Search Results - "Zielińska, Danuta"

Electroactive Phenolic Contributors and Antioxidant Capacity of Flesh and Peel of 11 Apple Cultivars Measured by Cyclic Voltammetry and HPLC-DAD-MS/MS by Zielińska, Danuta, Turemko, Marcin

“…In this study, 11 apple cultivars were characterized by their total phenolic content (TPC) and total flavonoid content (TFC) and antioxidant, reducing, and…”
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Caffeic Acid Modulates Processes Associated with Intestinal Inflammation by Zielińska, Danuta, Zieliński, Henryk, Laparra-Llopis, José Moisés, Szawara-Nowak, Dorota, Honke, Joanna, Giménez-Bastida, Juan Antonio

“…Caffeic acid is one of the most abundant hydroxycinnamic acids in fruits, vegetables, and beverages. This phenolic compound reaches relevant concentrations in…”
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Evaluation of flavonoid contents and antioxidant capacity of the aerial parts of common and tartary buckwheat plants by Zielińska, Danuta, Turemko, Marcin, Kwiatkowski, Jacek, Zieliński, Henryk

“…The analysis of major and minor flavonoids, and antioxidant capacity of stems, leaves, flowers, unripe seeds and ripe seeds of common and tartary buckwheat…”
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High-Pressure-Assisted Enzymatic Release of Peptides and Phenolics Increases Angiotensin Converting Enzyme I Inhibitory and Antioxidant Activities of Pinto Bean Hydrolysates by Garcia-Mora, Patricia, Peñas, Elena, Frias, Juana, Zieliński, Henryk, Wiczkowski, Wiesław, Zielińska, Danuta, Martínez-Villaluenga, Cristina

“…Pinto bean protein concentrate was hydrolyzed by subtilisins at 0.1, 100, and 200 MPa and 50 °C for 15 min. Alcalase hydrolysis at 100 MPa led to higher ACE…”
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The impact of high pressure processing on the phenolic profile, hydrophilic antioxidant and reducing capacity of purée obtained from commercial tomato varieties by Jeż, Maja, Wiczkowski, Wiesław, Zielińska, Danuta, Białobrzewski, Ireneusz, Błaszczak, Wioletta

“…•Pressurization enhanced or decreased the antioxidant capacity of tomato purée.•Pressurization reduced polyphenols concentration in the sample…”
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Comparison of methods for evaluation of the antioxidant capacity and phenolic compounds in common spices by Przygodzka, Małgorzata, Zielińska, Danuta, Ciesarová, Zuzana, Kukurová, Kristina, Zieliński, Henryk

“…The present study investigates the antioxidant capacity (AC) of ethanol and ethanol/water (1:1, v/v) extracts of selected spices, using cyclic voltammetry…”
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Simultaneous release of peptides and phenolics with antioxidant, ACE-inhibitory and anti-inflammatory activities from pinto bean (Phaseolus vulgaris L. var. pinto) proteins by subtilisins by Garcia-Mora, Patricia, Frias, Juana, Peñas, Elena, Zieliński, Henryk, Giménez-Bastida, Juan Antonio, Wiczkowski, Wiesław, Zielińska, Danuta, Martínez-Villaluenga, Cristina

“…•Release of bioactive compounds from pinto bean proteins by subtilins was studied.•Alcalase yielded a higher concentration of oligopeptides after 120…”
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Antioxidant activity of flavone C-glucosides determined by updated analytical strategies by Zielińska, Danuta, Zieliński, Henryk

“…The antioxidant activity of flavone C-glucosides, namely orientin (OR), homoorientin (hOR), vitexin (VT) and isovitexin (iVT) in comparison to quercetin (Q)…”
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Antioxidant capacity of a new crispy type food products determined by updated analytical strategies by Zieliński, Henryk, Zielińska, Danuta, Kostyra, Henryk

“…► Updated analytical strategy provides the same order of the TAC values. ► The ABTS and PCL methods provides about twice higher TAC than DPPH and CV assays. ►…”
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Carotenoids and lipophilic antioxidant capacities of tomato purées as affected by high hydrostatic pressure processing by Jeż, Maja, Błaszczak, Wioletta, Zielińska, Danuta, Wiczkowski, Wiesław, Białobrzewski, Ireneusz

