Maria Różańska

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Assistant professor

University of Life Sciences in Poznań

Poland

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About

Maria Różańska is an Assistant Professor at the University of Life Sciences in Poznań, Poland. Her research focuses on the formation of Maillard reaction products in gluten-free products, as well as the physicochemical properties of plant-based foods and biological materials. She has published recent articles exploring various aspects of gluten-free bread, dough properties, and the nutritional characteristics of food ingredients including cricket powder and kiwiberry.

Recent Grants

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Research into regulating the level of potentially harmful Maillard and caramelization reaction products in gluten-free bread

Open Date: 2018-06-01

Close Date: 2022-12-01

Articles (10)

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2025

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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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2021

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2021

Collaborators (19)

Mariusz Slachcinski

Asst. Prof.

Poznan University of Technology

POLAND

Maria Różańska

Research Interests

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About

Recent Grants

Articles (10)

Formation rates of selected Maillard reaction products in model gluten-free bread, with consideration of erythritol: A preliminary study

Formation of Maillard reaction products in a model bread system of different gluten-free flours

Insight into the Gluten-Free Dough and Bread Properties Obtained from Extruded Rice Flour: Physicochemical, Mechanical, and Molecular Studies

Effect of Cricket Powder Incorporation on the Profile of Volatile Organic Compounds, Free Amino Acids and Sensory Properties of Gluten-Free Bread

Pasta with Kiwiberry (Actinidia arguta): Effect on Structure, Quality, Consumer Acceptance, and Changes in Bioactivity during Thermal Treatment

Physicochemical and Morphological Study of the Saccharomyces cerevisiae Cell-Based Microcapsules with Novel Cold-Pressed Oil Blends

Functional constituents of plant-based foods boost immunity against acute and chronic disorders

Low-Field NMR Study of Shortcake Biscuits with Cricket Powder, and Their Nutritional and Physical Characteristics

Changes in volatile compound profiles of cold-pressed berry seed oils induced by roasting

Maillard Reaction Products in Gluten-Free Bread Made from Raw and Roasted Buckwheat Flour

Collaborators (19)

Mariusz Slachcinski

Ewa Ostrowska-Ligęza

Jacek Lewandowicz

Martyna Natalia Wieczorek

Hanna Maria Baranowska

Agnieszka Drożdżyńska

Róża Biegańska-Marecik

Sylwia Mildner-Szkudlarz

Marcin Nowicki

Przemysław Kowalczewski

Dominik Kmiecik

Agnieszka Tomkowiak

Iga Rybicka

Henryk Jelen

Millena Ruszkowska

Katarzyna Polanowska

Katarzyna Walkowiak

Tomasz Piechota

Pawel Jezowski

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