D. Szawara-Nowak

发表

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.

Determination of melatonin in bakery products using liquid chromatography coupled to tandem mass spectrometry (LC–MS/MS)

H. Zieliński, W. Wiczkowski, D. Szawara-Nowak, 2017, Chemical Papers.

TOCOTRIENOLS IN THREE RYE VARIETES: FROM THE GRAIN TO THE BREAD

A. Michalska, H. Zieliński, W. Wiczkowski, 2007 .

Quercetin from shallots (Allium cepa L. var. aggregatum) is more bioavailable than its glucosides.

A. Buciński, H. Zieliński, W. Wiczkowski, 2008, The Journal of nutrition.

Enhanced Light Intensity Increases Flavonol and Anthocyanin Concentrations but Reduces Flavone Levels in the Cotyledons of Common Buckwheat Seedlings

W. Wiczkowski, D. szawara-nowak, H. Dębski, 2017 .

Comparison of flavonoids profile in sprouts of common buckwheat cultivars and wild tartary buckwheat

W. Wiczkowski, H. Dębski, M. Horbowicz, 2014 .

Elicitation with Sodium Silicate and Iron Chelate Affects the Contents of Phenolic Compounds and Minerals in Buckwheat Sprouts

W. Wiczkowski, D. szawara-nowak, H. Dębski, 2021 .

The effect of tropospheric ozone on flavonoids and pigments content in common buckwheat cotyledons

W. Wiczkowski, H. Dębski, N. Bączek, 2017 .

UV-B radiation increases anthocyanin levels in cotyledons and inhibits the growth of common buckwheat seedlings.

W. Wiczkowski, D. szawara-nowak, H. Dębski, 2016, Acta biologica Hungarica.

Profile of Phenolic Acids and Antioxidant Capacity in Organs of Common Buckwheat Sprout

W. Wiczkowski, D. szawara-nowak, M. Horbowicz, 2016 .

The level of flavonoids and amines in de-etiolated and methyl jasmonate treated seedling of common buckwheat

H. Sytykiewicz, W. Wiczkowski, R. Kosson, 2015 .

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 .

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

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

Antioxidant contents and antioxidative properties of traditional rye breads.

A. Michalska, R. Amarowicz, H. Zieliński, 2007, Journal of agricultural and food chemistry.

Antioxidant capacity and bioaccessibility of buckwheat-enhanced wheat bread phenolics

H. Zieliński, N. Bączek, D. Szawara-Nowak, 2015, Journal of Food Science and Technology.

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.

The impact of the matrix of red beet products and interindividual variability on betacyanins bioavailability in humans.

W. Wiczkowski, D. szawara-nowak, M. Piskuła, 2018, Food research international.

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

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

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

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

Antioxidant capacity of thermally-treated buckwheat

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

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.

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.

Caffeic Acid Modulates Processes Associated with Intestinal Inflammation

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

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

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

Antioxidant Properties and Flavonoid Composition as Quality Index of the Hulls and Groats from Common , Tartary and an Interspecific Hybrid of Buckwheat

J. Kwiatkowski, G. Lamparski, F. Zeller, 2012 .

Methyl jasmonate stimulates biosynthesis of 2-phenylethylamine, phenylacetic acid and 2-phenylethanol in seedlings of common buckwheat.

H. Sytykiewicz, W. Wiczkowski, D. szawara-nowak, 2015, Acta biochimica Polonica.

Antioxidative and Anti-glycation Activity of Bitter Buckwheat Tea

D. szawara-nowak, H. Zieli, D. Szawara-Nowak, 2009 .

Evaluation of the in vitro inhibitory effects of buckwheat enhanced wheat bread extracts on the formation of advanced glycation end-products (AGEs)

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

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

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

The impact of red cabbage fermentation on bioavailability of anthocyanins and antioxidant capacity of human plasma.

W. Wiczkowski, D. szawara-nowak, J. Romaszko, 2016, Food chemistry.

Effect of liquid-state fermentation on the antioxidant and functional properties of raw and roasted buckwheat flours.

H. Zieliński, M. Wronkowska, D. szawara-nowak, 2019, Food chemistry.

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.

Bioaccessibility of anti-AGEs activity, antioxidant capacity and phenolics from water biscuits prepared from fermented buckwheat flours

H. Zieliński, M. Wronkowska, D. szawara-nowak, 2020 .

Bioaccessibility of Maillard Reaction Products from Biscuits Formulated from Buckwheat Flours Fermented by Selected Lactic Acid Bacteria

H. Zieliński, M. Wronkowska, M. Piskuła, 2023, Microorganisms.

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.

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

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

The Impact of Short-Term Exposure to Pb and Cd on Flavonoid Composition and Seedling Growth of Common Buckwheat Cultivars

H. Sytykiewicz, M. Horbowicz, D. Koczkodaj, 2013 .

Interlaboratory Coverage Test on Plant Food Bioactive Compounds and Their Metabolites by Mass Spectrometry-Based Untargeted Metabolomics

R. Landberg, T. Seppänen-Laakso, A. Aura, 2018, Metabolites.

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

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

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.

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.

Antioxidative and Anti-Glycation Activity of Buckwheat Hull Tea Infusion

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

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.