Katarzyna Angelika Gil

Evaluation of bioactive compounds and antioxidant capacity of edible feijoa (Acca sellowiana (O. Berg) Burret) flower extracts

Paola Montoro, Gabriele Serreli, Katarzyna Angelika Gil et al. · Journal of Food Science and Technology · 2020 · 38 citations · Full text

Food Chemistry, Food Bioactive Compound, Medicine +8

Combining Different Approaches for Grape Pomace Valorization: Polyphenols Extraction and Composting of the Exhausted Biomass

Matteo Perra, Alba Cuena‐Lombraña, Gianluigi Bacchetta et al. · Sustainability · 2022 · 31 citations · Full text

Engineering, Bioenergy, Polyphenolics +18

Evaluation of an innovative sheep cheese with antioxidant activity enriched with different thyme essential oil lecithin liposomes

Katarzyna Angelika Gil, Igor Jerković, Zvonimir Marijanović et al. · LWT · 2021 · 28 citations · Full text

Nutrition, Food Packaging, Food Analysis +17

Phenolic Compounds, Volatiles and Antioxidant Capacity of White Myrtle Berry Liqueurs

Gabriele Serreli, Igor Jerković, Katarzyna Angelika Gil et al. · Plant Foods for Human Nutrition · 2017 · 25 citations

Food Chemistry, Phenolic Compounds, Food Bioactive Compound +4

HR-LC-ESI-Orbitrap-MS-Based Metabolic Profiling Coupled with Chemometrics for the Discrimination of Different Echinops spinosus Organs and Evaluation of Their Antioxidant Activity

Amel Bouzabata, Paola Montoro, Katarzyna Angelika Gil et al. · Antioxidants · 2022 · 23 citations · Full text