List of works - Dorota Żyżelewicz

Acrylamide Decreases Cell Viability, and Provides Oxidative Stress, DNA Damage, and Apoptosis in Human Colon Adenocarcinoma Cell Line Caco-2 ⬇️

scientific article published on 16 January 2020

Antidiabetic effects and erythrocyte stabilization by red cabbage extract in streptozotocin-treated rats.

scientific article published on 8 March 2018

Antifungal Activity of Lactobacillus pentosus ŁOCK 0979 in the Presence of Polyols and Galactosyl-Polyols.

scientific article

Antioxidants in Cocoa

scientific article published on 04 December 2020

Application of various methods for determination of the color of cocoa beans roasted under variable process parameters

article by Dorota Żyżelewicz et al published 11 December 2013 in European Food Research and Technology

Bioavailability and metabolism of selected cocoa bioactive compounds: A comprehensive review

scientific article published on 24 May 2019

Centrifugal partition chromatography - A review of recent applications and some classic references

scientific article published on 31 January 2017

Changes in the flavan-3-ols, anthocyanins, and flavanols composition of cocoa beans of different Theobroma cacao L. groups affected by roasting conditions

article

Cocoa bean (Theobroma cacao L.) phenolic extracts as PTP1B inhibitors, hepatic HepG2 and pancreatic β-TC3 cell cytoprotective agents and their influence on oxidative stress in rats

scientific article published in November 2016

Corrigendum to "Evaluation of estrogenic activity of red clover (Trifolium pratense L.) sprouts cultivated under different conditions by content of isoflavones, calorimetric study and molecular modelling" [Food Chem. 245 (2018) 324-336]

scientific article published on 14 February 2018

Dark chocolates supplemented with Lactobacillus strains

Effect of different extraction methods on the recovery of chlorogenic acids, caffeine and Maillard reaction products in coffee beans

article by Grażyna Budryn et al published 3 February 2009 in European Food Research and Technology

Effect of lecithin concentration on properties of sucrose-free chocolate masses sweetened with isomalt

Effect of roasting conditions on the fat, tocopherol, and phytosterol content and antioxidant capacity of the lipid fraction from cocoa beans of differentTheobroma cacaoL. cultivars

Effects of Fruit Extracts on Pancreatic Lipase Activity in Lipid Emulsions

scientific article published on 23 July 2015

Effects of Raw and Roasted Cocoa Bean Extracts Supplementation on Intestinal Enzyme Activity, Biochemical Parameters, and Antioxidant Status in Rats Fed a High-Fat Diet

scientific article published on 25 March 2020

Effects of various roasting conditions on acrylamide, acrolein, and polycyclic aromatic hydrocarbons content in cocoa bean and the derived chocolates

Evaluation of Isoflavones as Bone Resorption Inhibitors upon Interactions with Receptor Activator of Nuclear Factor-κB Ligand (RANKL)

scientific article published on 03 January 2020

Evaluation of butyrylcholinesterase inhibitory activity by chlorogenic acids and coffee extracts assed in ITC and docking simulation models

scientific article published on 21 April 2018

Evaluation of estrogenic activity of red clover (Trifolium pratense L.) sprouts cultivated under different conditions by content of isoflavones, calorimetric study and molecular modelling

scientific article published on 20 October 2017

Green and roasted coffee extracts as antioxidants in βTC3 cells with induced oxidative stress and lipid accumulation inhibitors in 3T3L1 cells, and their bioactivity in rats fed high fat diet

article by Grażyna Budryn et al published 2 February 2017 in European Food Research and Technology

Identification and quantification of free and bound phenolic compounds contained in the high-molecular weight melanoidin fractions derived from two different types of cocoa beans by UHPLC-DAD-ESI-HR-MSn

scientific article published on 12 August 2018

Identification of Carotenoids and Isoprenoid Quinones from Asaia lannensis and Asaia bogorensis

scientific article

In Vitro Antioxidant Activity and FTIR Characterization of High-Molecular Weight Melanoidin Fractions from Different Types of Cocoa Beans

scientific article published on 15 November 2019

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

article by Grażyna Budryn et al published July 2014 in Food Research International

