Barbara Kusznierewicz

Partial characterization of white cabbages (Brassica oleracea var. capitata f. alba) from different regions by glucosinolates, bioactive compounds, total antioxidant activities and proteins

Barbara Kusznierewicz, Agnieszka Bartoszek, Lidia Wolska et al. · LWT · 2007 · 171 citations

Food Chemistry, White Cabbages, Total Antioxidant Activities +4

The effect of heating and fermenting on antioxidant properties of white cabbage

Barbara Kusznierewicz, Anna Śmiechowska, Agnieszka Bartoszek et al. · Food Chemistry · 2007 · 129 citations

Food Chemistry, Food Function, Food Analysis +6

Effects of Salvia officinalis and Thymus vulgaris on oxidant-induced DNA damage and antioxidant status in HepG2 cells

Katarína Kozics, Veronika Klusová, Annamária Srančíková et al. · Food Chemistry · 2013 · 111 citations

Biochemistry, Medicine, Hepg2 Cells +10

Phenolic Composition and Antioxidant Properties of Polish Blue-Berried Honeysuckle Genotypes by HPLC-DAD-MS, HPLC Postcolumn Derivatization with ABTS or FC, and TLC with DPPH Visualization

Barbara Kusznierewicz, Anna Piekarska, Barbara Mrugalska et al. · Journal of Agricultural and Food Chemistry · 2012 · 95 citations

Food Chemistry, Dpph Visualization, Food Bioactive Compound +11

The relationship between standard reduction potentials of catechins and biological activities involved in redox control

Monika Baranowska, Klaudia Suliborska, Wojciech Chrzanowski et al. · Redox Biology · 2018 · 90 citations · Full text