| Current trends in the enhancement of antioxidant activity of wheat bread by the addition of plant materials rich in phenolic compounds D Dziki, R Różyło, U Gawlik-Dziki, M Świeca Trends in Food Science & Technology 40 (1), 48-61, 2014 | 337 | 2014 |
| The effect of different solvents and number of extraction steps on the polyphenol content and antioxidant capacity of basil leaves (Ocimum basilicum L.) extracts U Złotek, S Mikulska, M Nagajek, M Świeca Saudi journal of biological sciences 23 (5), 628-633, 2016 | 322 | 2016 |
| Antioxidant and anticancer activities of Chenopodium quinoa leaves extracts–in vitro study U Gawlik-Dziki, M Świeca, M Sułkowski, D Dziki, B Baraniak, J Czyż Food and chemical toxicology 57, 154-160, 2013 | 261 | 2013 |
| Bread enriched with quinoa leaves–The influence of protein–phenolics interactions on the nutritional and antioxidant quality M Świeca, Ł Sęczyk, U Gawlik-Dziki, D Dziki Food chemistry 162, 54-62, 2014 | 224 | 2014 |
| The influence of protein–flavonoid interactions on protein digestibility in vitro and the antioxidant quality of breads enriched with onion skin M Świeca, U Gawlik-Dziki, D Dziki, B Baraniak, J Czyż Food Chemistry 141 (1), 451-458, 2013 | 208 | 2013 |
| Quality and antioxidant properties of breads enriched with dry onion (Allium cepa L.) skin U Gawlik-Dziki, M Świeca, D Dziki, B Baraniak, J Tomiło, J Czyż Food Chemistry 138 (2-3), 1621-1628, 2013 | 198 | 2013 |
| Characterization of polyphenol oxidase from butter lettuce (Lactuca sativa var. capitata L.) U Gawlik-Dziki, U Złotek, M Świeca Food Chemistry 107 (1), 129-135, 2008 | 195 | 2008 |
| Effect of carob (Ceratonia siliqua L.) flour on the antioxidant potential, nutritional quality, and sensory characteristics of fortified durum wheat pasta Ł Sęczyk, M Świeca, U Gawlik-Dziki Food Chemistry 194, 637-642, 2016 | 159 | 2016 |
| Effect of abiotic elicitation on main health-promoting compounds, antioxidant activity and commercial quality of butter lettuce (Lactuca sativa L.) U Złotek, M Świeca, A Jakubczyk Food chemistry 148, 253-260, 2014 | 153 | 2014 |
| Protein–phenolic interactions as a factor affecting the physicochemical properties of white bean proteins Ł Sęczyk, M Świeca, I Kapusta, U Gawlik-Dziki Molecules 24 (3), 408, 2019 | 151 | 2019 |
| Enhancement of yield, nutritional and nutraceutical properties of two common bean cultivars following the application of seaweed extract (Ecklonia maxima) A Kocira, M Świeca, S Kocira, U Złotek, A Jakubczyk Saudi journal of biological sciences 25 (3), 563-571, 2018 | 142 | 2018 |
| Effect of ascorbic acid postharvest treatment on enzymatic browning, phenolics and antioxidant capacity of stored mung bean sprouts M Sikora, M Świeca Food Chemistry 239, 1160-1166, 2018 | 122 | 2018 |
| Impact of germination time and type of illumination on the antioxidant compounds and antioxidant capacity of Lens culinaris sprouts M Świeca, U Gawlik-Dziki, D Kowalczyk, U Złotek Scientia Horticulturae 140, 87-95, 2012 | 119 | 2012 |
| Biologically active peptides obtained by enzymatic hydrolysis of Adzuki bean seeds A Durak, B Baraniak, A Jakubczyk, M Świeca Food chemistry 141 (3), 2177-2183, 2013 | 118 | 2013 |
| In vitro digestibility and starch content, predicted glycemic index and potential in vitro antidiabetic effect of lentil sprouts obtained by different germination techniques M Świeca, B Baraniak, U Gawlik-Dziki Food chemistry 138 (2-3), 1414-1420, 2013 | 113 | 2013 |
| Comparison of phenolic acids profile and antioxidant potential of six varieties of spelt (Triticum spelta L.) U Gawlik-Dziki, M Świeca, D Dziki Journal of Agricultural and Food Chemistry 60 (18), 4603-4612, 2012 | 104 | 2012 |
| Antioxidant, nutritional and functional characteristics of wheat bread enriched with ground flaxseed hulls Ł Sęczyk, M Świeca, D Dziki, A Anders, U Gawlik-Dziki Food chemistry 214, 32-38, 2017 | 101 | 2017 |
| The phenolic content and antioxidant activity of the aqueous and hydroalcoholic extracts of hops and their pellets D Kowalczyk, M Świeca, J Cichocka, U Gawlik‐Dziki Journal of the Institute of Brewing 119 (3), 103-110, 2013 | 101 | 2013 |
| Wheat bread enriched with green coffee – In vitro bioaccessibility and bioavailability of phenolics and antioxidant activity M Świeca, U Gawlik-Dziki, D Dziki, B Baraniak Food chemistry 221, 1451-1457, 2017 | 97 | 2017 |
| Ground green coffee beans as a functional food supplement–Preliminary study D Dziki, U Gawlik-Dziki, Ł Pecio, R Różyło, M Świeca, A Krzykowski, ... LWT-Food Science and Technology 63 (1), 691-699, 2015 | 93 | 2015 |
Julita RegułaPoznań University of Life SciencesVerified email at up.poznan.pl
