Grażyna Budryn

Effect of different extraction methods on the recovery of chlorogenic acids, caffeine and Maillard reaction products in coffee beans

Grażyna Budryn, Ewa Nebesny, Anna Podsędek et al. · European Food Research and Technology · 2009 · 126 citations

Agriculture, Biochemistry, Food Science +8

Evaluation of sensory attributes of coffee brews from robusta coffee roasted under different conditions

Ewa Nebesny, Grażyna Budryn · European Food Research and Technology · 2006 · 110 citations

Agriculture, Food Science, Food Analysis +13

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

Dorota Żyżelewicz, Wiesława Krysiak, Joanna Oracz et al. · Food Research International · 2016 · 95 citations

Agriculture, Biochemistry, Food Science +14

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

Grażyna Budryn, Bartłomiej Palecz, Danuta Rachwał-Rosiak et al. · Food Chemistry · 2014 · 88 citations

Agriculture, Biochemistry, Food Science +8

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

Dorota Żyżelewicz, Grażyna Budryn, Joanna Oracz et al. · Food Research International · 2018 · 81 citations · Full text

Agriculture, Food Science, Nutritional Sciences +12