PAN Olsztyn

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Publications

2012

  1. Zieliński H., Zielińska D., Kostyra H., 2012. Antioxidant capacity of a new crispy type food products determined by updated analytical strategies. Food Chem., 130, 1098-1104
  2. Piskula M.K.,  Murota K., Terao J., 2012. Bioavailability of Flavonols and Flavones, in "Flavonoids and Related Compounds: Bioavailability and Function" Seria: Oxidative Stress and Disease, Eds. Spencer J.P.E., Crozier A., CRC Press, Taylor and Francis
    Group., 93-107

2011

  1. Horszwald A., Andlauer W., 2011. Characterisation of bioactive compounds in berry juices by traditional photometric and modern microplate methods, Journal of Berry Research 1, 189-199, DOI:10.3233/BR-2011-020
  2. Piskula M.K., Terao J., 2011. Bioavailability Issues of Nonnutrient Plant and Fruit Constituents in "Herbal Medicines. Development and Validation of Plant-derived Medicines for Human Health." Seria: Clinical Pharmacognosy, Eds. Bagetta G., Cosentino M., Corasaniti M.T., Sakurada S. CRC Press, Taylor and Francis Group., 173-185
  3. Piskuła M.K., Strączkowski M., Żmudzki J., Osek J., Niemczuk K., Horbańczuk J.O., Skomiał J., 2011. Factors determining consumers safety and health promoting quality of food, 7, 57-66
  4. Kowalczyk-Zieba I., Woclawek-Potocka I., Piskula M.K., Piotrowska-Tomala K.K., Boruszewska D., Bah M.M., Siemieniuch M.J., Skarzynski D.J., 2011. Experimentally induced mastitis and metritis modulate soy bean derived isoflavone biotransformation in diary cows. Theriogenology, 76, 1744-1755
  5. Warmiński K., Wiczkowski W., 2011. Practical aspects of the use of gas chromatography (GC) in environmental analytics, Chapter III of the monograph "Analytics and monitoring of the environmental. Theory and Practice", UWM Olsztyn.
  6. Wronkowska M., Juśkiewicz J., Zduńczyk Z., Soral-Śmietana M., Krupa-Kozak U., 2011. Influence of chemically-modified potato starch (RS Type 4) on the nutritional and physiological indices of rats, Pol. J. Nutr. Sci., 61(2), 143-151
  7. Wroblewska M., Juskiewicz J., Wiczkowski W., 2011. Physiological properties of beetroot crisps applied in standard and dyslipidaemic diets of rats, Lipids Health Dis, 10, 178, DOI:10.1186/1476-511X-10-178
  8. Ishisaka A., Ichikawa S., Sakakibara H., Piskula M. K., Nakamura T., Kato Y., Ito M., Miyamoto K., Tsuji A., Kawai Y.,Terao J., 2011. Accumulation of orally administered quercetin in brain tissue and its antioxidative effects in rats, Free Radical Bio. Med., 51, 1329-1336
  9. Kosińska A., Penkacik K., Wiczkowski W., Amarowicz R., 2011. Presence of caffeic acid in flaxseed lignan macromolecule, Plant Foods Hum. Nutr., 66, 270-274, DOI: 10.1007/s111 30-011-0245-1
  10. Skipor J., Misztal T., Piskuła M., Wiczkowski W., Thiéry J.-C., 2011. Phytoestrogens and thyroid hormone levels in the cerebrospinal fluid of ewes fed red clover silage, Small Ruminant Res., DOI: 10.1016/j.smallrumres.2011.07.012
  11. Błaszczak W., Zielińska D., Zieliński H., Szawara-Nowak D., Fornal J., 2011. Antioxidant properties and rutin content of high pressure-treated raw and roasted buckwheat groats, Food Bioprocess. Technol., DOI: 10.1007/s11947-011-0669-5
  12. Horbowicz M., Wiczkowski W., Koczkodaj D., Saniewski M., 2011. Effects of methyl jasmonate on accumulation of flavonoids in seedlings of common buckwheat (Fagopyrum esculentum moench), Acta Biol. Hung., 62(3), 265-278, DOI: 10.1556/ABiol.62.2011.3.6
  13. Horbowicz M., Kosson R., Wiczkowski W., Koczkodaj D., Mitrus J., 2011. The effect of methyl jasmonate on accumulation of 2-phenylethylamine and putrescine in seedlings of common buckwheat (Fagopyrum esculentum), Acta Physiol. Plant., 33, 897-903, DOI: 10.1007/s11738-010-0616-5
  14. Krupa-Kozak U., Wronkowska M., Soral-Śmietana M., 2011. Effect of buckwheat flour on microelements and proteins contents in gluten-free bread, Czech J. Food Sci., 29(2),103-108
  15. Wiczkowski W., 2011. Garlic and Onion: Production, Biochemistry and Processing, In: Handbook of Vegetables & Vegetable Processing, eds. Sinha N.K., Hui. Y.H., Özgül Evranuz E., Siddiq M., Ahmed J., Wiley-Blackwell, Ames, USA, 625-642
  16. Krupa-Kozak U., Troszyńska A., Bączek N., Soral-Śmietana M., 2011. Effect of organic calcium supplements on the technological characteristic and sensory properties of gluten-free bread, Eur. Food Res. Technol., 232(3), 497-508,  DOI: 10.1007/s00217-010-1421-5
  17. Zielińska D., Zieliński H., 2011. Antioxidant activity of flavone C-glucosides determined by updated analytical strategies, Food Chem., 124, 672-678

