Karolina Miśkiewicz

Inclusion complexes of β-cyclodextrin with chlorogenic acids (CHAs) from crude and purified aqueous extracts of green Robusta coffee beans (Coffea canephora L.)

Grażyna Budryn, Ewa Nebesny, Bartłomiej Palecz et al. · Food Research International · 2013 · 54 citations

Biochemistry, Chlorogenic Acids, Cyclodextrin Production +4

Influence of roasting conditions on fatty acids and oxidative changes of Robusta coffee oil

Grażyna Budryn, Ewa Nebesny, Dorota Żyżelewicz et al. · European Journal of Lipid Science and Technology · 2012 · 48 citations

Food Chemistry, In Vitro Fermentation, Fatty Acids +14

The effects of baking conditions on acrylamide content in shortcrust cookies with added freeze-dried aqueous rosemary extract

Karolina Miśkiewicz, Ewa Nebesny, Justyna Rosicka‐Kaczmarek et al. · Journal of Food Science and Technology · 2018 · 39 citations · Full text

Cocoa bean (Theobroma cacao L.) phenolic extracts as PTP1B inhibitors, hepatic HepG2 and pancreatic β-TC3 cell cytoprotective agents and their influence on oxidative stress in rats

Dorota Żyżelewicz, Małgorzata Zakłos‐Szyda, Jerzy Juśkiewicz et al. · Food Research International · 2016 · 34 citations

Theobroma Cacao L., Biochemistry, Medicine +9

Fresh and Stored Sugar Beet Roots as a Source of Various Types of Mono- and Oligosaccharides

Radosław Gruska, Andrzej Baryga, Alina Kunicka‐Styczyńska et al. · Molecules · 2022 · 23 citations · Full text

Food Chemistry, Biosynthesis, Beet Roots +15