prof. UPP dr hab.
PULS Professor – Associate Professor
Room: 19 - GROUND FLOOR
Phone: 61-848-73-44
E-mail: magdalena.zielinska-dawidziak@up.poznan.pl
Accademic degrees:
2016 - D.SC. discipline: Food technology and nutrition, Poznań University of Life Sciences
2003 – Ph.D. Agriculture Sciences in the Food Technology and Nutrition Poznań Agricultural University
1996 - MSc. Eng. Biotechnology, Wrocław University of Science and Technology
1995 - M.Sc eng. In Food Technology Poznań Agricultural University
Research interests:
The use of plant ferritin to supplement the human diet with iron. The influence of abiotic stress (excessive concentration of heavy metal salts) and biotic stress (insect feeding) on the content of nutrients in plants. Application of legumes in food design.. Detection of food allergens. Activity of plant and insect enzymes and inhibitors.
ORCIID: http://orcid.org/0000-0003-1535-9625
Selected publication:
Zielińska-Dawidziak M., Hertig I., Piasecka-Kwiatkowska D., Staniek H., Nowak K.W., Twardowski T. (2012) Study on iron availability from prepared soybean sprouts using an iron-deficient rat model. Food Chemistry 135(4): 2622-2627.
Zielińska-Dawidziak M., Siger A. (2012) Effect of elevated accumulation of iron in ferritin on the antioxidant content in soybean sprouts. European Food Research and Technology, 234: 1005-1012
Niedzielski P., Zielińska-Dawidziak M., Kozak L., Kowalewski P., Szlachetka B., Zalicka S., Wachowiak W. (2014) Determination of iron species in samples of iron-fortified food. Food Analytical Methods, 7: 2023-2032
Zielińska-Dawidziak M., Hertig I., Staniek H., Piasecka-Kwiatkowska D., Nowak K.W. (2014) Effect of iron status in rats on the absorption of metal ions from plant ferritin. Plant Foods for Human Nutrition 69: 101–107
Zielińska-Dawidziak M. (2015) Plant Ferritin—A Source of iron to prevent its deficiency. Nutrients 7(2): 1184–1201.
Zielińska-Dawidziak, M., Dwiecki, K. & Lewko, K. (2018). Modification of soybean and lupine sprouting conditions: influence on yield, ROS generation, and antioxidative systems. European Food Research and Technology, 244(11): 1945–1952
Makowska A., Zielińska-Dawidziak M., Niedzielski P., Michalak M. (2018) Effect of extrusion conditions on iron stability and physical and textural properties of corn snacks enriched with soybean ferritin. International Journal of Food Science and Technology, 53, 296–303
Zielińska-Dawidziak M., Tomczak A., Burzyńska M., Rokosik E., Dwiecki K., Piasecka-Kwiatkowska D. (2020): Comparison of Lupinus angustifolius protein digestibility in dependence on protein, amino acids, trypsin inhibitors and polyphenolic compounds content. International Journal of Food Science and Technology, 55, 2029–2040.
Tomczak A., Misiak M., Zielińska-Dawidziak M. (2021) Soybean and Lupine Addition in Hen Nutrition — Influence on Egg Immunoreactivity. Molecules 2021, 26, 4319.
Zielińska-Dawidziak, M., Białas, W., Piasecka-Kwiatkowska, D., Staniek H., Niedzielski P. (2023) Digestibility of Protein and Iron Availability from Enriched Legume Sprouts. Plant Foods Hum Nutr