Małgorzata Starowicz

Scopus Author ID ResearcherID Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2019-2024
Publications (10 Years): 21

Top Topics

Gas Chromatography Mass Spectrometry

Saccharomyces Cerevisiae

Anti Inflammatory

Top Venues

Foods (Basel, Switzerland)

Molecules (Basel, Switzerland)

Antioxidants (Basel, Switzerland)

This page only lists publications with an associated author ORCID identifier.

Publications

Marijana Djordjević, Miljana Djordjević, Małgorzata Starowicz, Urszula Krupa-Kozak
Plant-Based Antioxidants in Gluten-Free Bread Production: Sources, Technological and Sensory Aspects, Enhancing Strategies and Constraints. Antioxidants (Basel, Switzerland) 13 (2) (2024)
Marijana Djordjević, Miljana Djordjević, Małgorzata Starowicz, Urszula Krupa-Kozak
Plant-Based Antioxidants in Gluten-Free Bread Production: Sources, Technological and Sensory Aspects, Enhancing Strategies and Constraints. Antioxidants (Basel, Switzerland) 13 (2) (2024)
Małgorzata Starowicz, Natalia Płatosz, Natalia Bączek, Dorota Szawara-Nowak, Kristýna Šimková, Wiesław Wiczkowski
Unraveling the In Vitro Anti-Advanced Glycation End-Product (Anti-AGE) Potential of Fermented Red Cabbage and Beetroot: Insights into Composition and Activities. Foods (Basel, Switzerland) 13 (12) (2024)
Małgorzata Starowicz, Natalia Płatosz, Natalia Bączek, Dorota Szawara-Nowak, Kristýna Šimková, Wiesław Wiczkowski
Unraveling the In Vitro Anti-Advanced Glycation End-Product (Anti-AGE) Potential of Fermented Red Cabbage and Beetroot: Insights into Composition and Activities. Foods (Basel, Switzerland) 13 (12) (2024)
Daniela Oliveira, Małgorzata Starowicz, Anita Ostaszyk, Łukasz Łopusiewicz, Isabel M P L V O Ferreira, Edgar Pinto, Urszula Krupa-Kozak
The Improved Quality of Gluten-Free Bread Due to the Use of Flaxseed Oil Cake: A Comprehensive Study Evaluating Nutritional Value, Technological Properties, and Sensory Quality. Foods (Basel, Switzerland) 12 (23) (2023)
Daniela Oliveira, Małgorzata Starowicz, Anita Ostaszyk, Łukasz Łopusiewicz, Isabel M P L V O Ferreira, Edgar Pinto, Urszula Krupa-Kozak
The Improved Quality of Gluten-Free Bread Due to the Use of Flaxseed Oil Cake: A Comprehensive Study Evaluating Nutritional Value, Technological Properties, and Sensory Quality. Foods (Basel, Switzerland) 12 (23) (2023)
Emilia Drozłowska, Małgorzata Starowicz, Natalia Śmietana, Urszula Krupa-Kozak, Łukasz Łopusiewicz
Spray-Drying Impact the Physicochemical Properties and Formation of Maillard Reaction Products Contributing to Antioxidant Activity of Camelina Press Cake Extract. Antioxidants (Basel, Switzerland) 12 (4) (2023)
Emilia Drozłowska, Małgorzata Starowicz, Natalia Śmietana, Urszula Krupa-Kozak, Łukasz Łopusiewicz
Spray-Drying Impact the Physicochemical Properties and Formation of Maillard Reaction Products Contributing to Antioxidant Activity of Camelina Press Cake Extract. Antioxidants (Basel, Switzerland) 12 (4) (2023)
Marta Czarnowska-Kujawska, Małgorzata Starowicz, Veronika Barišić, Wojciech Kujawski
Health-Promoting Nutrients and Potential Bioaccessibility of Breads Enriched with Fresh Kale and Spinach. Foods (Basel, Switzerland) 11 (21) (2022)
