Henryk Zieliński

Antioxidant Activity and Total Phenolics in Selected Cereal Grains and Their Different Morphological Fractions

Henryk Zieliński, Hanna Kozłowska · Journal of Agricultural and Food Chemistry · 2000 · 775 citations

How Maillard Reaction Influences Sensorial Properties (Color, Flavor and Texture) of Food Products?

Małgorzata Starowicz, Henryk Zieliński · Food Reviews International · 2019 · 380 citations

An adjuvant autologous therapeutic vaccine (HSPPC-96; vitespen) versus observation alone for patients at high risk of recurrence after nephrectomy for renal cell carcinoma: a multicentre, open-label, randomised phase III trial

Christopher G. Wood, Pramod K. Srivastava, Ronald M. Bukowski et al. · The Lancet · 2008 · 328 citations

Urology, Surgical Oncology, Versus Observation +10

Bioactive compounds in the cereal grains before and after hydrothermal processing

Henryk Zieliński, Halina Kozłowska, Bogdan Lewczuk · Innovative Food Science & Emerging Technologies · 2001 · 282 citations

Food Chemistry, Engineering, Biotechnology +6

Effect of bread making on formation of Maillard reaction products contributing to the overall antioxidant activity of rye bread

Anna Michalska, Miryam Amigo‐Benavent, Henryk Zieliński et al. · Journal of Cereal Science · 2007 · 225 citations

Food Chemistry, Agricultural Chemistry, Food Analysis +5