Joanna Grzelczyk

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Lodz University of Technology

Poland

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Recent Grants

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Biodostępność i prozdrowotne właściwości kwasów hydroksycynamonowych ziarna kawy modyfikowane w procesie prażenia

Open Date: 2019-01-01

Close Date: 2022-01-01

Articles (12)

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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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2022

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2022

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2022

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2022

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2022

Collaborators (10)

Filip Boratyński

Wroclaw University of Environmental and Life Sciences

POLAND

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Krzysztof Kołodziejczyk

Lodz University of Technology

POLAND

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Ewa Baranowska-Wójcik

University of Life Sciences

POLAND

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Dorota Żyżelewicz

professor

Lodz University of Technology

POLAND

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Dominik Szwajgier

prof. ULS in Lublin, dr hab.

University of Life Sciences in Lublin

POLAND

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Małgorzata Zakłos-Szyda

University Professor

Lodz University of Technology

POLAND

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Grażyna Budryn

Lodz University of Technology

POLAND

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Horacio Pérez-Sánchez

Universidad Católica de Murcia (UCAM)

SPAIN

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Joanna Oracz

Assistant Professor

Lodz University of Technology

POLAND

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Teresa Olejniczak

Wroclaw University of Environmental and Life Sciences

POLAND

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Joanna Grzelczyk

Research Interests

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Recent Grants

Articles (12)

The Influence of Maceration and Flavoring on the Composition and Health-Promoting Properties of Roasted Coffee

Interaction of an anticancer oxygenated propenylbenzene derivatives with human topoisomerase II α and actin: molecular modeling and isothermal titration calorimetry studies

Effect of Inhibiting Butyrylcholinesterase Activity Using Fractionated Coffee Extracts Digested In Vitro in Gastrointestinal Tract: Docking Simulation and Calorimetric and Studies

Bioactive Compounds, Antioxidant Activity and Sensory Properties of Northern Red Oak (<i>Quercus rubra</i> L., syn. <i>Q. borealis</i> F. Michx) Seeds Affected by Roasting Conditions

Effects of In Vitro Digestion of Polyphenols from Coffee on Binding Parameters to Human Topoisomerase II α

Potentiality Assessment of the Acetylcholinesterase-Inhibitory Activity of Olive Oil with an Additive Edible Insect Powder

Microbial Metabolites of 3-n-butylphthalide as Monoamine Oxidase A Inhibitors

Bioaccessibility of coffee bean hydroxycinnamic acids during in vitro digestion influenced by the degree of roasting and activity of intestinal probiotic bacteria, and their activity in Caco-2 and HT29 cells

Quality Assessment of Waste from Olive Oil Production and Design of Biodegradable Packaging

Reply to Zarguan et al. Comment on “Budryn et al. Hydroxybenzoic Acids as Acetylcholinesterase Inhibitors: Calorimetric and Docking Simulation Studies. Nutrients 2022, 14, 2476”

Evaluation of the thermal stability of bioactive compounds in coffee beans and their fractions modified in the roasting process

Hydroxybenzoic Acids as Acetylcholinesterase Inhibitors: Calorimetric and Docking Simulation Studies

Collaborators (10)

Filip Boratyński

Krzysztof Kołodziejczyk

Ewa Baranowska-Wójcik

Dorota Żyżelewicz

Dominik Szwajgier

Małgorzata Zakłos-Szyda

Grażyna Budryn

Horacio Pérez-Sánchez

Joanna Oracz

Teresa Olejniczak

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