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Lista de obras de Aneta Wojdyło

1-Methylcyclopropene postharvest treatment and their effect on apple quality during long-term storage time

article by Joanna Kolniak-Ostek et al published 10 June 2014 in European Food Research and Technology

A Critical Overview of Labeling Information of Pomegranate Juice-Based Drinks: Phytochemicals Content and Health Claims

artículo científico publicado en 2019

ABTS On-Line Antioxidant, α-Amylase, α-Glucosidase, Pancreatic Lipase, Acetyl- and Butyrylcholinesterase Inhibition Activity of Chaenomeles Fruits Determined by Polyphenols and other Chemical Compounds

artículo científico publicado en 2020

ASSESSMENT OF SENSORY QUALITIES AND NUTRITIONAL VALUE OF CHOKEBERRY PUREE WITH ADDED FLAX POMACE AND DRIED LEAVES OF STEVIA

Analysis of Lipophilic and Hydrophilic Bioactive Compounds Content in Sea Buckthorn (Hippophaë rhamnoides L.) Berries

article

Analysis of Phenolic Compounds and Antioxidant Activity in Wild Blackberry Fruits.

artículo científico publicado en 2015

Anti-Hyperglycemic and Anticholinergic Effects of Natural Antioxidant Contents in Edible Flowers

scientific article published on 15 August 2019

Anti-Oxidant and Anti-Enzymatic Activities of Sea Buckthorn (Hippophaë rhamnoides L.) Fruits Modulated by Chemical Components

scientific article published on 04 December 2019

Anti-diabetic, anti-cholinesterase, and antioxidant potential, chemical composition and sensory evaluation of novel sea buckthorn-based smoothies

artículo científico publicado en 2020

Anticholinergic effects of Actinidia arguta fruits and their polyphenol content determined by liquid chromatography-photodiode array detector-quadrupole/time of flight-mass spectrometry (LC-MS-PDA-Q/TOF)

scientific article published on 30 July 2018

Antidiabetic, Anticholinesterase and Antioxidant Activity vs. Terpenoids and Phenolic Compounds in Selected New Cultivars and Hybrids of Artichoke L

artículo científico publicado en 2019

Antioxidant Activity Modulated by Polyphenol Contents in Apple and Leaves during Fruit Development and Ripening

scientific article published on 01 July 2020

Antioxidant Activity and Inhibition of Digestive Enzymes of New Strawberry Tree Fruit/Apple Smoothies ⬇️

artículo científico publicado en 2023

Antioxidant Activity and Protein–Polyphenol Interactions in a Pomegranate (Punica granatum L.) Yogurt

artículo científico publicado en 2014

Antioxidant Activity, and Volatile and Phytosterol Contents of Dehydrated Using Conventional and Vacuum Microwave Drying Methods

scientific article published on 09 April 2019

Antioxidant activity of the phenolic compounds of hawthorn, pine and skullcap

Antioxidant property and storage stability of quince juice phenolic compounds.

artículo científico publicado en 2013

Antioxidant tannins from Rosaceae plant roots

article

Application of ultra performance liquid chromatography-photodiode detector-quadrupole/time of flight-mass spectrometry (UPLC-PDA-Q/TOF-MS) method for the characterization of phenolic compounds of Lepidium sativum L. sprouts

Aronia melanocarpa phenolics and their antioxidant activity

Bioactive compound composition of pomegranate fruits removed during thinning

article

Bioactive compounds and sensory attributes of sour cherry puree sweetened with natural sweeteners

article published in 2014

Bioactive compounds of selected fruit juices.

artículo científico publicado en 2009

Bioactive compounds vs. organoleptic assessment of ‘smoothies’-type products prepared from selected fruit species

article

CONTENT OF ELLAGIC ACID AND POLYMERIZED PROANTHOCYANIDINS IN PSEUDO FRUITS OF SELECTED ROSE SPECIES

Changing the content of phenolic compounds as the response of blackcurrant (Ribes nigrum L.) leaves after blackcurrant leaf midge (Dasineura tetensi Rübs.) infestation.

artículo científico publicado en 2016

Characterisation of (poly)phenolic constituents of two interspecific red hybrids of Rondo and Regent (Vitis vinifera) by LC-PDA-ESI-MS QTof

artículo científico publicado en 2017

Characterisation of the Convective Hot-Air Drying and Vacuum Microwave Drying of : Antioxidant Activity, Essential Oil Volatile Composition and Quality Studies

artículo científico publicado en 2019

Characterization and content of flavonol derivatives of Allium ursinum L. plant.

