Łukasz Sęczyk

Protein–Phenolic Interactions as a Factor Affecting the Physicochemical Properties of White Bean Proteins

Łukasz Sęczyk, Michał Świeca, Ireneusz Kapusta et al. · Molecules · 2019 · 200 citations · Full text

Engineering, Food Analysis, Polyphenolics +18

Bread enriched with quinoa leaves – The influence of protein–phenolics interactions on the nutritional and antioxidant quality

Michał Świeca, Łukasz Sęczyk, Urszula Gawlik‐Dziki et al. · Food Chemistry · 2014 · 181 citations

Food Chemistry, Nutrition, Food Function +8

Effect of carob (Ceratonia siliqua L.) flour on the antioxidant potential, nutritional quality, and sensory characteristics of fortified durum wheat pasta

Łukasz Sęczyk, Michał Świeca, Urszula Gawlik‐Dziki · Food Chemistry · 2015 · 142 citations

Food Chemistry, Nutritional Quality, Antioxidant Potential +1

Antioxidant, nutritional and functional characteristics of wheat bread enriched with ground flaxseed hulls

Łukasz Sęczyk, Michał Świeca, Dariusz Dziki et al. · Food Chemistry · 2016 · 92 citations

Food Chemistry, Nutrition, Ground Flaxseed Hulls +5

The effect of in vitro digestion, food matrix, and hydrothermal treatment on the potential bioaccessibility of selected phenolic compounds

Łukasz Sęczyk, Danuta Sugier, Michał Świeca et al. · Food Chemistry · 2020 · 78 citations

Food Chemistry, Phenolic Compounds, In Vitro Fermentation +6