Lista de obras - Joanna Oracz - Dominio Público Uruguay

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

artículo científico publicado en 2018

Antioxidants in Cocoa

scientific article published on 04 December 2020

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

artículo científico publicado en 2019

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

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

artículo científico publicado en 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

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.

artículo científico publicado en 2014

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 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

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

artículo científico publicado en 2017

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

artículo científico publicado en 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 roasting conditions on the biogenic amine content in cocoa beans of different Theobroma cacao cultivars

New trends in quantification of acrylamide in food products.

artículo científico

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

artículo científico publicado en 2016

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

artículo científico publicado en 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

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

artículo científico publicado en 2020

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

artículo científico publicado en 2015

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

artículo científico publicado en 2018

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

artículo científico publicado en 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

artículo científico publicado en 2017

Lista de obras de Joanna Oracz

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

Antioxidants in Cocoa

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

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

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

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 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 Raw and Roasted Cocoa Bean Extracts Supplementation on Intestinal Enzyme Activity, Biochemical Parameters, and Antioxidant Status in Rats Fed a 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

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

New trends in quantification of acrylamide in food products.

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

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 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