artículo científico publicado en 2012

Characterization of Phenolic Compounds and Antioxidant Activity of Solanum scabrum and Solanum burbankii Berries

artículo científico publicado en 2014

Chemical Composition and Antioxidant Properties of Powders Obtained from Different Plum Juice Formulations

artículo científico publicado en 2017

Chemical Composition, Antioxidant Capacity, and Sensory Quality of Dried Sour Cherry Fruits pre-Dehydrated in Fruit Concentrates

article

Chemical composition, antioxidant capacity, and sensory quality of dried jujube fruits as affected by cultivar and drying method.

artículo científico publicado en 2016

Chemometric contribution for deeper understanding of thermally-induced changes of polyphenolics and the formation of hydroxymethyl-L-furfural in chokeberry powders

artículo científico publicado en 2020

Colour, phenolic content and antioxidant capacity of some fruits dehydrated by a combination of different methods.

artículo científico publicado en 2013

Combined Drying of Apple Cubes by Using of Heat Pump, Vacuum-Microwave, and Intermittent Techniques

article by Chien Hwa Chong et al published 26 May 2013 in Food and Bioprocess Technology

Comparative study of phenolic content and antioxidant activity of strawberry puree, clear, and cloudy juices

article

Comparative study of polyphenolic content and antiradical activity of cloudy and clear apple juices

article by Jan Oszmiański et al published 2007 in Journal of the Science of Food and Agriculture

Comparison of bioactive potential of cranberry fruit and fruit-based products versus leaves

Comparison of phenolic compounds and antioxidant potential between selected edible fruits and their leaves

Composition and quantification of major polyphenolic compounds, antioxidant activity and colour properties of quince and mixed quince jams

artículo científico publicado en 2013

Correlation between water stress and phenolic compounds of hydroSOStainable almonds

artículo científico publicado en 2020

Determination of phenolic compounds and antioxidant activity in leaves from wild Rubus L. species.

artículo científico publicado en 2015

Drying Kinetics and Bioactivity of Beetroot Slices Pretreated in Concentrated Chokeberry Juice and Dried with Vacuum Microwaves

Drying of Garlic Slices Using Convective Pre-drying and Vacuum-Microwave Finishing Drying: Kinetics, Energy Consumption, and Quality Studies

Drying-induced physico-chemical changes in cranberry products.

artículo científico publicado en 2017

Dynamics of changes in organic acids, sugars and phenolic compounds and antioxidant activity of sea buckthorn and sea buckthorn-apple juices during malolactic fermentation

artículo científico publicado en 2020

Effect of Convective and Vacuum–Microwave Drying on the Bioactive Compounds, Color, and Antioxidant Capacity of Sour Cherries

article by Aneta Wojdyło et al published 29 May 2013 in Food and Bioprocess Technology

Effect of Different Yeast Strains and Temperature of Fermentation on Basic Enological Parameters, Polyphenols and Volatile Compounds of Aurore White Wine

scientific article published on 20 November 2019

Effect of Enzymatic Mash Treatment and Storage on Phenolic Composition, Antioxidant Activity, and Turbidity of Cloudy Apple Juice

article

Effect of apple leaves addition on physicochemical properties of cloudy beverages

article

Effect of cultivar and storage temperature on identification and stability of polyphenols in strawberry cloudy juices

Effect of different drying techniques on physical properties, total polyphenols and antioxidant capacity of blackcurrant pomace powders

Effect of different pre-treatment maceration techniques on the content of phenolic compounds and color of Dornfelder wines elaborated in cold climate

scientific article published on 18 August 2020

Effect of dried powder preparation process on polyphenolic content and antioxidant activity of blue honeysuckle berries (Lonicera caerulea L. var. kamtschatica)

Effect of drying methods with the application of vacuum microwaves on the bioactive compounds, color, and antioxidant activity of strawberry fruits.

artículo científico publicado en 2009

Effect of l-ascorbic acid addition on quality, polyphenolic compounds and antioxidant capacity of cloudy apple juices

article

Effect of l-ascorbic acid, sugar, pectin and freeze–thaw treatment on polyphenol content of frozen strawberries

article by Jan Oszmiański et al published March 2009 in Lebensmittel-Wissenschaft & Technologie

Effect of mixing different kinds of fruit juice with sour cherry puree on nutritional properties.

artículo científico publicado en 2017

Effect of pectinase treatment on extraction of antioxidant phenols from pomace, for the production of puree-enriched cloudy apple juices

article

Effects of Different Drying Methods on the Retention of Bioactive Compounds, On-Line Antioxidant Capacity and Color of the Novel Snack from Red-Fleshed Apples

scientific article published on 25 November 2020

Effects of microwave roasting on physicochemical properties of pistachios (Pistaciavera L.)

