids in fermented food products.

Articles (14)

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2025

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2025

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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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2023

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2022

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2021

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2020

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2020

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2020

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2020

Collaborators (4)

Małgorzata STAROWICZ

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

POLAND

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Henryk ZIELIŃSKI

Head of Department / Professor

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

POLAND

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Wieslaw WICZKOWSKI

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

POLAND

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Mariusz K. PISKULA

Professor

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

POLAND

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Małgorzata WRONKOWSKA

Research Interests

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About

Articles (14)

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

Retention of bioactive compounds during technological steps of the production of bread enriched with roasted buckwheat hulls

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

Wheat Roll Enhanced by Buckwheat Hull, a New Functional Food: Focus on the Retention of Bioactive Compounds

Bioaccessibility of Maillard Reaction Products from Biscuits Formulated from Buckwheat Flours Fermented by Selected Lactic Acid Bacteria

Identification and Bioaccessibility of Maillard Reaction Products and Phenolic Compounds in Buckwheat Biscuits Formulated from Flour Fermented by <i>Rhizopus oligosporus</i> 2710

Buckwheat hull, a valuable bakery product ingredient: assessment of bioaccessible phenolics and antioxidant capacity

Bioaccessibility of Phenolic Acids and Flavonoids from Buckwheat Biscuits Prepared from Flours Fermented by Lactic Acid Bacteria

Phytochemicals and Antioxidant Activity in Oat-Buckwheat Dough and Cookies with Added Spices or Herbs

ACE Inhibitory Properties and Phenolics Profile of Fermented Flours and of Baked and Digested Biscuits from Buckwheat

Assessment of the glycaemic index, content of bioactive compounds, and their in vitro bioaccessibility in oat-buckwheat breads

Bioaccessibility of anti-AGEs activity, antioxidant capacity and phenolics from water biscuits prepared from fermented buckwheat flours

The Application of Lamiaceae Lindl. Promotes Aroma Compounds Formation, Sensory Properties, and Antioxidant Activity of Oat and Buckwheat-Based Cookies

Collaborators (4)

Małgorzata STAROWICZ

Henryk ZIELIŃSKI

Wieslaw WICZKOWSKI

Mariusz K. PISKULA

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