2010

  1. Wronkowska M., Autio K., Soral-Śmietana M., 2010. Physically modified starch preparations an gels and in dough - rheological properties, J.Food Nutr. Res., 49 (4), 221-225
  2. Wiczkowski W., Romaszko E., PiskułaM.K., 2010. Bioavailability of Cyanidin Glycosides from Natural Chokeberry (Aronia melanocarpa) Juice with Dietary-Relevant Dose of Anthocyanins in Humans, J. Agric. Food Chem., 58, 12130-12136
  3. Wronkowska M., Soral-Śmietana M., Krupa-Kozak U., 2010. Buckwheat, as a Food Component of a High Nutritional Value, Used in the Prophylaxis of Gastrointestinal Diseases, Eur. J. Plant Sci. Biotech., 4, special issue 1, 64-70
  4. Sanz-Penella J.M., Wronkowska M., Soral-Smietana M., Collar C., Haros M., 2010. Impact of the addition of resistant starch from modified pea starch on dough and bread performance, Eur. Food Res. Technol., 231, 499-508
  5. Wronkowska M., Zielińska D., Szawara-Nowak D., Troszyńska A., Soral-Śmietana M., 2010. Antioxidative and reducing capacity, macroelements content and sensorial properties of buckwheat enhanced gluten-free bread, Int. J Food Sci. Tech., 45, 1993-2000
  6. Capuano E., Garofalo G., Napolitano A., Zielinski H., Fogliano V., 2010. Rye flour extraction rate affects Maillard reaction development, antioxidant activity, and acrylamide formation in bread crisps, Cereal Chem., 87 (2), 131-136
  7. Zieliński H., Amigo-Benavent M., Del Castillo M.D., Horszwald A., Zielińska D., 2010. Formulation and baking process affect Maillard reaction development and antioxidant capacity of ginger cakes, J. Food Nutr. Res., 49 (3), 140-148
  8. Horszwald A., Morales F.J., Del Castillo M.D., Zieliński H., 2010. Evaluation of antioxidant capacity and formation of processing contaminants during rye bread making, J. Food Nutr. Res., 49 (3), 149-159
  9. Krupa-Kozak U., Soral-Śmietana M., 2010. Bean seed proteins digestibility affected by pressure and microwave cooking, Acta Aliment., 39(2), 234-238
  10. Zielinska D., Pierozynski B., Wiczkowski W., 2010. On the electrooxidation mechanism of quercetin glucosides at glassy carbon electrode, J. Electroanal. Chem., 640 (1-2), 23-34
  11. Frias J., Gulewicz P, Martinez-Villaluenga C., Penas E., Piskula M.K.,Kozlowska H.,Ciska E., Gulewicz K., Vidal-Valverde C., 2010. Changes in Nutritional Value and Cytotoxicity of Garden Cress Germinated with Different Selenium Solutions, J. Agric. Food Chem., 58 (4), 2331-2336
  12. Martinez-Villaluenga C., Penas E., Ciska E., Piskula M.K.,Kozlowska, H., Vidal-Valverde C., Frias J., 2010. Time dependence of bioactive compounds and antioxidant capacity during germination of different cultivars of broccoli and radish seeds, Food Chem., 120 (3), 710-716
  13. Krupa-Kozak U., Juśkiewicz J., Wronkowska M., Soral-Śmietana M., Zduńczyk Z., 2010. Native and microwaved bean and pea starch preparations; physiological effects on the intestinal ecosystem, caecal tissue and serum lipids in rats, Brit. J. Nutr., 103, 1118-1126
  14. Krupa U., Rosell C.M., Sadowska J., Soral-Śmietana M., 2010. Bean starch as ingredient for gluten free bread, J. Food Process. Pres., 34, 501-518
  15. Zielińska D., Szawara-Nowak D., Zieliński H., 2010. Determination of the antioxidant activity of rutin and its contribution to the antioxidant capacity of diversified buckwheat origin material by updated analytical strategies, Pol. J. Food Nutr. Sci., 60 (4), 315-321
  16. Papież M.A., Baran J., Bukowska-Straková K., Wiczkowski W., 2010. Antileukemic action of (-)-epicatechin in the spleen of rats with acute myeloid leukemia, Food Chem. Toxicol., 48, 3391-3397

