Paulina Nowicka

Effect of Convective and Vacuum–Microwave Drying on the Bioactive Compounds, Color, and Antioxidant Capacity of Sour Cherries

Aneta Wojdyło, Adam Figiel, Krzysztof Lech et al. · Food and Bioprocess Technology · 2013 · 392 citations · Full text

Food Chemistry, Vacuum–microwave Drying, Drying Process +14

Sprouts vs. Microgreens as Novel Functional Foods: Variation of Nutritional and Phytochemical Profiles and Their In vitro Bioactive Properties

Aneta Wojdyło, Paulina Nowicka, Karolina Tkacz et al. · Molecules · 2020 · 155 citations · Full text

Phytochemical compounds and biological effects of Actinidia fruits

Aneta Wojdyło, Paulina Nowicka, Jan Oszmiański et al. · Journal of Functional Foods · 2017 · 152 citations · Full text

Pharmacology, Phytochemical, Phytochemical Compounds +1

Phenolic compounds, antioxidant and antidiabetic activity of different cultivars of Ficus carica L. fruits

Aneta Wojdyło, Paulina Nowicka, Ángel A. Carbonell‐Barrachina et al. · Journal of Functional Foods · 2016 · 148 citations · Full text

Food Chemistry, L. Fruits, Phenolic Compounds +6

Evaluation of Sour Cherry (<i>Prunus cerasus</i> L.) Fruits for Their Polyphenol Content, Antioxidant Properties, and Nutritional Components

Aneta Wojdyło, Paulina Nowicka, Piotr Laskowski et al. · Journal of Agricultural and Food Chemistry · 2014 · 125 citations