Marta Czarnowska-Kujawska

Professor assistant

University of Warmia and Mazury in Olsztyn

Poland

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About

Marta Czarnowska-Kujawska is an Assistant Professor at the University of Warmia and Mazury in Olsztyn, Poland. Her research focuses on functional food ingredients, antioxidant properties, and sensory qualities, as evidenced by her recent articles on buckwheat husks in bread, the effects of yellow mealworm in cookies, and the health-promoting attributes of fermented drinks. She is dedicated to exploring innovative approaches to enhance food quality and nutrition.

Articles (17)

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2025

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2024

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2024

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2024

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2022

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2020

Collaborators (6)

Małgorzata STAROWICZ

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

POLAND

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Anna Draszanowska

University of Warmia and Mazury in Olsztyn

POLAND

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Wojciech Kujawski

Nicolaus Copernicus University in Toruń

POLAND

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Elżbieta Gujska

University of Warmia and Mazury in Olsztyn

POLAND

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Agata CEJKO (KOWALSKA)

Assistant Professor

Stanisław Sakowicz Inland Fisheries Institute

POLAND

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Magdalena Anna Olszewska

University of Warmia and Mazury in Olsztyn

POLAND

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Marta Czarnowska-Kujawska

Research Interests

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About

Articles (17)

Effect of Buckwheat Husk Addition on Antioxidant Activity, Phenolic Profile, Color, and Sensory Characteristics of Bread

Modification of Mineral Content in Bread with the Addition of Buckwheat Husk

Effects of different spices on the bioactive compounds, antioxidant activity, and sensory qualities of kale crisps

An Evaluation of the Possibility of Using Buckwheat Hulls as an Addition to Bread

Effect of the Addition of Yellow Mealworm (Tenebrio molitor) on the Physicochemical, Antioxidative, and Sensory Properties of Oatmeal Cookies

Functional Properties and Sensory Quality of Kombucha Analogs Based on Herbal Infusions

WŁAŚCIWOŚCI CHEMICZNE, PRZECIWUTLENIAJĄCE I SENSORYCZNE NAPOJU SOJOWEGO TYPU KOMBUCHA

The Effect of Sous-Vide Processing Time on Chemical and Sensory Properties of Broccoli, Green Beans and Beetroots

Health-Promoting Ingredients in Goat’s Milk and Fermented Goat’s Milk Drinks

Effect of different cooking methods on the folate content, organoleptic and functional properties of broccoli and spinach

Health-Promoting Nutrients and Potential Bioaccessibility of Breads Enriched with Fresh Kale and Spinach

Fatty Acid Profile, Conjugated Linoleic Acid Content, and Lipid Quality Indices in Selected Yogurts Available on the Polish Market

Folate Content and Yolk Color of Hen Eggs from Different Farming Systems

Changes in the Folate Content and Fatty Acid Profile in Fermented Milk Produced with Different Starter Cultures during Storage

Tea as a Source of Biologically Active Compounds in the Human Diet

Effect of Different Cooking Methods on Folate Content in Chicken Liver

Dietary ARA Improves COX Activity in Broodstock and Offspring Survival Fitness of a Model Organism (Medaka <i>Oryzias latipes</i>)

Collaborators (6)

Małgorzata STAROWICZ

Anna Draszanowska

Wojciech Kujawski

Elżbieta Gujska

Agata CEJKO (KOWALSKA)

Magdalena Anna Olszewska

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