Influence of Diet Enriched with Cocoa Bean Extracts on Physiological Indices of Laboratory Rats

scientific article published on 26 February 2019

Influence of addition of green tea and green coffee extracts on the properties of fine yeast pastry fried products

article

Influence of diet based on bread supplemented with raw and roasted cocoa bean extracts on physiological indices of laboratory rats

scientific article published on 21 June 2018

Influence of roasting conditions on fatty acid composition and oxidative changes of cocoa butter extracted from cocoa bean of Forastero variety cultivated in Togo

article

Influence of roasting conditions on fatty acids and oxidative changes of Robusta coffee oil

article by Grażyna Budryn et al published 18 May 2012 in European Journal of Lipid Science and Technology

Influence of the Form of Administration of Chlorogenic Acids on Oxidative Stress Induced by High fat Diet in Rats.

scientific article

Mitochondrial -GlcNAc Transferase Interacts with and Modifies Many Proteins and Its Up-Regulation Affects Mitochondrial Function and Cellular Energy Homeostasis

scientific article published on 12 June 2021

New trends in quantification of acrylamide in food products.

scientific article published on 19 September 2011

Oxidative stability of lard and sunflower oil supplemented with coffee extracts under storage conditions

article by Grażyna Budryn et al published 14 March 2011 in Grasas y Aceites

Phenolic Profile and Antioxidant Potential of Leaves from Selected Cotoneaster Medik. Species.

scientific article published on 26 May 2016

Polyphenols and Other Bioactive Compounds of Sideritis Plants and Their Potential Biological Activity

scientific article published on 18 August 2020

Preparation and characterization of inclusion complex of (+)-catechin with β-cyclodextrin

scientific article published on 11 July 2018

Properties of model systems of sunflower oil and green coffee extract after heat treatment and storage

article by Grażyna Budryn et al published November 2014 in Lebensmittel-Wissenschaft & Technologie

Properties of sucrose-free chocolates enriched with viable lactic acid bacteria

article

Simultaneous saccharification and fermentation of native rye, wheat and triticale starch

scientific article published on 18 May 2019

Simultaneous saccharification and fermentation of native rye, wheat and triticale starch

scientific article published on 01 June 2020

The Profiles of Low Molecular Nitrogen Compounds and Fatty Acids in Wort and Beer Obtained with the Addition of Quinoa (Chenopodium quinoa Willd.), Amaranth (Amaranthus cruentus L.) or Maltose Syrup

scientific article published on 07 November 2020

The content of polyphenolic compounds in cocoa beans (Theobroma cacao L.), depending on variety, growing region, and processing operations: a review

scientific article

The effect on bioactive components and characteristics of chocolate by functionalization with raw cocoa beans.

scientific article published on 11 July 2018

The effects of baking conditions on acrylamide content in shortcrust cookies with added freeze-dried aqueous rosemary extract

scientific article published on 28 July 2018

The influence of the roasting process conditions on the polyphenol content in cocoa beans, nibs and chocolates

scientific article published in November 2016

Tocopherols in cocoa butter obtained from cocoa bean roasted in different forms and under various process parameters

Untargeted Metabolomics Approach in Halophiles: Understanding the Biodeterioration Process of Building Materials

scientific article published on 11 December 2017

List of works by Dorota Żyżelewicz

Acrylamide Decreases Cell Viability, and Provides Oxidative Stress, DNA Damage, and Apoptosis in Human Colon Adenocarcinoma Cell Line Caco-2 ⬇️

Antidiabetic effects and erythrocyte stabilization by red cabbage extract in streptozotocin-treated rats.

Antifungal Activity of Lactobacillus pentosus ŁOCK 0979 in the Presence of Polyols and Galactosyl-Polyols.

Antioxidants in Cocoa

Application of various methods for determination of the color of cocoa beans roasted under variable process parameters

Bioavailability and metabolism of selected cocoa bioactive compounds: A comprehensive review

Centrifugal partition chromatography - A review of recent applications and some classic references

Changes in the flavan-3-ols, anthocyanins, and flavanols composition of cocoa beans of different Theobroma cacao L. groups affected by roasting conditions

Cocoa bean (Theobroma cacao L.) phenolic extracts as PTP1B inhibitors, hepatic HepG2 and pancreatic β-TC3 cell cytoprotective agents and their influence on oxidative stress in rats

Corrigendum to "Evaluation of estrogenic activity of red clover (Trifolium pratense L.) sprouts cultivated under different conditions by content of isoflavones, calorimetric study and molecular modelling" [Food Chem. 245 (2018) 324-336]