2009

  1. Amarowicz R., Carle R., Dongowski G., Durazzo A., R. Galensa R., Kammerer D., Maiani G., Piskuła M.K. 2009. Influence of post-harvest processing and storage on the content of phenolic acids and flavonoids in foods, Mol. Nutr. Food Res., 53, 151-183
  2. Cermak R., Durazzo A., Maiani G., Böhm V., Kammerer D., Carle R., Wiczkowski W., Piskuła M.K., Galensa R. 2009. The influence of post-harvest processing and storage of foodstuffs on the bioavailability of flavonoids and phenolic acids, Mol. Nutr. Food Res., 53,184-193
  3. Verkerk R., Schreiner M., Krumbein A., Ciska E., Holst B., Rowland I., De Schrijver R., Hansen M., Gerhauser C., Mithen R., Dekker M. 2009. Glucosinolates in Brassica vegetables: The influence of the food supply chain on intake, bioavailability and human health, Mol. Nutr. Food Res., 53, 219-265
  4. Martinez-Villaluenga C., Zielinski H., Frias J., Piskula M.K., Kozlowska H., Vidal-Valverde C. 2009. Antioxidant capacity and polyphenolic content of high protein lupin products, Food Chem., 112, 84-88
  5. Ciska E., Verkerk R., Honke J. 2009. Effect of boiling on the content of ascorbigen, indole-3-carbinol, indole-3-acetonitrile, and 3,3 '-diindolylmethane in fermented cabbage, J. Agr. Food Chem. 57 (6), 2334-2338
  6. Zielinski H., Michalska A., Amigo-Benavent M., del Castillo M.D., Piskula M.K. 2009. Changes in protein quality and antioxidant properties of buckwheat seeds and groats induced by roasting, J. Agr. Food Chem., 57 (11), 4771-4776
  7. Horszwald A., Troszynska A., del Castillo M.D., Zielinski H. 2009. Protein profile and sensorial properties of rye breads, Eur. Food Res. Technol., 229 (6), 875-886
  8. Martinez-Villaluenga C., Horszwald A., Frias J., Piskula M., Vidal-Valverde C., Zielinski H.    2009. Effect of flour extraction rate and baking process on vitamin B-1 and B-2 contents and antioxidant activity of ginger-based products, Eur. Food Res. Technol., 1, 119-124
  9. Fernandez-Orozco R., Frias J., Zielinski H., Munoz R., Piskula M.K., Kozlowska H., Vidal-Valverde C. 2009. Evaluation of bioprocesses to improve the antioxidant properties of chickpeas, LWT-Food Sci. Technol., 42 (4): 885-892
  10. Martinez-Villaluenga C., Michalska A., Frias J., Piskula M.K., Vidal-Valverde C., Zieliński H. 2009. Effect of flour extraction rate and baking on thiamine and riboflavin content and antioxidant capacity of traditional rye bread, J. Food Science, 74:1, p C49-C55
  11. Martinez-Villaluenga C., Peñas E., Frias J., Ciska E., Honke J., Piskula M.K., Kozlowska H., Vidal-Valverde C. 2009. Influence of Fermentation Conditions on Glucosinolates, Ascorbigen, and Ascorbic Acid Content in White Cabbage (Brassica oleracea var. capitata cv. Taler) Cultivated in Different Seasons, J. Food Science, 74:1, p C62-C67
  12. Wronkowska M., Soral-Smietana M., Krupa U. 2009. Native wheat, potato and pea starches and their physically-modified preparations tested in vitro as the substrates for selected Bifidobacterium strains, Intern. J. Food Sci. Nutr., 60(S4), 191-204
  13. Christa K., Soral-Smietana M., Lewandowicz G. 2009. Buckwheat starch: structure, functionality and enzyme in vitro susceptibility upon the roasting process, Intern. J. Food Sci. Nutr., 60(S4), 140 - 154
  14. Goralska K., Dynowska M., Ciska E. 2009.  Fungistatic properties of glucosinolates - a reconnaissance study, Pol. J. Envir. Stud., 18 (3), 377-382
  15. Arfan M., Amin H., Karamac M., Kosinska A., Wiczkowski W., Amarowicz R. 2009. Antioxidant activity of phenolic fractions of Mallotus philippinensis bark extract, Czech J. Food Sci., 27, 109-117
  16. Zielinski H.,2009. Tocotrienols: distribution and sources cereals - role in human health. In: Tocotrienols: Vitamin E Beyond Tocopherols, CRC Press, Taylor & Francis Group;  Boca Raton, FL, AOCS, 23-42
  17. Zielinska D., Szawara-Nowak D., Zielinski H. 2009. Antioxidative and anti-glycation activity of bitter buckwheat tea,    Eur. J. Plant Sci. Biotech., vol 3 (SI1), 79-83
  18. Zielinska D., Zielinski H. 2009. Low molecular weight antioxidants and other biologically active components of buckwheat seeds, Eur. J. Plant Sci. Biotech., vol 3 (SI1), 29-38

