Urszula Gawlik‐Dziki

Current trends in the enhancement of antioxidant activity of wheat bread by the addition of plant materials rich in phenolic compounds

Dariusz Dziki, Renata Różyło, Urszula Gawlik‐Dziki et al. · Trends in Food Science & Technology · 2014 · 287 citations

Food Chemistry, Wheat Bread, Antioxidant Activity +3

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

Antioxidant and anticancer activities of Chenopodium quinoa leaves extracts – In vitro study

Urszula Gawlik‐Dziki, Michał Świeca, Maciej Sułkowski et al. · Food and Chemical Toxicology · 2013 · 191 citations · Full text

Medicinal Chemistry, Anticancer Activities, Medicine +8

The influence of protein–flavonoid interactions on protein digestibility in vitro and the antioxidant quality of breads enriched with onion skin

Michał Świeca, Urszula Gawlik‐Dziki, Dariusz Dziki et al. · Food Chemistry · 2013 · 190 citations · Full text

Food Chemistry, Nutrition, Food Function +6

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