Dark chocolates supplemented with Lactobacillus strains

Effect of different extraction methods on the recovery of chlorogenic acids, caffeine and Maillard reaction products in coffee beans

Effect of lecithin concentration on properties of sucrose-free chocolate masses sweetened with isomalt

Effect of roasting conditions on the fat, tocopherol, and phytosterol content and antioxidant capacity of the lipid fraction from cocoa beans of differentTheobroma cacaoL. cultivars

Effects of Fruit Extracts on Pancreatic Lipase Activity in Lipid Emulsions

Effects of Raw and Roasted Cocoa Bean Extracts Supplementation on Intestinal Enzyme Activity, Biochemical Parameters, and Antioxidant Status in Rats Fed a High-Fat Diet

Effects of various roasting conditions on acrylamide, acrolein, and polycyclic aromatic hydrocarbons content in cocoa bean and the derived chocolates

Evaluation of Isoflavones as Bone Resorption Inhibitors upon Interactions with Receptor Activator of Nuclear Factor-κB Ligand (RANKL)

Evaluation of butyrylcholinesterase inhibitory activity by chlorogenic acids and coffee extracts assed in ITC and docking simulation models

Evaluation of estrogenic activity of red clover (Trifolium pratense L.) sprouts cultivated under different conditions by content of isoflavones, calorimetric study and molecular modelling

Green and roasted coffee extracts as antioxidants in βTC3 cells with induced oxidative stress and lipid accumulation inhibitors in 3T3L1 cells, and their bioactivity in rats fed high fat diet

Identification and quantification of free and bound phenolic compounds contained in the high-molecular weight melanoidin fractions derived from two different types of cocoa beans by UHPLC-DAD-ESI-HR-MSn

Identification of Carotenoids and Isoprenoid Quinones from Asaia lannensis and Asaia bogorensis

In Vitro Antioxidant Activity and FTIR Characterization of High-Molecular Weight Melanoidin Fractions from Different Types of Cocoa Beans

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

Influence of Diet Enriched with Cocoa Bean Extracts on Physiological Indices of Laboratory Rats

Influence of addition of green tea and green coffee extracts on the properties of fine yeast pastry fried products

Influence of diet based on bread supplemented with raw and roasted cocoa bean extracts on physiological indices of laboratory rats

Influence of roasting conditions on fatty acid composition and oxidative changes of cocoa butter extracted from cocoa bean of Forastero variety cultivated in Togo

Influence of roasting conditions on fatty acids and oxidative changes of Robusta coffee oil

Influence of the Form of Administration of Chlorogenic Acids on Oxidative Stress Induced by High fat Diet in Rats.

Mitochondrial -GlcNAc Transferase Interacts with and Modifies Many Proteins and Its Up-Regulation Affects Mitochondrial Function and Cellular Energy Homeostasis

New trends in quantification of acrylamide in food products.

Oxidative stability of lard and sunflower oil supplemented with coffee extracts under storage conditions

Phenolic Profile and Antioxidant Potential of Leaves from Selected Cotoneaster Medik. Species.

Polyphenols and Other Bioactive Compounds of Sideritis Plants and Their Potential Biological Activity

Preparation and characterization of inclusion complex of (+)-catechin with β-cyclodextrin

Properties of model systems of sunflower oil and green coffee extract after heat treatment and storage

Properties of sucrose-free chocolates enriched with viable lactic acid bacteria

Simultaneous saccharification and fermentation of native rye, wheat and triticale starch

Simultaneous saccharification and fermentation of native rye, wheat and triticale starch

The Profiles of Low Molecular Nitrogen Compounds and Fatty Acids in Wort and Beer Obtained with the Addition of Quinoa (Chenopodium quinoa Willd.), Amaranth (Amaranthus cruentus L.) or Maltose Syrup

The content of polyphenolic compounds in cocoa beans (Theobroma cacao L.), depending on variety, growing region, and processing operations: a review

The effect on bioactive components and characteristics of chocolate by functionalization with raw cocoa beans.

The effects of baking conditions on acrylamide content in shortcrust cookies with added freeze-dried aqueous rosemary extract

The influence of the roasting process conditions on the polyphenol content in cocoa beans, nibs and chocolates

Tocopherols in cocoa butter obtained from cocoa bean roasted in different forms and under various process parameters

Untargeted Metabolomics Approach in Halophiles: Understanding the Biodeterioration Process of Building Materials