Ewa Majewska

Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2019-2024
Publications (10 Years): 6

Top Topics

Molecular Docking

Oxidative Stress

Bioinformatics Analysis

Top Venues

Antioxidants (Basel, Switzerland)

Foods (Basel, Switzerland)

Food science and biotechnology

Molecules (Basel, Switzerland)

This page only lists publications with an associated author ORCID identifier.

Publications

Beata Drużyńska, Jakub Łukasiewicz, Ewa Majewska, Rafał Wołosiak
Optimization of the Extraction Conditions of Polyphenols from Red Clover (Trifolium pratense L.) Flowers and Evaluation of the Antiradical Activity of the Resulting Extracts. Antioxidants (Basel, Switzerland) 13 (4) (2024)
Beata Drużyńska, Jakub Łukasiewicz, Ewa Majewska, Rafał Wołosiak
Optimization of the Extraction Conditions of Polyphenols from Red Clover (Trifolium pratense L.) Flowers and Evaluation of the Antiradical Activity of the Resulting Extracts. Antioxidants (Basel, Switzerland) 13 (4) (2024)
Ewa Majewska, Beata Drużyńska, Dorota Derewiaka, Marta Ciecierska, Paulina Pakosz
Comparison of Antioxidant Properties and Color of Selected Polish Honeys and Manuka Honey. Foods (Basel, Switzerland) 13 (17) (2024)
Beata Drużyńska, Rafał Wołosiak, Monika Grzebalska, Ewa Majewska, Marta Ciecierska, Elwira Worobiej
Comparison of the Content of Selected Bioactive Components and Antiradical Properties in Yoghurts Enriched with Chia Seeds ( Salvia hispanica L.) and Chia Seeds Soaked in Apple Juice. Antioxidants (Basel, Switzerland) 10 (12) (2021)
Rafał Wołosiak, Beata Drużyńska, Dorota Derewiaka, Małgorzata Piecyk, Ewa Majewska, Marta Ciecierska, Elwira Worobiej, Paulina Pakosz
Verification of the Conditions for Determination of Antioxidant Activity by ABTS and DPPH Assays-A Practical Approach. Molecules (Basel, Switzerland) 27 (1) (2021)
Ewa Majewska, Beata Drużyńska, Rafał Wołosiak
Determination of the botanical origin of honeybee honeys based on the analysis of their selected physicochemical parameters coupled with chemometric assays. Food science and biotechnology 28 (5) (2019)