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Influence of wheat kernel physical properties on the pulverizing process.Antioxidative and cytotoxic potential of some Chenopodium L. species growing in Poland.LC-ESI-MS/MS Identification of Biologically Active Phenolic Compounds in Mistletoe Berry Extracts from Different Host Trees.Starch and protein analysis of wheat bread enriched with phenolics-rich sprouted wheat flour.Mechanism of action and interactions between xanthine oxidase inhibitors derived from natural sources of chlorogenic and ferulic acids.Wheat bread enriched with green coffee - In vitro bioaccessibility and bioavailability of phenolics and antioxidant activity.Antioxidant and anticancer activities of Chenopodium quinoa leaves extracts - in vitro study.Antioxidant, nutritional and functional characteristics of wheat bread enriched with ground flaxseed hulls.Effects of gluten-free breads, with varying functional supplements, on the biochemical parameters and antioxidant status of rat serum.The study of interactions between active compounds of coffee and willow (Salix sp.) bark water extract.Anticancer and antioxidant activity of bread enriched with broccoli sprouts.In vitro digestibility and starch content, predicted glycemic index and potential in vitro antidiabetic effect of lentil sprouts obtained by different germination techniques.Flavonoids from Jovibarba globifera (Crassulaceae) rosette leaves and their antioxidant activity.Changes in the level and antioxidant activity of polyphenols during storage of enzymatically treated raspberry juices and syrups.Soymilk enriched with green coffee phenolics - Antioxidant and nutritional properties in the light of phenolics-food matrix interactions.Effects of sprouting and postharvest storage under cool temperature conditions on starch content and antioxidant capacity of green pea, lentil and young mung bean sprouts.The influence of protein-flavonoid interactions on protein digestibility in vitro and the antioxidant quality of breads enriched with onion skin.Antioxidant activity of the aqueous and methanolic extracts of coffee beans (Coffea arabica L.).Changes of antioxidant potential of pasta fortified with parsley (Petroselinum Crispum mill.) leaves in the light of protein-phenolics interactions.Winter wheat fertilized with biogas residue and mining waste: yielding and the quality of grain.Bioaccessibility in vitro of nutraceuticals from bark of selected Salix species.Nutraceutical potential of tinctures from fruits, green husks, and leaves of Juglans regia L.Propagation and introduction of Arnica montana L. into cultivation: a step to reduce the pressure on endangered and high-valued medicinal plant speciesInfluence of Elicitation and Germination Conditions on Biological Activity of Wheat SproutsLactobacillus plantarum 299V improves the microbiological quality of legume sprouts and effectively survives in these carriers during cold storage and in vitro digestionComparison of phenolic acids profile and antioxidant potential of six varieties of spelt (Triticum spelta L.).Effect of hydrothermal treatment on the antioxidant properties of broccoli (Brassica oleracea var. botrytis italica) floretsSelected biochemical properties of polyphenol oxidase in butter lettuce leaves (Lactuca sativa L. var. capitata) elicited with dl-β-amino-n-butyric acidEffect of fortification with parsley (Petroselinum crispum Mill.) leaves on the nutraceutical and nutritional quality of wheat pastaNutritional and health-promoting properties of bean paste fortified with onion skin in the light of phenolic-food matrix interactionsQuality and antioxidant properties of breads enriched with dry onion (Allium cepa L.) skinEffect of carob (Ceratonia siliqua L.) flour on the antioxidant potential, nutritional quality, and sensory characteristics of fortified durum wheat pastaCoffee with ginger - interactions of biologically active phytochemicals in the model systemElicitation and precursor feeding as tools for the improvement of the phenolic content and antioxidant activity of lentil sproutsBread enriched with quinoa leaves - the influence of protein-phenolics interactions on the nutritional and antioxidant qualityInteractions of green coffee bean phenolics with wheat bread matrix in a model of simulated in vitro digestionThe Influence of Millet Flour on Antioxidant, Anti-ACE, and Anti-Microbial Activities of Wheat WafersChemical Characteristics and Anticancer Activity of Essential Oil from Arnica Montana L. Rhizomes and RootsMechanism of Action and Interactions between Thyroid Peroxidase and Lipoxygenase Inhibitors Derived from Plant SourcesSafeness of Diets Based on Gluten-Free Buckwheat Bread Enriched with Seeds and Nuts-Effect on Oxidative and Biochemical Parameters in Rat Serum
P50
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P50
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researcher ORCID ID = 0000-0002-7308-4335
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