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Urszula Gawlik-Dziki

Full professor

University of Life Sciences

Poland

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Research Interests

Food Science

100%

Pharmaceutical Chemistry

30%

Starch Chemistry

50%

Phytochemical

50%

Antioxidant Activity

40%

Functional Food

40%

Food Preservation

40%

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Articles16

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

Article Link

Year:

2025

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

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Year:

2024

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

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Year:

2024

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

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Year:

2023

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

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Year:

2023

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

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Year:

2023

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

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Year:

2023

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

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Year:

2023

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

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Year:

2023

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

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Year:

2022

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

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Year:

2022

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

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Year:

2022

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

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Year:

2022

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

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Year:

2022

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

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Year:

2022

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

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Year:

2022

Collaborators12

Arkadiusz Matwijczuk

Lecturer

University of Life Sciences in Lublin

POLAND

Emilia Janiszewska-Turak

Associate Professor

Warsaw University of Life Sciences

POLAND

Dariusz Karcz

Adjunct Lecturer in Chemistry

Cracow University of Technology

POLAND

Stanisław Kalisz

Warsaw University of Life Sciences - SGGW

POLAND

Aleksandra Obrepalska-Steplowska

Head of Department

Institute of Plant Protection - National Research Institute

POLAND

Renata Nowak

Head/ Professor of Pharmaceutical Sciences

Medical University

POLAND

Roman Paduch

Medical University of Lublin

POLAND

Adrian Zając

Assistant Proffesor/PhD

Maria Curie-Skłodowska University

POLAND

Danuta Kalemba

Prof.

Lodz University of Technology

POLAND

Renata Różyło

University profesor

University of Life Sciences

POLAND

Dariusz Dziki

Full professor

University of Life Sciences

POLAND

Beata Biernacka

assistant professor

University of Life Sciences

POLAND

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