Effects of various clarification treatments on phenolic compounds and color of apple juice

article by Jan Oszmiański & Aneta Wojdyło published 29 July 2006 in European Food Research and Technology

Evaluation of Sour Cherry (Prunus cerasus L.) Fruits for Their Polyphenol Content, Antioxidant Properties, and Nutritional Components

artículo científico publicado en 2014

Evaluation of phytochemicals, antioxidant capacity, and antidiabetic activity of novel smoothies from selected Prunus fruits

Formulation and storage effects on pomegranate smoothie phenolic composition, antioxidant capacity and color

article

Functional and sensory properties of pistachio nuts as affected by cultivar

scientific article published on 22 August 2019

Functional relationships between phytochemicals and drying conditions during the processing of blackcurrant pomace into powders

How a Spanish Group of Millennial Generation Perceives the Commercial Novel Smoothies?

scientific article published on 01 September 2020

How does water stress affect the low molecular weight phenolics of hydroSOStainable almonds?

scientific article published on 19 August 2020

Hydroxycinnamic Acids and Carotenoids of Dried Loquat Fruit cv. 'Algar' Affected by Freeze-, Convective-, Vacuum-Microwave- and Combined-Drying Methods

scientific article published on 10 August 2020

Identification and characterization of low molecular weight polyphenols in berry leaf extracts by HPLC-DAD and LC-ESI/MS.

artículo científico publicado en 2011

Identification and quantification of major derivatives of ellagic acid and antioxidant properties of thinning and ripe Spanish pomegranates

article

Increased content of phenolic compounds in pear leaves after infection by the pear rust pathogen

Influence Carrier Agents, Drying Methods, Storage Time on Physico-Chemical Properties and Bioactive Potential of Encapsulated Sea Buckthorn Juice Powders

artículo científico publicado en 2020

Influence of Different Drying Techniques on Phenolic Compounds, Antioxidant Capacity and Colour of Ziziphus jujube Mill. Fruits

scientific article published on 26 June 2019

Influence of Osmodehydration Pretreatment and Combined Drying Method on the Bioactive Potential of Sour Cherry Fruits

Influence of apple purée preparation and storage on polyphenol contents and antioxidant activity

article by Jan Oszmiański et al published April 2008 in Food Chemistry

Influence of cherry leaf-spot on changes in the content of phenolic compounds in sour cherry (Prunus cerasus L.) leaves

Influence of osmotic dehydration pre-treatment and combined drying method on physico-chemical and sensory properties of pomegranate arils, cultivar Mollar de Elche.

artículo científico publicado en 2017

Influence of polyphenols isolated from Scutellaria baicalensis Georgi and Crataegus oxyacantha on the oxidative stability of cholesterol in butter stored in various conditions

Inhibition of enzymes associated with metabolic and neurological disorder by dried pomegranate sheets as a function of pomegranate cultivar and fruit puree

scientific article published on 02 October 2020

Inhibitory Potential against Digestive Enzymes Linked to Obesity and Type 2 Diabetes and Content of Bioactive Compounds in 20 Cultivars of the Peach Fruit Grown in Poland

article

Investigation into Polyphenol Profile and Biological Activities of Enriched Persimmon/Apple Smoothies during Storage

artículo científico publicado en 2023

Kinetics, biocompounds, antioxidant activity, and sensory attributes of quinces as affected by drying method

scholarly article by Przemysław J. Szychowski et al published July 2018 in Food Chemistry

MICROBIOLOGICAL HAZARDS IN MINIMALLY PROCESSED FOODS AND EFFECTIVE METHODS TO ELIMINATE THEM

Phenolic and triterpenoid composition and inhibition of α-amylase of pistachio kernels (Pistacia vera L.) as affected by rootstock and irrigation treatment

artículo científico publicado en 2018

Phenolic composition, ascorbic acid content, and antioxidant capacity of Spanish jujube (Ziziphus jujube Mill.) fruits

article

Phenolic composition, physicochemical properties and antioxidant activity of interspecific hybrids of grapes growing in Poland

artículo científico publicado en 2016

Phenolic compounds, antioxidant and antidiabetic activity of different cultivars of Ficus carica L. fruits

Physico-chemical, nutritional, and volatile composition and sensory profile of Spanish jujube (Ziziphus jujuba Mill.) fruits

artículo científico publicado en 2015

Physicochemical characterisation of quince fruits for industrial use: yield, turbidity, viscosity and colour properties of juices

Physicochemical properties of whole fruit plum powders obtained using different drying technologies.

artículo científico publicado en 2016

Phytochemical composition of smoothies combining pomegranate juice (Punica granatum L) and Mediterranean minor crop purées (Ficus carica , Cydonia oblonga , and Ziziphus jujube )

article

Phytochemical compounds and biological effects of Actinidia fruits

Polyphenol Compounds and Biological Activity of Caper (Capparis spinosa L.) Flowers Buds

scientific article published on 25 November 2019

Polyphenol Profile in Manzanilla Table Olives As Affected by Water Deficit during Specific Phenological Stages and Spanish-Style Processing

scientific article published on 02 January 2019

Polyphenol content and antioxidative activity in apple purées with rhubarb juice supplement

article by Jan Oszmiański & Aneta Wojdyło published March 2008 in International Journal of Food Science and Technology

