Wpływ gotowania na skład i aktywność antyoksydacyjną kwasów fenolowych wyizolowanych z brokułu by Urszula Gawlik-Dziki

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Changes in the antioxidant activities of vegetables as a consequence of interactions between active compounds by Urszula Gawlik-Dziki

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IMPACT OF DENSITY OF BREEDING ON THE GROWTH AND SOME NUTRACEUTICAL PROPERTIES OF READY-TO-EAT LENTIL (Lens culinaris) SPROUTS by Michał Świeca, Urszula Gawlik-Dziki, Anna Jakubczyk

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Antioxidant in Food Safety and Sustainability by Urszula Złotek, Anna Jakubczyk, Urszula Gawlik-Dziki

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Pasta Enriched with Dried and Powdered Leek: Physicochemical Properties and Changes during Cooking by Beata Biernacka, Dariusz Dziki, Urszula Gawlik-Dziki

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Influence of Phenolic-Food Matrix Interactions on <i>In Vitro</i> Bioaccessibility of Selected Phenolic Compounds and Nutrients Digestibility in Fortified White Bean Paste by Łukasz Sęczyk, Urszula Gawlik-Dziki, Michał Świeca

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Propagation and Introduction of Arnica montana L. into Cultivation: A Step to Reduce the Pressure on Endangered and High-Valued Medicinal Plant Species by Danuta Sugier, Piotr Sugier, Urszula Gawlik-Dziki

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ENHANCEMENT OF ANTIOXIDANT ABILITIES AND THE LIPOXYGENASE AND XANTHINE OXIDASE INHIBITORY ACTIVITY OF BROCCOLI SPROUTS BY BIOTIC ELICITORS by Urszula Gawlik-Dziki, Michał Świeca, Danuta Sugier

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Evaluation of interactions between coffee and cardamom, their type, and strength in relation to interactions in a model system by Agata Durak, Urszula Gawlik-Dziki, Iwona Kowalska

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Protein–Phenolic Interactions as a Factor Affecting the Physicochemical Properties of White Bean Proteins by Łukasz Sęczyk, Michał Świeca, Ireneusz Kapusta, Urszula Gawlik-Dziki

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Banana Powder as an Additive to Common Wheat Pasta by Beata Biernacka, Dariusz Dziki, Renata Różyło, Urszula Gawlik-Dziki

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Salix myrsinifolia Salisb. AS A SOURCE OF PHENOLIC GLYCOSIDES: DISTRIBUTION AND CHARACTERISTIC OF HABITAT CONDITIONS IN THE MID-EASTERN POLAND by Danuta Sugier, Piotr Sugier, Maciej Pawełek, Urszula Gawlik-Dziki

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IMPROVEMENT OF NUTRACEUTICAL VALUE OF BROCCOLI SPROUTS BY NATURAL ELICITORS by Urszula Gawlik-Dziki, Michał Świeca, Dariusz Dziki, Danuta Sugier

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Walnut Flour as an Ingredient for Producing Low-Carbohydrate Bread: Physicochemical, Sensory, and Spectroscopic Characteristics by Monika Wójcik, Dariusz Dziki, Arkadiusz Matwijczuk, Urszula Gawlik-Dziki

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Antioxidant, Anti-Inflammatory, and Anti-Diabetic Activity of Phenolic Acids Fractions Obtained from <i>Aerva lanata</i> (L.) Juss. by Aleksandra Pieczykolan, Wioleta Pietrzak, Urszula Gawlik-Dziki, Renata Nowak

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COMPARISON OF in vitro LIPOXYGENASE, XANTHINE OXIDASE INHIBITORY AND ANTIOXIDANT ACTIVITY OF Arnica montana AND Arnica chamissonis TINCTURES by Urszula Gawlik-Dziki, Michał Świeca, Danuta Sugier, Joanna Cichocka

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Fiber Preparation from Micronized Oat By-Products: Antioxidant Properties and Interactions between Bioactive Compounds by Dariusz Dziki, Urszula Gawlik-Dziki, Wojciech Tarasiuk, Renata Różyło

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Nutraceutical Potential of Tinctures from Fruits, Green Husks, and Leaves of Juglans regia L. by Urszula Gawlik-Dziki, Agata Durak, Łukasz Pecio, Iwona Kowalska

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Bioaccessibility In Vitro of Nutraceuticals from Bark of Selected Salix Species by Urszula Gawlik-Dziki, Danuta Sugier, Dariusz Dziki, Piotr Sugier

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Dried and Powdered Leaves of Parsley as a Functional Additive to Wheat Bread by Dariusz Dziki, Waleed H. Hassoon, Beata Biernacka, Urszula Gawlik-Dziki

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