Joanna Oracz

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Assistant Professor

Lodz University of Technology

Poland

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About

Joanna Oracz is an Assistant Professor at Lodz University of Technology in Poland. Her research primarily focuses on the nutritional properties and health benefits of various food materials, as highlighted in her recent publications, including studies on the effects of encapsulated compounds on gut microbiota and the evaluation of bioactive substances in food products. She has also investigated the functional properties of ingredients derived from agricultural by-products, aiming to enhance food quality and promote health.

Recent Grants

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Characteristics of the Maillard reaction products formed during the roasting process of cocoa bean and their influence on the antioxidant activity

Open Date: 2013-03-01

Close Date: 2014-08-01

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POLAND

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Karolina Miśkiewicz

Lodz University of Technology

POLAND

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Rafal Ziobro

University of Agriculture in Krakow

POLAND

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Horacio Pérez-Sánchez

Universidad Católica de Murcia (UCAM)

SPAIN

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Justyna Rosicka-Kaczmarek

Lodz University of Technology

POLAND

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Michal Bijak

Head of Centre/Associate Professor

University of Łódź

POLAND

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Elżbieta Klewicka

Lodz University of Technology

POLAND

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Joanna Grzelczyk

Lodz University of Technology

POLAND

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Joanna Oracz

Research Interests

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About

Recent Grants

Articles (26)

Spent Hop (<i>Humulus lupulus</i> L.) Extract and Its Flaxseed Polysaccharide-Based Encapsulates Attenuate Inflammatory Bowel Diseases Through the Nuclear Factor-Kappa B, Extracellular Signal-Regulated Kinase, and Protein Kinase B Signalling Pathways

The Effect of Freeze-Dried Cherry Pomace and Red Potato Pulp on the Content of Bioactive Substances in Pasta

Influence of Copigmentation and Encapsulation on Stability and Antioxidant Activity of Anthocyanins from Blue and Pink Cornflower (<i>Centaurea cyanus</i> L.) Flowers

Evaluation of the Nutritional Properties and Biodegradation of Novel Disposable Edible Tableware Made of Olive Pomace

Starch from Unripe Apples (<i>Malus domestica</i> Borkh) as an Alternative for Application in the Food Industry

Influence of Novel Microcapsulates of Bee Products on Gut Microbiota Modulation and Their Prebiotic and Pro-Adhesive Properties

Effect of Oat Fiber Preparations with Different Contents of β-Glucan on the Formation of Acrylamide in Dietary Bread (Rusks)

Increased O-GlcNAcylation by Upregulation of Mitochondrial O-GlcNAc Transferase (mOGT) Inhibits the Activity of Respiratory Chain Complexes and Controls Cellular Bioenergetics

Effect of Encapsulated Phenolic Compounds of Cocoa on Growth of Lactic Acid Bacteria and Antioxidant Activity of Fortified Drinking Yogurt

Quality- and Health-Promoting Compounds of Whole Wheat Bread with the Addition of Stale Bread, Cornmeal, and Apple Pomace

Isolation, structural characterization and biological activity evaluation of melanoidins from thermally processed cocoa beans, carob kibbles and acorns as potential cytotoxic agents

Red Potato Pulp and Cherry Pomace for Pasta Enrichment: Health-Promoting Compounds, Physical Properties and Quality

Kamchatka Berry (Lonicera caerulea L.) Pomace Bioferment as an Innovative Cosmetic Raw Material

The Influence of Fermentation Technology on the Functional and Sensory Properties of Hemp Bread

The Molecular Weight of Enzymatically Modified Pectic Oligosaccharides from Apple Pomace as a Determinant for Biological and Prebiotic Activity

The Influence of Microwave-Assisted Extraction on the Phenolic Compound Profile and Biological Activities of Extracts from Selected <i>Scutellaria</i> Species

Bioactive Compounds and Antioxidant Composition of Nut Bars with Addition of Various Edible Insect Flours

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

Chemical Composition, Antioxidant Properties and Sensory Aspects of Sponge Cakes Supplemented with Edible Insect Flours

Chemical Composition, Nutritional Value, and Acceptance of Nut Bars with the Addition of Edible Insect Powder

Bioactive Properties of Extracts from <i>Plectranthus barbatus</i> (<i>Coleus forskohlii</i>) Roots Received Using Various Extraction Methods

Bioavailability and Bioactivity of Plant Antioxidants

UHPLC-DAD-ESI-HRMS/MS profile of phenolic compounds in northern red oak (Quercus rubra L., syn. Q. borealis F. Michx) seeds and its transformation during thermal processing

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

Collaborators (14)

Tomasz Zięba

Dorota Żyżelewicz

Magdalena Orczykowska

Anna Krześlak

Anna M. Platta

Stanisław Kowalski

Grażyna Budryn

Karolina Miśkiewicz

Rafal Ziobro

Horacio Pérez-Sánchez

Justyna Rosicka-Kaczmarek

Michal Bijak

Elżbieta Klewicka

Joanna Grzelczyk

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