2008

  1. Wiczkowski W., Romaszko J., Bucinski A., Szawara-Nowak D., Honke J., Zielinski H., Piskula M.K. 2008. Quercetin from shallots (Allium cepa L. var. aggregatum) is more bioavailable than its glucosides, J. Nutr, 138, 885-888
  2. Fernandez-Orozco R., Frias J., Zielinski H., Piskula M.K., Kozlowska H., Vidal-Valverde C. 2008. Kinetic study of the antioxidant compounds and antioxidant capacity during germination of Vigna radiata cv. emmerald, Glycine max cv. jutro and Glycine max cv. Merit, Food Chem., 111, 622-630
  3. Zielinska D., Nagels L., Piskula M.K. 2008. Determination of quercetin and its glucosides in onion by electrochemical methods, Anal Chim Acta, 617, 22-31
  4. Zielinska D., Wiczkowski W., Piskula M.K. 2008. Determination of the relative contribution of quercetin and its glucosides to the antioxidant capacity of onion by cyclic voltammetry and spectrophotometric methods, J. Agric. Food Chem., 56, 3524-3531
  5. Ciska E., Honke J., Kozłowska H. 2008. Effect of Light Conditions on the Contents of Glucosinolates in Germinating Seeds of White Mustard, Red Radish, White Radish, and Rapeseed, J. Agric. Food Chem., 56, 9087-9093
  6. Papiez M.A., Cierniak A., Krzysciak W., Bzowska M., Taha H.M., Jozkowicz A., Piskula M.K. 2008. The changes of antioxidant defense system caused by quercetin administration do not lead to DNA damage and apoptosis in the spleen and bone marrow cells of rats, Food Chem. Toxicol., 46, 3053-3058
  7. Michalska A., Amigo-Benavent M., Zielinski H., del Castillo M.D. 2008. Effect of bread making on formation of Maillard reaction products contributing to the overall antioxidant activity of rye bread, J. Cereal Sci., 48, 123-132
  8. Borowski J., Szajdek A., Borowska E.J., Ciska E., Zielinski H. 2008. Content of selected bioactive components and antioxidant properties of broccoli (Brassica oleracea L.), Eur. Food Res. Technol., 226, 459-465
  9. Zielinski H., Ceglinska A., Michalska A. 2008. Bioactive compounds in spelt bread, Eur. Food Res. Technol., 226, 537-544
  10. Zielinski H., Michalska A., Ceglinska A., Lamparski G. 2008. Antioxidant properties and sensory quality of traditional rye bread as affected by the incorporation of flour with different extraction rates in the formulation, Eur. Food Res. Technol., 226, 671-680
  11. Fernandez-Orozco R., Frias J., Munoz R., Zielinski H., Piskula M.K., Kozlowska H., Vidal-Valverde C. 2008. Effect of fermentation conditions on the antioxidant compounds and antioxidant capacity of Lupinus angustifolius cv. Zapaton, Eur. Food Res. Technol., 227, 979-988
  12. Zielinska D., Frias J., Piskula M.K., Kozlowska H., Zielinski H., Vidal-Valverde C. 2008. Evaluation of the antioxidant capacity of lupin sprouts germinated in the presence of selenium, Eur. Food Res. Technol., 227, 1711-1720