“…Summary The effect of high hydrostatic pressure (HHP) (450–550–650 MPa/5–10–15 min) on the carotenoid profile of purées obtained from commercial tomato…”
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An Electrochemical Determination of the Total Reducing Capacity of Wheat, Spelt, and Rye Breads by Zielińska, Danuta, Zieliński, Henryk, Piskuła, Mariusz Konrad

“…The most interesting activities associated with bread components such as phenolic compounds, fibre, tocols, or newly formed compounds in the Maillard reaction,…”
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Vitamin C, Phenolic Compounds and Antioxidant Capacity of Broccoli Florets Grown under Different Nitrogen Treatments Combined with Selenium by Peñas, Elena, Zielińska, Danuta, Gulewicz, Piotr, Zieliński, Henryk, Frias, Juana

“…Broccoli consumption is rising worldwide and fertilization is a tool to increase its production. However, little is known about the effect of mineral…”
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The influence of roasting and additional processing on the content of bioactive components in special purpose coffees by Pilipczuk, Tadeusz, Kusznierewicz, Barbara, Zielińska, Danuta, Bartoszek, Agnieszka

“…Coffee being the beverage consumed worldwide is also a very competitive commodity. Consequently, producers seek ways of attracting consumers by proposing e.g…”
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Changes in chemical composition and antioxidative properties of rye ginger cakes during their shelf-life by Zieliński, Henryk, del Castillo, Maria Dolores, Przygodzka, Małgorzata, Ciesarova, Zuzana, Kukurova, Kristina, Zielińska, Danuta

“…► Long-term storage of ginger cakes caused a decrease in phenolic compounds and inositol hexaphosphate. ► Long-term storage of ginger cakes caused an increase…”
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Antioxidative and reducing capacity, macroelements content and sensorial properties of buckwheat-enhanced gluten-free bread by Wronkowska, Małgorzata, Zielińska, Danuta, Szawara-Nowak, Dorota, Troszyńska, Agnieszka, Soral-Śmietana, Maria

“…Common buckwheat flour (BF) was used to substitute 10%, 20%, 30% and 40% of corn starch, the main component of a gluten-free bread formula, to make…”
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The Effect of Microwave-Vacuum Pretreatment on the Drying Kinetics, Color and the Content of Bioactive Compounds in Osmo-Microwave-Vacuum Dried Cranberries (Vaccinium macrocarpon) by Zielinska, Magdalena, Zielinska, Danuta, Markowski, Marek

“…The aim of this study was to compare the effectiveness of microwave-vacuum pretreatment conducted at 100, 500 and 800 W on the drying kinetics of whole…”
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Antioxidant Properties and Rutin Content of High Pressure-Treated Raw and Roasted Buckwheat Groats by Błaszczak, Wioletta, Zielińska, Danuta, Zieliński, Henryk, Szawara-Nowak, Dorota, Fornal, Józef

“…The effect of high hydrostatic pressure treatment (200 MPa for 2, 4, and 9 min) on the total antioxidant capacity (TAC), reducing capacity (TRC), and rutin…”
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Influence of water stress and abscisic acid on free proline accumulation in barley leaves by CHEŁKOWSKA, H, ZIELINSKA, D

“…Rapid accumulation of free proline was found in barley leaves under conditions of osmotic stress at the level of -8.3 bars, but not before 9 days of its…”
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Antioxidant Properties, Acrylamide Content and Sensory Quality of Ginger Cakes with Different Formulations by Zieliński, Henryk, Ciesarova, Zuzana, Troszyńska, Agnieszka, Ceglińska, Alicja, Zielińska, Danuta, Amarowicz, Ryszard, Przygodzka, Małgorzata, Kukurova, Kristina

“…The antioxidant capacity, phenolic acids profile, acrylamide contents and sensory quality of ginger cakes formulated on dark and brown rye flours according to…”
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Role of Apple Phytochemicals, Phloretin and Phloridzin, in Modulating Processes Related to Intestinal Inflammation by Zielinska, Danuta, Laparra-Llopis, José Moisés, Zielinski, Henryk, Szawara-Nowak, Dorota, Giménez-Bastida, Juan Antonio

“…Plant-derived food consumption has gained attention as potential intervention for the improvement of intestinal inflammatory diseases. Apple consumption has…”
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