Michał Świeca

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University of Life Sciences

Poland

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Professors in Poland Professors in Food Science Food Science professors in Poland

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Recent Grants

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Synbiotics obtained on the basis the legumes sprouts - the safeness, nutritional and prohealth quality in the aspect of bioaccessibility and bioavailability in the in vitro and in vivo model systems

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Probiotic bacteria as tool to extend shelf life and increase consumer quality of low-processed foods

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Articles (21)

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2025

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2022

Collaborators (23)

Ewa Baranowska-Wójcik

University of Life Sciences

POLAND

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Zbigniew Kobus

prof. UP

University of Life Sciences in Lublin

POLAND

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Regine Schönlechner

AUSTRIA

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Katarzyna Kozłowicz

University of Life Sciences

POLAND

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Katarzyna Rybak

POLAND

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Agata Pawlowska

Rzeszów University

POLAND

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Natalia Żurek

Rzeszów University

POLAND

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Magdalena Kachel

University of Life Sciences in Lublin

POLAND

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Sabina Galus

POLAND

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Eleonora Charlotte Pichler

Universität für Bodenkultur Wien

AUSTRIA

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Lukasz Seliga

The National Institute of Horticultural Research

POLAND

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Sybilla Nazarewicz

University of Life Sciences

POLAND

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Dariusz Chocyk

Lublin University of Technology

POLAND

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Stanislaw Pluta

The National Institute of Horticultural Research

POLAND

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Urszula Szymanowska

University of Life Sciences

POLAND

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Ireneusz Kapusta

Prof

Rzeszów University

POLAND

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František Lorenc

Assistant professor

University of South Bohemia

CZECH REPUBLIC

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Katarzyna Samborska

Associate professor

Warsaw University of Life Sciences

POLAND

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Renata Różyło

University profesor

University of Life Sciences

POLAND

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Grzegorz Gladyszewski

Lublin University of Technology

POLAND

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Julita Regula

Full Professor

University of Life Sciences in Poznań

POLAND

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Dariusz Dziki

Full professor

University of Life Sciences

POLAND

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Wojciech Białas

University of Life Sciences in Poznań

POLAND

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Michał Świeca

Research Interests

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Recent Grants

Articles (21)

Pre‐storage treatments of shredded white radish with Lactiplantibacillus plantarum 299v and inulin: untargeted metabolomics, enzymatic browning, antioxidant capacity, nutritional value and microbiological quality

Microencapsulation of the polyphenolic fraction of cranberry fruit (Vaccinium oxycoccos) with coatings based on protein isolates: in vitro assessment of the bioavailability of polyphenolic compounds

Vacuum and Ultrasound-Assisted Impregnation of Gala Apples with Sea Buckthorn Juice and Calcium Lactate: Functional Properties, Antioxidant Profile, and Activity of Polyphenol Oxidase and Peroxidase of Freeze-Dried Products

Bioactive Compounds and In Vitro Health-Promoting Activity of the Fruit Skin and Flesh of Different Haskap Berry (Lonicera caerulea var. kamtschatica Sevast.) Cultivars

Antioxidant and Anti-Inflammatory Properties of Mushroom-Based Food Additives and Food Fortified with Them—Current Status and Future Perspectives

Product Development Study of Freeze-Dried Apples Enriched with Sea Buckthorn Juice and Calcium Lactate

Berries, Leaves, and Flowers of Six Hawthorn Species (Crataegus L.) as a Source of Compounds with Nutraceutical Potential

Natural Inhibitors of the Polyphenol Oxidase Activity Isolated from Shredded Stored Iceberg Lettuce (<i>Lactuca sativa</i> L.)

Probiotic-rich bean sprouts alleviate oxidative stress and inflammation induced by a diet with an increased fat-to-carbohydrate energy ratio

Microencapsulation of Blueberry (Vaccinium myrtillus L.) Extracts via Ionotropic Gelation: In Vitro Assessment of Bioavailability of Phenolic Compounds and Their Activity against Colon Cancer Cells

Examining the Influence of Ultrasounds and the Addition of Arrowroot on the Physicochemical Properties of Ice Cream

Sour cherry juice concentrate powdered by high and low temperature spray drying with pea protein as a carrier—Physical properties, antioxidant activity and in vitro bioaccessibility

The life cycle study revealed distinct impact of foliar-applied nano-Cu on antioxidant traits of barley grain comparing with conventional agents

Innovative high-fiber wheat bread fortified with micronized oat and Plantago ovata husks: Spectroscopic and physicochemical characteristics

Adding Modified Buckwheat Sprouts to an Atherogenic Diet — the Effect on Selected Nutritional Parameters in Rats

Unveiling of interactions between foliar-applied Cu nanoparticles and barley suffering from Cu deficiency

The Protein-Rich Powdered Beverages Stabilized with Flax Seeds Gum—Antioxidant and Antiproliferative Properties of the Potentially Bioaccessible Fraction

Analysis of Phenolic Compounds in Buckwheat (Fagopyrum esculentum Moench) Sprouts Modified with Probiotic Yeast

Antioxidant Content and Antioxidant Capacity of the Protein-Rich Powdered Beverages Enriched with Flax Seeds Gum

The Effect of the Addition of Selected Fruit Pomace Powders and Pectin as Carrier Agents on the Nutritional Value of Freeze-Dried Snacks

Identification of Potential Artefacts in In Vitro Measurement of Vanadium-Induced Reactive Oxygen Species (ROS) Production

Collaborators (23)

Ewa Baranowska-Wójcik

Zbigniew Kobus

Regine Schönlechner

Katarzyna Kozłowicz

Katarzyna Rybak

Agata Pawlowska

Natalia Żurek

Magdalena Kachel

Sabina Galus

Eleonora Charlotte Pichler

Lukasz Seliga

Sybilla Nazarewicz

Dariusz Chocyk

Stanislaw Pluta

Urszula Szymanowska

Ireneusz Kapusta

František Lorenc

Katarzyna Samborska

Renata Różyło

Grzegorz Gladyszewski

Julita Regula

Dariusz Dziki

Wojciech Białas

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