  13. Woclawek-Potocka I., Piskula M.K., Bah M.M., Siemieniuch M.J., Korzekwa A., Brzezicka E., Skarzynski D.J. 2008. Concentrations of isoflavones and their metabolites in the blood of pregnant and non-pregnant heifers fed soy bean, J. Reprod. Develop., 54 (5) 358-363
  14. Zia-Ul-Haq M., Iqbal S., Ahmad S., Bhanger M.I., Wiczkowski W., Amarowicz R. 2008. Antioxidant potential of desi chickpea varieties commonly consumed in Pakistan, J. Food Lip., 15, 326-342
  15. Wronkowska M., Soral-Smietana M., Biedrzycka E. 2008. Utilization of resistant starch of native tapioca, corn and waxy corn starches and their retrograded preparations by Bifidobacterium, Int. J. Food Sci. Nutr., 59/1, 80-87
  16. Christa K., Soral-Smietana M. 2008. Buckwheat grains and buckwheat products – nutritional and prophylactic value of their components. Review, Czech J. Food Sci., 26, 153-162
  17. Zielinska D., Wiczkowski W., Piskula M.K., 2008. Evaluation of photochemiluminescent, spectrophotometric and cyclic voltammetry methods for the measurement of the antioxidant capacity: The case of roots separated from buckwheat sprouts, Pol. J. Food Nutr. Sci., 58 (1), 65-72
  18. Zielinski H., D'Haese D. 2008. The influence of ozone on the antioxidant capacity and antioxidant levels in three cereal species at early stage of development, Pol. J. Food Nutr. Sci., 58 (2), 223-228
  19. Zielinski H., Ceglinska A., Michalska A. 2008. Antioxidant properties of spelt bread, Pol. J. Food Nutr. Sci., 58 (2), 217-222
  20. Wronkowska M., Soral-Smietana M. 2008., Buckwheat flour – a valuable component of gluten-free formulations, Pol. J. Food Nutr. Sci., 58/1, 59-63
  21. Wronkowska M., Troszynska A., Soral-Smietana M., Wolejszo A. 2008. Effects of buckwheat flour (Fagopyrum esculentum Moench) on the quality of gluten-free bread, Pol. J. Food Nutr. Sci., 58/2, 213-216
  22. Krupa U. 2008. Main nutritional and antinutritional compounds of bean seeds – a rewiev, Pol. J. Food Nutr. Sci., 58/2, 149-155
  23. Wronkowska M., Soral-Smietana M., Krupa U. 2008. Chapter 9: In vitro hydrolysed chemically modified potato starch – binding of cholesterol and bile acids, W: Starch. Recent Progress in Biopolymer and Enzyme Technology, eds. P. Tomasik, E. Bertoft, A. Blennow, Polish Society of Food Technologists, 123-130
  24. Christa K., Soral-Smietana M. 2008. Wpływ procesu prażenia na dostępność enzymatyczną białek ziarniaków gryki zwyczajnej (Fagopyrum esculentum Moench), Żywność. Nauka. Technologia. Jakość, 5 (60)
  25. Christa K., Soral-Smietana M. 2008. Produkty zbożowe a choroby celiaktyczne, Przegląd Zbożowo – Młynarski, 1, 18.
  26. Christa K. 2008. Żywieniowo-profilaktyczna wartość ziarniaków gryki oraz produktów gryczanych, Przegląd Zbożowo – Młynarski, 8, 29-30.
  27. Christa K. 2008. Aktywność przeciwutleniająca ziarniaków gryki, Przegląd Zbożowo – Młynarski, 10, 30

