Marcin Kidoń

Assistant professor

University of Life Sciences in Poznań

Poland

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About

Dr. Marcin Kidoń is an Assistant Professor at the University of Life Sciences in Poznań, Poland. His research primarily focuses on the innovative utilization of by-products in food processing, nutrition, and sensory quality enhancement. Recent publications include studies on the upcycling of by-products in cookies, fermented vegetable-based spreads, and the nutritional benefits of various plant-based ingredients.

Articles (12)

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2025

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2025

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2024

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2024

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2023

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2023

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2022

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2022

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2022

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2022

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2021

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2020

Collaborators (7)

Justyna Szadzińska

Poznan University of Technology

POLAND

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Maciej Jarzebski

Assistant Professor

Uniwersytet Przyrodniczy w Poznaniu

POLAND

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Bartosz GAPINSKI

Assistant professor

Poznan University of Technology

POLAND

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Róża Biegańska-Marecik

University of Life Sciences in Poznań

POLAND

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Dorota Walkowiak-Tomczak

University of Life Sciences in Poznań

POLAND

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Elżbieta Radziejewska-Kubzdela

University of Life Sciences in Poznań

POLAND

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Pawel Jezowski

Associate professor/lecturer

Poznan University of Technology

POLAND

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Marcin Kidoń

Research Interests

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About

Articles (12)

Upcycling of Sunflower and Sesame Press Cakes as Functional Ingredients in Cookies

Application of Chia and Flaxseed Meal as an Ingredient of Fermented Vegetable-Based Spreads to Design Their Nutritional Composition and Sensory Quality

Sustainable Use of By-Products (Okara and Linseed Cake) in Tempeh Fermentation: Effects on Isoflavones and Lignans

The Effect of Ultrasound and Lactic Acid Fermentation on the Selected Quality Parameters and Bioactive Compounds Content in Fermented Pumpkin (<i>Cucurbita pepo</i> L.)

Chokeberry Pomace Utilization for Improving Selected Quality Parameters of Green Tea Leaves or Hibiscus Flower Infusions

Suitability of Apples Flesh from Different Cultivars for Vacuum Impregnation Process

Delving into the Nutraceutical Benefits of Purple Carrot against Metabolic Syndrome and Cancer: A Review

Effectiveness of cranberry (Vaccinium macrocarpon, cv. Pilgrim) vacuum impregnation: The effect of sample pretreatment, pressure, and processing time

New Smoothie Products Based on Pumpkin, Banana, and Purple Carrot as a Source of Bioactive Compounds

Effect of Ultrasound and Enzymatic Mash Treatment on Bioactive Compounds and Antioxidant Capacity of Black, Red and White Currant Juices

Bioactive compounds, antioxidant activity, and sensory qualities of red-fleshed apples dried by different methods

The Content of Selected Minerals, Bioactive Compounds, and the Antioxidant Properties of the Flowers and Fruit of Selected Cultivars and Wildly Growing Plants of Sambucus nigra L.

Collaborators (7)

Justyna Szadzińska

Maciej Jarzebski

Bartosz GAPINSKI

Róża Biegańska-Marecik

Dorota Walkowiak-Tomczak

Elżbieta Radziejewska-Kubzdela

Pawel Jezowski

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