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Poultry, Natural sources of antioxidant, Animal food technology, Geese, Meat, Thermal treatment, Cooking methods of meat
Poland

Biography

Research stays at home and abroad
01.07.2022 - 31.07.2022 - internship in University of Josip Juraj Strossmayer Osijek (Croatia) awarded as part of PROM organized by NAWA (Polish National Agency for Academic Exchange).
During my internship in Croatia, I participated in scientific research. In 2019, I received research funding from NCN under the Miniatura scientific activity. The aim of the project was to evaluate the possibilities use of unconventional plant leaves for stabilization oxidation processes of model meat products. In this scientific activity (internship in Croatia), I extended the research with the addition of leaves from unconventional sources from Croatia. During this internship I work one month in a laboratory in Scientific Center of Excellence for Personalized Health Care. I measured for example the activity of cherry, apple, lavenda and wine leaves. I collected and prepared this leaves for analysis. With the team from laboratory in Scientific Center of Excellence for Personalized Health Care we made the meat products with addiction of these leaves and in this products also I measured determinants such as TBARS, ABTS, DPPH, FRAP, protein, fat, water, pH etc.


Prizes and awards
2022: Rector's Award for outstanding achievements in scientific activity;
2022: Rector's Award for outstanding achievements in the education and upbringing of students or training doctoral students;
2020: Rector's Award for outstanding achievements in organizational activities for the university;
2020: Rector's special Award.
In the years 2019-2022, I received scholarship many times from Wroclaw University of Economics and Business. This scholarship is awarded to employees for publishing an article in a journal with a high IF.


Other significant achievements
2022 - up till now: research supervisor of the Students' Science Club "BioFood";
2019 - 2021: I was the co-promoter in desertation by Ph.D. Marty Bochniak (defense on March 17, 2021);
2019 - up till now: reviewing activity - Annals of Animal Science, Poultry Science, Sustainability, Foods, Nutrients, Animals;
2012 - 2013: I have successfully applied for research project funding from the European Union (POKL):
11.2012 - 02.2013 - I participated in a 4- monthly (RootInnovation), the aim of which was investigating the antioxidant properties of flour from amaranth in product after heat treatment;
02.2013 - 07.2013 - I participated in a 6- monthly scientific internship in the innovative company Apeiron Synthesis. The purpose of the internship was work on new catalysts for chemical reactions (metathesis), a Apeiron Synthesis's work contributed to several submissions patent and eventually to introduce a new one market reagent (the catalyst is currently on sale at the company Sigma Aldrich). During this internship, I performed an appraisal the production process in order to estimate the prices of manufactured catalysts
07.2013 - 12.2013 - I participated in a 6- monthly (ZPM) scientific internship, the aim of which was investigating the antioxidant properties of green tea and flour from amaranth and their effect on various model products during their refrigerated storage. The result of cooperation there was a scientific publication and a conference speech. Only some of the studies may have been published because of the contract confidentiality concluded with companies.

Other key information impacting the evaluation of the academic and research career
01.03.2022 - 31.10.2022 I participated in project funding by Ministry of Science and Higher Education in Poland; "Regional Initiative of Excellence" 2019 - 2022 project number 015/RID/2018/19. As part of the INTEREKON grant obtained by the Wrocław University of Economics and Bussines, I received a mini-grant entitled "Ocena możliwości wprowadzenia na rynek produktów garmażeryjnych (mięsnych, wegetariańskich i wegańskich) o wysokiej i powtarzalnej jakości w wybranych województwach kraju. Evaluation of the possibility of launching delicatessen products (meat, vegetarian and vegan) of high and repeatable quality on the market in selected provinces of the country. The project lasted until 31.10.2022.
From 01.05.2019, I am in constant cooperation with a prestigious foreign research institution NIBIO (frm Norway). The aim of the cooperation was to conduct research on cloudberries and arctic raspberries. Knowledge about bioactive and pro-health compounds properties of the above-mentioned raspberries need refilling. The aim of the research was to characterize the phytochemical profile of fruit and leaf extracts obtained from the above-mentioned raspberries and determining their therapeutic properties in vitro.
From 01.08.2019, I am in constant cooperation with a University of Josip Juraj Strossmayer Osijek.
From 2018 cooperation with Meat processing plant "Dworeccy".
From 2013 cooperation with Meat processing plant "ZMP Gawrycki".

