List of works - Ewa Nebesny

Antioxidant Properties of Cocoa Beans (Theobroma cacaoL.): Influence of Cultivar and Roasting Conditions

article published in 2015

Antioxidative activity of green and roasted coffee beans as influenced by convection and microwave roasting methods and content of certain compounds

article by Ewa Nebesny & G. Budryn published 1 August 2003 in European Food Research and Technology

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

Carbohydrate Compositions and Molecular Structure of Dextrins in Enzymatic High Conversion Starch Syrups

article

Carbohydrate Compositions and Molecular Structure of Dextrins in Enzymatic High Maltose Syrups

article

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

article

Changes of Carbohydrate Composition During Enzymatic Hydrolysis of Starch with Mycolase Participation

article

Changes of Carbohydrate Compositions During Enzymatic Hydrolysis of Starches of Various Origin

article

Changes of Carbohydrates and Molecular Structure of Dextrins During Enzymatic Hydrolysis of Starch with Maltogenase Participation

Changes of Carbohydrates and Molecular Structure of Dextrins During Enzymatic Liquefaction of Starch

Changes of polymorphism of lipid fractions of shortcrust pastries during storage

Characterization of Amylose-lipid Complexes Derived from Different Wheat Varieties and their Susceptibility to Enzymatic Hydrolysis

Chickpeas—composition, nutritional value, health benefits, application to bread and snacks: a review.

scientific article

Composition and thermodynamic properties of starches from facultative wheat varieties

article

Correlation Between the Stability of Chlorogenic Acids, Antioxidant Activity and Acrylamide Content in Coffee Beans Roasted in Different Conditions

article by Grażyna Budryn et al published 20 October 2014 in International Journal of Food Properties

Dark chocolates supplemented with Lactobacillus strains

Dependence of Thermodynamic Characteristics of Amylose-Lipid Complex Dissociation on a Variety of Wheat

Die Wirkung von Glucoseisomerase auf Oligosaccharide in Stärkehydrolysaten

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

Enzyme-resistant dextrins from potato starch for potential application in the beverage industry

scientific article

Evaluation of sensory attributes of coffee brews from robusta coffee roasted under different conditions

article by Ewa Nebesny & Grażyna Budryn published 14 March 2006 in European Food Research and Technology

Fluorimetric studies of the interactions of wheat puroindolines with polar lipids on the surface starch granules

Heteropolysaccharide preparations from rye and wheat bran as sources of antioxidants

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 Selected Parameters of Starch Gelatinization and Hydrolysis on Stability of Amylose-Lipid Complexes

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

article

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 roasting conditions on the biogenic amine content in cocoa beans of different Theobroma cacao cultivars

Influence of the type of fat and air humidity on chosen properties of the lipid fraction in the process of baking shortbread pastries

Influence of variety and year of wheat cultivation on the chemical composition of starch and properties of glucose hydrolysates

article

Kombinierte enzymatische Stärkehydrolyse

Molekulare Struktur und physikalischchemische Eigenschaften von löslichen Stärken und Dextrinen

article published in 1989

New trends in quantification of acrylamide in food products.

scientific article published on 19 September 2011

Optimisation of physical and chemical properties of wheat starch hydrolyzates

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

Pepsin Digestibility and Antioxidant Activity of Egg White Protein in Model Systems with Green Coffee Extract

article

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

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

article

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 of roasting method on headspace composition of robusta coffee bean aroma

article

The influence of arabinoxylans on the quality of grain industry products

The influence of non-starch polysaccharide on thermodynamic properties of starches from facultative wheat varieties

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

Utilization of Potato Pulp for Baking of Bread

article by Ewa Nebesny published 1995 in Starch

List of works by Ewa Nebesny

Antioxidant Properties of Cocoa Beans (Theobroma cacaoL.): Influence of Cultivar and Roasting Conditions

Antioxidative activity of green and roasted coffee beans as influenced by convection and microwave roasting methods and content of certain compounds

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

Carbohydrate Compositions and Molecular Structure of Dextrins in Enzymatic High Conversion Starch Syrups

Carbohydrate Compositions and Molecular Structure of Dextrins in Enzymatic High Maltose Syrups

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

Changes of Carbohydrate Composition During Enzymatic Hydrolysis of Starch with Mycolase Participation

Changes of Carbohydrate Compositions During Enzymatic Hydrolysis of Starches of Various Origin

Changes of Carbohydrates and Molecular Structure of Dextrins During Enzymatic Hydrolysis of Starch with Maltogenase Participation

Changes of Carbohydrates and Molecular Structure of Dextrins During Enzymatic Liquefaction of Starch

Changes of polymorphism of lipid fractions of shortcrust pastries during storage

Characterization of Amylose-lipid Complexes Derived from Different Wheat Varieties and their Susceptibility to Enzymatic Hydrolysis

Chickpeas—composition, nutritional value, health benefits, application to bread and snacks: a review.

Composition and thermodynamic properties of starches from facultative wheat varieties

Correlation Between the Stability of Chlorogenic Acids, Antioxidant Activity and Acrylamide Content in Coffee Beans Roasted in Different Conditions

Dark chocolates supplemented with Lactobacillus strains

Dependence of Thermodynamic Characteristics of Amylose-Lipid Complex Dissociation on a Variety of Wheat

Die Wirkung von Glucoseisomerase auf Oligosaccharide in Stärkehydrolysaten

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

Enzyme-resistant dextrins from potato starch for potential application in the beverage industry

Evaluation of sensory attributes of coffee brews from robusta coffee roasted under different conditions

Fluorimetric studies of the interactions of wheat puroindolines with polar lipids on the surface starch granules

Heteropolysaccharide preparations from rye and wheat bran as sources of antioxidants

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 Selected Parameters of Starch Gelatinization and Hydrolysis on Stability of Amylose-Lipid Complexes

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

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 roasting conditions on the biogenic amine content in cocoa beans of different Theobroma cacao cultivars

Influence of the type of fat and air humidity on chosen properties of the lipid fraction in the process of baking shortbread pastries

Influence of variety and year of wheat cultivation on the chemical composition of starch and properties of glucose hydrolysates

Kombinierte enzymatische Stärkehydrolyse

Molekulare Struktur und physikalischchemische Eigenschaften von löslichen Stärken und Dextrinen

New trends in quantification of acrylamide in food products.

Optimisation of physical and chemical properties of wheat starch hydrolyzates

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

Pepsin Digestibility and Antioxidant Activity of Egg White Protein in Model Systems with Green Coffee Extract

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

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

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

The effect of roasting method on headspace composition of robusta coffee bean aroma

The influence of arabinoxylans on the quality of grain industry products

The influence of non-starch polysaccharide on thermodynamic properties of starches from facultative wheat varieties

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

Utilization of Potato Pulp for Baking of Bread