Personal information

Activities

Employment (4)

University of Life Sciences in Poznań: Poznań, PL

2016-10 to present | Assistant Professor (Institute of Food Technology of Plant Origin)
Employment
Source: Self-asserted source
Katarzyna Polanowska

Laboratório Nacional de Energia e Geologia - Campus do Lumiar: Lisboa, Lisboa, PT

2019-01 to 2019-02 | Trainee
Employment
Source: Self-asserted source
Katarzyna Polanowska

Laboratório Nacional de Energia e Geologia - Campus do Lumiar: Lisboa, Lisboa, PT

2018-07 to 2018-10 | Trainee
Employment
Source: Self-asserted source
Katarzyna Polanowska

CIRAD Département Systèmes biologiques: Montpellier, Languedoc-Roussillon, FR

2016-09 to 2016-11 | Trainee (Food Safety Department)
Employment
Source: Self-asserted source
Katarzyna Polanowska

Education and qualifications (3)

University of Life Sciences in Poznań: Poznań, PL

2015 to 2020 | PhD (Faculty of Food Science and Nutrition)
Education
Source: Self-asserted source
Katarzyna Polanowska

University of Life Sciences in Poznań: Poznań, PL

2014-02 to 2015-07 | Master student (Department of Fermentation and Biosynthesis)
Education
Source: Self-asserted source
Katarzyna Polanowska

Instituto Politécnico de Castelo Branco: Castelo Branco, Castelo Branco, PT

2014-09 to 2015-02 | Erasmus student (Escola Superior agraria)
Education
Source: Self-asserted source
Katarzyna Polanowska

Funding (1)

Characteristic of protein changes in fava beans during bioconversion by Rhizopus oligosporus, which increases the content of neurotransmitter precursor L-3,4-dihydroxyphenylalanine

2017-08 to 2020-08 | Grant
Polish National Science Centre (Warsaw, PL)
GRANT_NUMBER:

2016/23/N/NZ9/00057

Source: Self-asserted source
Katarzyna Polanowska

Works (16)

Chemical and bioactive changes during fermentation and in vitro digestion of hemp pressed cake using Rhizopus oligosporus

LWT
2025-01 | Journal article
Contributors: Havva Aktaş; Marianna Raczyk; Levent Yurdaer Aydemir; Katarzyna Polanowska
Source: check_circle
Crossref

Lactic acid bacteria in biorefineries

Lactic Acid Bacteria as Cell Factories
2023 | Book chapter
Part of ISBN: 9780323919302
Contributors: Katarzyna Polanowska
Source: Self-asserted source
Katarzyna Polanowska

Protein Fractions from Flaxseed: The Effect of Subsequent Extractions on Composition and Antioxidant Capacity

Antioxidants
2023-03-09 | Journal article
Contributors: Katarzyna Waszkowiak; Beata Mikołajczak; Katarzyna Polanowska; Marek Wieruszewski; Przemysław Siejak; Wojciech Smułek; Maciej Jarzębski
Source: check_circle
Crossref
grade
Preferred source (of 2)‎

The Effect of Yogurt and Kefir Starter Cultures on Bioactivity of Fermented Industrial By-Product from Cannabis sativa Production—Hemp Press Cake

Fermentation
2022-09-28 | Journal article
Contributors: Łukasz Łopusiewicz; Katarzyna Waszkowiak; Katarzyna Polanowska; Beata Mikołajczak; Natalia Śmietana; Agnieszka Hrebień-Filisińska; Joanna Sadowska; Kinga Mazurkiewicz-Zapałowicz; Emilia Drozłowska
Source: check_circle
Crossref
grade
Preferred source (of 3)‎

Effect of different processing methods on isoflavone content in soybeans and soy products

Journal of Food Composition and Analysis
2022-07 | Journal article
Part of ISSN: 0889-1575
Source: Self-asserted source
Katarzyna Polanowska
grade
Preferred source (of 2)‎

Effect of Spirulina (Arthrospira platensis) Supplementation on Physical and Chemical Properties of Semolina (Triticum durum) Based Fresh Pasta

