Donata Zaczyńska

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

Effect of addition of green coffee extract and nanoencapsulated chlorogenic acids on aroma of different food products

Grażyna Budryn, Donata Zaczyńska, Joanna Oracz · LWT · 2016 · 46 citations

Food Chemistry, Food Analysis, Green Chemistry +7

Changes in properties of food proteins after interaction with free and β-cyclodextrin encapsulated hydroxycinnamic acids

Grażyna Budryn, Donata Zaczyńska, Danuta Rachwał-Rosiak et al. · European Food Research and Technology · 2015 · 29 citations · Full text

Phenolic Preparations, Food Colloid, Food Analysis +17

Interactions of free and encapsulated hydroxycinnamic acids from green coffee with egg ovalbumin, whey and soy protein hydrolysates

Grażyna Budryn, Donata Zaczyńska, Bartłomiej Palecz et al. · LWT · 2015 · 28 citations

Food Chemistry, Food Colloid, Green Coffee +12

Green and roasted coffee extracts as antioxidants in βTC3 cells with induced oxidative stress and lipid accumulation inhibitors in 3T3L1 cells, and their bioactivity in rats fed high fat diet

Grażyna Budryn, Małgorzata Zakłos‐Szyda, Donata Zaczyńska et al. · European Food Research and Technology · 2017 · 21 citations · Full text

Nutrition, Food Bioactive Compound, Roasted Coffee Extracts +13