J
Jan Oszmiański
Researcher at Wroclaw University of Environmental and Life Sciences
Publications - 208
Citations - 9963
Jan Oszmiański is an academic researcher from Wroclaw University of Environmental and Life Sciences. The author has contributed to research in topics: Flavonols & Anthocyanin. The author has an hindex of 47, co-authored 204 publications receiving 8514 citations. Previous affiliations of Jan Oszmiański include University of Agriculture, Faisalabad & Gdańsk Medical University.
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Antioxidant activity and phenolic compounds in 32 selected herbs
TL;DR: In this paper, the total equivalent antioxidant capacities (TEAC) and phenolic contents of 32 spices extracts from 21 botanical families grown in Poland were investigated using a Folin-Ciocalteu assay.
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Aronia melanocarpa phenolics and their antioxidant activity
Jan Oszmiański,Aneta Wojdyło +1 more
TL;DR: In this article, the authors evaluated small and high molecular phenolics (tannins) and antioxidant activity of Aronia melanocarpa berries, juice and pomace in order to find new potential sources of natural antioxidants.
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Polyphenolic compounds and antioxidant activity of new and old apple varieties.
TL;DR: The presented data clearly demonstrated that new varieties of apple had the same or higher value of bioactive compounds in comparison to the old varieties, i.e., Golden Delicious, Idared, and Jonagold.
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Effect of Drying Methods with the Application of Vacuum Microwaves on the Bioactive Compounds, Color, and Antioxidant Activity of Strawberry Fruits
TL;DR: It is demonstrated that vacuum-microwave drying, especially at 240 W, can produce high-quality products, with the additional advantage of reduced processing times, compared to other processes such as freeze-drying.
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Effect of Convective and Vacuum-Microwave Drying on the Bioactive Compounds, Color, and Antioxidant Capacity of Sour Cherries
TL;DR: In this article, the effect of microwave power during the vacuum-microwave drying (VMD) on sour cherries in terms of drying kinetics, includ- ing the temperature profile of dried material, as well as on some quality factors of the finished product including phenolic compounds, antioxidant capacity, and color.