Ewa Nebesny - Publications, H-index & Citations

Ewa Nebesny

Lodz University of Technology

34H指数

104论文数

3.1K被引数

收录论文 35

发表时间

Canola/rapeseed protein - nutritional value, functionality and food application: a review Canola/菜籽蛋白-营养价值，功能和食品应用: 综述

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

IF8.8

2020-09-10

PREAI

Chmielewska, Anna; Kozlowska, Magdalena; Rachwal, Danuta; Wnukowski, Piotr; Amarowicz, Ryszard; Nebesny, Ewa; Rosicka-Kaczmarek, Justyna

Bioavailability and metabolism of selected cocoa bioactive compounds: A comprehensive review

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

IF8.8

2019-05-24

PREAI

Oracz, Joanna; Nebesny, Ewa; Zyzelewicz, Dorota; Budryn, Grazyna; Luzak, Boguslawa

Identification and quantification of free and bound phenolic compounds contained in the high-molecular weight melanoidin fractions derived from two different types of cocoa beans by UHPLC-DAD-ESI-HR-MSn

FOOD RESEARCH INTERNATIONAL

IF8

2019-01-01

PREAI

Oracz, Joanna; Nebesny, Ewa; Zyzelewicz, Dorota

Effect of roasting parameters on the physicochemical characteristics of high-molecular-weight Maillard reaction products isolated from cocoa beans of different Theobroma cacao L. groups

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2018-08-21

OAAI

Oracz, Joanna; Nebesny, Ewa

Heteropolysaccharide preparations from rye and wheat bran as sources of antioxidants

JOURNAL OF CEREAL SCIENCE

IF3.7

2018-05-01

PREAI

Rosicka-Kaczmarek, Justyna; Komisarczyk, Aleksandra; Nebesny, Ewa

Enzyme-resistant dextrins from potato starch for potential application in the beverage industry 马铃薯淀粉中的耐酶糊精在饮料工业中的潜在应用

CARBOHYDRATE POLYMERS

IF12.5

2017-09-01

PREAI

Kapusniak (Jochym), Kamila; Nebesny, Ewa

The influence of non-starch polysaccharide on thermodynamic properties of starches from facultative wheat varieties

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2017-06-20

OAAI

Rosicka-Kaczmarek, Justyna; Tkaczyk, Mariola; Makowski, Bartlomiej; Komisarczyk, Aleksandra; Nebesny, Ewa

The influence of the roasting process conditions on the polyphenol content in cocoa beans, nibs and chocolates 烘烤工艺条件对可可豆，碎粒和巧克力中多酚含量的影响

FOOD RESEARCH INTERNATIONAL

IF8

2016-11-01

PREAI

Zyzelewicz, Dorota; Krysiak, Wieslawa; Oracz, Joanna; Sosnowska, Dorota; Budryn, Grazyna; Nebesny, Ewa

Composition and thermodynamic properties of starches from facultative wheat varieties

FOOD HYDROCOLLOIDS

IF12.4

2016-03-01

PREAI

Rosicka-Kaczmarek, Justyna; Makowski, Bartlomiej; Nebesny, Ewa; Tkaczyk, Mariola; Komisarczyk, Aleksandra; Nita, Zygmunt

Fluorimetric studies of the interactions of wheat puroindolines with polar lipids on the surface starch granules

JOURNAL OF CEREAL SCIENCE

IF3.7

2015-11-01

PREAI

Rosicka-Kaczmarek, Justyna; Stasiuk, Maria; Nebesny, Ewa; Komisarczyk, Aleksandra

The influence of arabinoxylans on the quality of grain industry products

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2015-10-05

PREAI

Rosicka-Kaczmarek, Justyna; Komisarczyk, Aleksandra; Nebesny, Ewa; Makowski, Bartlomiej

Antioxidant Properties of Cocoa Beans (Theobroma cacao L.): Influence of Cultivar and Roasting Conditions

INTERNATIONAL JOURNAL OF FOOD PROPERTIES

IF3.9

2015-08-17

OAAI

Oracz, Joanna; Nebesny, Ewa

Changes in the flavan-3-ols, anthocyanins, and flavanols composition of cocoa beans of different Theobroma cacao L. groups affected by roasting conditions

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2015-07-04

OAAI

Oracz, Joanna; Nebesny, Ewa; Zyzelewicz, Dorota

Chickpeas-Composition, Nutritional Value, Health Benefits, Application to Bread and Snacks: A Review

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

IF8.8

2015-01-28

169

PREAI

Rachwal-Rosiak, Danuta; Nebesny, Ewa; Budryn, Grazyna

Properties of model systems of sunflower oil and green coffee extract after heat treatment and storage

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2014-11-01

OAAI

Budryn, Grazyna; Nebesny, Ewa; Zyzelewicz, Dorota; Oracz, Joanna

Correlation Between the Stability of Chlorogenic Acids, Antioxidant Activity and Acrylamide Content in Coffee Beans Roasted in Different Conditions

INTERNATIONAL JOURNAL OF FOOD PROPERTIES

IF3.9

2014-10-20

PREAI

Budryn, Grazyna; Nebesny, Ewa; Oracz, Joanna

Influence of roasting conditions on fatty acid composition and oxidative changes of cocoa butter extracted from cocoa bean of Forastero variety cultivated in Togo 烘烤条件对多哥种植的Forastero品种可可豆中提取的可可脂脂肪酸组成和氧化变化的影响

FOOD RESEARCH INTERNATIONAL

IF8

2014-09-01

PREAI

Zyzelewicz, Dorota; Budryn, Grazyna; Krysiak, Wieslawa; Oracz, Joanna; Nebesny, Ewa; Bojczuk, Malgorzata

Tocopherols in cocoa butter obtained from cocoa bean roasted in different forms and under various process parameters 从可可豆中获得的可可脂中的生育酚以不同形式和各种工艺参数烘烤

FOOD RESEARCH INTERNATIONAL

IF8

2014-09-01

PREAI

Zyzelewicz, Dorota; Krysiak, Wieslawa; Budryn, Grazyna; Oracz, Joanna; Nebesny, Ewa

Inclusion complexes of β-cyclodextrin with chlorogenic acids (CHAs) from crude and purified aqueous extracts of green Robusta coffee beans (Coffea canephora L.)

FOOD RESEARCH INTERNATIONAL

IF8

2014-07-01

PREAI

Budryn, Grazyna; Nebesny, Ewa; Palecz, Bartlomiej; Rachwal-Rosiak, Danuta; Hodurek, Pawel; Miskiewicz, Karolina; Oracz, Joanna; Zyzelewicz, Dorota

PEPSIN DIGESTIBILITY AND ANTIOXIDANT ACTIVITY OF EGG WHITE PROTEIN IN MODEL SYSTEMS WITH GREEN COFFEE EXTRACT

INTERNATIONAL JOURNAL OF FOOD PROPERTIES

IF3.9

2014-03-21

PREAI

Budryn, Grazyna; Nebesny, Ewa; Rachwal, Danuta

研究方向