Molecules
2022-01-06 | Journal article
Contributors: Marianna Raczyk; Katarzyna Polanowska; Bartosz Kruszewski; Anna Grygier; Dorota Michałowska
Source: check_circle
Crossref
grade
Preferred source (of 3)‎

Carob kibbles as an alternative raw material for production of kvass with probiotic potential

Journal of the Science of Food and Agriculture
2021-10 | Journal article
Contributors: Katarzyna Polanowska; Reshma Varghese; Maciej Kuligowski; Małgorzata Majcher
Source: check_circle
Crossref

Low-Field NMR Study of Shortcake Biscuits with Cricket Powder, and Their Nutritional and Physical Characteristics

Molecules
2021-09-06 | Journal article
Contributors: Krzysztof Smarzyński; Paulina Sarbak; Przemysław Łukasz Kowalczewski; Maria Barbara Różańska; Iga Rybicka; Katarzyna Polanowska; Monika Fedko; Dominik Kmiecik; Łukasz Masewicz; Marcin Nowicki et al.
Source: check_circle
Crossref
grade
Preferred source (of 2)‎

Degradation of pyrimidine glycosides and L-DOPA in the faba bean by Rhizopus oligosporus

LWT - Food Science and Technology
2020-04-04 | Journal article
Source: Self-asserted source
Katarzyna Polanowska

Effect of tempe fermentation by three different strains of Rhizopus oligosporus on nutritional characteristics of faba beans

LWT
2020-03 | Journal article
Contributors: Katarzyna Polanowska; Anna Grygier; Maciej Kuligowski; Magdalena Rudzińska; Jacek Nowak
Source: check_circle
Crossref
grade
Preferred source (of 2)‎

Efficient extraction of vicine from faba beans using reactive system of high-pressure CO2/water

Journal of CO2 Utilization
2019-10 | Journal article
Part of ISSN: 2212-9820
Source: Self-asserted source
Katarzyna Polanowska
grade
Preferred source (of 3)‎

Influence of fermentation by different microflora consortia on pulque and pulque bread properties

Journal of the Science of Food and Agriculture
2019-07-01 | Journal article
Part of ISSN: 0022-5142
Source: Self-asserted source
Katarzyna Polanowska
grade
Preferred source (of 4)‎

Development of a Sustainable, Simple, and Robust Method for Efficient l-DOPA Extraction

Molecules
2019-06-24 | Journal article
Contributors: Katarzyna Polanowska; Rafal Łukasik; Maciej Kuligowski; Jacek Nowak
Source: check_circle
Crossref
grade
Preferred source (of 4)‎

Effect of Replacing Cocoa Powder by Carob Powder in the Muffins on Sensory and Physicochemical Properties

Plant Foods for Human Nutrition
2018-09 | Journal article
Contributors: Katarzyna Pawłowska; Maciej Kuligowski; Iwona Jasińska-Kuligowska; Marcin Kidoń; Aleksander Siger; Magdalena Rudzińska; Jacek Nowak
Source: check_circle
Crossref
grade
Preferred source (of 3)‎

Nasiona bobu w walce z chorobą Parkinsona

Przemysł Spożywczy
2016 | Journal article | Author
SOURCE-WORK-ID:

60e7258f2467f01e9309936b

Contributors: Maciej Kuligowski; Jacek Nowak; Katarzyna Polanowska
Source: check_circle
National Information Processing Institute

Isoflavone composition, polyphenols content and antioxidative activity of soybean seeds during tempeh fermentation

CyTA - Journal of Food
2016-07 | Journal article
Part of ISSN: 1947-6337
Contributors: Maciej Kuligowski; Katarzyna Pawłowska; Iwona Jasińska-Kuligowska; Jacek Nowak
Source: Self-asserted source
Katarzyna Polanowska via Crossref Metadata Search
grade
Preferred source (of 3)‎

Peer review (9 reviews for 5 publications/grants)

Review activity for Agronomy. (1)
Review activity for Food chemistry (1)
Review activity for Journal of agricultural and food chemistry. (2)
Review activity for Lebensmittel-Wissenschaft + [i.e. und] Technologie. (4)
Review activity for Physiology and Molecular Biology of Plants. (1)