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Items: 1 to 20 of 21

1.

Antioxidant and Potentially Anti-Inflammatory Activity of Anthocyanin Fractions from Pomace Obtained from Enzymatically Treated Raspberries.

Szymanowska U, Baraniak B.

Antioxidants (Basel). 2019 Aug 10;8(8). pii: E299. doi: 10.3390/antiox8080299.

2.

Lactobacillus plantarum 299V improves the microbiological quality of legume sprouts and effectively survives in these carriers during cold storage and in vitro digestion.

Świeca M, Kordowska-Wiater M, Pytka M, Gawlik-Dziki U, Bochnak J, Złotek U, Baraniak B.

PLoS One. 2018 Nov 21;13(11):e0207793. doi: 10.1371/journal.pone.0207793. eCollection 2018.

3.
4.

Ascorbic acid- and sodium ascorbate-loaded oxidized potato starch films: Comparative evaluation of physicochemical and antioxidant properties.

Kowalczyk D, Kazimierczak W, Zięba E, Mężyńska M, Basiura-Cembala M, Lisiecki S, Karaś M, Baraniak B.

Carbohydr Polym. 2018 Feb 1;181:317-326. doi: 10.1016/j.carbpol.2017.10.063. Epub 2017 Nov 5.

PMID:
29253978
5.

Changes in the level and antioxidant activity of polyphenols during storage of enzymatically treated raspberry juices and syrups.

Szymanowska U, Baraniak B, Gawlik-Dziki U.

Acta Sci Pol Technol Aliment. 2017 Jul-Sep;16(3):269-282. doi: 10.17306/J.AFS.0491.

PMID:
29055975
6.
7.

Antioxidant activity of the aqueous and methanolic extracts of coffee beans (Coffea arabica L.).

Złotek U, Karaś M, Gawlik-Dziki U, Szymanowska U, Baraniak B, Jakubczyk A.

Acta Sci Pol Technol Aliment. 2016 Jul-Sep;15(3):281-288. doi: 10.17306/J.AFS.2016.3.27.

PMID:
28071027
8.

Wheat bread enriched with green coffee - In vitro bioaccessibility and bioavailability of phenolics and antioxidant activity.

Świeca M, Gawlik-Dziki U, Dziki D, Baraniak B.

Food Chem. 2017 Apr 15;221:1451-1457. doi: 10.1016/j.foodchem.2016.11.006. Epub 2016 Nov 2.

PMID:
27979114
9.

Characterization of films based on chitosan lactate and its blends with oxidized starch and gelatin.

Kowalczyk D, Kordowska-Wiater M, Nowak J, Baraniak B.

Int J Biol Macromol. 2015;77:350-9. doi: 10.1016/j.ijbiomac.2015.03.032. Epub 2015 Apr 1.

PMID:
25841370
10.

Antioxidant activity of polyphenols of adzuki bean (Vigna angularis) germinated in abiotic stress conditions.

Złotek U, Szymanowska U, Baraniak B, Karaś M.

Acta Sci Pol Technol Aliment. 2015 Jan-Mar;14(1):55-63. doi: 10.17306/J.AFS.2015.1.6.

PMID:
28068020
11.

Anti-inflammatory and antioxidative activity of anthocyanins from purple basil leaves induced by selected abiotic elicitors.

Szymanowska U, Złotek U, Karaś M, Baraniak B.

Food Chem. 2015 Apr 1;172:71-7. doi: 10.1016/j.foodchem.2014.09.043. Epub 2014 Sep 17.

PMID:
25442525
12.

Angiotensin I converting enzyme inhibitory peptides obtained after in vitro hydrolysis of pea (Pisum sativum var. Bajka) globulins.

Jakubczyk A, Baraniak B.

Biomed Res Int. 2014;2014:438459. doi: 10.1155/2014/438459. Epub 2014 Aug 28.

13.

Nutritional and Antioxidant Potential of Lentil Sprouts Affected by Elicitation with Temperature Stress.

Świeca M, Baraniak B.

J Agric Food Chem. 2014 Apr 9;62(14):3306-3313. doi: 10.1021/jf403923x. Epub 2014 Mar 28.

PMID:
24628432
14.

The impact of fermentation and in vitro digestion on formation angiotensin converting enzyme (ACE) inhibitory peptides from pea proteins.

Jakubczyk A, Karaś M, Baraniak B, Pietrzak M.

Food Chem. 2013 Dec 15;141(4):3774-80. doi: 10.1016/j.foodchem.2013.06.095. Epub 2013 Jun 29.

PMID:
23993548
15.

Biologically active peptides obtained by enzymatic hydrolysis of Adzuki bean seeds.

Durak A, Baraniak B, Jakubczyk A, Świeca M.

Food Chem. 2013 Dec 1;141(3):2177-83. doi: 10.1016/j.foodchem.2013.05.012. Epub 2013 May 14.

PMID:
23870945
16.

Influence of elicitation with H₂O₂ on phenolics content, antioxidant potential and nutritional quality of Lens culinaris sprouts.

Świeca M, Baraniak B.

J Sci Food Agric. 2014 Feb;94(3):489-96. doi: 10.1002/jsfa.6274. Epub 2013 Jul 16.

PMID:
23775622
17.

The influence of protein-flavonoid interactions on protein digestibility in vitro and the antioxidant quality of breads enriched with onion skin.

Swieca M, Gawlik-Dziki U, Dziki D, Baraniak B, Czyż J.

Food Chem. 2013 Nov 1;141(1):451-8. doi: 10.1016/j.foodchem.2013.03.048. Epub 2013 Mar 21.

PMID:
23768379
18.

Antioxidant and anticancer activities of Chenopodium quinoa leaves extracts - in vitro study.

Gawlik-Dziki U, Świeca M, Sułkowski M, Dziki D, Baraniak B, Czyż J.

Food Chem Toxicol. 2013 Jul;57:154-60. doi: 10.1016/j.fct.2013.03.023. Epub 2013 Mar 26.

PMID:
23537598
19.

Quality and antioxidant properties of breads enriched with dry onion (Allium cepa L.) skin.

Gawlik-Dziki U, Świeca M, Dziki D, Baraniak B, Tomiło J, Czyż J.

Food Chem. 2013 Jun 1;138(2-3):1621-8. doi: 10.1016/j.foodchem.2012.09.151. Epub 2012 Nov 15. Erratum in: Food Chem. 2014 Aug 1;156:72.

PMID:
23411290
20.

In vitro digestibility and starch content, predicted glycemic index and potential in vitro antidiabetic effect of lentil sprouts obtained by different germination techniques.

Świeca M, Baraniak B, Gawlik-Dziki U.

Food Chem. 2013 Jun 1;138(2-3):1414-20. doi: 10.1016/j.foodchem.2012.09.122. Epub 2012 Nov 21.

PMID:
23411262

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