List of works - Artur Szwengiel

A novel method of recognizing liquefied honey.

scientific article published on 2 December 2017

Binding of bile acids by pastry products containing bioactive substances during in vitro digestion

scientific article published on March 2015

Bioactive components of pomegranate fruit and their transformation by fermentation processes

Caloric restriction can affect one-carbon metabolism during pregnancy in the rat: A transgenerational model

scientific article published in September 2018

Characteristics and structure of starch isolated from triticale

article published in 2014

Deproteinization of water-soluble ß-glucan during acid extraction from fruiting bodies of Pleurotus ostreatus mushrooms

scientific article published on 09 March 2016

Dietary, anthropometric, and biochemical factors influencing plasma choline, carnitine, trimethylamine, and trimethylamine-N-oxide concentrations

scientific article published on 17 November 2016

Effect of Wheat Dietary Fiber Particle Size during Digestion In Vitro on Bile Acid, Faecal Bacteria and Short-Chain Fatty Acid Content.

scientific article

Effect of different starter cultures on chemical and microbial parameters of buckwheat honey fermentation

scientific article published on 09 March 2019

Effect of metal ions on levan synthesis efficiency and its parameters by levansucrase from Bacillus subtilis

scientific article published on 28 January 2019

Effect of ultrasound, heating and enzymatic pre-treatment on bioactive compounds in juice from Berberis amurensis Rupr

scientific article published on 13 January 2020

Effects of Bitter Melon and a Chromium Propionate Complex on Symptoms of Insulin Resistance and Type 2 Diabetes in Rat Models

scientific article published on 02 June 2020

Growth and carotenogenesis in Rhodosporidium diobovatum IMB Y-5023: effects of culture medium and illumination intensity.

scientific article published on 4 December 2017

In situ approaches show the limitation of the spoilage potential of Juniperus phoenicea L. essential oil against cold-tolerant Pseudomonas fluorescens KM24

scientific article published on 14 May 2021

Influence of Abiotic Stress Factors on the Antioxidant Properties and Polyphenols Profile Composition of Green Barley (Hordeum vulgare L.).

scientific article published on 08 January 2020

Influence of acid depolymerization parameters on levan molar mass distribution and its utilization by bacteria

scientific article published on 13 November 2018

Interactions between fecal bacteria, bile acids and components of tomato pomace.

scientific article published on 8 December 2018

Kinetics of lactose hydrolysis and galactooligosaccharides formation in beverages based on goat's milk and its permeate

scientific article published on 06 April 2019

Lactobionic acid production by glucose-fructose oxidoreductase from Zymomonas mobilis expressed in Escherichia coli.

scientific article published on 20 June 2015

Molecular Dispersion of Starch as a Crucial Parameter during Size-Exclusion Chromatography

scientific article published on 01 September 2020

Molecular and Supermolecular Structure of Commercial Pyrodextrins

scientific article published on 22 July 2016

Multidimensional Comparative Analysis of Bioactive Phenolic Compounds of Honeys of Various Origin

scientific article

Multidimensional comparative analysis of phenolic compounds in organic juices with high antioxidant capacity

scientific article published on 25 November 2016

Natural compounds from grape by-products enhance nutritive value and reduce formation of CML in model muffins

scientific article published on 16 September 2014

PEMT rs12325817 and PCYT1A rs7639752 polymorphisms are associated with betaine but not choline concentrations in pregnant women.

scientific article published on 4 May 2018

Phenolic compounds reduce formation of Nε-(carboxymethyl)lysine and pyrazines formed by Maillard reactions in a model bread system

scientific article published on 24 March 2017

Photostability of alpha-tocopherol ester derivatives in solutions and liposomes. Spectroscopic and LC-MS studies

scientific article

Production of Bioactive Compounds by Food Associated 38, as Determined by Proteome Analysis

scientific article published on 23 February 2019

Sodium salt of starch octenylsuccinate as an emulsifier in "light" type mayonnaises

scientific article published on 01 July 2012

Tarragon essential oil as a source of bioactive compounds with anti-quorum sensing and anti-proteolytic activity against Pseudomonas spp. isolated from fish - in vitro, in silico and in situ approaches

scientific article published on 05 June 2020

The Content of Dietary Fibre and Polyphenols in Morphological Parts of Buckwheat (Fagopyrum tataricum).

scientific article published on 12 February 2018

The Effect of Buckwheat Hull Extract on Lipid Oxidation in Frozen-Stored Meat Products

scientific article published on 8 March 2017

The Effect of Plant Additives on the Stability of Polyphenols in Cloudy and Clarified Juices from Black Chokeberry (Aronia melanocarpa)

scientific article published on 27 August 2020

The comprehensive analysis of sorghum cultivated in Poland for energy purposes: Separate hydrolysis and fermentation and simultaneous saccharification and fermentation methods and their impact on bioethanol effectiveness and volatile by-products fro

scientific article published on 6 December 2017

The effect of cranberry juice and a cranberry functional beverage on the growth and metabolic activity of selected oral bacteria

scientific article published on 20 December 2021

The effect of high hydrostatic pressure treatment on the molecular structure of starches with different amylose content.

scientific article published on 18 July 2017

The effect of processing on the phytosterol content in buckwheat groats and by-products

scientific article published in May 2016

The relation between phytochemical composition and sensory traits of selected Brassica vegetables

scientific article published in 2022

The utilization of Pseudomonas taetrolens to produce lactobionic acid.

scientific article published on July 2014

List of works by Artur Szwengiel

A novel method of recognizing liquefied honey.

