Ewa Nebesny

Effect of different extraction methods on the recovery of chlorogenic acids, caffeine and Maillard reaction products in coffee beans

Grażyna Budryn, Ewa Nebesny, Anna Podsędek et al. · European Food Research and Technology · 2009 · 126 citations

Agriculture, Biochemistry, Food Science +8

Evaluation of sensory attributes of coffee brews from robusta coffee roasted under different conditions

Ewa Nebesny, Grażyna Budryn · European Food Research and Technology · 2006 · 110 citations

Agriculture, Food Science, Food Analysis +13

The influence of the roasting process conditions on the polyphenol content in cocoa beans, nibs and chocolates

Dorota Żyżelewicz, Wiesława Krysiak, Joanna Oracz et al. · Food Research International · 2016 · 95 citations

Agriculture, Biochemistry, Food Science +14

Identification and quantification of free and bound phenolic compounds contained in the high-molecular weight melanoidin fractions derived from two different types of cocoa beans by UHPLC-DAD-ESI-HR-MSn

Joanna Oracz, Ewa Nebesny, Dorota Żyżelewicz · Food Research International · 2018 · 87 citations

Agriculture, Biochemistry, Food Science +14

Effect of roasting parameters on the physicochemical characteristics of high-molecular-weight Maillard reaction products isolated from cocoa beans of different Theobroma cacao L. groups

Joanna Oracz, Ewa Nebesny · European Food Research and Technology · 2018 · 84 citations · Full text

Agriculture, Biochemistry, Food Science +17