Ryszard Amarowicz

Research interests

Publications

• Mango (Mangifera indica L.) Leaves: Nutritional Composition, Phytochemical Profile, and Health-Promoting Bioactivities

  Antioxidants · 2021 · 10.3390/antiox10020299

• Cottonseed: A sustainable contributor to global protein requirements

  Trends in Food Science & Technology · 2021 · 10.1016/j.tifs.2021.02.058

• Plant-based proteins and their multifaceted industrial applications

  LWT · 2021 · https://doi.org/10.1016/j.lwt.2021.112620

• Cottonseed: A sustainable contributor to global protein requirements

  Trends in Food Science & Technology · 2021 · 10.1016/j.tifs.2021.02.058

• Functional characterization of plant-based protein to determine its quality for food applications

  Food Hydrocolloids · 2021 · 10.1016/j.foodhyd.2021.106986

• Guava (Psidium guajava L.) Leaves: Nutritional Composition, Phytochemical Profile, and Health-Promoting Bioactivities

  Foods · 2021 · https://doi.org/10.3390/foods10040752

• Onion (Allium cepa L.) peels: A review on bioactive compounds and biomedical activities

  Biomedicine & Pharmacotherapy · 2021 · 10.1016/j.biopha.2021.112498

• Recent trends in extraction of plant bioactives using green technologies: A review

  Food Chemistry · 2021 · https://doi.org/10.1016/j.foodchem.2021.129431

• Mango (Mangifera indica L.) Leaves: Nutritional Composition, Phytochemical Profile, and Health-Promoting Bioactivities

  Antioxidants · 2021 · 10.3390/antiox10020299

• Advances in the plant protein extraction: Mechanism and recommendations

  Food Hydrocolloids · 2021 · https://doi.org/10.1016/j.foodhyd.2021.106595

• Functional characterization of plant-based protein to determine its quality for food applications

  Food Hydrocolloids · 2021 · 10.1016/j.foodhyd.2021.106986

• Canola/rapeseed protein – nutritional value, functionality and food application: a review

  Critical Reviews in Food Science and Nutrition · 2020 · 10.1080/10408398.2020.1809342

• Seaweeds as a Functional Ingredient for a Healthy Diet

  Marine Drugs · 2020 · https://doi.org/10.3390/md18060301

• Canola/rapeseed protein – nutritional value, functionality and food application: a review

  Critical Reviews in Food Science and Nutrition · 2020 · 10.1080/10408398.2020.1809342

• Recent developments in the detection of bovine serum albumin

  International Journal of Biological Macromolecules · 2019 · 10.1016/j.ijbiomac.2019.07.096

• A Comprehensive Review on the Chemical Constituents and Functional Uses of Walnut (Juglans spp.) Husk

  International Journal of Molecular Sciences · 2019 · 10.3390/ijms20163920

• A Comparative Review on the Extraction, Antioxidant Content and Antioxidant Potential of Different Parts of Walnut (Juglans regia L.) Fruit and Tree

  Molecules · 2019 · 10.3390/molecules24112133

• A Comparative Review on the Extraction, Antioxidant Content and Antioxidant Potential of Different Parts of Walnut (Juglans regia L.) Fruit and Tree

  Molecules · 2019 · 10.3390/molecules24112133

• Achievements and Challenges in Improving the Nutritional Quality of Food Legumes

  Critical Reviews in Plant Sciences · 2014 · 10.1080/07352689.2014.897907

• Changes in the composition of phenolic compounds and antioxidant properties of grapevine roots and leaves (Vitis vinifera L.) under continuous of long-term drought stress

  Acta Physiologiae Plantarum · 2014 · 10.1007/s11738-014-1526-8

• Phenol‐Based Antioxidants and the In Vitro Methods Used for Their Assessment

  Comprehensive Reviews in Food Science and Food Safety · 2012 · https://doi.org/10.1111/j.1541-4337.2011.00173.x

• Free radical-scavenging capacity, antioxidant activity, and phenolic composition of green lentil (Lens culinaris)

  Food Chemistry · 2010 · 10.1016/j.foodchem.2010.01.009

• Antioxidant Activity of Fresh and Processed Jalapeño and Serrano Peppers

  Journal of Agricultural and Food Chemistry · 2010 · 10.1021/jf103434u

• Free radical-scavenging capacity, antioxidant activity, and phenolic composition of green lentil (Lens culinaris)

  Food Chemistry · 2010 · 10.1016/j.foodchem.2010.01.009

• Legumes as a source of natural antioxidants

  European Journal of Lipid Science and Technology · 2008 · 10.1002/ejlt.200800114

• Antioxidant and Antiradical Activities in Extracts of Hazelnut Kernel (Corylus avellanaL.) and Hazelnut Green Leafy Cover

  Journal of Agricultural and Food Chemistry · 2006 · 10.1021/jf0601259

• Antioxidant and Antiradical Activities in Extracts of Hazelnut Kernel (Corylus avellanaL.) and Hazelnut Green Leafy Cover

  Journal of Agricultural and Food Chemistry · 2006 · 10.1021/jf0601259

• POLYPHENOLICS EXTRACTS FROM LEGUME SEEDS: CORRELATIONS BETWEEN TOTAL ANTIOXIDANT ACTIVITY, TOTAL PHENOLICS CONTENT, TANNINS CONTENT AND ASTRINGENCY

  Journal of Food Lipids · 2004 · 10.1111/j.1745-4522.2004.01143.x

• POLYPHENOLICS EXTRACTS FROM LEGUME SEEDS: CORRELATIONS BETWEEN TOTAL ANTIOXIDANT ACTIVITY, TOTAL PHENOLICS CONTENT, TANNINS CONTENT AND ASTRINGENCY

  Journal of Food Lipids · 2004 · 10.1111/j.1745-4522.2004.01143.x

• Free-radical scavenging capacity and antioxidant activity of selected plant species from the Canadian prairies

  Food Chemistry · 2003 · https://doi.org/10.1016/s0308-8146(03)00278-4

• Antioxidant activity of crude tannins of canola and rapeseed hulls

  Journal of the American Oil Chemists Society · 2000 · 10.1007/s11746-000-0151-0

• Antioxidant activity of crude tannins of canola and rapeseed hulls

  Journal of the American Oil Chemists Society · 2000 · 10.1007/s11746-000-0151-0

• Current research developments on polyphenolics of rapeseed/canola: a review

  Food Chemistry · 1998 · 10.1016/s0308-8146(97)00198-2

• Antioxidant activity of peptide fractions of capelin protein hydrolysates

  Food Chemistry · 1997 · 10.1016/s0308-8146(96)00229-4

• Antioxidant activity of peptide fractions of capelin protein hydrolysates

  Food Chemistry · 1997 · 10.1016/s0308-8146(96)00229-4

Current projects

No projects listed.