Majcher, Małgorzata Anna

Name

Scientific title

prof. dr hab.

ORCID

0000-0003-4234-7881

Faculty

Wydział Nauk o Żywności i Żywieniu

Department

Katedra Technologii Żywności Pochodzenia Roślinnego

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Role of Scleroglucan Produced by Sclerotium rolfsii in Shaping the Microstructure, Rheology, and Flavour Profile of Full-Fat Yoghurts

Fermentation strategies in mead production: A multitechnique volatilomic approach to aroma characterization

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

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

Wielkopolskie Centrum Projektowania Zrównoważonej Żywności

Insect-Associated Bacteria Boost VOC Emissions, Including Benzenoids, Esters, Hydrocarbons, and Lactone, during Cereal Leaf Beetle Feeding on Wheat

Effect of herbal feed additives on goat milk volatile flavor compounds

Sample preparation for food flavors analysis

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

Molecular response of Pseudomonas aeruginosa to rosemary essential oil and chlorogenic acid at subinhibitory concentration revealed by comparative transcriptomic approach

Experimental Capacity of Human Fecal Microbiota to Degrade Fiber and Produce Short-Chain Fatty Acids Is Associated with Diet Quality and Anthropometric Parameters

Influence of ozone treatment on sensory quality, aroma active compounds, phytosterols and phytosterol oxidation products in stored rapeseed and flaxseed oils

The Stability of Refined Rapeseed Oil Fortified by Cold-Pressed and Essential Black Cumin Oils under a Heating Treatment

Response of Skin-Derived and Metastatic Human Malignant Melanoma Cell Lines to Thymoquinone and Thymoquinone-Loaded Liposomes

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

The Effect of Essential Oils on the Survival of Bifidobacterium in In Vitro Conditions and in Fermented Cream

Carbonyl compounds as contaminants migrating from the ecological vessels to food

Scleroglucan as Structure Forming Agent of Low-Fat Yogurt: Effects on Functional Properties, Bacterial Activity and Sensory Profile

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Author

Editor

Subject

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Type

Role of Scleroglucan Produced by Sclerotium rolfsii in Shaping the Microstructure, Rheology, and Flavour Profile of Full-Fat Yoghurts

Fermentation strategies in mead production: A multitechnique volatilomic approach to aroma characterization

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

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

Wielkopolskie Centrum Projektowania Zrównoważonej Żywności

Insect-Associated Bacteria Boost VOC Emissions, Including Benzenoids, Esters, Hydrocarbons, and Lactone, during Cereal Leaf Beetle Feeding on Wheat

Effect of herbal feed additives on goat milk volatile flavor compounds

Sample preparation for food flavors analysis

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

Molecular response of Pseudomonas aeruginosa to rosemary essential oil and chlorogenic acid at subinhibitory concentration revealed by comparative transcriptomic approach

Experimental Capacity of Human Fecal Microbiota to Degrade Fiber and Produce Short-Chain Fatty Acids Is Associated with Diet Quality and Anthropometric Parameters

Influence of ozone treatment on sensory quality, aroma active compounds, phytosterols and phytosterol oxidation products in stored rapeseed and flaxseed oils

The Stability of Refined Rapeseed Oil Fortified by Cold-Pressed and Essential Black Cumin Oils under a Heating Treatment

Response of Skin-Derived and Metastatic Human Malignant Melanoma Cell Lines to Thymoquinone and Thymoquinone-Loaded Liposomes

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

The Effect of Essential Oils on the Survival of Bifidobacterium in In Vitro Conditions and in Fermented Cream

Carbonyl compounds as contaminants migrating from the ecological vessels to food

Scleroglucan as Structure Forming Agent of Low-Fat Yogurt: Effects on Functional Properties, Bacterial Activity and Sensory Profile