Joanna Topolska

发表

Metabolites of dietary quercetin: Profile, isolation, identification, and antioxidant capacity

H. Zieliński, W. Wiczkowski, D. szawara-nowak, 2014 .

Chokeberry anthocyanins and their metabolites ability to cross the blood-cerebrospinal fluid barrier.

W. Wiczkowski, D. szawara-nowak, N. Bączek, 2020, Food chemistry.

The blood-cerebrospinal fluid barrier is selective for red cabbage anthocyanins and their metabolites.

T. Misztal, W. Wiczkowski, D. szawara-nowak, 2020, Journal of agricultural and food chemistry.

Red cabbage anthocyanins: Profile, isolation, identification, and antioxidant activity

W. Wiczkowski, D. szawara-nowak, Joanna Topolska, 2013 .

Changes in the content and composition of anthocyanins in red cabbage and its antioxidant capacity during fermentation, storage and stewing.

W. Wiczkowski, D. szawara-nowak, Joanna Topolska, 2015, Food chemistry.

Characterization of the profile and concentration of betacyanin in the gastric content, blood and urine of rats after an intragastric administration of fermented red beet juice.

J. Juśkiewicz, W. Wiczkowski, D. szawara-nowak, 2020, Food chemistry.

Anthocyanins profile and antioxidant capacity of red cabbages are influenced by genotype and vegetation period

W. Wiczkowski, Joanna Topolska, J. Honke, 2014 .

Perfluoroalkyl Substance Contamination Levels of Pike (Esox lucius L.) and Roach (Rutilus rutilus L.) from Selected Masurian Lakes in Eastern Europe

H. Zieliński, W. Wiczkowski, P. Hliwa, 2021, Environmental toxicology and chemistry.

Bioaccessibility of Phenolic Acids and Flavonoids from Buckwheat Biscuits Prepared from Flours Fermented by Lactic Acid Bacteria

H. Zieliński, M. Wronkowska, W. Wiczkowski, 2022, Molecules.

Quercetin and isorhamnetin aglycones are the main metabolites of dietary quercetin in cerebrospinal fluid.

T. Misztal, W. Wiczkowski, J. Skipor, 2015, Molecular nutrition & food research.

Phytochemicals and Antioxidant Activity in Oat-Buckwheat Dough and Cookies with Added Spices or Herbs

M. Wronkowska, Małgorzata Starowicz, Joanna Topolska, 2021, Molecules.

Determination of volatiles, antioxidant activity, and polyphenol content in the postharvest waste of Ocimum basilicum L

A. Farouk, E. Ciska, Małgorzata Starowicz, 2021, Food Chemistry.

Identification and Bioaccessibility of Maillard Reaction Products and Phenolic Compounds in Buckwheat Biscuits Formulated from Flour Fermented by Rhizopus oligosporus 2710

H. Zieliński, M. Wronkowska, W. Wiczkowski, 2023, Molecules.

Profile and Content of Betalains in Plasma and Urine of Volunteers after Long-Term Exposure to Fermented Red Beet Juice.

W. Wiczkowski, Joanna Topolska, E. Romaszko, 2018, Journal of agricultural and food chemistry.

The Blood-Cerebrospinal Fluid Barrier Features Different Permeability to Cyanidin-3-galactoside and Cyanidin-3-diglucoside-5-glucoside and Their Metabolites Circulating in Blood.

W. Wiczkowski, N. Bączek, Joanna Topolska, 2022, Journal of agricultural and food chemistry.

ACE Inhibitory Properties and Phenolics Profile of Fermented Flours and of Baked and Digested Biscuits from Buckwheat

H. Zieliński, M. Wronkowska, W. Wiczkowski, 2020, Foods.

Characterization of the phenolic acid profile and in vitro bioactive properties of white beetroot products

M. Hrynkiewicz, W. Wiczkowski, N. Bączek, 2020, International Journal of Food Science & Technology.

Retention of bioactive compounds during technological steps of the production of bread enriched with roasted buckwheat hulls.

M. Wronkowska, N. Bączek, Joanna Topolska, 2024, Food chemistry.