Dr inż.
Assistant Professor
Room: 20A – GROUND FLOOR
Phone: 61-848-73-57
E-mail: ewa.bakowska@up.poznan.pl
Accademic degrees:
2022 - Ph.D. discipline: Food Technology and Nutrition, Poznań University of Life Sciences
2016 - M.Sc. in Food Technology Engineering, Poznań University of Life Sciences
2016 - postgraduate studies, Food Quality and Safety Management, Poznań University of Life Sciences
Research interests:
The influence of amphiphilc substances on the formation of association colloids and their impact on the oxidation process of vegetable oils. Determination of the relationship between the presence and structure of association colloids and efficiency of the native bioactive substances antioxidant action in plant oils. Physicochemical analysis of vegetable oils for the quality characteristics and the content of bioactive compounds. Analysis of the antioxidant activity of phenolic compounds. Control of the autoxidation process of vegetable oils by determining primary and secondary oxidation products.
ORCIID: https://orcid.org/0000-0002-3604-4414
Selected publications:
Dwiecki K., Przybył K., Dezor D., Bąkowska E., Rocha S.M., Interactions of Oleanolic Acid, Apigenin, Rutin, Resveratrol and Ferulic Acid with Phosphatidylcholine Lipid Membranes—A Spectroscopic and Machine Learning Study, (2023) Applied Sciences (Switzerland), 13 (16), art. no. 9362, DOI: 10.3390/app13169362
Siger A., Michalak M., Bąkowska E., Dwiecki K., Nogala-Kałucka M., Grześ B., Piasecka-Kwiatkowska D.: The effect of the genotype-environment interaction on the concentration of carotenoids, tocochromanol, and phenolic compounds in seeds of Lupinus angustifolius breeding lines, (2023) Journal of Food Composition and Analysis, 123, 105511, DOI: 10.1016/j.jfca.2023.105511
Dwiecki K., Bakowska E., The Effects of Association Colloids on Lipid Autoxidation in Bulk Oils (2022) Lipid Oxidation in Food and Biological Systems: A Physical Chemistry Perspective, pp. 257 – 275, DOI: 10.1007/978-3-030-87222-9_12
Bąkowska E., Siger A., Rudzińska M., Dwiecki K., Water content, critical micelle concentration of phospholipids and formation of association colloids as factors influencing autoxidation of rapeseed oil, (2022) Journal of the Science of Food and Agriculture, 102 (2), pp. 488 – 495, DOI: 10.1002/jsfa.11376
Siger A., Dwiecki K., Bąkowska E. Tocochromanols. In: Analytical Methods in the Determination of Bioactive Compounds and Elements in Food, (2021) Jeszka-Skowron M., Zgoła-Grześkowiak A., Grześkowiak T., Ramakrishna A., Eds., Food Bioactive Ingredients, Springer International Publishing: Cham, pp 121–161.
Siger A., Antkowiak W., Dwiecki K., Rokosik E., Rudzińska M.: Nutlets of Tilia cordata Mill. and Tilia platyphyllos Scop. – source of bioactive compounds, (2021) Food Chemistry, 346, 128888, DOI: 10.1016/j.foodchem.2020.128888
Rokosik E., Siger A., Rudzińska M., Siejak P., Dwiecki K., Formation of Phospholipid Association Colloids in Rapeseed Oil and Their Effect on Lipid Autoxidation in the Presence of Sinapic and Ferulic Acid, (2020) European Journal of Lipid Science and Technology, 122 (2), art. no. 1900243, DOI: 10.1002/ejlt.201900243
Rokosik E., Siger A., Rudzińska M., Dwiecki K., Antioxidant activity and synergism of canolol and α-tocopherol in rapeseed oil is affected by the presence of phospholipid association colloids, (2020) LWT, 133, art. no. 110095, DOI: 10.1016/j.lwt.2020.110095
Rokosik E., Dwiecki K., Rudzińska M., Siger A., Polewski K. Column chromatography as a method for minor components removal from rapeseed oil, (2019) Grasas y Aceites, 70 (3), e316. DOI:10.3989/gya.0709182