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Anti-Hyperglycemic and Anticholinergic Effects of Natural Antioxidant Contents in Edible Flowers

Antioxidants, 2019-08, Vol.8 (8), p.308

2019

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Profile of Phenolic Compounds of Prunus armeniaca L. Leaf Extract Determined by LC-ESI-QTOF-MS/MS and Their Antioxidant, Anti-Diabetic, Anti-Cholinesterase, and Anti-Inflammatory Potency

Antioxidants, 2021-11, Vol.10 (12), p.1869

2021

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Nutritional, Phytochemical Characteristics and In Vitro Effect on α-Amylase, α-Glucosidase, Lipase, and Cholinesterase Activities of 12 Coloured Carrot Varieties

Foods, 2021-04, Vol.10 (4), p.808

2021

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Nuts as functional foods: Variation of nutritional and phytochemical profiles and their in vitro bioactive properties

Food Chemistry: X, 2022-10, Vol.15, p.100418-100418, Article 100418

2022

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Quantitative and qualitative determination of carotenoids and polyphenolics compounds in selected cultivars of Prunus persica L. and their ability to in vitro inhibit lipoxygenase, cholinoesterase, α-amylase, α-glucosidase and pancreatic lipase

Food Chemistry: X, 2023-03, Vol.17, p.100619-100619, Article 100619

2023

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The Types of Polysaccharide Coatings and Their Mixtures as a Factor Affecting the Stability of Bioactive Compounds and Health-Promoting Properties Expressed as the Ability to Inhibit the α-Amylase and α-Glucosidase of Chokeberry Extracts in the Microencapsulation Process

Foods, 2021-09, Vol.10 (9), p.1994

2021

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Effect of Apple Juice Enrichment with Selected Plant Materials: Focus on Bioactive Compounds and Antioxidant Activity

Foods, 2022-12, Vol.12 (1), p.105

2022

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Enhancing Bread’s Benefits: Investigating the Influence of Boosted Native Sourdough on FODMAP Modulation and Antioxidant Potential in Wheat Bread

Foods, 2023-09, Vol.12 (19), p.3552

2023

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Chokeberry Pomace as a Component Shaping the Content of Bioactive Compounds and Nutritional, Health-Promoting (Anti-Diabetic and Antioxidant) and Sensory Properties of Shortcrust Pastries Sweetened with Sucrose and Erythritol

Antioxidants, 2022-01, Vol.11 (2), p.190

2022

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Investigation into Polyphenol Profile and Biological Activities of Enriched Persimmon/Apple Smoothies during Storage

Foods, 2023-08, Vol.12 (17), p.3248

2023

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Fruit-Carrot-Based Smoothies as Innovative Products with a Complex Matrix of Bioactive Compounds Effected on Activities of Selected Digestive Enzymes and Cholinesterases In Vitro

Antioxidants, 2023-04, Vol.12 (4), p.917

2023

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The Effect of Selected Fruit Juice Concentrates Used as Osmotic Agents on the Drying Kinetics and Chemical Properties of Vacuum-Microwave Drying of Pumpkin

Journal of food quality, 2018-01, Vol.2018, p.1-11

2018

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Unlocking the potential of oil by-products: Investigating the influence of co-culture fermentation on phenolic acid degradation in side stream blends from oil and dairy industry

Future foods : a dedicated journal for sustainability in food science, 2024-06, Vol.9, p.100324, Article 100324

2024

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Non-Commercial Grapevines Hybrids Fruits as a Novel Food of High Antioxidant Activity

Foods, 2022-07, Vol.11 (15), p.2216

2022

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Antioxidant Activity and Inhibition of Digestive Enzymes of New Strawberry Tree Fruit/Apple Smoothies

Antioxidants, 2023-03, Vol.12 (4), p.805

2023

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Chemical, enzymatic and physical characteristic of cloudy apple juices

Agricultural and food science, 2016-01, Vol.25 (1)

2016

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ABTS On-Line Antioxidant, α-Amylase, α-Glucosidase, Pancreatic Lipase, Acetyl- and Butyrylcholinesterase Inhibition Activity of Chaenomeles Fruits Determined by Polyphenols and other Chemical Compounds

Antioxidants, 2020-01, Vol.9 (1), p.60

2020

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Possibility to use the different sizes and colors of carrots for the production of juices – comparison of bioactive compounds, nutritional quality, pro‐health properties, and sensory evaluation

Journal of the science of food and agriculture, 2023-01, Vol.103 (2), p.933-943

2023

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Influence of different drying methods on the quality of Japanese quince fruit

Food science & technology, 2019-11, Vol.114, p.108416, Article 108416

2019

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Enhancing antioxidant activity and modulating FODMAPs levels in inoculated sourdough rye bread

Food science & technology, 2024-04, Vol.197, p.115905, Article 115905

2024

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Carotenoids, chlorophylls, vitamin E and amino acid profile in fruits of nineteen Chaenomeles cultivars

Journal of food composition and analysis, 2020-10, Vol.93, p.103608, Article 103608

2020

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How do the phenolics and amino acids affect the antioxidant, antidiabetic and antiglycation properties of selected fruit powders?