Activities

Employment (2)

Uniwersytet Ekonomiczny we Wroclawiu Wydział Inżynierii Produkcji: Wroclaw, Lower Silesia, PL

2019-10-01 to present | Assistant Professor (Department of Food Technology and Nutrition)
Employment
Source: Self-asserted source
Monika Wereńska

Uniwersytet Ekonomiczny we Wroclawiu: Wroclaw, Lower Silesia, PL

2010-02-15 to 2019-09-30 | assistant (Department of Animal Food Technology)
Employment
Source: Self-asserted source
Monika Wereńska

Education and qualifications (2)

Wroclaw University of Economics and Bussines: Wrocław, PL

2019-02-21 to present | Ph.D. (Department of Animal Science and Food Nutrition)
Qualification
Source: Self-asserted source
Monika Wereńska

Wroclaw University of Economics: Wrocław, PL

2005-10-01 to 2010-01-21 | Master Degree
Education
Source: Self-asserted source
Monika Wereńska

Funding (1)

Ocena możliwości zastosowania liści roślin niekonwencjonalnych do stabilizacji procesów utleniania modelowych wyrobów mięsnych

2019-12 to 2020-12 | Grant
Narodowe Centrum Nauki (Wrocław, PL)
GRANT_NUMBER:

2019/03/X/NZ9/01875

Source: Self-asserted source
Monika Wereńska

Works (23)

Effect of different sous-vide cooking temperature-time combinations on the functional and sensory properties of goose meat

Poultry Science
2024-06 | Journal article
Contributors: M. Wereńska
Source: check_circle
Crossref

Comparative study on the effects of sous-vide, microwave cooking, and stewing on functional properties and sensory quality of goose meat

Poultry Science
2023-11 | Journal article
Contributors: M. Wereńska
Source: check_circle
Crossref

Impact of frozen storage on some functional properties and sensory evaluation of goose meat

Poultry Science
2023-10 | Journal article
Contributors: M. Wereńska; A. Okruszek
Source: check_circle
Crossref

Technological properties, chemical composition, texture profile, and sensory evaluation of goose muscles from Polish native breeds

Poultry Science
2023-02 | Journal article
Contributors: Gabriela Haraf; Janina Wołoszyn; Andrzej Okruszek; Monika Wereńska
Source: check_circle
Crossref

The effects of sous-vide, microwave cooking and stewing of goose meat on fatty acid profile and lipid indices

Poultry Science
2023-02 | Journal article
Contributors: Monika Wereńska; J. Wołoszyn; A. Okruszek; W. Marcinkowska; G. Haraf
Source: check_circle
Crossref

Impact of frozen storage on fatty acid profile in goose meat

Poultry Science
2022-12 | Journal article
Contributors: M. Wereńska; A. Okruszek
Source: check_circle
Crossref

The Effects of Sous Vide, Microwave Cooking, and Stewing on Some Quality Criteria of Goose Meat

Foods
2022-12-27 | Journal article
Part of ISSN: 2304-8158
Contributors: Monika Wereńska; Gabriela Haraf; Andrzej Okruszek; Weronika Marcinkowska; Janina Wołoszyn
Source: Self-asserted source
Monika Wereńska

Reuse of Bleaching Earth: The Green Solution for Rapeseed Oil Producers

Sustainability
2022-10-12 | Journal article
Part of ISSN: 2071-1050
Contributors: Damian Marcinkowski; Kamil Czwartkowski; Marta Bochniak; Monika Wereńska; Paweł Krzaczek
Source: Self-asserted source
Monika Wereńska

Impact of frozen storage on oxidation changes of some components in goose meat

Poultry Science
2022-01 | Journal article
Part of ISSN: 0032-5791
Contributors: M. Wereńska; A. Okruszek; G. Haraf; J. Wołoszyn; Z. Goluch
Source: Self-asserted source
Monika Wereńska

Impact of various types of heat processing on the energy and nutritional values of goose breast meat

