Dorota Szawara‐Nowak

Author

Institute of Animal Reproduction and Food Research ORCID

Also Known As

D. Szawara-Nowak, Dorota Szawara-Nowak, Dorota Szawara‐Nowak

Publications

1.8K

Citations

H-Index

Concepts

All Affiliations

Institute of Animal Reproduction and Food Research Polish Academy of Sciences University of Warmia and Mazury in Olsztyn University of Siedlce Centro de Edafología y Biología Aplicada del Segura

About

Dorota Szawara‐Nowak is an author at Institute of Animal Reproduction and Food Research specializing in food chemistry, oxidative stress, and pharmacology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	9	9	480
2	Engineering	4	4	74
3	Health Sciences	4	4	168
4	Natural Sciences	3	3	57
5	Public Health	1	1	11

Dorota Szawara‐Nowak

Publications

1.8K

Citations

H-Index

Page 1

	Year	Citations
Red cabbage anthocyanins: Profile, isolation, identification, and antioxidant activity Wiesław Wiczkowski, Dorota Szawara‐Nowak, Joanna Topolska Food Research International Food ChemistryBiochemistryPhytochemicalPhytochemistryRed Cabbage Anthocyanins	2012	263
Quercetin from Shallots (Allium cepa L. var.aggregatum) Is More Bioavailable Than Its Glucosides , ,3 Wiesław Wiczkowski, Jerzy Romaszko, Adam Buciński, Journal of Nutrition Food ChemistryBioavailable ThanBiochemistryMedicineGlycobiology	2008	168
Caffeic Acid Modulates Processes Associated with Intestinal Inflammation Danuta Zielińska, Henryk Zieliński, José Moisés Laparra, Nutrients	2021	118
Antioxidant Contents and Antioxidative Properties of Traditional Rye Breads Anna Michalska, A. Ceglińska, Ryszard Amarowicz, Journal of Agricultural and Food Chemistry	2007	117
Changes in the content and composition of anthocyanins in red cabbage and its antioxidant capacity during fermentation, storage and stewing Wiesław Wiczkowski, Dorota Szawara‐Nowak, Joanna Topolska Food Chemistry Food ChemistryFood Bioactive CompoundPhytochemicalPhytochemistryRed Cabbage	2014	97
Role of Apple Phytochemicals, Phloretin and Phloridzin, in Modulating Processes Related to Intestinal Inflammation Danuta Zielińska, José Moisés Laparra, Henryk Zieliński, Nutrients	2019	94
The impact of red cabbage fermentation on bioavailability of anthocyanins and antioxidant capacity of human plasma Wiesław Wiczkowski, Dorota Szawara‐Nowak, Jerzy Romaszko Food Chemistry NutritionBiochemistryPhysiologyRed Cabbage FermentationHuman Plasma	2015	72
Comparison of Spectrophotometric and Electrochemical Methods for the Evaluation of the Antioxidant Capacity of Buckwheat Products after Hydrothermal Treatment Danuta Zielińska, Dorota Szawara‐Nowak, Henryk Zieliński Journal of Agricultural and Food Chemistry	2007	71
Antioxidative and reducing capacity, macroelements content and sensorial properties of buckwheat‐enhanced gluten‐free bread Małgorzata Wronkowska, Danuta Zielińska, Dorota Szawara‐Nowak, International Journal of Food Science & Technology Food ChemistryNutritionFood Bioactive CompoundFood AnalysisTotal Phenolic Contents	2010	65
Use of Cyclic Voltammetry, Photochemiluminescence, and Spectrophotometric Methods for the Measurement of the Antioxidant Capacity of Buckwheat Sprouts Danuta Zielińska, Dorota Szawara‐Nowak, Agnieszka Ornatowska, Journal of Agricultural and Food Chemistry NutritionBotanyPcl Antioxidant CapacityFood AnalysisNutraceutical Ingredient	2007	53

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