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Items: 17

1.

Enzymatic, Phyto-, and Physicochemical Evaluation of Apple Juice under High-Pressure Carbon Dioxide and Thermal Processing.

Murtaza A, Iqbal A, Marszałek K, Iqbal MA, Waseem Ali S, Xu X, Pan S, Hu W.

Foods. 2020 Feb 24;9(2). pii: E243. doi: 10.3390/foods9020243.

2.

Inactivation and structural changes of polyphenol oxidase in quince (Cydonia oblonga Miller) juice subjected to ultrasonic treatment.

Iqbal A, Murtaza A, Marszałek K, Iqbal MA, Chughtai MFJ, Hu W, Barba FJ, Bi J, Liu X, Xu X.

J Sci Food Agric. 2020 Mar 30;100(5):2065-2073. doi: 10.1002/jsfa.10229. Epub 2020 Jan 17.

PMID:
31875969
3.

Green Chemistry Extractions of Carotenoids from Daucus carota L.-Supercritical Carbon Dioxide and Enzyme-Assisted Methods.

Miękus N, Iqbal A, Marszałek K, Puchalski C, Świergiel A.

Molecules. 2019 Nov 27;24(23). pii: E4339. doi: 10.3390/molecules24234339. Review.

4.

High pressure processing of carrot juice: Effect of static and multi-pulsed pressure on the polyphenolic profile, oxidoreductases activity and colour.

Szczepańska J, Barba FJ, Skąpska S, Marszałek K.

Food Chem. 2020 Mar 1;307:125549. doi: 10.1016/j.foodchem.2019.125549. Epub 2019 Sep 30.

PMID:
31648175
5.

Effect of high-pressure processing on carotenoids profile, colour, microbial and enzymatic stability of cloudy carrot juice.

Stinco CM, Szczepańska J, Marszałek K, Pinto CA, Inácio RS, Mapelli-Brahm P, Barba FJ, Lorenzo JM, Saraiva JA, Meléndez-Martínez AJ.

Food Chem. 2019 Nov 30;299:125112. doi: 10.1016/j.foodchem.2019.125112. Epub 2019 Jul 2.

PMID:
31299521
6.

Optimization of Spray-Drying Process of Jerusalem artichoke Extract for Inulin Production.

Zhu Z, Wu M, Cai J, Li S, Marszałek K, Lorenzo JM, Barba FJ.

Molecules. 2019 Apr 29;24(9). pii: E1674. doi: 10.3390/molecules24091674.

7.

A chemometric approach to evaluate the impact of pulses, Chlorella and Spirulina on proximate composition, amino acid, and physicochemical properties of turkey burgers.

Marti-Quijal FJ, Zamuz S, Tomašević I, Rocchetti G, Lucini L, Marszałek K, Barba FJ, Lorenzo JM.

J Sci Food Agric. 2019 May;99(7):3672-3680. doi: 10.1002/jsfa.9595. Epub 2019 Feb 27.

PMID:
30638267
8.

Polyphenols and carotenoids in pickled bell pepper from organic and conventional production.

Hallmann E, Marszałek K, Lipowski J, Jasińska U, Kazimierczak R, Średnicka-Tober D, Rembiałkowska E.

Food Chem. 2019 Apr 25;278:254-260. doi: 10.1016/j.foodchem.2018.11.052. Epub 2018 Nov 10.

PMID:
30583370
9.

Extraction of Triterpenic Acids and Phytosterols from Apple Pomace with Supercritical Carbon Dioxide: Impact of Process Parameters, Modelling of Kinetics, and Scaling-Up Study.

Woźniak Ł, Szakiel A, Pączkowski C, Marszałek K, Skąpska S, Kowalska H, Jędrzejczak R.

Molecules. 2018 Oct 27;23(11). pii: E2790. doi: 10.3390/molecules23112790.

10.

Enzymatic, physicochemical, nutritional and phytochemical profile changes of apple (Golden Delicious L.) juice under supercritical carbon dioxide and long-term cold storage.

Marszałek K, Woźniak Ł, Barba FJ, Skąpska S, Lorenzo JM, Zambon A, Spilimbergo S.

Food Chem. 2018 Dec 1;268:279-286. doi: 10.1016/j.foodchem.2018.06.109. Epub 2018 Jun 21.

PMID:
30064759
11.

Understanding the potential benefits of thyme and its derived products for food industry and consumer health: From extraction of value-added compounds to the evaluation of bioaccessibility, bioavailability, anti-inflammatory, and antimicrobial activities.

Lorenzo JM, Mousavi Khaneghah A, Gavahian M, Marszałek K, Eş I, Munekata PES, Ferreira ICFR, Barba FJ.

Crit Rev Food Sci Nutr. 2019;59(18):2879-2895. doi: 10.1080/10408398.2018.1477730. Epub 2018 Jun 14. Review.

PMID:
29771598
12.

The Nutritive Value of Organic and Conventional White Cabbage (Brassica Oleracea L. Var. Capitata) and Anti-Apoptotic Activity in Gastric Adenocarcinoma Cells of Sauerkraut Juice Produced Therof.

Hallmann E, Kazimierczak R, Marszałek K, Drela N, Kiernozek E, Toomik P, Matt D, Luik A, Rembiałkowska E.

J Agric Food Chem. 2017 Sep 20;65(37):8171-8183. doi: 10.1021/acs.jafc.7b01078. Epub 2017 Sep 7.

PMID:
28838245
13.

High pressure processing and thermal pasteurization of strawberry purée: quality parameters and shelf life evaluation during cold storage.

Marszałek K, Woźniak Ł, Skąpska S, Mitek M.

J Food Sci Technol. 2017 Mar;54(3):832-841. doi: 10.1007/s13197-017-2529-4. Epub 2017 Feb 20.

14.

The Effect of High Pressure Techniques on the Stability of Anthocyanins in Fruit and Vegetables.

Marszałek K, Woźniak Ł, Kruszewski B, Skąpska S.

Int J Mol Sci. 2017 Jan 27;18(2). pii: E277. doi: 10.3390/ijms18020277. Review.

15.

Ursolic Acid--A Pentacyclic Triterpenoid with a Wide Spectrum of Pharmacological Activities.

Woźniak Ł, Skąpska S, Marszałek K.

Molecules. 2015 Nov 19;20(11):20614-41. doi: 10.3390/molecules201119721. Review.

16.

Influence of steviol glycosides on the stability of vitamin C and anthocyanins.

Woźniak Ł, Marszałek K, Skąpska S.

J Agric Food Chem. 2014 Nov 19;62(46):11264-9. doi: 10.1021/jf504001t. Epub 2014 Nov 7.

PMID:
25376304
17.

The seasonal variation in bioactive compounds content in juice from organic and non-organic tomatoes.

Hallmann E, Lipowski J, Marszałek K, Rembiałkowska E.

Plant Foods Hum Nutr. 2013 Jun;68(2):171-6. doi: 10.1007/s11130-013-0352-2.

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