Monika Trząskowska

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Associate Professor

Poland

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About

Dr. Monika Trząskowska is an Associate Professor at the Institute of Human Nutrition Sciences, WULS-SGGW in Poland. Her research areas encompass food safety, fermentation technology, and the health impacts of dietary components, as reflected in her recent publications on traditional snacks, bacteriophages in the food chain, and the chemical hazards in food products. Additionally, she investigates the effects of fermentation on food matrices and gut microbiota modulation.

Recent Grants

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Analiza tworzenia biofilmu i wnikania bakterii patogennych do wnętrza nasion kiełków spożywczych.

Open Date: 2018-12-01

Close Date: 2019-12-01

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Collaborators (10)

Katarzyna Neffe-Skocińska

Professor Assistant/PhD

Warsaw University of Life Sciences

POLAND

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Piotr Lalowski

Medical University of Warsaw

POLAND

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Justyna Barzowska

University of Gdańsk

POLAND

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Wojciech Kolanowski

Professor

Medical University of Lublin

POLAND

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Yaroslav Zhydachevskyy

Institute of Physics, Polish Academy of Sciences

POLAND

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Joanna Trafialek

POLAND

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Anna Łepecka

Instytut Biotechnologii Przemyslu Rolno Spozywczego

POLAND

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Paulina Kęska

University of Life Sciences in Lublin

POLAND

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Danuta Kolozyn-Krajewska

professor

Warsaw University of Life Sciences - SGGW

POLAND

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Małgorzata Materska

University of Life Sciences

POLAND

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Monika Trząskowska

Research Interests

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About

Recent Grants

Articles (20)

Post-Certification Quality Analysis of Traditional Indian Fried Snacks

Risk Profile of Bacteriophages in the Food Chain

Multisite Fe<sup>3+</sup> Luminescent Centers in the LiGaO<sub>2</sub>:Fe Nanocrystalline Phosphor

Advances in Fermentation Technology: A Focus on Health and Safety

Polyphenolic profile, processing impact, and bioaccessibility of apple fermented products

The Impact of Physicochemical Conditions on Lactic Acid Bacteria Survival in Food Products

Assessment of the Chemical Hazards in Herbs Consumed in Europe: Toxins, Heavy Metals, and Pesticide Residues

Gut microbiota modulatory capacity of fermented ketchup in a validated in vitro model of the colon

Probiotic Bacteria Survival and Shelf Life of High Fibre Plant Snack - Model Study

Impact of Lactic Acid Fermentation on the Organic Acids and Sugars of Developed Oat and Buckwheat Beverages

Reduction of Nitrite in Canned Pork through the Application of Black Currant (Ribes nigrum L.) Leaves Extract

Microorganisms in Organic Food-Issues to Be Addressed

In Situ Inactivation of Selected Bacillus Strains in Brewer’s Spent Grain during Fermentation by Lactococcus lactis ATCC 11454—The Possibility of Post-Production Residues Management

The Influence of the Apple Vinegar Marination Process on the Technological, Microbiological and Sensory Quality of Organic Smoked Pork Hams

Safety Assessment of Organic High-Protein Bars during Storage at Ambient and Refrigerated Temperatures

Development of Ready-to-Eat Organic Protein Snack Bars: Assessment of Selected Changes of Physicochemical Quality Parameters and Antioxidant Activity Changes during Storage

Effect of Lactic Acid Bacteria on Nutritional and Sensory Quality of Goat Organic Acid-Rennet Cheeses

The Use of Unique, Environmental Lactic Acid Bacteria Strains in the Traditional Production of Organic Cheeses from Unpasteurized Cow’s Milk

Fortification of low‐nitrite canned pork with willow herb (Epilobium angustifolium L.)

Nondairy Probiotic Products: Functional Foods That Require More Attention

Collaborators (10)

Katarzyna Neffe-Skocińska

Piotr Lalowski

Justyna Barzowska

Wojciech Kolanowski

Yaroslav Zhydachevskyy

Joanna Trafialek

Anna Łepecka

Paulina Kęska

Danuta Kolozyn-Krajewska

Małgorzata Materska

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