Arkadiusz Matwijczuk

Lecturer

University of Life Sciences in Lublin

Poland

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About

Arkadiusz Matwijczuk is a Lecturer at the University of Life Sciences in Lublin, Poland. His research areas include the study of phenolic compounds, antioxidant systems, microbiological potential, and the physicochemical properties of food ingredients. He has contributed to various recent articles focusing on both the structural characterization of natural compounds and the assessment of novel food ingredients and their health benefits.

Articles (18)

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2025

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2025

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2025

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2025

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2024

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2024

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2024

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2024

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2023

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2023

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2023

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2023

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2023

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2023

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2023

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2023

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2022

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2022

Collaborators (37)

Joanna Gola

associate professor

Medical University of Silesia

POLAND

Arkadiusz Matwijczuk

Research Interests

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About

Articles (18)

Membrane-Active Phenolic Compounds from Cephalaria uralensis (Murray) Roem. & Schult.: Isolation, Structural Characterization, and Antioxidant Potential

Assessment of the Microbiological Potential and Spectroscopic Properties of New Imino-1,3,4-Thiadiazoles Showing the ESIPT Effect Strongly Enhanced by Aggregation

Advanced Research on Biological Properties—A Study on the Activity of the Apis mellifera Antioxidant System and the Crystallographic and Spectroscopic Properties of 7-Diethylamino-4-hydroxycoumarin

The Use of Bamboo Fiber in the Production of High-Fiber, Low-Carbohydrate, and Gluten-Free Bread: Physicochemical and Spectroscopic Properties

Cooperativity of ESPT and Aggregation-Induced Emission Effects—An Experimental and Theoretical Analysis of a 1,3,4-Thiadiazole Derivative

The Influence of Micronization on the Properties of Black Cumin Pressing Waste Material

Investigation of 2,4-Dihydroxylaryl-Substituted Heterocycles as Inhibitors of the Growth and Development of Biotrophic Fungal Pathogens Associated with the Most Common Cereal Diseases

Micronized Rose Petal Powder: A Valuable Edible Floral Food Ingredient Containing Bioactive Compounds

Micronized Powder of Raspberry Pomace as a Source of Bioactive Compounds

Effects of Ultrasound Treatment on the Physical and Chemical Properties of Ice Cream with a Strawberry Seed Oil Oleogel

Impact of Metal Nanoparticles on the Phytochemical and Antioxidative Properties of Rapeseed Oil

Evaluation of the Quality of Selected White and Red Wines Produced from Moravia Region of Czech Republic Using Physicochemical Analysis, FTIR Infrared Spectroscopy and Chemometric Techniques

Walnut Flour as an Ingredient for Producing Low-Carbohydrate Bread: Physicochemical, Sensory, and Spectroscopic Characteristics

Synergistic Antifungal Interactions between Antibiotic Amphotericin B and Selected 1,3,4-thiadiazole Derivatives, Determined by Microbiological, Cytochemical, and Molecular Spectroscopic Studies

Comparative Analysis of Vegetable and Mineral Oil-Based Antiadhesive/Hydrophobic Liquids and Their Impact on Wood Properties

Comparative Analysis of Phytochemicals and Antioxidant Properties of Borage Oil (<i>Borago officinalis</i> L.) and Milk Thistle (<i>Silybum marianum</i> Gaertn)

The Use of Ultrasound in Shaping the Properties of Ice Cream with Oleogel Based on Oil Extracted from Tomato Seeds

Effect of Antibiotic Amphotericin B Combinations with Selected 1,3,4-Thiadiazole Derivatives on RPTECs in an In Vitro Model

Collaborators (37)

Joanna Gola

Robert Rusinek

Marek Gancarz

Gotard Burdzinski

Andrzej Stepulak

Zbigniew Kobus

Katarzyna Kozłowicz

Katarzyna Dos Santos Szewczyk

Aleksandra Nucia

Joanna Matysiak

Ryszard AMAROWICZ

Celina Kruszniewska-Rajs

Magdalena Kachel

Mariusz Gagos

Tomasz Ociepa

Magdalena Kimsa-Dudek

Dariusz Karcz

Michał JANIAK

Krzysztof Kowalczyk

Wojciech Dabrowski

Agnieszka Dróżdż

Ryszard Kulig

Monika Sujka

Piotr Hołowiński

Marek Domin

Sybilla Nazarewicz

Patrik Burg

Karolina Starzak

Bożena Gładyszewska

Urszula Gawlik-Dziki

Grzegorz Łysiak

Renata Różyło

Eva Ivanisova

Grzegorz Gladyszewski

Sylwia Okoń

Dariusz Dziki

Aneta Strachecka

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