D. Zielińska

发表

Combined Hot Air and Microwave-Vacuum Drying of Cranberries: Effects of Pretreatments and Pulsed Vacuum Osmotic Dehydration on Drying Kinetics and Physicochemical Properties

Z. Pan, Hongwei Xiao, M. Zielińska, 2020, Food and Bioprocess Technology.

Microwave-assisted hot air convective drying of whole cranberries subjected to various initial treatments

Z. Pan, Hongwei Xiao, M. Zielińska, 2020 .

Modification of the cell wall polysaccharides and phytochemicals of okra pods by cold plasma treatment

Hongwei Xiao, M. Zielińska, Zi-Liang Liu, 2022, Food Hydrocolloids.

The effect of freezing on the hot air and microwave vacuum drying kinetics and texture of whole cranberries

M. Markowski, M. Zielińska, D. Zielińska, 2019, Drying Technology.

Evaluation of Flavonoid Contents and Antioxidant Capacity of the Aerial Parts of Common and Tartary Buckwheat Plants

J. Kwiatkowski, D. Zielińska, H. Zieliński, 2012, Molecules.

Role of Apple Phytochemicals, Phloretin and Phloridzin, in Modulating Processes Related to Intestinal Inflammation

D. Zielińska, H. Zieliński, D. szawara-nowak, 2019, Nutrients.

Determination of quercetin and its glucosides in onion by electrochemical methods.

D. Zielińska, L. Nagels, M. Piskuła, 2008, Analytica chimica acta.

Determination of the relative contribution of quercetin and its glucosides to the antioxidant capacity of onion by cyclic voltammetry and spectrophotometric methods.

D. Zielińska, W. Wiczkowski, M. Piskuła, 2008, Journal of agricultural and food chemistry.

The impact of high pressure processing on the phenolic profile, hydrophilic antioxidant and reducing capacity of purée obtained from commercial tomato varieties.

I. Białobrzewski, W. Błaszczak, D. Zielińska, 2018, Food chemistry.

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

D. Zielińska, H. Zieliński, E. Peñas, 2015 .

Buckwheat bioactive compounds, their derived phenolic metabolites and their health benefits

R. Landberg, S. Sang, D. Zielińska, 2017, Molecular nutrition & food research.

Electroactive Phenolic Contributors and Antioxidant Capacity of Flesh and Peel of 11 Apple Cultivars Measured by Cyclic Voltammetry and HPLC–DAD–MS/MS

D. Zielińska, Marcin Turemko, D. Zielinska, 2020, Antioxidants.

Antioxidant Properties of Dark Wheat Bread with Exogenous Addition of Buckwheat Flour

D. Zielińska, H. Zieliński, M. Wronkowska, 2017 .

Comparison of methods for evaluation of the antioxidant capacity and phenolic compounds in common spices

D. Zielińska, H. Zieliński, Z. Ciesarová, 2014 .

Antioxidant capacity of a new crispy type food products determined by updated analytical strategies

D. Zielińska, H. Zieliński, H. Kostyra, 2012 .

Antioxidant Properties and Rutin Content of High Pressure-Treated Raw and Roasted Buckwheat Groats

W. Błaszczak, D. Zielińska, H. Zieliński, 2011, Food and Bioprocess Technology.

Evaluation of the antioxidant capacity of lupin sprouts germinated in the presence of selenium

D. Zielińska, H. Zieliński, H. Kozłowska, 2008 .

Antioxidant capacity of thermally-treated buckwheat

A. Michalska, D. Zielińska, D. szawara-nowak, 2007 .

Antioxidative and Anti-Glycation Activity of Buckwheat Hull Tea Infusion

D. Zielińska, H. Zieliński, D. szawara-nowak, 2013 .

The influence of roasting and additional processing on the content of bioactive components in special purpose coffees

A. Bartoszek, D. Zielińska, B. Kusznierewicz, 2015, Journal of Food Science and Technology.

Vitamin C, Phenolic Compounds and Antioxidant Capacity of Broccoli Florets Grown under Different Nitrogen Treatments Combined with Selenium

D. Zielińska, H. Zieliński, E. Peñas, 2018, Polish Journal of Food and Nutrition Sciences.

Effect of fermented and unfermented buckwheat flour on functional properties of gluten-free muffins

D. Zielińska, H. Zieliński, M. Wronkowska, 2017, Journal of Food Science and Technology.

Potentiometric detection of organic acids in liquid chromatography using polymeric liquid membrane electrodes incorporating macrocyclic hexaamines.

M. Pietraszkiewicz, D. Zielińska, H. Geise, 2001, Journal of chromatography. A.

Comparison of spectrophotometric and electrochemical methods for the evaluation of the antioxidant capacity of buckwheat products after hydrothermal treatment.

D. Zielińska, H. Zieliński, D. Szawara-Nowak, 2007, Journal of agricultural and food chemistry.

Determination of the antioxidant activity of rutin and its contribution to the antioxidant capacity of diversified buckwheat origin material by updated analytical strategies.

