List of works - Grażyna Budryn

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

scientific article published on 8 March 2018

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

Binding of Red Clover Isoflavones to Actin as A Potential Mechanism of Anti-Metastatic Activity Restricting the Migration of Cancer Cells

scientific article published on 26 September 2018

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

scientific article published on 24 May 2019

Changes in properties of food proteins after interaction with free and β-cyclodextrin encapsulated hydroxycinnamic acids

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

scientific article

Cicer arietinum L. Sprouts' Influence on Mineralization of Saos-2 and Migration of MCF-7 Cells

scientific article published on 30 September 2020

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

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

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

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 inclusion of hydroxycinnamic and chlorogenic acids from green coffee bean in β-cyclodextrin on their interactions with whey, egg white and soy protein isolates.

scientific article published on 15 July 2014

Effect of the roasting method on the content of 5-hydroxytryptamides of carboxylic acids in roasted coffee beans

scientific article published in August 2002

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 Activity of Sesquiterpene Lactones and Chicory Extracts as Acetylcholinesterase Inhibitors Assayed in Calorimetric and Docking Simulation Studies

scientific article published in 2022

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

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

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

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

Interactions of free and encapsulated hydroxycinnamic acids from green coffee with egg ovalbumin, whey and soy protein hydrolysates

article by Grażyna Budryn et al published January 2016 in Lebensmittel-Wissenschaft & Technologie

Lactic acid fermentation of legume seed sprouts as a method of increasing the content of isoflavones and reducing microbial contamination

scientific article published on 06 February 2019

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

Novel Biodegradable Starch Film for Food Packaging with Antimicrobial Chicory Root Extract and Phytic Acid as a Cross-Linking Agent

scientific article published on 19 November 2020

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

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

scientific article published on 26 May 2016

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

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

article

The Effects of Trifolium pratense L. Sprouts' Phenolic Compounds on Cell Growth and Migration of MDA-MB-231, MCF-7 and HUVEC Cells

scientific article published on 19 January 2020

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

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

List of works by Grażyna Budryn

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

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

Binding of Red Clover Isoflavones to Actin as A Potential Mechanism of Anti-Metastatic Activity Restricting the Migration of Cancer Cells

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

Changes in properties of food proteins after interaction with free and β-cyclodextrin encapsulated hydroxycinnamic acids

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

Cicer arietinum L. Sprouts' Influence on Mineralization of Saos-2 and Migration of MCF-7 Cells

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

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

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]

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

Effect of inclusion of hydroxycinnamic and chlorogenic acids from green coffee bean in β-cyclodextrin on their interactions with whey, egg white and soy protein isolates.

Effect of the roasting method on the content of 5-hydroxytryptamides of carboxylic acids in roasted coffee beans

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 Activity of Sesquiterpene Lactones and Chicory Extracts as Acetylcholinesterase Inhibitors Assayed in Calorimetric and Docking Simulation Studies

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

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

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

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.

Interactions of free and encapsulated hydroxycinnamic acids from green coffee with egg ovalbumin, whey and soy protein hydrolysates

Lactic acid fermentation of legume seed sprouts as a method of increasing the content of isoflavones and reducing microbial contamination

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

Novel Biodegradable Starch Film for Food Packaging with Antimicrobial Chicory Root Extract and Phytic Acid as a Cross-Linking Agent

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

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

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

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

The Effects of Trifolium pratense L. Sprouts' Phenolic Compounds on Cell Growth and Migration of MDA-MB-231, MCF-7 and HUVEC Cells

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

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