Danuta Zielińska

Comparison of methods for evaluation of the antioxidant capacity and phenolic compounds in common spices

Małgorzata Przygodzka, Danuta Zielińska, Zuzana Ciesarová et al. · LWT · 2013 · 140 citations · Full text

Flavoromics, Common Spices, Polyphenolics +16

Caffeic Acid Modulates Processes Associated with Intestinal Inflammation

Danuta Zielińska, Henryk Zieliński, José Moisés Laparra et al. · Nutrients · 2021 · 118 citations · Full text

Evaluation of Flavonoid Contents and Antioxidant Capacity of the Aerial Parts of Common and Tartary Buckwheat Plants

Danuta Zielińska, Marcin Turemko, J. Kwiatkowski et al. · Molecules · 2012 · 111 citations · Full text

Food Chemistry, Buckwheat Plants, Flavonoid Contents +12

The Effect of Microwave-Vacuum Pretreatment on the Drying Kinetics, Color and the Content of Bioactive Compounds in Osmo-Microwave-Vacuum Dried Cranberries (Vaccinium macrocarpon)

Magdalena Zielińska, Danuta Zielińska, Marek Markowski · Food and Bioprocess Technology · 2017 · 109 citations · Full text

Food Chemistry, Nutrition, Drying Kinetics +13

Simultaneous release of peptides and phenolics with antioxidant, ACE-inhibitory and anti-inflammatory activities from pinto bean (Phaseolus vulgaris L. var. pinto) proteins by subtilisins

Patricia García-Mora, Elena Peñas, Henryk Zieliński et al. · Journal of Functional Foods · 2015 · 95 citations · Full text

Polyphenolics, Simultaneous Release, Biochemistry +5