Urszula Szymanowska - Concepedia

Concepedia

Author

Urszula Szymanowska

University of Life Sciences in Lublin ORCID

Also Known As

U SZYMANOWSKA, Urszula Szymanowska

49

Publications

1.6K

Citations

21

H-Index

50

Concepts

All Affiliations

University of Life Sciences in Lublin John Paul II Catholic University of Lublin University of Bielsko-Biała Wojskowy Instytut Higieny i Epidemiologii West Pomeranian University of Technology

US

About

Urszula Szymanowska is an author at University of Life Sciences in Lublin specializing in medicine, food chemistry, and pharmacology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	14	15	902
2	Health Sciences	8	8	186
3	Engineering	5	5	188
4	Natural Sciences	2	2	101
5	Public Health	2	2	187

Urszula Szymanowska

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36

Publications

1.6K

Citations

21

H-Index

	Year	Citations
Digestion and bioavailability of bioactive phytochemicals Monika Karaś, Anna Jakubczyk, Urszula Szymanowska, International Journal of Food Science & Technology Food ChemistryNutritionHuman BodyBioactive PhytochemicalsFood Bioactive Compound	2016	168
Identification of potential inhibitory peptides of enzymes involved in the metabolic syndrome obtained by simulated gastrointestinal digestion of fermented bean ( Phaseolus vulgaris L.) seeds Anna Jakubczyk, Monika Karaś, Urszula Złotek, Food Research International Metabolic SyndromeFermented BeanBiochemistryPotential Inhibitory PeptidesFood Digestion	2017	96
Anti-inflammatory and antioxidative activity of anthocyanins from purple basil leaves induced by selected abiotic elicitors Urszula Szymanowska, Urszula Złotek, Monika Karaś, Food Chemistry Purple Basil LeavesMedicineAntioxidative ActivityPhytochemicalPhytochemistry	2014	92
Characterization of polyphenol oxidase from broccoli (Brassica oleracea var. botrytis italica) florets Urszula Gawlik‐Dziki, Urszula Szymanowska, Barbara Baraniak Food Chemistry Food ChemistryBiosynthesisBotanyBotrytis ItalicaPhytochemistry	2007	91
Effect of jasmonic acid elicitation on the yield, chemical composition, and antioxidant and anti-inflammatory properties of essential oil of lettuce leaf basil ( Ocimum basilicum L.) Urszula Złotek, Monika Michalak‐Majewska, Urszula Szymanowska Food Chemistry Food ChemistryLettuce Leaf BasilMedicineEssential OilJasmonic Acid Elicitation	2016	89
Antioxidant and Potentially Anti-Inflammatory Activity of Anthocyanin Fractions from Pomace Obtained from Enzymatically Treated Raspberries Urszula Szymanowska, Barbara Baraniak Antioxidants Pomace ObtainedBiochemistryAnthocyanin FractionsRaspberry PomaceMedicine	2019	89
Characterisation of lipoxygenase from pea seeds (Pisum sativum var. Telephone L.) Urszula Szymanowska, Anna Jakubczyk, Barbara Baraniak, Food Chemistry BiologyBiosynthesisEngineeringBiochemistryBotany	2009	86
Antioxidative and anti‐inflammatory potential of phenolics from purple basil (<i>Ocimum basilicum</i> L.) leaves induced by jasmonic, arachidonic and β‐aminobutyric acid elicitation Urszula Złotek, Urszula Szymanowska, Monika Karaś, International Journal of Food Science & Technology PolyphenolicsFood Bioactive CompoundPurple Basil LeavesBiochemistryMedicine	2015	70
Antioxidant, Anti-Inflammatory, and Postulated Cytotoxic Activity of Phenolic and Anthocyanin-Rich Fractions from Polana Raspberry (Rubus idaeus L.) Fruit and Juice—In Vitro Study Urszula Szymanowska, Barbara Baraniak, Anna Bogucka‐Kocka Molecules Polana RaspberryNutraceutical IngredientPolyphenolicsOxidative StressFood Chemistry	2018	70
Peptides obtained from fermented faba bean seeds (Vicia faba) as potential inhibitors of an enzyme involved in the pathogenesis of metabolic syndrome Anna Jakubczyk, Monika Karaś, Urszula Złotek, LWT Metabolic SyndromeFood FunctionBiosynthesisBiochemistryMedicine	2019	58

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