Malgorzata Korzeniowska

Associated profesor

Wroclaw University of Environmental and Life Sciences

Poland

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Dr. Malgorzata Korzeniowska is an Associate Professor at Wroclaw University of Environmental and Life Sciences in Poland. Her research focuses on various aspects of food science, including statistical analysis of food properties, sustainable food alternatives, and the utilization of edible insects. Recent publications highlight her work on the extraction of plant compounds, compostable materials, and the nutritional qualities of meat products.

Malgorzata Korzeniowska

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Articles (25)

Antioxidant, Polyphenol, Physical, and Sensory Changes in Myofibrillar Protein Gels Supplemented with Polyphenol-Rich Plant-Based Additives

Sustainable alternative of palm wine analogue from different tiger nut milk-sugar syrup blends for local production

Effect of Selection for Litter Size Variability on Growth, Carcass and Meat Quality in Rabbits

Statistical analysis of color parameters of sausages: processing with one-way ANOVA and Tukey test in SPSS

Comparison of the Properties of Compostable and Conventional LDPE Films

Optimisation of Supercritical CO2 Extraction from Black (Ribes nigrum) and Red (Ribes rubrum) Currant Pomace

Edible Insects – Exotic Food or Gastronomic Innovation? Study Involving 14 Countries

Exploiting the Potential of Powdered Blends of Recovered Sunflower Seed Cake Phenolics and Whey—Development of Sustainable Food Additives

Consumers’ Perceptions about Edible Insects’ Nutritional Value and Health Effects: Study Involving 14 Countries

Utilization and Effect of Apple Pomace Powder on Quality Characteristics of Turkey Sausages

Effect of blue corn germ levels on quality characteristics of reduced-fat sausages

Supercritical Extraction Techniques for Obtaining Biologically Active Substances from a Variety of Plant Byproducts

Edible Insects: Consumption, Perceptions, Culture and Tradition Among Adult Citizens from 14 Countries

Biofilm Production Capability of Clinical Aeromonas salmonicida Subspecies salmonicida Strains under Stress Conditions

Validation of the Scale Knowledge and Perceptions about Edible Insects through Structural Equation Modelling

Enhancing the quality of animal meat products by combining plant-based marinations and thermal processes: a treatise

Quality attributes of different marinated oven-grilled pork neck meat

Understanding the Relevance of Quality Management in Agro-food Product Industry: From Ethical Considerations to Assuring Food Hygiene Quality Safety Standards and Its Associated Processes

Edible Insects: Perceptions of Marketing, Economic, and Social Aspects among Citizens of Different Countries

Investigation of the Level of Knowledge in Different Countries about Edible Insects: Cluster Segmentation

Are Consumers Aware of Sustainability Aspects Related to Edible Insects? Results from a Study Involving 14 Countries

Antioxidant, Organoleptic and Physicochemical Changes in Different Marinated Oven-Grilled Chicken Breast Meat

Effect of enzyme‐assisted hydrolysis on brewer's spent grain protein solubilization – peptide composition and sensory properties

Physicochemical, antioxidant, and polyphenolic attributes of microencapsulated freeze‐dried kinnow peel extract powder using maltodextrin as wall material

The Use of Selenium Yeast and Phytobiotic in Improving the Quality of Broiler Chicken Meat

Collaborators (18)

Manuela Maria Conceição Ferreira

Cristina Amaro da Costa

Mariusz Korczynski

José María Fresno-Baro

Luísa Paula Gonçalves Oliveira V Cruz-Lopes

Jelena Čulin

Wanda Górniak

Bruno Esteves

Dusan Misic

Ana Paula Cardoso

Anna MICHALSKA-CIECHANOWSKA

Raquel Guiné

Marijana Matek Sarić

Ofélia Anjos

Charles Odilichukwu R. Okpala

Maria Papageorgiou

María José Argente

Paula Correia

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