2024

1. Quality and functional properties of bread containing the addition of probiotically fermented Cicer arietinum
artykuł [AUT.] Katarzyna Skrzypczak, [AUT. KOR.] Anna Wirkijowska, [AUT.] Krzysztof Przygoński , [AUT.] Konrad Terpiłowski , [AUT.] Agata Blicharz-Kania. FOOD CHEMISTRY 2024 T. 448 s. 139117, DOI: 10.1016/j.foodchem.2024.139117
2. Effects of the dose of administration, co-antioxidants, food matrix, and digestion-related factors on the in vitro bioaccessibility of rosmarinic acid - A model study.
artykuł [AUT.] Łukasz Sęczyk, [AUT.] Elvyra Jariené , [AUT.] Danuta Sugier, [AUT.] Barbara Kołodziej. FOOD CHEMISTRY 2024 T. 449 s. 139201, DOI: 10.1016/j.foodchem.2024.139201
3. Enhanced accumulation of biologically active compounds in lichens with potential functional food applications
artykuł [AUT.] Izabela Baczewska , [AUT. KOR.] Barbara Hawrylak-Nowak, [AUT.] Ewa Ozimek , [AUT.] Łukasz Sęczyk, [AUT.] Sławomir Dresler . FOOD CHEMISTRY 2024 T. 458 s. 140286, DOI: 10.1016/j.foodchem.2024.140286
4. Evaluation of the effect of roasting and digestion on biological activity of compounds of coffee extracts - in vitro assessment of the bioavailability, cytoprotective properties and modulation of inflammatory response.
artykuł [AUT. KOR.] Joanna Grzelczyk , [AUT.] Grażyna Budryn , [AUT.] Dominik Szwajgier, [AUT.] Ewa Baranowska-Wójcik, [AUT.] Małgorzata Zakłos-Szyda . FOOD CHEMISTRY 2024 T. 460 s. 140648, DOI: 10.1016/j.foodchem.2024.140648

2023

5. Effect of the addition of chokeberry leaf extract on the physicochemical and sensory properties of burgers from dark cutting veal
artykuł [AUT.] Marek Kowalczyk, [AUT. KOR.] Piotr Domaradzki, [AUT.] Małgorzata Materska, [AUT. KOR.] Mariusz Florek, [AUT.] Agnieszka Kaliniak-Dziura, [AUT.] Piotr Skałecki, [AUT.] Paweł Żółkiewski, [AUT.] Tomasz Grenda , [AUT.] Marzena Pabich. FOOD CHEMISTRY 2023 T. 399 s. 133978, DOI: 10.1016/j.foodchem.2022.133978
6. Inherently acidic films based on chitosan lactate-doped starches and pullulan as carries of nisin: a comparative study of controlled-release and antimicrobial properties
artykuł [AUT. KOR.] Dariusz Kowalczyk, [AUT.] Monika Karaś, [AUT.] Monika Kordowska-Wiater, [AUT.] Tomasz Skrzypek, [AUT.] Waldemar Kazimierczak . FOOD CHEMISTRY 2023 T. 404 s. 134760, DOI: 10.1016/j.foodchem.2022.134760
7. Phytochemical profile, in vitro bioaccessibility, and anticancer potential of golden root (Rhodiola rosea L.) extracts
artykuł [AUT.] Łukasz Sęczyk, [AUT.] Danuta Sugier, [AUT.] Gökhan Dervişoğlu , [AUT.] Ahmet Fethi Özdemir , [AUT.] Barbara Kołodziej. FOOD CHEMISTRY 2023 T. 404 s. 134779, DOI: 10.1016/j.foodchem.2022.134779
8. Response of murine gut microbiota to a prebiotic based on oligosaccharides derived via hydrolysis of fungal α-(1→3)-d-glucan: preclinical trial study on mice
artykuł [AUT.] Ewa Sajnaga , [AUT.] Katarzyna Socała , [AUT.] Agnieszka Kalwasińska , [AUT.] Piotr Wlaź , [AUT.] Adam Waśko, [AUT.] Monika Elżbieta Jach , [AUT.] Michał Tomczyk , [AUT. KOR.] Adrian Wiater . FOOD CHEMISTRY 2023 T. 417 s. 135928, DOI: 10.1016/j.foodchem.2023.135928
9. Chemistry behind quality - the usability of herbs and spices essential oils analysis in light of sensory studies
artykuł [AUT. KOR.] Jacek Łyczko , [AUT.] Anna Kiełtyka-Dadasiewicz, [AUT.] Mariusz Skrzyński , [AUT.] Krzysztof Klisiewicz , [AUT.] Antoni Szumny . FOOD CHEMISTRY 2023 T. 411 s. 135537, DOI: 10.1016/j.foodchem.2023.135537
10. Innovative high-fiber wheat bread fortified with micronized oat and Plantago ovata husks: Spectroscopic and physicochemical characteristics
artykuł [AUT. KOR.] Renata Różyło, [AUT.] Regine Schönlechner , [AUT.] Eleonora Charlotte Pichler , [AUT.] Dariusz Dziki, [AUT.] Arkadiusz Matwijczuk, [AUT.] Beata Biernacka, [AUT.] Michał Świeca. FOOD CHEMISTRY 2023 T. 428 s. 136782, DOI: 10.1016/j.foodchem.2023.136782

