LABORATORIUM SENSORYCZNE

Wybrane publikacje

Troszyńska A, Amarowicz R., Lamparski G., Wołejszo A., Baryłko-Pikielna N. 2006. Investigation of astringency of extracts obtained from selected tannins-rich legume seeds. Food Quality and Preference, 17, 31-35.

Lamparski G., Tobota G., Troszyńska A., Fornal J. 2006. Sensory quality of commercial full fat and reduced fat cheeses. Polish Journal of Food and Nutrition Sciences, 15/56, 119-123.

Troszyńska A., Wołejszo A., Narolewska O. 2006. Effect of germination time on the content of phenolic compounds and sensory quality of mung bean (Vigma radita L.) sprouts. Polish Journal of Food and Nutrition Sciences, 15/56, 453-459.

Dalev D., Bielecka M., Troszyńska A., Ziajka S., Lamparski G. 2006.Sensory quality new probiotic beverages based on cheese whey and soy preparation. Polish Journal of Food and Nutrition Sciences, 15/56, 71-77.

Tkacz K., Troszyńska A., Lamparski G. 2007. Effect of grill type on sensory quality of meat steaks. Polish Journal of Natural Sciences, 22, 525-533.

Troszyńska A., Szymkiewicz A., Wołejszo A. 2007. The effects of germination on the sensory quality and immunoreactive properties of pea (Pisum sativum L.) and soybean (Glycine max). Journal of Food Quality, 30, 1083-1100.

Amarowicz R., Troszyńska A., Kosińska A., Lamparski G., Shahidi F. 2008. Relation between sensory astringency of extracts from selected tannin-rich foods and their antioxidant activity. Journal of Food Lipids, 15, 28-41.

Amarowicz R., Troszyńska A., Pegg R.B. 2008. Antioxidative and radical scavenging effects of phenolics from Vicia sativum. Fitoterapia, 79, 121-122.

Troszyńska A., Narolewska O., Wołejszo A., Ostaszyk A. 2008. Effect of carboxymethyl cellulose (CMC) on perception of astringency of phenolic compounds. Polish Journal of Food and Nutrition Sciences, 58, 2, 241-245.

Troszyńska A., Narolewska O., Estrella I., Hernández T. 2008. Perception of Astringency in Solutions of Random-coil Hydrocolloids Above and Below Critical Concentration. In: Starch - Recent Progress in Biopolymer and Enzyme Technology. Polish Society of Food Technologists', Małopolska Branch, Kraków. Editors: P. Tomasik, E. Bertoft, A. Blennow. Chapter 6, pp.73 - 83.

Troszyńska A., Wołejszo A., Narolewska O., Ostaszyk A. 2008. Relation between the sensory quality of pea sprouts (Pisum sativum L.) and contents of their phenolics and nitrogenous compounds. Polish Journal of Food and Nutrition Sciences, 58, 2, 235-240.

Amarowicz R., Estrella I., Hernández T., Troszyńska A. 2008. Antioxidant activity of extract of adzuki bean and its fractions. Journal of Food Lipids, 15, 119-136.

Wronkowska M., Troszyńska A., Soral-Śmietana M., Wołejszo A. 2008. Effects of buckwheat flour (Fagopyrum esculentum Moench) on quality of bread as gluten free formulations. Polish Journal of Food and Nutrition Sciences, 58, 2, 211-216.

Amarowicz R., Estrella I., Hernandez T., Duenas M., Troszyńska A., Kośińska A., Pegg R.B. 2009. Antioxidant activity of a red lentil extract and its fractions. International Journal of Molecular Sciences, 10, 5513-5527.

Horszwald A., Troszyńska A., del Castillo M.D., Zieliński H. 2009.Protein profile and sensorial properties of rye breads. European Food Research and Technology, 229, 6, 875-886.

Wróblewska B., Kołakowski P., Pawlikowska K., Troszyńska A., Kaliszewska A. 2009. Influence of the addition of transglutaminase on the immunoreactivity of milk proteins and sensory quality of kefir. Food Hydrocolloids, 8, 23, 2434-2445.

Troszyńska A., Narolewska O., Robredo S., Estrella I., Hernández T., Lamparski G., Amarowicz R. 2010. The effect of polysaccharides on the astringency induced by phenolic compounds. Food Quality and Preference, 21, 463-469.

Amarowicz R., Estrella I., Hernandez T., Robredo S., Troszyńska A., Kosińska A., Pegg R.B. 2010. Free radical-scavenging capacity, antioxidant activity, and phenolic composition of green lentil (Lens culinaris). Food Chemistry, 121, 705-711.

Wronkowska M., Zielińska D., Szawara-Nowak D., Troszyńska A., Soral-Śmietana M. 2010. Antioxidative and reducing capacity, macroelements content and sensorial properties of buckwheat-enhanced gluten-free bread. International Journal of Food Science and Technology, 45, 1993-2000.

