Thematic Issue on “Red Beetroot as a Source of Nutrients, Bioactive Compounds and Pigments” by Wiesław Wiczkowski

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Betalain profile, content and antioxidant capacity of red beetroot dependent on the genotype and root part by Tomasz Sawicki, Natalia Bączek, Wieslaw Wiczkowski

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Effect of Elicitation with Iron Chelate and Sodium Metasilicate on Phenolic Compounds in Legume Sprouts by Henryk Dębski, Wiesław Wiczkowski, Marcin Horbowicz

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Anthocyanins profile and antioxidant capacity of red cabbages are influenced by genotype and vegetation period by Wieslaw Wiczkowski, Joanna Topolska, Joanna Honke

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The Effect of the Restrictive Ketogenic Diet on the Body Composition, Haematological and Biochemical Parameters, Oxidative Stress and Advanced Glycation End-Products in Young Wista... by Natalia Drabińska, Jerzy Juśkiewicz, Wiesław Wiczkowski

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Using the SPE and Micro-HPLC-MS/MS Method for the Analysis of Betalains in Rat Plasma after Red Beet Administration by Tomasz Sawicki, Jerzy Juśkiewicz, Wiesław Wiczkowski

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Relationship between the Consumption of Fermented Red Beetroot Juice and Levels of Perfluoroalkyl Substances in the Human Body’s Fluids and Blood Parameters by Magdalena Surma, Tomasz Sawicki, Mariusz Piskuła, Wiesław Wiczkowski

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Antioxidant Activity and Chemical Characteristics of Supercritical CO₂ and Water Extracts from Willow and Poplar by Mateusz Ostolski, Marek Adamczak, Bartosz Brzozowski, Wiesław Wiczkowski

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Electrodegradation of Resorcinol on Pure and Catalyst-Modified Ni Foam Anodes, Studied under Alkaline and Neutral pH Conditions by Tomasz Mikolajczyk, Boguslaw Pierozynski, Lech Smoczynski, Wieslaw Wiczkowski

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In Vitro Expanded Bioaccessibility of Quercetin-3-Rutinoside and Quercetin Aglycone from Buckwheat Biscuits Formulated from Flours Fermented by Lactic Acid Bacteria by Henryk Zieliński, Wiesław Wiczkowski, Joanna Honke, Mariusz Konrad Piskuła

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Assessment of Bioactive Surfactant Levels in Selected Cereal Products by Magdalena Surma, Katarzyna Sznajder-Katarzyńska, Wiesław Wiczkowski, Henryk Zieliński

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THE EFFECT OF FLURIDONE ON ACCUMULATION OF CAROTENOIDS, FLAVONOIDS AND PHENOLIC ACIDS IN RIPENING TOMATO FRUIT by Wiesław Wiczkowski, Justyna Góraj-Koniarska, Marian Saniewski, Marcin Horbowicz

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The Application of Fe-EDTA and Sodium Silicate Affects the Polyphenols Content in Broccoli and Radish Sprouts by Henryk Dębski, Wiesław Wiczkowski, Joanna Szablińska-Piernik, Marcin Horbowicz

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Comparative Effects of Dietary Hemp and Poppy Seed Oil on Lipid Metabolism and the Antioxidant Status in Lean and Obese Zucker Rats by Bartosz Fotschki, Paulina Opyd, Jerzy Juśkiewicz, Wiesław Wiczkowski, Adam Jurgoński

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Phytate Hydrolysate Differently Modulates the Immune Response of Human Healthy and Cancer Colonocytes to Intestinal Bacteria by Lidia Hanna Markiewicz, Anna Maria Ogrodowczyk, Wiesław Wiczkowski, Barbara Wróblewska

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Phytate and Butyrate Differently Influence the Proliferation, Apoptosis and Survival Pathways in Human Cancer and Healthy Colonocytes by Lidia Hanna Markiewicz, Anna Maria Ogrodowczyk, Wiesław Wiczkowski, Barbara Wróblewska

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The allelopathic properties of decomposing buckwheat residues are not directly related to phenolic compounds in soil by Magdalena Szwed, Joanna Mitrus, Wiesław Wiczkowski, Henryk Dębski, Marcin Horbowicz

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Preparations from purple carrots containing anthocyanins improved intestine microbial activity, serum lipid profile and antioxidant status in rats by Ewa Żary-Sikorska, Bartosz Fotschki, Joanna Fotschki, Wiesław Wiczkowski, Jerzy Juśkiewicz

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Bioaccessibility of Phenolic Acids and Flavonoids from Buckwheat Biscuits Prepared from Flours Fermented by Lactic Acid Bacteria by Henryk Zieliński, Wiesław Wiczkowski, Joanna Topolska, Mariusz Konrad Piskuła, Małgorzata Wronkowska

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Antioxidant activity of phenolic fractions of Mallotus philippinensis bark extract by Muhammad ARFAN, Hazrat AMIN, Magdalena KARAMAĆ, Agnieszka KOSIŃSKA, Wiesław WICZKOWSKI, Ryszard AMAROWICZ

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