Dobrochna Rabiej-Kozioł

Author

Nicolaus Copernicus University ORCID

Also Known As

Dobrochna Rabiej, Dobrochna Rabiej-Kozioł

Publications

245

Citations

H-Index

Concepts

All Affiliations

Nicolaus Copernicus University University of Chemistry and Technology, Prague

About

Dobrochna Rabiej-Kozioł is an author at Nicolaus Copernicus University specializing in food chemistry, oxidative stress, and medicine.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	4	4	90
2	Health Sciences	3	3	45
3	Biochemistry	1	1	19
4	Chemical Engineering	1	1	15
5	Chemistry	1	1	19

Dobrochna Rabiej-Kozioł

Publications

209

Citations

H-Index

Page 1

	Year	Citations
Antioxidant and antimicrobial activity of linseed lignans and phenolic acids Jan Kyselka, Dobrochna Rabiej-Kozioł, Miroslav Dragoun, European Food Research and Technology Food ChemistryPolyphenolicsMedicinePhytochemicalPhytochemistry	2017	45
Health Benefits, Antioxidant Activity, and Sensory Attributes of Selected Cold-Pressed Oils Dobrochna Rabiej-Kozioł, Monika Momot, Barbara Stawicka, Molecules	2023	24
Synthesis of novel octyl sinapate to enhance antioxidant capacity of rapeseed–linseed oil mixture Aleksandra Szydłowska‐Czerniak, Dobrochna Rabiej-Kozioł, M. Krzemiński Journal of the Science of Food and Agriculture	2017	23
Antioxidative effect of phenolic acids octyl esters on rapeseed oil stability Aleksandra Szydłowska‐Czerniak, Dobrochna Rabiej-Kozioł, Jan Kyselka, LWT Food ChemistryPolyphenolicsFood Bioactive CompoundAntioxidative EffectPhytochemistry	2018	21
Fluorescence and UV-VIS Spectroscopy to Determine the Quality Changes of Rapeseed Oil Fortified with New Antioxidant After Storage Under Various Conditions Dobrochna Rabiej-Kozioł, Aleksandra Szydłowska‐Czerniak Food Analytical Methods Food AnalysisChemistryPolyphenolicsOxidative StressFood Chemistry	2020	19
Effects of the Chemical Composition on the Antioxidant and Sensory Characteristics and Oxidative Stability of Cold-Pressed Black Cumin Oils Aleksandra Szydłowska‐Czerniak, Monika Momot, Barbara Stawicka, Antioxidants	2022	17
Octyl sinapate as a new antioxidant to improve oxidative stability and antioxidant activity of rapeseed oil during accelerated storage Aleksandra Szydłowska‐Czerniak, Dobrochna Rabiej-Kozioł European Food Research and Technology Food ChemistryChemical EngineeringOctyl SinapateFood Bioactive CompoundNew Antioxidant	2018	15
Effect of new antioxidants: phenolipids on quality of fried French fries and rapeseed oil Aleksandra Szydłowska‐Czerniak, Dobrochna Rabiej-Kozioł Journal of Food Science and Technology	2020	12
Synthesis of Steryl Hydroxycinnamates to Enhance Antioxidant Activity of Rapeseed Oil and Emulsions Dobrochna Rabiej-Kozioł, M. Krzemiński, Aleksandra Szydłowska‐Czerniak Materials	2020	11
Phenolipids as new food additives: from synthesis to cell-based biological activities Dobrochna Rabiej-Kozioł, Katarzyna Roszek, M. Krzemiński, Food Additives & Contaminants Part A	2022	11

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