Wróblewska B., Kaliszewska A., Kołakowski P., Pawlikowska K., Troszyńska A. 2011. Effect of transglutaminase reaction on the immunoreactive and sensory quality of yoghurt strain. World Journal of Microbiology and Biotechnology, 27, 2, 215-227.

Krupa-Kozak U., Troszyńska A., Bączek N., Soral-Śmietana M. 2011. Effect of organic calcium supplements on the technological characteristic and sensory properties of gluten-free bread. European Food Research and Technology, 232, 3, 497-508.

Zielinski H., Ciesarova Z., Troszyńska A., Ceglińska A., Zielińska D., Amarowicz R., Przygocka M., Kukurova K. 2011. Antioxidant properties, acrylamide content and sensory quality of ginger cake with different formulations. Polish Journal of Food and Nutrition Sciences.

Troszyńska A., Estrella I., Lamparski G., Hernandez T., Amarowicz R., Pegg R.B. 2011. The relation between the sensory quality of lentil (Lens culinaris) sprouts and their phenolic compounds. Food Research International.

Zielinski H., Ciesarova Z., Troszyńska A., Ceglińska A., Zielińska D., Amarowicz R., Przygocka M., Kukurova K. 2012. Antioxidant properties, acrylamide content and sensory quality of ginger cake with different formulations. Polish Journal of Food and Nutrition Sciences, 62,1,41-50.

Zielińska D., Kwiatkowski J., Zieliński H., Szawara-Nowak D., Przygodzka M., Lamparski G., Zeller F. 2012. Antioxidant Properties and Flavonoid Composition as Quality Index of the Hulls and Groats from Common, Tartary and an Interspecific Hybrid of Buckwheat. The Eur. J. of Plant Science and Biotech. Vol. 6 SI 2, 2012 pp 63-69.

Duenas M., Hernández T., Robredo S., Lamparski G., Estrella I., Munoz R. 2012. Bioactive Phenolic Compounds of Soybean (Glycine max cv. Merit): Modi?cations by Different Microbiological Fermentations. Pol. J. Food Nutr. Sci., Vol. 62, No. 4, pp. 241-250.

Tao Y., Sun D-W, Górecki A., Błaszczak W., Lamparski G., Amarowicz R., Fornal J., Jeliński T. 2012. Effects of high hydrostatic pressure processing on the physicochemical and sensorial properties of a red wine. Innovative Food Science and Emerging Technologies 16, 409-416.

Wróblewska B., Kaliszewska-Suchodoła A., Kołakowski P., Troszyńska A. 2013.The effect of microbial transglutaminase on the immunoreactive and sensory properties of fermented milk beverages. International Journal of Food Science and Technology, 5, 48, 1007-1017.

Projekty badawcze którymi kierowano lub uczestniczono w ich realizacji

2012 REFRESH (Unlocking the potential of the Institute of Animal Reproduction and Food Research for strengthening integration with the European Research Area and regional development. 7th Framework Programme EU):

2010-2012 "Aktywność antyoksydacyjna i redukcyjna oraz hamowanie glikacji białek w modelu in vitro jako nowe wyróżniki funkcjonalnych właściwości pieczywa pszenno-gryczanego". Projekt MNiSW 1346/B/P01/2010/38.

2009-2011 Projekt IRZiBŻ z Bunge Europe Research and Development Center (Koncern BUNGE). "Establishment, development and training of an Expert Panel with members from Karczew and Warsaw (as selected by the Company) with good sensory ability, well-founded knowledge of the planned methods as well as information about the preference mapping for products".

2009-2011 "Zależność pomiędzy zawartością i jakością tanin a cierpkością na przykładzie nasion roślin strączkowych". Projekt MNiSW 2265/B/P01/2009/36.

2009-2010 "Bioactive compounds in food of plant origin - instrumental and sensory characteristic". Międzynarodowy wspólny projekt badawczy z Instituto de Fermentaciones Industriales (CSIC) w Madrycie, Hiszpania.

2008-2010 "Wykorzystanie karboksymetylocelulozy (CMC) do maskowania cierpkości związków fenolowych owoców aronii (Aronia melanocarpa Elliot)". Projekt MNiSW 2624/B/P01/2008/34.

2008-2010 "Zastosowanie sieciującego preparatu enzymatycznego w celu obniżenia alergennych właściwości białek mleka" Projekt MNiSW N 312 042 31/2678.

2007 "Relation between contents of bioactive compounds and their antioxidant activity".Międzynarodowy wspólny projekt badawczy z Instituto de Fermentaciones Industriales (CSIC) w Madrycie Hiszpania.

2003-2007 Dobór surowca oraz weryfikacja technologii produkcji mąki i wypieku chleba oraz piernika toruńskiego z uwzględnieniem przeciwutleniających i prozdrowotnych właściwości produktów żytnich". Projekt MNiSW PBZ-KBN-094/P06/2003/13.

2005-2006 "Identification of bioactive compounds in food of plant origin causing negative sensory attributes". Międzynarodowy wspólny projekt badawczy z Instituto de Fermentaciones Industriales (CSIC) w Madrycie, Hiszpania.

Copyright © Julia Majewska