Poultry Science
2021-11 | Journal article
Part of ISSN: 0032-5791
Contributors: Zuzanna Goluch; Król Barbara; Gabriela Haraf; Janina Wołoszyn; Andrzej Okruszek; Monika Wereńska
Source: Self-asserted source
Monika Wereńska

Fatty acid profile and health lipid indicies of goose meat in relation to various types of heat treatment

Poultry Science
2021-08 | Journal article
Part of ISSN: 0032-5791
Contributors: M. Wereńska; G. Haraf; J. Wołoszyn; Z. Goluch; A. Okruszek; M. Teleszko
Source: Self-asserted source
Monika Wereńska

The protein and fat quality of thigh muscles from Polish goose varieties

Poultry Science
2021-04 | Journal article
Part of ISSN: 0032-5791
Contributors: Gabriela Haraf; Janina Wołoszyn; Andrzej Okruszek; Zuzanna Goluch; Monika Wereńska; Mirosława Teleszko
Source: Self-asserted source
Monika Wereńska

The selected goose meat quality traits in relation to various types of heat treatment

Poultry Science
2020-12 | Journal article
Part of ISSN: 0032-5791
Source: Self-asserted source
Monika Wereńska

Effect of BioPlus YC probiotic on the fatty acid profile and lipid indices in pork

Journal of Elementology
2020-03-01 | Journal article
Part of ISSN: 1644-2296
Source: Self-asserted source
Monika Wereńska

Fatty acid profiles and health lipid indices in the breast muscles of local Polish goose varieties

Poultry Science
2020-02 | Journal article
Part of ISSN: 0032-5791
Source: Self-asserted source
Monika Wereńska

Fatty acid composition of turkey breast muscle and the salutogenic feeding regimen formulations (a pilot study)

Journal of Elementology
2020-01-01 | Journal article
Part of ISSN: 1644-2296
Source: Self-asserted source
Monika Wereńska

Nutritional value of proteins and lipids in breast muscle of geese from four different polish genotypes,Protein- und lipidgehalt des brustmuskels von vier verschiedenen, polnischen gänsegenotypen

European Poultry Science
2018-01-08 | Journal article
EID:

2-s2.0-85043473972

Source: Self-asserted source
Monika Wereńska
grade
Preferred source (of 2)‎

Processing and products: Lipid oxidation and color changes of goose meat stored under vacuum and modified atmosphere conditions

Poultry Science
2017-03-01 | Journal article
EID:

2-s2.0-85016190465

Source: Self-asserted source
Monika Wereńska
grade
Preferred source (of 2)‎

Effect of green tea powder added on quality of offal products stored under refrigeration,Wpływ dodatku proszku z zielonej herbaty na jakość wyrobów podrobowych przechowywanych w warunkach chłodniczych

Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality
2016 | Journal article
EID:

2-s2.0-85016953601

Source: Self-asserted source
Monika Wereńska
grade
Preferred source (of 2)‎

Fatty acids profile of muscles and abdominal fat in geese of polish native varieties

Animal Science Papers and Reports
2014 | Journal article
EID:

2-s2.0-84903780648

Contributors: Haraf, G.; Wołoszyn, J.; Okruszek, A.; Orkusz, A.; Wereńska, M.
Source: Self-asserted source
Monika Wereńska via Scopus - Elsevier

Chemical composition and amino acid profiles of goose muscles from native Polish breeds

Poultry Science
2013-04-01 | Journal article
EID:

2-s2.0-84875022805

Source: Self-asserted source
Monika Wereńska
grade
Preferred source (of 2)‎

Effect of duck genotype on leg muscle properties

Archiv fur Tierzucht
2011 | Journal article
EID:

2-s2.0-84857316827

Contributors: Wołoszyn, J.; Okruszek, A.; Orkusz, A.; Wereńska, M.; Ksia̧zkiewicz, J.; Grajeta, H.
Source: Self-asserted source
Monika Wereńska via Scopus - Elsevier

Effect of duck genotype on leg muscle properties

Archives Animal Breeding
2011-10-10 | Journal article
EID:

2-s2.0-85063836043

Source: Self-asserted source
Monika Wereńska
grade
Preferred source (of 2)‎

Peer review (3 reviews for 1 publication/grant)

Review activity for Poultry science. (3)