Polyphenolic composition, antioxidant activity, and polyphenol oxidase (PPO) activity of quince (Cydonia oblonga Miller) varieties.

artículo científico publicado en 2013

Polyphenolic compounds and antioxidant activity of new and old apple varieties.

artículo científico publicado en 2008

Preharvest treatments with malic, oxalic, and acetylsalicylic acids affect the phenolic composition and antioxidant capacity of coriander, dill and parsley

article

Qualitative and Quantitative Evaluation of Heat-Induced Changes in Polyphenols and Antioxidant Capacity in Prunus domestica L. By-products

artículo científico publicado en 2019

Quality Parameters and Consumer Acceptance of Jelly Candies Based on Pomegranate Juice "Mollar de Elche"

scientific article published on 20 April 2020

Quality of pomegranate pomace as affected by drying method.

artículo científico publicado en 2018

Roots and Leaf Extracts of Dipsacus fullonum L. and Their Biological Activities

scientific article published on 08 January 2020

Sensory attributes and changes of physicochemical properties during storage of smoothies prepared from selected fruit

Sprouts vs. Microgreens as Novel Functional Foods: Variation of Nutritional and Phytochemical Profiles and Their In Vitro Bioactive Properties

artículo científico publicado en 2020

Stability of phenolic compounds, antioxidant activity and colour through natural sweeteners addition during storage of sour cherry puree

article

Technological aspects as the main impact on quality of quince liquors.

artículo científico publicado en 2014

The Effect of Filtration on Physical and Chemical Properties of Osmo-Dehydrated Material

scientific article published on 19 November 2020

The Effect of Selected Fruit Juice Concentrates Used as Osmotic Agents on the Drying Kinetics and Chemical Properties of Vacuum-Microwave Drying of Pumpkin

The Influence of Inulin on the Retention of Polyphenolic Compounds during the Drying of Blackcurrant Juice

artículo científico publicado en 2019

The Influence of the Osmotic Dehydration Process on Physicochemical Properties of Osmotic Solution.

artículo científico publicado en 2017

The effect of addition of chokeberry, flowering quince fruits and rhubarb juice to strawberry jams on their polyphenol content, antioxidant activity and colour

article

The effects of enzymatic pre-treatment and type of yeast on chemical properties of white wine

article by Justyna Samoticha et al published June 2017 in Lebensmittel-Wissenschaft & Technologie

The effects of flash release conditions on the phenolic compounds and antioxidant activity of Pinot noir red wine

article by Justyna Samoticha et al published 9 November 2016 in European Food Research and Technology

The influence of different carrier agents and drying techniques on physical and chemical characterization of Japanese quince (Chaenomeles japonica) microencapsulation powder

scientific article published on 18 April 2020

The influence of different strains of Oenococcus oeni malolactic bacteria on profile of organic acids and phenolic compounds of red wine cultivars Rondo and Regent growing in a cold region

artículo científico publicado en 2020

The influence of different the drying methods on chemical composition and antioxidant activity in chokeberries

article

The influence of nitrogen and potassium fertilisation on the content of polyphenolic compounds and antioxidant capacity of coloured potato

article by Anna Michalska et al published April 2016 in Journal of Food Composition and Analysis

The influence of physical properties of selected plant materials on the process of osmotic dehydration

article

The influence of yeast type and storage temperature on content of phenolic compounds, antioxidant activity, colour and sensory attributes of chokeberry wine

article by Sabina Lachowicz et al published 30 May 2017 in European Food Research and Technology

UPLC-PDA-Q/TOF-MS identification of bioactive compounds and on-line UPLC-ABTS assay in Fallopia japonica Houtt and Fallopia sachalinensis (F.Schmidt) leaves and rhizomes grown in Poland

artículo científico

UPLC-PDA-Q/TOF-MS profiling of phenolic and carotenoid compounds and their influence on anticholinergic potential for AChE and BuChE inhibition and on-line antioxidant activity of selected Hippophaë rhamnoides L. cultivars

artículo científico publicado en 2019

Variability of phytochemical properties and content of bioactive compounds in Lonicera caerulea L. var. kamtschatica berries.

artículo científico publicado en 2013

Volatile Composition and Sensory Attributes of Smoothies Based on Pomegranate Juice and Mediterranean Fruit Purées (Fig, Jujube and Quince)

artículo científico publicado en 2020

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