Świeca M - Search Results

1

Effect of arachidonic and jasmonic acid elicitation on the content of phenolic compounds and antioxidant and anti-inflammatory properties of wheatgrass (Triticum aestivum L.).

Złotek U, Szymanowska U, Jakubczyk A, Sikora M, Świeca M. Złotek U, et al. Among authors: swieca m. Food Chem. 2019 Aug 1;288:256-261. doi: 10.1016/j.foodchem.2019.02.124. Epub 2019 Mar 9. Food Chem. 2019. PMID: 30902290

2

Comparison of phenolic acids profile and antioxidant potential of six varieties of spelt (Triticum spelta L.).

Gawlik-Dziki U, Świeca M, Dziki D. Gawlik-Dziki U, et al. Among authors: swieca m. J Agric Food Chem. 2012 May 9;60(18):4603-12. doi: 10.1021/jf3011239. Epub 2012 Apr 27. J Agric Food Chem. 2012. PMID: 22500695

3

In vitro digestibility and starch content, predicted glycemic index and potential in vitro antidiabetic effect of lentil sprouts obtained by different germination techniques.

Świeca M, Baraniak B, Gawlik-Dziki U. Świeca M, et al. Food Chem. 2013 Jun 1;138(2-3):1414-20. doi: 10.1016/j.foodchem.2012.09.122. Epub 2012 Nov 21. Food Chem. 2013. PMID: 23411262

4

Quality and antioxidant properties of breads enriched with dry onion (Allium cepa L.) skin.

Gawlik-Dziki U, Świeca M, Dziki D, Baraniak B, Tomiło J, Czyż J. Gawlik-Dziki U, et al. Among authors: swieca m. Food Chem. 2013 Jun 1;138(2-3):1621-8. doi: 10.1016/j.foodchem.2012.09.151. Epub 2012 Nov 15. Food Chem. 2013. PMID: 23411290

5

Antioxidant and anticancer activities of Chenopodium quinoa leaves extracts - in vitro study.

Gawlik-Dziki U, Świeca M, Sułkowski M, Dziki D, Baraniak B, Czyż J. Gawlik-Dziki U, et al. Among authors: swieca m. Food Chem Toxicol. 2013 Jul;57:154-60. doi: 10.1016/j.fct.2013.03.023. Epub 2013 Mar 26. Food Chem Toxicol. 2013. PMID: 23537598

6

The influence of protein-flavonoid interactions on protein digestibility in vitro and the antioxidant quality of breads enriched with onion skin.

Swieca M, Gawlik-Dziki U, Dziki D, Baraniak B, Czyż J. Swieca M, et al. Food Chem. 2013 Nov 1;141(1):451-8. doi: 10.1016/j.foodchem.2013.03.048. Epub 2013 Mar 21. Food Chem. 2013. PMID: 23768379

7

Influence of elicitation with H₂O₂ on phenolics content, antioxidant potential and nutritional quality of Lens culinaris sprouts.

Świeca M, Baraniak B. Świeca M, et al. J Sci Food Agric. 2014 Feb;94(3):489-96. doi: 10.1002/jsfa.6274. Epub 2013 Jul 16. J Sci Food Agric. 2014. PMID: 23775622

8

Biologically active peptides obtained by enzymatic hydrolysis of Adzuki bean seeds.

Durak A, Baraniak B, Jakubczyk A, Świeca M. Durak A, et al. Among authors: swieca m. Food Chem. 2013 Dec 1;141(3):2177-83. doi: 10.1016/j.foodchem.2013.05.012. Epub 2013 May 14. Food Chem. 2013. PMID: 23870945

9

Effect of abiotic elicitation on main health-promoting compounds, antioxidant activity and commercial quality of butter lettuce (Lactuca sativa L.).

Złotek U, Świeca M, Jakubczyk A. Złotek U, et al. Among authors: swieca m. Food Chem. 2014 Apr 1;148:253-60. doi: 10.1016/j.foodchem.2013.10.031. Epub 2013 Oct 19. Food Chem. 2014. PMID: 24262554

10

Nutritional and Antioxidant Potential of Lentil Sprouts Affected by Elicitation with Temperature Stress.

Świeca M, Baraniak B. Świeca M, et al. J Agric Food Chem. 2014 Apr 9;62(14):3306-3313. doi: 10.1021/jf403923x. Epub 2014 Mar 28. J Agric Food Chem. 2014. PMID: 24628432

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