| Current trends in the enhancement of antioxidant activity of wheat bread by the addition of plant materials rich in phenolic compounds D Dziki, R Różyło, U Gawlik-Dziki, M Świeca Trends in Food Science & Technology 40 (1), 48-61, 2014 | 334 | 2014 |
| Antioxidant and anticancer activities of Chenopodium quinoa leaves extracts–in vitro study U Gawlik-Dziki, M Świeca, M Sułkowski, D Dziki, B Baraniak, J Czyż Food and chemical toxicology 57, 154-160, 2013 | 260 | 2013 |
| Bread enriched with quinoa leaves–The influence of protein–phenolics interactions on the nutritional and antioxidant quality M Świeca, Ł Sęczyk, U Gawlik-Dziki, D Dziki Food chemistry 162, 54-62, 2014 | 224 | 2014 |
| The effect of simulated digestion in vitro on bioactivity of wheat bread with Tartary buckwheat flavones addition U Gawlik-Dziki, D Dziki, B Baraniak, R Lin LWT-Food Science and Technology 42 (1), 137-143, 2009 | 213 | 2009 |
| The influence of protein–flavonoid interactions on protein digestibility in vitro and the antioxidant quality of breads enriched with onion skin M Świeca, U Gawlik-Dziki, D Dziki, B Baraniak, J Czyż Food Chemistry 141 (1), 451-458, 2013 | 208 | 2013 |
| Quality and antioxidant properties of breads enriched with dry onion (Allium cepa L.) skin U Gawlik-Dziki, M Świeca, D Dziki, B Baraniak, J Tomiło, J Czyż Food Chemistry 138 (2-3), 1621-1628, 2013 | 196 | 2013 |
| Characterization of polyphenol oxidase from butter lettuce (Lactuca sativa var. capitata L.) U Gawlik-Dziki, U Złotek, M Świeca Food Chemistry 107 (1), 129-135, 2008 | 193 | 2008 |
| Effect of carob (Ceratonia siliqua L.) flour on the antioxidant potential, nutritional quality, and sensory characteristics of fortified durum wheat pasta Ł Sęczyk, M Świeca, U Gawlik-Dziki Food Chemistry 194, 637-642, 2016 | 157 | 2016 |
| Protein–phenolic interactions as a factor affecting the physicochemical properties of white bean proteins Ł Sęczyk, M Świeca, I Kapusta, U Gawlik-Dziki Molecules 24 (3), 408, 2019 | 151 | 2019 |
| Characterization of polyphenol oxidase from broccoli (Brassica oleracea var. botrytis italica) florets U Gawlik-Dziki, U Szymanowska, B Baraniak Food chemistry 105 (3), 1047-1053, 2007 | 135 | 2007 |
| Changes in the antioxidant activities of vegetables as a consequence of interactions between active compounds U Gawlik-Dziki Journal of Functional Foods 4 (4), 872-882, 2012 | 124 | 2012 |
| Impact of germination time and type of illumination on the antioxidant compounds and antioxidant capacity of Lens culinaris sprouts M Świeca, U Gawlik-Dziki, D Kowalczyk, U Złotek Scientia Horticulturae 140, 87-95, 2012 | 118 | 2012 |
| In vitro digestibility and starch content, predicted glycemic index and potential in vitro antidiabetic effect of lentil sprouts obtained by different germination techniques M Świeca, B Baraniak, U Gawlik-Dziki Food chemistry 138 (2-3), 1414-1420, 2013 | 112 | 2013 |
| Effect of hydrothermal treatment on the antioxidant properties of broccoli (Brassica oleracea var. botrytis italica) florets U Gawlik-Dziki Food chemistry 109 (2), 393-401, 2008 | 106 | 2008 |
| Polyphenols of Rosa L. leaves extracts and their radical scavenging activity R Nowak, U Gawlik-Dziki Zeitschrift für Naturforschung C 62 (1-2), 32-38, 2007 | 106 | 2007 |
| Comparison of phenolic acids profile and antioxidant potential of six varieties of spelt (Triticum spelta L.) U Gawlik-Dziki, M Świeca, D Dziki Journal of Agricultural and Food Chemistry 60 (18), 4603-4612, 2012 | 104 | 2012 |
| The phenolic content and antioxidant activity of the aqueous and hydroalcoholic extracts of hops and their pellets D Kowalczyk, M Świeca, J Cichocka, U Gawlik‐Dziki Journal of the Institute of Brewing 119 (3), 103-110, 2013 | 101 | 2013 |
| Antioxidant, nutritional and functional characteristics of wheat bread enriched with ground flaxseed hulls Ł Sęczyk, M Świeca, D Dziki, A Anders, U Gawlik-Dziki Food chemistry 214, 32-38, 2017 | 99 | 2017 |
| Wheat bread enriched with green coffee–In vitro bioaccessibility and bioavailability of phenolics and antioxidant activity M Świeca, U Gawlik-Dziki, D Dziki, B Baraniak Food chemistry 221, 1451-1457, 2017 | 96 | 2017 |
| Ground green coffee beans as a functional food supplement–Preliminary study D Dziki, U Gawlik-Dziki, Ł Pecio, R Różyło, M Świeca, A Krzykowski, ... LWT-Food Science and Technology 63 (1), 691-699, 2015 | 93 | 2015 |
