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

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

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

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

Carbonyl compounds as contaminants migrating from the ecological vessels to food

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

Effect of herbal feed additives on goat milk volatile flavor compounds

Sample preparation for food flavors analysis

Wielkopolskie Centrum Projektowania Zrównoważonej Żywności

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

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

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

Key Odorants Forming Aroma of Polish Mead: Influence of the Raw Material and Manufacturing Processes

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Author

Editor

Subject

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Type

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

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

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

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

Carbonyl compounds as contaminants migrating from the ecological vessels to food

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

Effect of herbal feed additives on goat milk volatile flavor compounds

Sample preparation for food flavors analysis

Wielkopolskie Centrum Projektowania Zrównoważonej Żywności

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

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

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

Key Odorants Forming Aroma of Polish Mead: Influence of the Raw Material and Manufacturing Processes