Joanna Oracz

researcher ORCID: 0000-0003-2469-3369

Joanna Oracz is …
instance of (P31):
humanQ5

External links are
P12541Ludzie Nauki ID (new)ONnFFkPllqE
P856official websitehttps://www.binoz.p.lodz.pl/pl/Joanna-Oracz
P496ORCID iD0000-0003-2469-3369
P3124Polish scientist ID271626
P1053ResearcherIDM-3099-2018
P1153Scopus author ID51864482100

P27country of citizenshipPolandQ36
P184doctoral advisorEwa NebesnyQ56459927
P69educated atŁódź University of TechnologyQ2140369
P108employerŁódź University of TechnologyQ2140369
P734family nameOraczQ111793520
OraczQ111793520
OraczQ111793520
P735given nameJoannaQ4248351
JoannaQ4248351
KrystynaQ20020126
KrystynaQ20020126
P1412languages spoken, written or signedPolishQ809
P1559name in native languageJoanna Oracz
P103native languagePolishQ809
P106occupationresearcherQ1650915
P21sex or genderfemaleQ6581072

Reverse relations

author (P50)
Q51735273Antidiabetic effects and erythrocyte stabilization by red cabbage extract in streptozotocin-treated rats.
Q104131573Antioxidants in Cocoa
Q92263580Bioavailability and metabolism of selected cocoa bioactive compounds: A comprehensive review
Q59404910Changes in properties of food proteins after interaction with free and β-cyclodextrin encapsulated hydroxycinnamic acids
Q57581631Changes in the flavan-3-ols, anthocyanins, and flavanols composition of cocoa beans of different Theobroma cacao L. groups affected by roasting conditions
Q96748533Cocoa bean (Theobroma cacao L.) phenolic extracts as PTP1B inhibitors, hepatic HepG2 and pancreatic β-TC3 cell cytoprotective agents and their influence on oxidative stress in rats
Q57581637Correlation Between the Stability of Chlorogenic Acids, Antioxidant Activity and Acrylamide Content in Coffee Beans Roasted in Different Conditions
Q50450326Effect of inclusion of hydroxycinnamic and chlorogenic acids from green coffee bean in β-cyclodextrin on their interactions with whey, egg white and soy protein isolates.
Q57581656Effect of roasting conditions on the fat, tocopherol, and phytosterol content and antioxidant capacity of the lipid fraction from cocoa beans of differentTheobroma cacaoL. cultivars
Q90693987Effects of Raw and Roasted Cocoa Bean Extracts Supplementation on Intestinal Enzyme Activity, Biochemical Parameters, and Antioxidant Status in Rats Fed a High-Fat Diet
Q90841029Identification and quantification of free and bound phenolic compounds contained in the high-molecular weight melanoidin fractions derived from two different types of cocoa beans by UHPLC-DAD-ESI-HR-MSn
Q46300873Identification of Carotenoids and Isoprenoid Quinones from Asaia lannensis and Asaia bogorensis
Q57275113Inclusion complexes of β-cyclodextrin with chlorogenic acids (CHAs) from crude and purified aqueous extracts of green Robusta coffee beans (Coffea canephora L.)
Q64102299Influence of Diet Enriched with Cocoa Bean Extracts on Physiological Indices of Laboratory Rats
Q57581697Influence of addition of green tea and green coffee extracts on the properties of fine yeast pastry fried products
Q91067134Influence of diet based on bread supplemented with raw and roasted cocoa bean extracts on physiological indices of laboratory rats
Q57581664Influence of roasting conditions on fatty acid composition and oxidative changes of cocoa butter extracted from cocoa bean of Forastero variety cultivated in Togo
Q57581722Influence of roasting conditions on fatty acids and oxidative changes of Robusta coffee oil
Q57581668Influence of roasting conditions on the biogenic amine content in cocoa beans of different Theobroma cacao cultivars
Q37953723New trends in quantification of acrylamide in food products.
Q39725814Phenolic Profile and Antioxidant Potential of Leaves from Selected Cotoneaster Medik. Species.
Q98619027Polyphenols and Other Bioactive Compounds of Sideritis Plants and Their Potential Biological Activity
Q91340309Preparation and characterization of inclusion complex of (+)-catechin with β-cyclodextrin
Q57581673Properties of model systems of sunflower oil and green coffee extract after heat treatment and storage
Q101560994The Profiles of Low Molecular Nitrogen Compounds and Fatty Acids in Wort and Beer Obtained with the Addition of Quinoa (Chenopodium quinoa Willd.), Amaranth (Amaranthus cruentus L.) or Maltose Syrup
Q38219134The content of polyphenolic compounds in cocoa beans (Theobroma cacao L.), depending on variety, growing region, and processing operations: a review
Q64974431The effect on bioactive components and characteristics of chocolate by functionalization with raw cocoa beans.
Q57581622The influence of the roasting process conditions on the polyphenol content in cocoa beans, nibs and chocolates
Q57581676Tocopherols in cocoa butter obtained from cocoa bean roasted in different forms and under various process parameters
Q49223093Untargeted Metabolomics Approach in Halophiles: Understanding the Biodeterioration Process of Building Materials

Q56459927Ewa Nebesnydoctoral studentP185