Food science & technology, 2023-11, Vol.189, p.115454, Article 115454

2023

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The effect of combined drying process (OD-CD-VMD) on nutritional, phytochemical, and sensory profiles, and biological activities of colored dried carrot

Food science & technology, 2023-01, Vol.173, p.114231, Article 114231

2023

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Physicochemical characterization and biological potential of Japanese quince polyphenol extract treated by different drying techniques

Food science & technology, 2021-12, Vol.152, p.112247, Article 112247

2021

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Effect of cultivar and storage temperature on identification and stability of polyphenols in strawberry cloudy juices

Journal of food composition and analysis, 2016-12, Vol.54, p.10-19

2016

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Anti-Hyperglycemic and Anticholinergic Effects of Natural Antioxidant Contents in Edible Flowers

Profile of Phenolic Compounds of Prunus armeniaca L. Leaf Extract Determined by LC-ESI-QTOF-MS/MS and Their Antioxidant, Anti-Diabetic, Anti-Cholinesterase, and Anti-Inflammatory Potency

Nutritional, Phytochemical Characteristics and In Vitro Effect on α-Amylase, α-Glucosidase, Lipase, and Cholinesterase Activities of 12 Coloured Carrot Varieties

Nuts as functional foods: Variation of nutritional and phytochemical profiles and their in vitro bioactive properties

Quantitative and qualitative determination of carotenoids and polyphenolics compounds in selected cultivars of Prunus persica L. and their ability to in vitro inhibit lipoxygenase, cholinoesterase, α-amylase, α-glucosidase and pancreatic lipase

The Types of Polysaccharide Coatings and Their Mixtures as a Factor Affecting the Stability of Bioactive Compounds and Health-Promoting Properties Expressed as the Ability to Inhibit the α-Amylase and α-Glucosidase of Chokeberry Extracts in the Microencapsulation Process

Effect of Apple Juice Enrichment with Selected Plant Materials: Focus on Bioactive Compounds and Antioxidant Activity

Enhancing Bread’s Benefits: Investigating the Influence of Boosted Native Sourdough on FODMAP Modulation and Antioxidant Potential in Wheat Bread

Chokeberry Pomace as a Component Shaping the Content of Bioactive Compounds and Nutritional, Health-Promoting (Anti-Diabetic and Antioxidant) and Sensory Properties of Shortcrust Pastries Sweetened with Sucrose and Erythritol

Investigation into Polyphenol Profile and Biological Activities of Enriched Persimmon/Apple Smoothies during Storage

Fruit-Carrot-Based Smoothies as Innovative Products with a Complex Matrix of Bioactive Compounds Effected on Activities of Selected Digestive Enzymes and Cholinesterases In Vitro

The Effect of Selected Fruit Juice Concentrates Used as Osmotic Agents on the Drying Kinetics and Chemical Properties of Vacuum-Microwave Drying of Pumpkin

Unlocking the potential of oil by-products: Investigating the influence of co-culture fermentation on phenolic acid degradation in side stream blends from oil and dairy industry

Non-Commercial Grapevines Hybrids Fruits as a Novel Food of High Antioxidant Activity

Antioxidant Activity and Inhibition of Digestive Enzymes of New Strawberry Tree Fruit/Apple Smoothies

Chemical, enzymatic and physical characteristic of cloudy apple juices

ABTS On-Line Antioxidant, α-Amylase, α-Glucosidase, Pancreatic Lipase, Acetyl- and Butyrylcholinesterase Inhibition Activity of Chaenomeles Fruits Determined by Polyphenols and other Chemical Compounds

Possibility to use the different sizes and colors of carrots for the production of juices – comparison of bioactive compounds, nutritional quality, pro‐health properties, and sensory evaluation

Influence of different drying methods on the quality of Japanese quince fruit

Enhancing antioxidant activity and modulating FODMAPs levels in inoculated sourdough rye bread

Carotenoids, chlorophylls, vitamin E and amino acid profile in fruits of nineteen Chaenomeles cultivars

How do the phenolics and amino acids affect the antioxidant, antidiabetic and antiglycation properties of selected fruit powders?

The effect of combined drying process (OD-CD-VMD) on nutritional, phytochemical, and sensory profiles, and biological activities of colored dried carrot

Physicochemical characterization and biological potential of Japanese quince polyphenol extract treated by different drying techniques

Effect of cultivar and storage temperature on identification and stability of polyphenols in strawberry cloudy juices

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