2007

  1. Nemeth K., Piskula M.K. 2007. Food content, processing, absorption and metabolism of onion flavonoids, Crit. Rev. Food Sci. Nutr., 47, 397-409
  2. Zielinski H., Ceglinska A., Michalska A. 2007. Antioxidant contents and properties as quality indices of rye cultivars, Food Chem., 104, 980-988
  3. Michalska A., Ceglinska A., Amarowicz R., Piskula M., Szawara-Nowak D., Zielinski H. 2007. Antioxidant contents and antioxidative properties of traditional rye breads, J. Agric. Food Chem., 55, 734-740
  4. Zielinska D., Szawara-Nowak D., Zielinski H. 2007. Comparison of spectrophotometric and electrochemical methods for the evaluation of the antioxidant capacity of buckwheat products after hydrotermal treatment, J. Agric. Food Chem., 55, 6124-6131
  5. Fernandez-Orozco R., Frias J., Munoz R., Zielinski H., Piskula M., Kozlowska H., Vidal-Valverde C. 2007. Fermentation as a bio-process to obtain functional soybean flours, J. Agric. Food Chem., 55, 8972-8979
  6. Zielinska D., Szawara-Nowak D., Ornatowska A., Wiczkowski W. 2007. Use of cyclic voltammetry, photochemiluminescence, and spectrophotometric methods for the measurement of the antioxidant capacity of buckwheat sprouts, J. Agric. Food Chem., 55, 9891-9898
  7. Michalska A., Ceglinska A., Zielinski H. 2007. Bioactive compounds in rye flours with different extraction rates, Eur. Food Res. Technol., 225, 545-551
  8. Haros M., Bielecka M., Honke J., Sanz Y. 2007. Myo-inositol hexakisphosphate degradation by Bifidobacterium infantis ATCC 15697, Int. J. Food Microbiol., 117 (1), 76-84
  9. Lee H.Y., Acosta T.J., Tanikawa M., Sakumoto R., Komiyama J., Tasaki Y., Piskula M., Skarzynski D.J., Tetsuka M., Okuda K. 2007. The role of glucocorticoid in the regulation of prostaglandin biosynthesis in non-pregnant bovine endornetrium, J. Endocrinol., 193 (1),127-135
  10. Afrat M., Amin H., Karamac M., Kosinska A., Shahidi F., Wiczkowski W., Amarowicz R. 2007. Antioxidant activity of extracts of Mallotus Philippinensis fruit and bark, J. Food Lipids,14, 280-297
  11. Bucinski A., Zielinski H., Kozlowska H. 2007. Prediction of the kind of sprouts of cruciferae family based on Artificial Neutral Analysis, Czech J. Food Sci., 25 (4), 189-194
  12. Piskula M.K., Wiczkowski W., Romaszko J. 2007. Biodostępność i metabolizm flawonoidów u człowieka, w: Przeciwutleniacze w żywności: aspekty zdrowotne, technologiczne, molekularne i analityczne, WN-T, Warszawa, 366-372
  13. Zielinski H., Kelly F. 2007. Stres oksydacyjny a układ oddechowy człowieka, WN-T, Warszawa, 123-131
  14. Zielinski H., Michalska A. 2007. Występowanie przeciwutleniaczy w ziarniakach zbóż (pszenica, jęczmień, żyto i owies) i w nasionach gryki, WN-T, Warszawa, 187-210
  15. Zielinski H., Ceglinska A. 2007. Wpływ obróbki mechanicznej na zawartość przeciwutleniaczy z ziarnach zbóż, WN-T, Warszawa, 467-470
  16. Zielinski H., Ceglinska A., Michalska A. 2007. Przemiany przeciwutleniaczy w czasie obróbki hydrotermicznej ziarna zbóż i surowców zbożowych, WN-T, Warszawa, 478-484
  17. Zielinski H., Piskula M., Michalska A., Kozlowska H. 2007. Antioxidant capacity and its components of cruciferous sprouts, Pol. J. Food Nutr. Sci., 57 (3), 315-322
  18. Zielinski H., Michalska A., Szawara-Nowak D., Wiczkowski W., Piskula M. 2007. Tocotrienols in three rye varietes: from the grain to the bread, Pol. J. Food Nutr. Sci., 57 (4), 441-446
  19. Zielinska D., Szawara-Nowak D., Michalska A. 2007. Antioxidant capacity of thermally-treated buckwheat, Pol. J. Food Nutr. Sci., 57 (4), 465-470
  20. Zielinski H., Mudway I., Lewczuk B., Przybylska-Gornowicz B., Kelly F.J. 2007. Melatonin in human volunteers: fokus on nasal lavage level and its free radical scavenging properties with possibility to apply in food research-a short report, Pol. J. Food Nutr. Sci., 57 (2), 217-222
  21. Michalska A., Zielinski H. 2007. Produkty reakcji Maillarda w żywności, Żywność, 2 (51), 5-16
  22. Stempinska K., Soral-Smietana M., Zielinski H., Michalska A. 2007. Wpływ obróbki termicznej na skład chemiczny i właściwości przeciwutleniające ziarniaków gryki, Żywność. Nauka. Technologia. Jakość, 5 (54), 64-74
  23. Christa K., Soral – Smietana M. 2007. Gryka - cenny surowiec w produkcji żywności funkcjonalnej, PRZEMYSŁ SPOŻYWCZY, 12/2007, 36-37
  24. Michalska A., Zielinski H., Soral-Smietana M., Stempinska K. 2007. Zawartość związków fenolowych i pojemność przeciwutleniająca produktów żytnich w symulowanych in vitro zmianach pH w przewodzie pokarmowym oraz po trawieniu enzymatycznym in vitro, Żywność. Nauka. Technologia. Jakość, 5 (54), 372-382

