| Effect of bread making on formation of Maillard reaction products contributing to the overall antioxidant activity of rye bread A Michalska, M Amigo-Benavent, H Zielinski, MD del Castillo Journal of cereal science 48 (1), 123-132, 2008 | 274 | 2008 |
| Microwave-assisted drying of blueberry (Vaccinium corymbosum L.) fruits: Drying kinetics, polyphenols, anthocyanins, antioxidant capacity, colour and texture M Zielinska, A Michalska Food Chemistry 212, 671-680, 2016 | 273 | 2016 |
| Bioactive compounds of blueberries: Post-harvest factors influencing the nutritional value of products A Michalska, G Łysiak International journal of molecular sciences 16 (8), 18642-18663, 2015 | 227 | 2015 |
| A review of new directions in managing fruit and vegetable processing by-products J Majerska, A Michalska, A Figiel Trends in food science & technology 88, 207-219, 2019 | 194 | 2019 |
| Characterisation of Aronia powders obtained by different drying processes A Horszwald, H Julien, W Andlauer Food chemistry 141 (3), 2858-2863, 2013 | 181 | 2013 |
| Antioxidants in thermally treated buckwheat groats H Zieliński, A Michalska, MK Piskuła, H Kozłowska Molecular Nutrition & Food Research 50 (9), 824-832, 2006 | 161 | 2006 |
| Physicochemical properties of whole fruit plum powders obtained using different drying technologies A Michalska, A Wojdyło, K Lech, GP Łysiak, A Figiel Food chemistry 207, 223-232, 2016 | 158 | 2016 |
| Antioxidant contents and antioxidative properties of traditional rye breads A Michalska, A Ceglinska, R Amarowicz, MK Piskula, D Szawara-Nowak, ... Journal of agricultural and food chemistry 55 (3), 734-740, 2007 | 144 | 2007 |
| Changes in protein quality and antioxidant properties of buckwheat seeds and groats induced by roasting H Zielinski, A Michalska, M Amigo-Benavent, MD del Castillo, MK Piskula Journal of Agricultural and Food Chemistry 57 (11), 4771-4776, 2009 | 141 | 2009 |
| Characterisation of bioactive compounds in berry juices by traditional photometric and modern microplate methods A Horszwald, W Andlauer Journal of Berry Research 1 (4), 189-199, 2011 | 139 | 2011 |
| Bioactive compounds in spelt bread H Zieliński, A Ceglińska, A Michalska European Food Research and Technology 226, 537-544, 2008 | 122 | 2008 |
| Overall quality of fruits and vegetables products affected by the drying processes with the assistance of vacuum-microwaves A Figiel, A Michalska International Journal of Molecular Sciences 18 (1), 71, 2016 | 104 | 2016 |
| Effect of different drying techniques on physical properties, total polyphenols and antioxidant capacity of blackcurrant pomace powders A Michalska, A Wojdyło, K Lech, GP Łysiak, A Figiel LWT 78, 114-121, 2017 | 88 | 2017 |
| Drying-induced physico-chemical changes in cranberry products A Michalska, A Wojdyło, J Honke, E Ciska, W Andlauer Food chemistry 240, 448-455, 2018 | 73 | 2018 |
| Influence of osmotic dehydration pre-treatment and combined drying method on physico-chemical and sensory properties of pomegranate arils, cultivar Mollar de Elche M Cano-Lamadrid, K Lech, A Michalska, M Wasilewska, A Figiel, ... Food Chemistry 232, 306-315, 2017 | 71 | 2017 |
| Antioxidant contents and properties as quality indices of rye cultivars H Zieliński, A Ceglińska, A Michalska Food Chemistry 104 (3), 980-988, 2007 | 68 | 2007 |
| Antioxidant properties and sensory quality of traditional rye bread as affected by the incorporation of flour with different extraction rates in the formulation H Zieliński, A Michalska, A Ceglińska, G Lamparski European Food Research and Technology 226, 671-680, 2008 | 59 | 2008 |
| Effect of drying parameters on the formation of early and intermediate stage products of the Maillard reaction in different plum (Prunus domestica L.) cultivars A Michalska, J Honke, G Łysiak, W Andlauer LWT-Food Science and Technology 65, 932-938, 2016 | 57 | 2016 |
| Produkty reakcji Maillarda w zywnosci A Michalska, H Zielinski Żywność Nauka Technologia Jakość 14 (2), 5-16, 2007 | 55* | 2007 |
| Effect of flour extraction rate and baking on thiamine and riboflavin content and antioxidant capacity of traditional rye bread C Martinez‐Villaluenga, A Michalska, J Frías, MK Piskula, ... Journal of Food Science 74 (1), C49-C55, 2009 | 52 | 2009 |