Binding of bile acids by pastry products containing bioactive substances during in vitro digestion

Bioactive components of pomegranate fruit and their transformation by fermentation processes

Caloric restriction can affect one-carbon metabolism during pregnancy in the rat: A transgenerational model

Characteristics and structure of starch isolated from triticale

Deproteinization of water-soluble ß-glucan during acid extraction from fruiting bodies of Pleurotus ostreatus mushrooms

Dietary, anthropometric, and biochemical factors influencing plasma choline, carnitine, trimethylamine, and trimethylamine-N-oxide concentrations

Effect of Wheat Dietary Fiber Particle Size during Digestion In Vitro on Bile Acid, Faecal Bacteria and Short-Chain Fatty Acid Content.

Effect of different starter cultures on chemical and microbial parameters of buckwheat honey fermentation

Effect of metal ions on levan synthesis efficiency and its parameters by levansucrase from Bacillus subtilis

Effect of ultrasound, heating and enzymatic pre-treatment on bioactive compounds in juice from Berberis amurensis Rupr

Effects of Bitter Melon and a Chromium Propionate Complex on Symptoms of Insulin Resistance and Type 2 Diabetes in Rat Models

Growth and carotenogenesis in Rhodosporidium diobovatum IMB Y-5023: effects of culture medium and illumination intensity.

In situ approaches show the limitation of the spoilage potential of Juniperus phoenicea L. essential oil against cold-tolerant Pseudomonas fluorescens KM24

Influence of Abiotic Stress Factors on the Antioxidant Properties and Polyphenols Profile Composition of Green Barley (Hordeum vulgare L.).

Influence of acid depolymerization parameters on levan molar mass distribution and its utilization by bacteria

Interactions between fecal bacteria, bile acids and components of tomato pomace.

Kinetics of lactose hydrolysis and galactooligosaccharides formation in beverages based on goat's milk and its permeate

Lactobionic acid production by glucose-fructose oxidoreductase from Zymomonas mobilis expressed in Escherichia coli.

Molecular Dispersion of Starch as a Crucial Parameter during Size-Exclusion Chromatography

Molecular and Supermolecular Structure of Commercial Pyrodextrins

Multidimensional Comparative Analysis of Bioactive Phenolic Compounds of Honeys of Various Origin

Multidimensional comparative analysis of phenolic compounds in organic juices with high antioxidant capacity

Natural compounds from grape by-products enhance nutritive value and reduce formation of CML in model muffins

PEMT rs12325817 and PCYT1A rs7639752 polymorphisms are associated with betaine but not choline concentrations in pregnant women.

Phenolic compounds reduce formation of Nε-(carboxymethyl)lysine and pyrazines formed by Maillard reactions in a model bread system

Photostability of alpha-tocopherol ester derivatives in solutions and liposomes. Spectroscopic and LC-MS studies

Production of Bioactive Compounds by Food Associated 38, as Determined by Proteome Analysis

Sodium salt of starch octenylsuccinate as an emulsifier in "light" type mayonnaises

Tarragon essential oil as a source of bioactive compounds with anti-quorum sensing and anti-proteolytic activity against Pseudomonas spp. isolated from fish - in vitro, in silico and in situ approaches

The Content of Dietary Fibre and Polyphenols in Morphological Parts of Buckwheat (Fagopyrum tataricum).

The Effect of Buckwheat Hull Extract on Lipid Oxidation in Frozen-Stored Meat Products

The Effect of Plant Additives on the Stability of Polyphenols in Cloudy and Clarified Juices from Black Chokeberry (Aronia melanocarpa)

The comprehensive analysis of sorghum cultivated in Poland for energy purposes: Separate hydrolysis and fermentation and simultaneous saccharification and fermentation methods and their impact on bioethanol effectiveness and volatile by-products fro

The effect of cranberry juice and a cranberry functional beverage on the growth and metabolic activity of selected oral bacteria

The effect of high hydrostatic pressure treatment on the molecular structure of starches with different amylose content.

The effect of processing on the phytosterol content in buckwheat groats and by-products

The relation between phytochemical composition and sensory traits of selected Brassica vegetables

The utilization of Pseudomonas taetrolens to produce lactobionic acid.

Use of grape by-product as a source of dietary fibre and phenolic compounds in sourdough mixed rye bread