| Effect of convective and vacuum–microwave drying on the bioactive compounds, color, and antioxidant capacity of sour cherries A Wojdyło, A Figiel, K Lech, P Nowicka, J Oszmiański Food and Bioprocess Technology 7, 829-841, 2014 | 471 | 2014 |
| Evaluation of Sour Cherry (Prunus cerasus L.) Fruits for Their Polyphenol Content, Antioxidant Properties, and Nutritional Components A Wojdyło, P Nowicka, P Laskowski, J Oszmiański Journal of Agricultural and Food Chemistry 62 (51), 12332-12345, 2014 | 190 | 2014 |
| Phenolic compounds, antioxidant and antidiabetic activity of different cultivars of Ficus carica L. fruits A Wojdyło, P Nowicka, ÁA Carbonell-Barrachina, F Hernández Journal of Functional Foods 25, 421-432, 2016 | 172 | 2016 |
| Phytochemical compounds and biological effects of Actinidia fruits A Wojdyło, P Nowicka, J Oszmiański, T Golis Journal of Functional Foods 30, 194-202, 2017 | 160 | 2017 |
| Sprouts vs. microgreens as novel functional foods: Variation of nutritional and phytochemical profiles and their in vitro bioactive properties A Wojdyło, P Nowicka, K Tkacz, IP Turkiewicz Molecules 25 (20), 4648, 2020 | 141 | 2020 |
| Phenolic and carotenoid profile of new goji cultivars and their anti-hyperglycemic, anti-aging and antioxidant properties A Wojdyło, P Nowicka, P Bąbelewski Journal of functional foods 48, 632-642, 2018 | 120 | 2018 |
| Dynamics of changes in organic acids, sugars and phenolic compounds and antioxidant activity of sea buckthorn and sea buckthorn-apple juices during malolactic fermentation K Tkacz, J Chmielewska, IP Turkiewicz, P Nowicka, A Wojdyło Food Chemistry 332, 127382, 2020 | 116 | 2020 |
| Evaluation of phytochemicals, antioxidant capacity, and antidiabetic activity of novel smoothies from selected Prunus fruits P Nowicka, A Wojdyło, J Samoticha Journal of Functional Foods 25, 397-407, 2016 | 115 | 2016 |
| Analysis of phenolic compounds and antioxidant activity in wild blackberry fruits J Oszmiański, P Nowicka, M Teleszko, A Wojdyło, T Cebulak, ... International journal of molecular sciences 16 (7), 14540-14553, 2015 | 107 | 2015 |
| Anti-Oxidant and Anti-Enzymatic Activities of Sea Buckthorn (Hippophaë rhamnoides L.) Fruits Modulated by Chemical Components K Tkacz, A Wojdyło, IP Turkiewicz, Ł Bobak, P Nowicka Antioxidants 8 (12), 618, 2019 | 99 | 2019 |
| Anti-hyperglycemic and anticholinergic effects of natural antioxidant contents in edible flowers P Nowicka, A Wojdyło Antioxidants 8 (8), 308, 2019 | 86 | 2019 |
| Influence of osmodehydration pretreatment and combined drying method on the bioactive potential of sour cherry fruits P Nowicka, A Wojdyło, K Lech, A Figiel Food and Bioprocess Technology 8, 824-836, 2015 | 80 | 2015 |
| Determination of Phenolic Compounds and Antioxidant Activity in Leaves from Wild Rubus L. Species J Oszmiański, A Wojdyło, P Nowicka, M Teleszko, T Cebulak, M Wolanin Molecules 20 (3), 4951-4966, 2015 | 80 | 2015 |
| Identification and quantification of major derivatives of ellagic acid and antioxidant properties of thinning and ripe Spanish pomegranates N Nuncio-Jauregui, P Nowicka, S Munera-Picazo, F Hernández, ... Journal of Functional Foods 12, 354-364, 2015 | 78 | 2015 |
| Principal component analysis (PCA) of physicochemical compounds’ content in different cultivars of peach fruits, including qualification and quantification of sugars and … P Nowicka, A Wojdyło, P Laskowski European Food Research and Technology 245 (4), 929-938, 2019 | 75 | 2019 |
| UPLC-PDA-Q/TOF-MS profiling of phenolic and carotenoid compounds and their influence on anticholinergic potential for AChE and BuChE inhibition and on-line antioxidant activity … K Tkacz, A Wojdyło, IP Turkiewicz, F Ferreres, DA Moreno, P Nowicka Food Chemistry 309, 125766, 2020 | 73 | 2020 |
| Anticholinergic effects of Actinidia arguta fruits and their polyphenol content determined by liquid chromatography-photodiode array detector-quadrupole/time of flight-mass … A Wojdyło, P Nowicka Food chemistry 271, 216-223, 2019 | 71 | 2019 |
| Preharvest treatments with malic, oxalic, and acetylsalicylic acids affect the phenolic composition and antioxidant capacity of coriander, dill and parsley H El-Zaeddi, Á Calín-Sánchez, P Nowicka, J Martínez-Tomé, ... Food chemistry 226, 179-186, 2017 | 71 | 2017 |
| Content of bioactive compounds in the peach kernels and their antioxidant, anti-hyperglycemic, anti-aging properties P Nowicka, A Wojdyło European Food Research and Technology 245 (5), 1123-1136, 2019 | 65 | 2019 |
| Influence of Different Drying Techniques on Phenolic Compounds, Antioxidant Capacity and Colour of Ziziphus jujube Mill. Fruits A Wojdyło, K Lech, P Nowicka, F Hernandez, A Figiel, ... Molecules 24 (13), 2361, 2019 | 64 | 2019 |
