Grzegorz Bartosz

Professor

Uniwersytet Wroclawski

Poland

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About

Grzegorz Bartosz is a Professor at Uniwersytet Rzeszowski in Poland. His research areas include antioxidant activity, the effects of fermentation on food components, and the biochemistry of anthocyanins. Recent publications focus on the antioxidant capacity of various foods and the implications of thermal treatments on bioactive compounds. He also explores the generation of hydrogen peroxide in beverages and its significance in food science.

Articles (20)

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McMaster University

CANADA

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Grzegorz Bartosz

Research Interests

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About

Articles (20)

Generation of Hydrogen Peroxide in Beer and Selected Strong Alcoholic Beverages

Effect of Fermentation With and Without the Addition of Carrots on the Total Antioxidant Capacity of White and Red Cabbage

Comparison of Various Assays of Antioxidant Activity/Capacity: Limited Significance of Redox Potentials of Oxidants/Indicators

The Effect of Storage on the Absorption and Fluorescence Spectra of Petal Extracts of Selected Anthocyanin-Containing Flowers

A New Fluorescence Band of Anthocyanins as a Simple Oxidation Biomarker of Food Products

Effect of Thermal Treatment on the Antiproliferative and Antioxidant Activities of Garlic

Hydrogen Peroxide: A Ubiquitous Component of Beverages and Food

What Can Fluorescence Tell Us About Wine?

Antioxidant Defense in the Toughest Animals on the Earth: Its Contribution to the Extreme Resistance of Tardigrades

Antioxidant Activity of Anthocyanins and Anthocyanidins: A Critical Review

Nitroxide-containing amphiphilic polymers prepared by simplified electrochemically mediated ATRP as candidates for therapeutic antioxidants

Comparison of Antioxidant and Antiproliferative Effects of Various Forms of Garlic and Ramsons

Antioxidant defense of Deinococcus radiodurans: how does it contribute to extreme radiation resistance?

Formation of a Purple Product upon the Reaction of ABTS Radicals with Proteins

Denaturation and Digestion Increase the Antioxidant Capacity of Proteins

Peroxiredoxin 2: An Important Element of the Antioxidant Defense of the Erythrocyte

Capsaicin toxicity to the yeast Saccharomyces cerevisiae is not due to oxidative stress but to disruption of membrane structure

Effect of 6-hydroxydopamine increase the glutathione level in SH-SY5Y human neuroblastoma cells

Induction of Oxidative Stress in SH-SY5Y Cells by Overexpression of hTau40 and Its Mitigation by Redox-Active Nanoparticles

Evaluation of The Antioxidant Capacity of Food Products: Methods, Applications and Limitations

Collaborators (8)

Ireneusz Stefaniuk

Izabela Zaborniak

Andrzej Dziedzic

Kacper Kut

Paweł Chmielarz

Izabela Sadowska-Bartosz

Ireneusz Kapusta

Margaret Fahnestock

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