Danuta Rachwał-Rosiak

发表

Effect of inclusion of hydroxycinnamic and chlorogenic acids from green coffee bean in β-cyclodextrin on their interactions with whey, egg white and soy protein isolates.

Horacio Pérez-Sánchez, H. Pérez‐Sánchez, Joanna Oracz, 2015, Food chemistry.

Changes of free and nanoencapsulated hydroxycinnamic acids from green coffee added to different food products during processing and in vitro enzymatic digestion

G. Budryn, Danuta Rachwał-Rosiak, D. Zaczyńska, 2016 .

Effect of Green Coffee Polyphenols on Properties of Protein Hydrolysates in Model Systems

G. Budryn, Danuta Rachwał-Rosiak, D. Zaczyńska, 2016 .

Changes in properties of food proteins after interaction with free and β-cyclodextrin encapsulated hydroxycinnamic acids

G. Budryn, Danuta Rachwał-Rosiak, J. Oracz, 2015, European Food Research and Technology.

Inclusion complexes of β-cyclodextrin with chlorogenic acids (CHAs) from crude and purified aqueous extracts of green Robusta coffee beans (Coffea canephora L.)

B. Pałecz, G. Budryn, Paweł Hodurek, 2014 .

Interactions of Hydroxycinnamic Acids with Proteins and Their Technological and Nutritional Implications

G. Budryn, Danuta Rachwał-Rosiak, 2013 .

Stability of hydroxycinnamic acids and caffeine from green coffee extracts after heating in food model systems

G. Budryn, Danuta Rachwał-Rosiak, E. Nebesny, 2013, European Food Research and Technology.

Interactions of free and encapsulated hydroxycinnamic acids from green coffee with egg ovalbumin, whey and soy protein hydrolysates

H. Pérez‐Sánchez, B. Pałecz, G. Budryn, 2016 .

Fatty acids, essential amino acids, and chlorogenic acids profiles, in vitro protein digestibility and antioxidant activity of food products containing green coffee extract.

G. Budryn, Danuta Rachwał-Rosiak, E. Nebesny, 2013 .