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Effect of Convective and Vacuum–Microwave Drying on the Bioactive Compounds, Color, and Antioxidant Capacity of Sour Cherries
Food and bioprocess technology, 2014-03, Vol.7 (3), p.829-841
2014
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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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Analysis of chemical compounds’ content in different varieties of carrots, including qualification and quantification of sugars, organic acids, minerals, and bioactive compounds by UPLC
European food research & technology, 2021-12, Vol.247 (12), p.3053-3062
2021
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Influence of Osmodehydration Pretreatment and Combined Drying Method on the Bioactive Potential of Sour Cherry Fruits
Food and bioprocess technology, 2015-04, Vol.8 (4), p.824-836
2015
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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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Chemical Composition, Antioxidant Capacity, and Sensory Quality of Dried Sour Cherry Fruits pre-Dehydrated in Fruit Concentrates
Food and bioprocess technology, 2015-10, Vol.8 (10), p.2076-2095
2015
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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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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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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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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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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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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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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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Content of bioactive compounds in the peach kernels and their antioxidant, anti-hyperglycemic, anti-aging properties
European food research & technology, 2019-05, Vol.245 (5), p.1123-1136
2019
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Principal component analysis (PCA) of physicochemical compounds’ content in different cultivars of peach fruits, including qualification and quantification of sugars and organic acids by HPLC
European food research & technology, 2019-04, Vol.245 (4), p.929-938
2019
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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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Evaluation of Sour Cherry (Prunus cerasus L.) Fruits for Their Polyphenol Content, Antioxidant Properties, and Nutritional Components
Journal of agricultural and food chemistry, 2014-12, Vol.62 (51), p.12332-12345
2014
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