All Stories

  1. Bioavailability and metabolism of selected cocoa bioactive compounds: A comprehensive review

    Article • Critical Reviews in Food Science and Nutrition, May 2019, Taylor & Francis

    Ms Joanna Oracz

  2. Preparation and characterization of inclusion complex of (+)-catechin with β-cyclodextrin

    Article • Food Research International, November 2018, Elsevier

    Ms Joanna Oracz

  3. The effect on bioactive components and characteristics of chocolate by functionalization with raw cocoa beans

    Article • Food Research International, November 2018, Elsevier

    Ms Joanna Oracz

  4. Influence of diet based on bread supplemented with raw and roasted cocoa bean extracts on physiological indices of laboratory rats

    Article • Food Research International, October 2018, Elsevier

    Ms Joanna Oracz

  5. Identification of Carotenoids and Isoprenoid Quinones from Asaia lannensis and Asaia bogorensis

    Article • Molecules, September 2017, MDPI AG

    Ms Joanna Oracz

  6. Effect of addition of green coffee extract and nanoencapsulated chlorogenic acids on aroma of different food products

    Article • LWT, June 2016, Elsevier

    Ms Joanna Oracz

  7. Phenolic Profile and Antioxidant Potential of Leaves from Selected Cotoneaster Medik. Species

    Article • Molecules, May 2016, MDPI AG

    Ms Joanna Oracz

  8. Changes in the flavan-3-ols, anthocyanins, and flavanols composition of cocoa beans of different Theobroma cacao L. groups affected by roasting conditions

    Article • European Food Research and Technology, July 2015, Springer Science + Business Media

    Ms Joanna Oracz

  9. Changes in properties of food proteins after interaction with free and β-cyclodextrin encapsulated hydroxycinnamic acids

    Article • European Food Research and Technology, February 2015, Springer Science + Business Media

    Ms Joanna Oracz

  10. Effect of inclusion of hydroxycinnamic and chlorogenic acids from green coffee bean in β-cyclodextrin on their interactions with whey, egg white and soy protein isolates

    Article • Food Chemistry, February 2015, Elsevier

    Ms Joanna Oracz

  11. Properties of model systems of sunflower oil and green coffee extract after heat treatment and storage

    Article • LWT, November 2014, Elsevier

    Ms Joanna Oracz

  12. Correlation Between the Stability of Chlorogenic Acids, Antioxidant Activity and Acrylamide Content in Coffee Beans Roasted in Different Conditions

    Article • International Journal of Food Properties, October 2014, Taylor & Francis

    Ms Joanna Oracz

  13. Tocopherols in cocoa butter obtained from cocoa bean roasted in different forms and under various process parameters

    Article • Food Research International, September 2014, Elsevier

    Ms Joanna Oracz

  14. Influence of roasting conditions on fatty acid composition and oxidative changes of cocoa butter extracted from cocoa bean of Forastero variety cultivated in Togo

    Article • Food Research International, September 2014, Elsevier

    Ms Joanna Oracz

  15. Inclusion complexes of β-cyclodextrin with chlorogenic acids (CHAs) from crude and purified aqueous extracts of green Robusta coffee beans (Coffea canephora L.)

    Article • Food Research International, July 2014, Elsevier

    Ms Joanna Oracz

  16. Effect of roasting conditions on the fat, tocopherol, and phytosterol content and antioxidant capacity of the lipid fraction from cocoa beans of differentTheobroma cacaoL. cultivars

    Article • European Journal of Lipid Science and Technology, May 2014, Wiley

    Ms Joanna Oracz

  17. Influence of roasting conditions on the biogenic amine content in cocoa beans of different Theobroma cacao cultivars

    Article • Food Research International, January 2014, Elsevier

    Ms Joanna Oracz

  18. ANTIOXIDANT PROPERTIES OF CHITOSAN IN SAUSAGES WITHOUT NITRATE (III) ADDED

    Article • Zywnosc Nauka Technologia Jakosc/Food Science Technology Quality, January 2014, Polskie Towarzystwo Technologow Zywnosci Wydawnictwo Naukowe PTTZ

    Ms Joanna Oracz

  19. The Content of Polyphenolic Compounds in Cocoa Beans (Theobroma cacaoL.), Depending on Variety, Growing Region, and Processing Operations: A Review

    Article • Critical Reviews in Food Science and Nutrition, September 2013, Taylor & Francis

    Ms Joanna Oracz

  20. Influence of addition of green tea and green coffee extracts on the properties of fine yeast pastry fried products

    Article • Food Research International, January 2013, Elsevier

    Ms Joanna Oracz

  21. Influence of roasting conditions on fatty acids and oxidative changes of Robusta coffee oil

    Article • European Journal of Lipid Science and Technology, May 2012, Wiley

    Ms Joanna Oracz

  22. New trends in quantification of acrylamide in food products

    Article • Talanta, October 2011, Elsevier

    Ms Joanna Oracz