Drożdżyńska, Agnieszka Maria

Name

Drożdżyńska, Agnieszka

Scientific title

ORCID

0000-0002-4580-354X

Faculty

Wydział Nauk o Żywności i Żywieniu

Department

Katedra Biotechnologii i Mikrobiologii Żywności

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The Impact of Process Parameters on 1,3-Propanediol Production and 3-Hydroxypropionaldehyde Accumulation in Fed-Batch Fermentation of Glycerol with Citrobacter freundii AD119

Hermetia illucens frass improves the physiological state of basil (Ocimum basilicum L.) and its nutritional value under drought

Hermetia illucens Frass Fertilization: A Novel Approach for Enhancing Lettuce Resilience and Photosynthetic Efficiency under Drought Stress Conditions

Optimization and Modeling of Citrobacter freundii AD119 Growth and 1,3-Propanediol Production Using Two-Step Statistical Experimental Design and Artificial Neural Networks

The Application of Mulberry Elements into a Novel Form of Easy-to-Prepare Dried Smoothie

Grapevine and Horseradish Leaves as Natural, Sustainable Additives for Improvement of the Microbial, Sensory, and Antioxidant Properties of Traditionally Fermented Low-Salt Cucumbers

Influence of the Polymerization Modes on the Methacrylic Acid Release from Dental Light-Cured Materials—In Vitro Study

Characterization of Selected Microalgae Species as Potential Sources of Nutrients and Antioxidants

Impact of Dried Garlic on the Kinetics of Bacterial Growth in Connection with Thiosulfinate and Total Phenolic Content

From Stress to Recovery: Divergent Chilling Responses in Contrasting Miscanthus sinensis Genotypes

Efficacy of Selected Bacterial Strains in the Protection and Growth Stimulation of Winter Wheat and Maize

Biocontrol of Cercospora leaf spot in sugar beet by a novel Bacillus velezensis KT27 strain: Enhanced antifungal activity and growth promotion in laboratory and field conditions

The relation between phytochemical composition and sensory traits of selected Brassica vegetables

Temperature, Salinity and Garlic Additive Shape the Microbial Community during Traditional Beetroot Fermentation Process

Pasta with Kiwiberry (Actinidia arguta): Effect on Structure, Quality, Consumer Acceptance, and Changes in Bioactivity during Thermal Treatment

Seaweed Nutritional Value and Bioactive Properties: Insights from Ascophyllum nodosum, Palmaria palmata, and Chondrus crispus

Comparative analysis of nutritional composition and bioactive properties of Chlorella vulgaris and Arthrospira platensis: Implications for functional foods and dietary supplements

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Author

Subject

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Type

The Impact of Process Parameters on 1,3-Propanediol Production and 3-Hydroxypropionaldehyde Accumulation in Fed-Batch Fermentation of Glycerol with Citrobacter freundii AD119

Hermetia illucens frass improves the physiological state of basil (Ocimum basilicum L.) and its nutritional value under drought

Hermetia illucens Frass Fertilization: A Novel Approach for Enhancing Lettuce Resilience and Photosynthetic Efficiency under Drought Stress Conditions

Optimization and Modeling of Citrobacter freundii AD119 Growth and 1,3-Propanediol Production Using Two-Step Statistical Experimental Design and Artificial Neural Networks

The Application of Mulberry Elements into a Novel Form of Easy-to-Prepare Dried Smoothie

Grapevine and Horseradish Leaves as Natural, Sustainable Additives for Improvement of the Microbial, Sensory, and Antioxidant Properties of Traditionally Fermented Low-Salt Cucumbers

Influence of the Polymerization Modes on the Methacrylic Acid Release from Dental Light-Cured Materials—In Vitro Study

Characterization of Selected Microalgae Species as Potential Sources of Nutrients and Antioxidants

Impact of Dried Garlic on the Kinetics of Bacterial Growth in Connection with Thiosulfinate and Total Phenolic Content

From Stress to Recovery: Divergent Chilling Responses in Contrasting Miscanthus sinensis Genotypes

Efficacy of Selected Bacterial Strains in the Protection and Growth Stimulation of Winter Wheat and Maize

Biocontrol of Cercospora leaf spot in sugar beet by a novel Bacillus velezensis KT27 strain: Enhanced antifungal activity and growth promotion in laboratory and field conditions

The relation between phytochemical composition and sensory traits of selected Brassica vegetables

Temperature, Salinity and Garlic Additive Shape the Microbial Community during Traditional Beetroot Fermentation Process

Pasta with Kiwiberry (Actinidia arguta): Effect on Structure, Quality, Consumer Acceptance, and Changes in Bioactivity during Thermal Treatment

Seaweed Nutritional Value and Bioactive Properties: Insights from Ascophyllum nodosum, Palmaria palmata, and Chondrus crispus

Comparative analysis of nutritional composition and bioactive properties of Chlorella vulgaris and Arthrospira platensis: Implications for functional foods and dietary supplements