2006

  1. Zielinski H., Frias J., Piskula M.K., Kozlowska H., Vidal-Valverde C. 2006.     The effect of germination process on the superoxide dismutase-like activity and thiamine, riboflavin and minerals content during germination of rapeseeds, Food Chem., 99(3), 516-520
  2. Zielinski H., Michalska A., Piskula M.K., Kozlowska H. 2006. Antioxidants in thermally treated buckwheat groats, Mol. Nutr. Food Res., 50(9), 824-832
  3. Pilarski R.,  Zieliński H., Ciesiolka D.,  Gulewicz K. 2006. Antioxidant activity of ethanolic and aqueous extracts of Uncaria tomentosa (Willd.) DC, J. Ethnopharmacol., 104, 18-23
  4. Zdunczyk Z., Flis M., Zielinski H., Wroblewska M., Antoszkiewicz Z., Juskiewicz J. 2006. In vitro antioxidant activities of barley, husked oat, naked oat, triticale, and buckwheat wastes and their influence on the growth and biomarkers of antioxidant status in rats, J. Agic. Food Chem., 54 (12): 4168-4175
  5. Gliszczynska-Swiglo A., Ciska E., Pawlak-Lemanska K., Chmielewski J., Borkowski T., Tyrakowska B. 2006. Changes in the content of health-promoting compounds and antioxidant activity of broccoli after domestic processing, Food Addit. Contam., 23 (11), 1088-1098
  6. Woclawek-Potocka I., Korzekwa A., Piskula M., Skarzynski D.J., 2006. Isoflavone metabolism during experimentally induced mastitis and metritis in cattle, Reprod. Domest. Anim., 41 (4), 355-356
  7. Fernandez-Orozco R., Piskula M.K., Zielinski H., Kozlowska H., Frias J., Vidal-Valverde C. 2006. Germination as a process to improve the antioxidant capacity of Lupinus angustofilus L. var. Zapaton, Eur. Food Res. Technol., 223(4), 495-502
  8. Opalka M., Kaminska B., Piskula M.K., Puchajda-Skowronska H., Dusza L. 2006. Effects of phytoestrogens on testosterone secretion by Leyding cells from Biłgoraj ganders (Anser anser), Brit. Poultry Sci., 47(2), 237-245
  9. Piotrowska K., Woclawek-Potocka I., Bah M.M., Pilawski W., Bober A., Piskula M.K., Skarzynski D.J. 2006. Phytoestrogens and their metabolites inhibit the sensitivity of the bovine corpus luteum to luteotropic factors, J. Reprod. Dev., 52 (1), 33-41
  10. Wronkowska M., Soral-Smietana M., Krupa U., Biedrzycka E. 2006., In vitro fermentation of new modified starch preparations – changes of microstructure and bacterial end-products, Enzyme Microb. Tech., 40, 93-99
  11. Michalska A., Zielinski H. 2006. Effect of flour extraction rate on bioactive compounds content of two rye varieties, Pol. J. Food Nutr. Sci., 15/56 (3), 297-303
  12. Borowski J., Zielinski H. 2006. Kształtowanie się zawartości kwasu L-askorbinowego i kwasu L-dehydroaskorbinowego w brokułach (Brassica Oleracea) poddanych obróbce cieplnej, Bromat. Chem. Toksykol., 29, S. 111-114
  13. Smietana Z., Soral-Smietana M. 2006. Milk components in whey preparations – characteristics and utilisation, Pol. J. Food Nutr. Sci., 15/56, SI 1, 237-241
  14. Stempinska K., Soral-Smietana M. 2006. Składniki chemiczne i ocena fizykochemiczna ziarniaków gryki – porównanie trzech odmian krajowych, Żywność. Nauka. Technologia. Jakość, 2 (47) Supl., 346-355
  15. Soral-Smietana M., Krupa U. 2006 Manganese in morphological fractions of bean seed, wheat flour and its food products, Polish J. of Environ. Stud., 15, 2A, Part II, 510-514
  16. Sadowska J., Wronkowska M., Lewandowicz G., Soral-Smietana M. 2006. Rheological characteristics of oxidised potato starch, Pol. J. of Food and Nutr. Sci. 15/56, 3, 311-318
  17. Wronkowska M., Soral-Smietana M. 2006. Skrobia oporna (RS) – struktura, właściwości, funkcje fizjologiczne, Postępy Nauk Rolniczych 6, 103-123

