Concepedia

Artur Szwengiel

AS

61

Publications

1.8K

Citations

25

H-Index

2007

Active since

Affiliations

University of Life Sciences in Poznań(Current)

Polish Academy of Sciences

Poznan University of Medical Sciences

Poznań University of Technology

Institute of Animal Reproduction and Food Research

Artur Szwengiel is an author at University of Life Sciences in Poznań specializing in food chemistry, engineering, and biochemistry.

ORCID

Top concepts

Publications per year

2007–2023

61

Publications

61

Use of grape by‐product as a source of dietary fibre and phenolic compounds in sourdough mixed rye bread

Sylwia Mildner–Szkudlarz, Renata Zawirska‐Wojtasiak, Artur Szwengiel et al. · International Journal of Food Science & Technology · 2011 · 109 citations

, , +14

Natural compounds from grape by-products enhance nutritive value and reduce formation of CML in model muffins

Sylwia Mildner–Szkudlarz, Aleksander Siger, Artur Szwengiel et al. · Food Chemistry · 2014 · 91 citations · Full text

, , +17

Influence of Abiotic Stress Factors on the Antioxidant Properties and Polyphenols Profile Composition of Green Barley (Hordeum vulgare L.)

Przemysław Łukasz Kowalczewski, Dominika Radzikowska, Eva Ivanišová et al. · International Journal of Molecular Sciences · 2020 · 88 citations · Full text

Phenolic compounds reduce formation of Nε-(carboxymethyl)lysine and pyrazines formed by Maillard reactions in a model bread system

Sylwia Mildner–Szkudlarz, Aleksander Siger, Artur Szwengiel et al. · Food Chemistry · 2017 · 81 citations

Bioactive components of pomegranate fruit and their transformation by fermentation processes

Małgorzata Gumienna, Artur Szwengiel, Barbara Górna · European Food Research and Technology · 2015 · 76 citations · Full text

, , +16

Rows per page

1–5 of 61