2022

11. The content of biogenic amines in Rondo and Zweigelt wines and correlations between selected wine parameters
artykuł [AUT.] Anna Stój, [AUT. KOR.] Justyna Płotka-Wasylka , [AUT.] Vasil Simeonov , [AUT.] Magdalena Kapłan. FOOD CHEMISTRY 2022 T. 371 s. 131172, DOI: 10.1016/j.foodchem.2021.131172
12. The impact of cold plasma on the phenolic composition and biogenic amine content of red wine
artykuł [AUT.] Iwona Niedźwiedź, [AUT. KOR.] Justyna Płotka-Wasylka , [AUT.] Ireneusz Kapusta , [AUT.] Vasil Simeonov , [AUT.] Anna Stój, [AUT.] Adam Waśko, [AUT.] Joanna Pawłat , [AUT. KOR.] Magdalena Polak-Berecka. FOOD CHEMISTRY 2022 T. 381 s. 132257, DOI: 10.1016/j.foodchem.2022.132257
13. Polyphenols composition and the biological effects of six selected small dark fruits
artykuł [AUT. KOR.] Kamila Borowiec, [AUT.] Anna Stachniuk , [AUT.] Dominik Szwajgier, [AUT.] Alicja Trzpil . FOOD CHEMISTRY 2022 T. 391 s. 133281, DOI: 10.1016/j.foodchem.2022.133281
14. Bioaccessibility of coffee bean hydroxycinnamic acids during in vitro digestion influenced by the degree of roasting and activity of intestinal probiotic bacteria, and their activity in Caco-2 and HT29 cells
artykuł [AUT. KOR.] Joanna Grzelczyk , [AUT.] Dominik Szwajgier, [AUT.] Ewa Baranowska-Wójcik, [AUT.] Grażyna Budryn , [AUT.] Małgorzata Zakłos-Szyda , [AUT.] Bożena Sosnowska. FOOD CHEMISTRY 2022 T. 392 s. 133328, DOI: 10.1016/j.foodchem.2022.133328
15. In vitro bioaccessibility and activity of basil (Ocimum basilicum L.) phytochemicals as affected by cultivar and postharvest preservation method - Convection drying, freezing, and freeze-drying
artykuł [AUT.] Łukasz Sęczyk, [AUT.] Ahmet Fethi Özdemir , [AUT.] Barbara Kołodziej. FOOD CHEMISTRY 2022 T. 382 s. 132363, DOI: 10.1016/j.foodchem.2022.132363
16. A new look at edible and medicinal mushrooms as a source of ergosterol and ergosterol peroxide - UHPLC-MS/MS analysis
artykuł [AUT. KOR.] Renata Nowak , [AUT.] Natalia Nowacka-Jechalke , [AUT.] Wioleta Pietrzak , [AUT.] Urszula Gawlik. FOOD CHEMISTRY 2022 T. 369 s. 130927, DOI: 10.1016/j.foodchem.2021.130927

2021

17. Fatty acids profile, cholesterol level and quality of table eggs from hens fed with the addition of linseed and soybean oil
artykuł [AUT.] Justyna Batkowska, [AUT. KOR.] Kamil Drabik, [AUT.] Antoni Brodacki, [AUT.] Anna Czech, [AUT.] Agnieszka Adamczuk. FOOD CHEMISTRY 2021 T. 334 s. 127612, DOI: 10.1016/j.foodchem.2020.127612
18. The impact of polystyrene consumption by edible insects Tenebrio molitor and Zophobas morio on their nutritional value, cytotoxicity, and oxidative stress parameters
artykuł [AUT.] Ewelina Zielińska , [AUT. KOR.] Damian Zieliński, [AUT.] Anna Jakubczyk, [AUT.] Monika Karaś, [AUT.] Urszula Pankiewicz, [AUT.] Barbara Flasz , [AUT.] Marta Dziewięcka , [AUT.] Sławomir Lewicki . FOOD CHEMISTRY 2021 T. 345 s. 128846, DOI: 10.1016/j.foodchem.2020.128846
19. Biological activity, phytochemical parameters, and potential bioaccessibility of wheat bread enriched with powder and microcapsules made from Saskatoon berry
artykuł [AUT.] Sabina Lachowicz , [AUT.] Michał Świeca, [AUT.] Ewa Pejcz . FOOD CHEMISTRY 2021 T. 338 s. 128026, DOI: 10.1016/j.foodchem.2020.128026
20. The effect of <in vitro digestion, food matrix, and hydrothermal treatment on the potential bioaccessibility of selected phenolic compounds
artykuł [AUT.] Łukasz Sęczyk, [AUT.] Danuta Sugier, [AUT.] Michał Świeca, [AUT.] Urszula Gawlik. FOOD CHEMISTRY 2021 T. 344 s. 128581, DOI: 10.1016/j.foodchem.2020.128581
21. Spectroscopic, mineral, and antioxidant characteristics of blue colored powders prepared from cornflower aqueous extracts
artykuł [AUT. KOR.] Renata Różyło, [AUT. KOR.] Monika Szymańska-Chargot , [AUT.] Urszula Gawlik, [AUT.] Dariusz Dziki. FOOD CHEMISTRY 2021 T. 346 s. 128889, DOI: 10.1016/j.foodchem.2020.128889
22. Eliciting effect of foliar application of chitosan lactate on the phytochemical properties of Ocimum basilicum L. and Melissa officinalis L.
artykuł [AUT. KOR.] Barbara Hawrylak-Nowak, [AUT.] Sławomir Dresler , [AUT.] Katarzyna Rubinowska, [AUT.] Renata Matraszek-Gawron. FOOD CHEMISTRY 2021 T. 342 s. 128358, DOI: 10.1016/j.foodchem.2020.128358
23. Evaluation of the inhibition of monoamine oxidase a by bioactive coffee compounds protecting serotonin degradation
artykuł [AUT. KOR.] Joanna Grzelczyk , [AUT.] Grażyna Budryn , [AUT.] Jorge Pena-Garcia , [AUT.] Dominik Szwajgier, [AUT.] Ilona Gałązka-Czarnecka , [AUT.] Joanna Oracz , [AUT.] Horacio Perez-Sanchez . FOOD CHEMISTRY 2021 T. 348 s. 129108, DOI: 10.1016/j.foodchem.2021.129108

