Joanna Oracz

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

Food Chemistry, Cocoa Beans, Food Analysis +6

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 · 86 citations

Food Chemistry, Engineering, Biochemistry +11

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

Joanna Oracz, Ewa Nebesny, Dorota Żyżelewicz · Food Research International · 2018 · 86 citations

Bound Phenolic Compounds, Cocoa Beans, Biochemistry +5

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

Food Chemistry, Food Function, Food Bioactive Compound +5

In Vitro Antioxidant Activity and FTIR Characterization of High-Molecular Weight Melanoidin Fractions from Different Types of Cocoa Beans

Joanna Oracz, Dorota Żyżelewicz · Antioxidants · 2019 · 80 citations · Full text