D. Zielińska, H. Zieliński, D. Szawara-Nowak, 2010 .

Changes in chemical composition and antioxidative properties of rye ginger cakes during their shelf-life.

D. Zielińska, H. Zieliński, M. D. del Castillo, 2012, Food chemistry.

Formulation and baking process affect Maillard reaction development and antioxidant capacity of ginger cakes

D. Zielińska, H. Zieliński, M. Amigo-Benavent, 2010 .

Podand and macrocyclic amine receptors with urea functionalities for potentiometric detection of organic acids in HPLC

M. Pietraszkiewicz, D. Zielińska, L. Nagels, 2004 .

Ion-Selective Liquid Membrane Electrode for Discrimination of Alkyllead Derivatives and Inorganic Lead Ions

H. Radecka, D. Zielińska, J. Radecki, 1998 .

Electrochemical Determination of Ascorbigen in Sauerkrauts

D. Zielińska, H. Zieliński, E. Peñas, 2012, Food Analytical Methods.

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)

M. Markowski, M. Zielińska, D. Zielińska, 2018, Food and Bioprocess Technology.

The Naturally Fermented Sour Pickled Cucumbers

D. Zielińska, H. Zieliński, M. Surma, 2017 .

Effects of freezing, convective and microwave-vacuum drying on the content of bioactive compounds and color of cranberries

M. Zielińska, D. Zielińska, D. Zielinska, 2019, LWT.

The Process of Electrooxidation of Quercetin 3,4'-di-O-β-Glucopyranoside at Glassy Carbon Electrode

D. Zielińska, B. Pierożyński, 2010 .

An Electrochemical Determination of the Total Reducing Capacity of Wheat, Spelt, and Rye Breads

D. Zielińska, H. Zieliński, M. Piskuła, 2022, Antioxidants.

Use of cyclic voltammetry, photochemiluminescence, and spectrophotometric methods for the measurement of the antioxidant capacity of buckwheat sprouts.

D. Zielińska, W. Wiczkowski, D. Szawara-Nowak, 2007, Journal of agricultural and food chemistry.

Caffeic Acid Modulates Processes Associated with Intestinal Inflammation

D. Zielińska, H. Zieliński, J. Giménez‐Bastida, 2021, Nutrients.

Antioxidant activity of flavone C-glucosides determined by updated analytical strategies

D. Zielińska, H. Zieliński, D. Zielinska, 2011 .

Antioxidative and reducing capacity, macroelements content and sensorial properties of buckwheat‐enhanced gluten‐free bread

D. Zielińska, M. Wronkowska, A. Troszyńska, 2010 .

High-Pressure-Assisted Enzymatic Release of Peptides and Phenolics Increases Angiotensin Converting Enzyme I Inhibitory and Antioxidant Activities of Pinto Bean Hydrolysates.

D. Zielińska, H. Zieliński, E. Peñas, 2016, Journal of agricultural and food chemistry.

The Bioaccessible Reducing Capacity of Buckwheat-Enhanced Wheat Breads Estimated by Electrochemical Method

D. Zielińska, 2019, Antioxidants.

Interaction of organic derivatives of tin (IV) and lead (IV) with model lipid membranes

H. Radecka, D. Zielińska, J. Radecki, 1999 .

Contribution of membrane surface charge in the interaction of lead and tin derivatives with model lipid membrane.

H. Radecka, D. Zielińska, J. Radecki, 2000, Chemosphere.

On the electrooxidation mechanism of quercetin glucosides at glassy carbon electrode

D. Zielińska, B. Pierożyński, W. Wiczkowski, 2010 .

Carotenoids and lipophilic antioxidant capacities of tomato purées as affected by high hydrostatic pressure processing

I. Białobrzewski, W. Błaszczak, D. Zielińska, 2019, International Journal of Food Science & Technology.

Electrooxidation of quercetin at glassy carbon electrode studied by a.c. impedance spectroscopy

D. Zielińska, B. Pierożyński, D. Zielinska, 2009 .

Microwave-vacuum-assisted drying of pretreated cranberries: Drying kinetics, bioactive compounds and antioxidant activity

Z. Pan, Hongwei Xiao, M. Zielińska, 2021, LWT.

Evaluation of photochemiluminescent, spectrophotometric and cyclic voltammetry methods for the measurement of the antioxidant capacity: the case of roots separated from buckwheat sprouts

D. Zielińska, W. Wiczkowski, M. Piskuła, 2008 .

From food technology to functional food development: Focus on benefits of wholegrain products for diabetes

D. Zielińska, H. Zieliński, J. Giménez‐Bastida, 2017 .

Antioxidant Properties, Acrylamide Content and Sensory Quality of Ginger Cakes with Different Formulations

R. Amarowicz, D. Zielińska, H. Zieliński, 2012 .