Małgorzata Starowicz, Michael Granvogl
Effect of Wort Boiling on Volatiles Formation and Sensory Properties of Mead. Molecules (Basel, Switzerland) 27 (3) (2022)
Tomasz Sawicki, Małgorzata Starowicz, Lucyna Kłębukowska, Paweł Hanus
The Profile of Polyphenolic Compounds, Contents of Total Phenolics and Flavonoids, and Antioxidant and Antimicrobial Properties of Bee Products. Molecules (Basel, Switzerland) 27 (4) (2022)
Małgorzata Starowicz, Wioletta Błaszczak, Ewa Ciska, Piotr Latocha
Characterization of Volatile Organic Compounds in Kiwiberries ( Actinidia arguta ) Exposed to High Hydrostatic Pressure Processing by HS-SPME/GC-MS. Molecules (Basel, Switzerland) 27 (18) (2022)
Muhammad Umar Shahbaz, Mehwish Arshad, Kinza Mukhtar, Brera Ghulam Nabi, Gulden Goksen, Małgorzata Starowicz, Asad Nawaz, Ishtiaq Ahmad, Noman Walayat, Muhammad Faisal Manzoor, Rana Muhammad Bilal
Natural Plant Extracts: An Update about Novel Spraying as an Alternative of Chemical Pesticides to Extend the Postharvest Shelf Life of Fruits and Vegetables. Molecules (Basel, Switzerland) 27 (16) (2022)
Małgorzata Starowicz, Paweł Hanus, Grzegorz Lamparski, Tomasz Sawicki
Characterizing the Volatile and Sensory Profiles, and Sugar Content of Beeswax, Beebread, Bee Pollen, and Honey. Molecules (Basel, Switzerland) 26 (11) (2021)
Małgorzata Starowicz, Saruhan Arpaci, Joanna Topolska, Małgorzata Wronkowska
Phytochemicals and Antioxidant Activity in Oat-Buckwheat Dough and Cookies with Added Spices or Herbs. Molecules (Basel, Switzerland) 26 (8) (2021)
Małgorzata Starowicz, Anita Ostaszyk, Henryk Zieliński
The Relationship between the Browning Index, Total Phenolics, Color, and Antioxidant Activity of Polish-Originated Honey Samples. Foods (Basel, Switzerland) 10 (5) (2021)
Urszula Krupa-Kozak, Natalia Drabińska, Natalia Bączek, Kristýna Šimková, Małgorzata Starowicz, Tomasz Jeliński
Application of Broccoli Leaf Powder in Gluten-Free Bread: An Innovative Approach to Improve Its Bioactive Potential and Technological Quality. Foods (Basel, Switzerland) 10 (4) (2021)
Małgorzata Starowicz, Ewa Lelujka, Ewa Ciska, Grzegorz Lamparski, Tomasz Sawicki, Małgorzata Wronkowska
The Application of Lamiaceae Lindl. Promotes Aroma Compounds Formation, Sensory Properties, and Antioxidant Activity of Oat and Buckwheat-Based Cookies. Molecules (Basel, Switzerland) 25 (23) (2020)
Urszula Krupa-Kozak, Natalia Drabińska, Cristina M Rosell, Beata Piłat, Małgorzata Starowicz, Tomasz Jeliński, Beata Szmatowicz
High-Quality Gluten-Free Sponge Cakes without Sucrose: Inulin-Type Fructans as Sugar Alternatives. Foods (Basel, Switzerland) 9 (12) (2020)
Małgorzata Starowicz, Georgios Koutsidis, Henryk Zieliński
Determination of Antioxidant Capacity, Phenolics and Volatile Maillard Reaction Products in Rye-Buckwheat Biscuits Supplemented with 3β-d-Rutinoside. Molecules (Basel, Switzerland) 24 (5) (2019)
Małgorzata Starowicz, Henryk Zieliński
Inhibition of Advanced Glycation End-Product Formation by High Antioxidant-Leveled Spices Commonly Used in European Cuisine. Antioxidants (Basel, Switzerland) 8 (4) (2019)