2020

24. Chemical composition and selected quality characteristics of new types of precooked wheat and spelt pasta products
artykuł [AUT.] Agnieszka Wójtowicz, [AUT. KOR.] Anna Oniszczuk, [AUT.] Kamila Kasprzak , [AUT.] Marta Olech , [AUT.] Marcin Mitrus, [AUT.] Tomasz Oniszczuk. FOOD CHEMISTRY 2020 T. 309, DOI: 10.1016/j.foodchem.2019.125673
25. Polysaccharide/gelatin blend films as carriers of ascorbyl palmitate - A comparative study
artykuł [AUT.] Katarzyna Niedźwiadek, [AUT. KOR.] Dariusz Kowalczyk, [AUT.] Emilia Drozłowska . FOOD CHEMISTRY 2020 T. 333 s. 127465, DOI: 10.1016/j.foodchem.2020.127465

2019

26. Nutritional quality of fresh and stored legumes sprouts - Effect of Lactobacillus plantarum 299v enrichment
artykuł [AUT.] Michał Świeca, [AUT.] Urszula Gawlik, [AUT.] Anna Jakubczyk, [AUT.] Justyna Bochnak-Niedźwiecka, [AUT. KOR.] Małgorzata Sierocka, [AUT.] Joanna Maria Suliburska . FOOD CHEMISTRY 2019 T. 288 s. 325-332, DOI: 10.1016/j.foodchem.2019.02.135
27. Effect of arachidonic and jasmonic acid elicitation on the content of phenolic compounds and antioxidant and anti-inflammatory properties of wheatgrass (Triticum aestivum L.)
artykuł [AUT.] Urszula Złotek, [AUT. KOR.] Urszula Szymanowska, [AUT.] Anna Jakubczyk, [AUT. KOR.] Małgorzata Sierocka, [AUT.] Michał Świeca. FOOD CHEMISTRY 2019 T. 288 s. 256-261, DOI: 10.1016/j.foodchem.2019.02.124
28. Genetic estimates of antioxidant properties in the conventionally and in vitro propagated strawberry (Fragaria × ananassa Duch.)
artykuł [AUT.] Jadwiga Żebrowska, [AUT.] Magdalena Dyduch-Siemińska, [AUT. KOR.] Jacek Gawroński, [AUT.] Izabella Jackowska, [AUT.] Marzena Pabich. FOOD CHEMISTRY 2019 T. 299 s. 125110, DOI: 10.1016/j.foodchem.2019.125110

2018

29. Effect of ascorbic acid postharvest treatment on enzymatic browning, phenolics and antioxidant capacity of stored mung bean sprouts
artykuł [AUT. KOR.] Małgorzata Sierocka, [AUT.] Michał Świeca. FOOD CHEMISTRY 2018 T. 239 s. 1160-1166, DOI: 10.1016/j.foodchem.2017.07.067
30. Magnesium enriched lactic acid bacteria as a carrier for probiotic ice cream production
artykuł [AUT. KOR.] Małgorzata Góral-Kowalczyk, [AUT.] Katarzyna Kozłowicz, [AUT.] Urszula Pankiewicz, [AUT.] Dariusz Góral. FOOD CHEMISTRY 2018 T. 239 s. 1151-1159, DOI: 10.1016/j.foodchem.2017.07.053
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