Urszula Gawlik-Dziki

Full professor

University of Life Sciences

Poland

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About

Urszula Gawlik-Dziki is a Full Professor at the University of Life Sciences in Poland. Her research areas include food innovation, the physicochemical properties of food products, and the antioxidant potential of various natural extracts. Recent publications address regulatory barriers in food innovations, the composition and health benefits of plant extracts, and the enhancement of carbohydrate content in baked goods through novel ingredients.

Articles (16)

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2025

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2024

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2024

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2023

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2023

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2023

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2023

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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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2022

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POLAND

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Adrian Zając

Assistant Proffesor/PhD

Maria Curie-Skłodowska University

POLAND

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Danuta Kalemba

Prof.

Lodz University of Technology

POLAND

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Renata Różyło

University profesor

University of Life Sciences

POLAND

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Dariusz Dziki

Full professor

University of Life Sciences

POLAND

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Beata Biernacka

assistant professor

University of Life Sciences

POLAND

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Urszula Gawlik-Dziki

Research Interests

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About

Articles (16)

Why Does Monk Fruit Extract Remain Only Partially Approved in the EU? Regulatory Barriers and Policy Implications for Food Innovation

Rhododendron luteum Sweet Flower Supercritical CO2 Extracts: Terpenes Composition, Pro-Inflammatory Enzymes Inhibition and Antioxidant Activity

The Influence of Micronization on the Properties of Black Cumin Pressing Waste Material

Effect of Air-Drying and Freeze-Drying Temperature on the Process Kinetics and Physicochemical Characteristics of White Mulberry Fruits (Morus alba L.)

Influence of Soluble Fiber as a Carrier on Antioxidant and Physical Properties of Powders Produced Based on the Spray Drying of Malvae arboreae flos Aqueous Extracts

Walnut Flour as an Ingredient for Producing Low-Carbohydrate Bread: Physicochemical, Sensory, and Spectroscopic Characteristics

Wheat Bread Enriched with Black Chokeberry (Aronia melanocarpa L.) Pomace: Physicochemical Properties and Sensory Evaluation

Herbicide resistance status impacts the profile of non-anthocyanin polyphenolics and some phytomedical properties of edible cornflower (Centaurea cyanus L.) flowers

Common Wheat Pasta Enriched with Ultrafine Ground Oat Husk: Physicochemical and Sensory Properties

Nitrogen Fertilization and Solvents as Factors Modifying the Antioxidant and Anticancer Potential of Arnica montana L. Flower Head Extracts

Dried and Powdered Leaves of Parsley as a Functional Additive to Wheat Bread

Pasta Enriched with Dried and Powdered Leek: Physicochemical Properties and Changes during Cooking

Dandelion Flowers as an Additive to Wheat Bread: Physical Properties of Dough and Bread Quality

Shortbread Cookies Enriched with Micronized Oat Husk: Physicochemical and Sensory Properties

Effects of Wet and Dry Micronization on the GC-MS Identification of the Phenolic Compounds and Antioxidant Properties of Freeze-Dried Spinach Leaves and Stems

Microencapsulated Red Powders from Cornflower Extract—Spectral (FT-IR and FT-Raman) and Antioxidant Characteristics

Collaborators (12)

Arkadiusz Matwijczuk

Emilia Janiszewska-Turak

Dariusz Karcz

Stanisław Kalisz

Aleksandra Obrepalska-Steplowska

Renata Nowak

Roman Paduch

Adrian Zając

Danuta Kalemba

Renata Różyło

Dariusz Dziki

Beata Biernacka

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