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

2023

2. 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

3. 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

4. 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

5. 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.] Adrian Wiater . FOOD CHEMISTRY 2023 T. 417 s. 135928, DOI: 10.1016/j.foodchem.2023.135928

6. 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

7. 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

8. 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

9. 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

10. 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

11. 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

12. 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

13. 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

14. 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

15. 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

16. 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

17. 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

18. 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

19. 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

20. 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

21. 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

22. 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

23. 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

24. 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. KOR.] 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

25. 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

26. 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

27. 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

28. Antioxidative, potentially anti-inflammatory, and antidiabetic properties, as well as oxidative stability and acceptability, of cakes supplemented with elicited basil

artykuł [AUT. KOR.] Urszula Złotek. FOOD CHEMISTRY 2018 T. 243, DOI: 10.1016/j.foodchem.2017.09.129

29. Interactions of green coffee bean phenolics with wheat bread matrix in a model of simulated in vitro digestion

artykuł [AUT.] Michał Świeca, [AUT.] Urszula Gawlik, [AUT.] Łukasz Sęczyk, [AUT.] Dariusz Dziki, [AUT. KOR.] Małgorzata Sierocka. FOOD CHEMISTRY 2018 T. 258 s. 301-307, DOI: 10.1016/j.foodchem.2018.03.081

30. Chemical characterization of alkali-soluble polysaccharides isolated from a Boletus edulis (Bull.) fruiting body and their potential for heavy metal biosorption

artykuł [AUT. KOR.] Adam Choma , [AUT.] Katarzyna Nowak , [AUT.] Iwona Komaniecka , [AUT.] Adam Waśko, [AUT.] Małgorzata Pleszczyńska , [AUT.] Marek Siwulski , [AUT.] Adrian Wiater . FOOD CHEMISTRY 2018 T. 266 s. 329-334, DOI: 10.1016/j.foodchem.2018.06.023

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