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Journal of the Science of Food and Agriculture|August 16, 2021
Fruit tree leaves as valuable new source of tocopherol and tocotrienol compoundsAneta Wojdyło, Igor Piotr Turkiewicz, Karolina Tkacz, et al.
Food Chemistry|September 12, 2025
Interaction of bacterial-transformed Melissa officinalis phenolic acids with NSP-rich matrices under gastrointestinal digestion: UPLC-PDA-QTOF-ESI-MS profiling and release assessmentKarolina Tkacz, Xymena Połomska, Igor Piotr Turkiewicz, et al.
Food Research International (Ottawa, Ont.)|July 2, 2025
Enhancement of bioaccessibility and modulation of green tea phenolic compounds through pre-transformation by Lactobacillus and Bifidobacterium strainsKarolina Tkacz, Xymena Połomska, Igor Piotr Turkiewicz, et al.
Food Chemistry|February 13, 2021
Fruit tree leaves as unconventional and valuable source of chlorophyll and carotenoid compounds determined by liquid chromatography-photodiode-quadrupole/time of flight-electrospray ionization-mass spectrometry (LC-PDA-qTof-ESI-MS)Aneta Wojdyło, Paulina Nowicka, Karolina Tkacz, et al.
Scientific Reports|October 4, 2024
Investigating in vitro anticholinergic potential (anti-AChE and anti-BuChE) of Chaenomeles leaves extracts and its phytochemicals including chlorophylls, carotenoids and mineralsIgor Piotr Turkiewicz, Karolina Tkacz, Paulina Nowicka, et al.
Molecules (Basel, Switzerland)|March 31, 2019
Antidiabetic, Anticholinesterase and Antioxidant Activity vs. Terpenoids and Phenolic Compounds in Selected New Cultivars and Hybrids of Artichoke Cynara scolymus LIgor Piotr Turkiewicz, Aneta Wojdyło, Karolina Tkacz, et al.
Food Chemistry|January 8, 2026
Apple pomace flour fractions as functional ingredients: compositional and bioactivity profilingJoana Ferreira, Karolina Tkacz, Igor Piotr Turkiewicz, et al.
Scientific Reports|October 13, 2021
Comparison of bioactive compounds and health promoting properties of fruits and leaves of apple, pear and quinceAneta Wojdyło, Paulina Nowicka, Igor Piotr Turkiewicz, et al.
Antioxidants (Basel, Switzerland)|December 11, 2019
Anti-Oxidant and Anti-Enzymatic Activities of Sea Buckthorn (Hippophaë rhamnoides L.) Fruits Modulated by Chemical ComponentsKarolina Tkacz, Aneta Wojdyło, Igor Piotr Turkiewicz, et al.
Food Chemistry: X|October 10, 2022
Nuts as functional foods: Variation of nutritional and phytochemical profiles and their in vitro bioactive propertiesAneta Wojdyło, Igor Piotr Turkiewicz, Karolina Tkacz, et al.
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