2005

  1. Doblado R., Zielinski H., Piskula M., Kozlowska H., Munoz R., Frias J., Vidal-Valverde C. 2005. Effect of processing on the antioxidant vitamins and antioxidant capacity of Vigna sinensis Var.Carilla, J. Agric. Food Chem., 53, 1215-1222
  2. Frias J., Zielinski H., Piskula M.K,  Kozlowska H., Vidal-Valverde C. 2005. Inositol phosphate content and trypsin inhibitor activity in ready to eat cruciferous sprouts, Food Chem., 93, 331-336
  3. Woclawek-Potocka I., Bah M.M., Korzekwa A., Piskula M.K., Wiczkowski W, Depta A, Skarzynski D.J. 2005. Soybean-Derived Phytoestrogens regulate prodtaglandin Secretion in Endometrium during cattle estrous cycle and early pregnancy, Exp.  Biol. Med., 230 (3): 189-199
  4. Zielinski H., Frias J., Piskula M.K., Kozlowska H., Vidal-Valverde C. 2005. Vitamin B1 and B2, dietary fiber and minerals content of Cruciferae Sprouts, Eur. Food Res. Technol., 221, 78-83
  5. Zdunczyk S., Piskula M., Janowski T., Baranski W., Ras M. 2005. Concentrations of isoflavones in blood plasma of dairy cows with different incidence of silent heat, B. Vet. I. Pulawy, 49 (2): 189-191
  6. Rahnama M., Swiatkowski W., Rzedzicki Z., Piskula M., Wiczkowski W. 2005. Influence of natural soya isoflavones and ipriflavone on rats' bone density, B. Vet. I. Pulawy, 49 (4): 485-488
  7. Jana B., Dzienis A., Rogozinska A., Piskula M., Jedlinska Krakowska M., Majewski M. 2005. Dexamethasone-induced changes in sympathetic innervation of porcine ovaries and in their steroidogenic activity, J. Reprod. Dev., 51 (6), 715-725
  8. Karamac M., Bucinski A., Pegg R.B., Amarowicz R. 2005. Antioxidant and antiradical activity of ferulates, Czech. J. Food Sci., 23 (2): 64-68 2005
  9. Zielinski H., Piskula M.K., Kozlowska H. 2005. Biologically active compounds in Cruciferae sprouts and their changes after thermal treatment, Pol. J. Food Nutr. Sci., 14/55, 375-380
  10. Ciska E., Karamac M., Kosinska A. 2005.    Antioxidant activity of extracts of white cabbage and sauerkraut, Pol. J. Food Nutr. Sci., 14/55, 4, 367-373
  11. Bucinski A., Baczek T.,  Kaliszan R., Nasal A., Krysinski J., Zaluski J. 2005. Artificial Neural Network analysis of patent and treatment variables as a prognostic tool in breast cancer after mastectomy, Adv. Clin. Exp. Med., 14 (5):973-979
  12. Karamac M., Ciska E., Amarowicz R. 2005. Zastosowanie kolumny w układzie odwróconych faz na bazie polimeru do oznaczania fenolokwasów w ziarniakach zbóż za pomocą metody HPLC, Bromat. Chem. Toksykol., 38, 3, 275-280
  13. Majchrzak B., Walerys Z., Ciska E. 2005.    Wartość fitosanitarna roślin kapustnych jako przedplonów zbóż z rodziny Brassicae. Część 1: Zawartość glukozinolanów w łodygach i korzeniach dojrzałych roślin z rodziny Brassiccae, Rośliny Oleiste, 26, 1-11
  14. Bucinski A., Baczek T., Wasniewski T., Stefanowicz M. 2005. Clinical data analysis with the use of artificial neural networks (ANN) and principal component analysis (PCA) of patients with endometrial carcinoma, Rep. Pract. Oncol. Radiother., 10 (5): 239-248
  15. Soral-Smietana M., Wronkowska M., Krupa U. 2005. Wpływ pH na właściwości funkcjonalne białek grochu i preparatów po hydrolizie trypsyną, Bromat. Chem. Toksykol., Suplement, tom XXXVII, 409-412
  16. Soral-Smietana M., Wronkowska M., Smietana Z. 2005. Preparat składników mleka – funkcjonalny dodatek do produktów piekarskich, Bromat. Chem. Toksykol., Suplement, tom XXXVII, 429-432
  17. Soral-Smietana M., Wronkowska M., Biedrzycka E., Bielecka M., Ocicka K. 2005. Native and physically-modified starches – utilization of resistant starch by bifidobacteria (in vitro), Pol. J. Food Nutr. Sci., 14/55, 3, 273-279
  18. Krupa U., Soral-Smietana M., 2005. Wpływ czynników fizycznych na dostępność enzymatyczną in vitro białek nasion fasoli (Phaseolus sp.), Żywność. Nauka. Technologia. Jakość, 2 (43) Supl., 121-132
  19. Soral-Smietana M., 2005. Z olsztyńskiego środowiska naukowego, Żywność. Nauka. Technologia. Jakość, 2005, 4 (45)
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DIVISION OF FOOD SCIENCE

Tuwima 10, 10-748 Olsztyn

tel.: +48 89 523 46 96

fax: +48 89 524 01 24

Department of Chemistry
and Biodynamics of Food

Head

Mariusz K. Piskuła, Prof.


Professor

Maria Soral-Śmietana, Prof.

Henryk Zieliński, Prof.

 

Assistant Professors

Wiesław Wiczkowski, Ph.D.

Urszula Krupa-Kozak, Ph.D.

Małgorzata Wronkowska, Ph.D.

Anna Horszwald, Ph.D.


Assistants

Ewa Ciska, Ph.D.


Specialists

Joanna Honke, Ph.D.

Dorota Szawara – Nowak, M.Sc.

 

Technologist

Natalia Bączek, M.Sc.

Joanna Topolska, M.Sc.

 

Ph.D. Students

Monika Jadacka, M.Sc.

Małgorzata Przygodzka, M.Sc.


Professor emeritus

Halina Kozłowska, Prof.

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