Impact of Interactions between Ferulic and Chlorogenic Acids on Enzymatic and Non-Enzymatic Lipids Oxidation: An Example of Bread Enriched with Green Coffee Flour

Mechanism of action and interactions between xanthine oxidase inhibitors derived from natural sources of chlorogenic and ferulic acids

(2017) Urszula Gawlik-Dziki et al.   FOOD CHEMISTRY

Wheat bread enriched with green coffee – In vitro bioaccessibility and bioavailability of phenolics and antioxidant activity

(2017) Michał Świeca et al.   FOOD CHEMISTRY

Interactions of polyphenols with carbohydrates, lipids and proteins

(2015) Lidija Jakobek   FOOD CHEMISTRY

Ground green coffee beans as a functional food supplement – Preliminary study

(2015) Dariusz Dziki et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The Lipoxygenases: Their Regulation and Implication in Alzheimer’s Disease

(2015) Grzegorz A. Czapski et al.   NEUROCHEMICAL RESEARCH

Nutritional and health-promoting properties of bean paste fortified with onion skin in the light of phenolic–food matrix interactions

(2015) Ł. Sęczyk et al.   Food & Function

Role of Chlorogenic Acids in Controlling Oxidative and Inflammatory Stress Conditions

(2015) Ningjian Liang et al.   Nutrients

The role of lipoxygenases in pathophysiology; new insights and future perspectives

(2015) Ryuichi Mashima et al.   Redox Biology

Phenolic Compounds and Plant Phenolic Extracts as Natural Antioxidants in Prevention of Lipid Oxidation in Seafood: A Detailed Review

(2014) Sajid Maqsood et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Lipoxygenase inhibitors and antioxidants from green coffee—mechanism of action in the light of potential bioaccessibility

(2014) Urszula Gawlik-Dziki et al.   FOOD RESEARCH INTERNATIONAL

Analysis of phenolic constituents, antiradical and antimicrobial activity of edible mushrooms growing wild in Poland

(2014) Natalia Nowacka et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Lipid Peroxidation: Production, Metabolism, and Signaling Mechanisms of Malondialdehyde and 4-Hydroxy-2-Nonenal

(2014) Antonio Ayala et al.   Oxidative Medicine and Cellular Longevity

A standardised static in vitro digestion method suitable for food – an international consensus

(2014) M. Minekus et al.   Food & Function

5-Lipoxygenase Antagonist therapy: a new approach towards targeted cancer chemotherapy

(2013) K. Bishayee et al.   ACTA BIOCHIMICA ET BIOPHYSICA SINICA

Roles of Chlorogenic Acid on Regulating Glucose and Lipids Metabolism: A Review

(2013) Shengxi Meng et al.   Evidence-based Complementary and Alternative Medicine

Quality and antioxidant properties of breads enriched with dry onion (Allium cepa L.) skin

(2012) Urszula Gawlik-Dziki et al.   FOOD CHEMISTRY

Effect of bioaccessibility of phenolic compounds on in vitro anticancer activity of broccoli sprouts

(2012) Urszula Gawlik-Dziki et al.   FOOD RESEARCH INTERNATIONAL

Changes in the antioxidant activities of vegetables as a consequence of interactions between active compounds

(2012) Urszula Gawlik-Dziki   Journal of Functional Foods

Antioxidant Activity of Some Plant Extracts Towards Xanthine Oxidase, Lipoxygenase and Tyrosinase

(2009) Chin-Hui Chen et al.   MOLECULES