Natalia DRABIŃSKA

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Post-doc/Assistant Professor

University of Life Sciences in Poznań

Poland

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Natalia Drabińska is a Post-doc/Assistant Professor at the University of Life Sciences in Poznań, Poland. Her research areas include machine learning applications in sensory analysis, the influence of fermentation techniques on sensory properties of meads, and volatilomics in food analysis. She has contributed to various studies focusing on the impact of dietary patterns on oxidative stress and the aroma composition of food products.

Recent Grants

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KETO-MINOX: The effect of isocaloric, energy-restrictive, KETOgenic diet on Metabolism, Inflammation, Nutrition deficiencies and OXidative stress in women with overweight and obesity

Open Date: 2022-01-01

Close Date: 2025-01-01

Grant: Close

The effect of gluten-free diet supplementation with the mixture of short- and long-chain inulin-type fructans on the profile of volatile organic compounds in urine of children with celiac disease

Open Date: 2017-01-01

Close Date: 2019-01-01

Natalia DRABIŃSKA

Research Interests

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Recent Grants

Articles (19)

Machine Learning in Sensory Analysis of Mead—A Case Study: Ensembles of Classifiers

Combining Targeted Metabolomics with Untargeted Volatilomics for Unraveling the Impact of Sprouting on the Volatiles and Aroma of False Flax (Camelina sativa) Cold-Pressed Oil

Influence of Honey Varieties, Fermentation Techniques, and Production Process on Sensory Properties and Odor-Active Compounds in Meads

The optimization of low volume-SPME method for volatilomics analysis of exhaled breath condensate

Current Perspective About the Effect of a Ketogenic Diet on Oxidative Stress – a Review

The Combined Effect of Lactic Acid Bacteria and Galactomyces geotrichum Fermentation on the Aroma Composition of Sour Whey

The effect of isocaloric, energy-restrictive, KETOgenic diet on metabolism, inflammation, nutrition deficiencies and oxidative stress in women with overweight and obesity (KETO-MINOX): Study protocol

Application of Sorbent-Based Extraction Techniques in Food Analysis

Metabolic Changes during Sprouting of Rapeseed and Their Consequences for the Volatilome of Cold-Pressed Oil

Editorial: The use of volatile compounds analysis for the assessment of food and beverage quality

Crosstalk between Resveratrol and Gut Barrier: A Review

The Effect of the Restrictive Ketogenic Diet on the Body Composition, Haematological and Biochemical Parameters, Oxidative Stress and Advanced Glycation End-Products in Young Wistar Rats with Diet-Induced Obesity

Effect of Drying and Broccoli Leaves Incorporation on the Nutritional Quality of Durum Wheat Pasta

Optimisation of headspace solid-phase microextraction with comprehensive two-dimensional gas chromatography–time of flight mass spectrometry (HS-SPME–GC × GC–ToFMS) for quantitative analysis of volatile compounds in vegetable oils using statistical experimental design

Valorisation of Broccoli By-Products: Technological, Sensory and Flavour Properties of Durum Pasta Fortified with Broccoli Leaf Powder

Flavour Generation during Lactic Acid Fermentation of Brassica Vegetables—Literature Review

Analytical Methods and Application of Separation Techniques in Food Science

Overview of the Importance of Biotics in Gut Barrier Integrity

The Evaluation of Amino Acid Profiles in Gluten-Free Mini Sponge Cakes Fortified with Broccoli By-Product

Collaborators (7)

Piotr Kubiak

Wieslaw WICZKOWSKI

Henryk Jelen

Kamila Myszka

Małgorzata Anna Majcher

Paul White

Elżbieta Jarocka-Cyrta

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