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ResearchGate
IAR&FR PAS, Department of Chemistry and Biodynamics of Food

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Scopus Author ID: 11440781300
ResearcherID: B-3647-2017

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Poland

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Employment (1)

Institute of Animal Reproduction and Food Research, Polish Academy of Sciences / Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk: Olsztyn, PL

Professor (Department of Chemistry and Biodynamics of Food)
Employment
Source: Self-asserted source
Mariusz K. PISKULA

Works (50 of 119)

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Page 1 of 3

Relationship between the Consumption of Fermented Red Beetroot Juice and Levels of Perfluoroalkyl Substances in the Human Body’s Fluids and Blood Parameters

International Journal of Molecular Sciences
2023-09 | Journal article | Author
DOI: 10.3390/ijms241813956
Contributors: Magdalena Surma; Tomasz SAWICKI; Mariusz K. PISKULA; Wieslaw WICZKOWSKI
Source: check_circle
Multidisciplinary Digital Publishing Institute

Bioaccessibility of Maillard Reaction Products from Biscuits Formulated from Buckwheat Flours Fermented by Selected Lactic Acid Bacteria

Microorganisms
2023-03 | Journal article | Author
DOI: 10.3390/microorganisms11040883
Contributors: Małgorzata WRONKOWSKA; Dorota Szawara-Nowak; Mariusz K. PISKULA; Henryk ZIELIŃSKI
Source: check_circle
Multidisciplinary Digital Publishing Institute

Identification and Bioaccessibility of Maillard Reaction Products and Phenolic Compounds in Buckwheat Biscuits Formulated from Flour Fermented by <i>Rhizopus oligosporus</i> 2710

Molecules
2023-03 | Journal article | Author
DOI: 10.3390/molecules28062746
Contributors: Małgorzata WRONKOWSKA; Wieslaw WICZKOWSKI; Joanna Topolska; Dorota Szawara-Nowak; Mariusz K. PISKULA; Henryk ZIELIŃSKI
Source: check_circle
Multidisciplinary Digital Publishing Institute

Bioaccessibility of Phenolic Acids and Flavonoids from Buckwheat Biscuits Prepared from Flours Fermented by Lactic Acid Bacteria

Molecules
2022-10 | Journal article | Author
DOI: 10.3390/molecules27196628
Contributors: Henryk ZIELIŃSKI; Wieslaw WICZKOWSKI; Joanna Topolska; Mariusz K. PISKULA; Małgorzata WRONKOWSKA
Source: check_circle
Multidisciplinary Digital Publishing Institute

Recent advances in the application of a ketogenic diet for obesity management

Trends in Food Science & Technology
2021 | Journal article
DOI: 10.1016/j.tifs.2021.01.080
EID: 2-s2.0-85100372202
Source: Self-asserted source
Mariusz K. PISKULA

In Vitro Expanded Bioaccessibility of Quercetin-3-Rutinoside and Quercetin Aglycone from Buckwheat Biscuits Formulated from Flours Fermented by Lactic Acid Bacteria

Antioxidants
2021-04 | Journal article | Author
DOI: 10.3390/antiox10040571
Contributors: Henryk Zieliński; Wieslaw WICZKOWSKI; Joanna Honke; Mariusz K. PISKULA
Source: check_circle
Multidisciplinary Digital Publishing Institute

ACE inhibitory properties and phenolics profile of fermented flours and of baked and digested biscuits from buckwheat

Foods
2020 | Journal article
DOI: 10.3390/foods9070847
EID: 2-s2.0-85090673004
Source: Self-asserted source
Mariusz K. PISKULA

Determination of perfluoroalkyl substances (PFASs) in fats and oils by QuEChERS/micro-HPLC-MS/MS

Food Research International
2020 | Journal article
DOI: 10.1016/j.foodres.2020.109583
EID: 2-s2.0-85089753490
Source: Self-asserted source
Mariusz K. PISKULA

Phenolic compounds from apples: reviewing their occurrence, absorption, bioavailability, processing, and antioxidant activity - a review

Polish Journal of Food and Nutrition Sciences
2020 | Journal article
DOI: 10.31883/pjfns/127635
EID: 2-s2.0-85099505866
Source: Self-asserted source
Mariusz K. PISKULA

Bioavailability of Quercetin in Humans with a Focus on Interindividual Variation

Comprehensive Reviews in Food Science and Food Safety
2018 | Journal article
DOI: 10.1111/1541-4337.12342
Part of ISSN: 1541-4337
EID: 2-s2.0-85044348136
Source: Self-asserted source
Mariusz K. PISKULA

The impact of the matrix of red beet products and interindividual variability on betacyanins bioavailability in humans

Food Research International
2018 | Journal article
DOI: 10.1016/j.foodres.2018.04.004
EID: 2-s2.0-85053394775
Source: Self-asserted source
Mariusz K. PISKULA

Buckwheat bioactive compounds, their derived phenolic metabolites and their health benefits

Molecular Nutrition and Food Research
2017 | Journal article
DOI: 10.1002/mnfr.201600475
EID: 2-s2.0-85000501175
Source: Self-asserted source
Mariusz K. PISKULA
grade
Preferred source (of 2)‎

Development, validation and evaluation of an analytical method for the determination of monomeric and oligomeric procyanidins in apple extracts

Journal of Chromatography A
2017 | Journal article
DOI: 10.1016/j.chroma.2017.03.030
EID: 2-s2.0-85015717731
Source: Self-asserted source
Mariusz K. PISKULA
grade
Preferred source (of 2)‎

From food technology to functional food development: Focus on benefits of wholegrain products for diabetes

Madridge Journal of Food Technology
2017 | Journal article
DOI: 10.18689/MJFT-2-1000106
Source: Self-asserted source
Mariusz K. PISKULA

The perfluoroalkyl carboxylic acids (PFCAs) and perfluoroalkane sulfonates (PFSAs) contamination level in spices

European Food Research and Technology
2017 | Journal article
DOI: 10.1007/s00217-016-2744-7
EID: 2-s2.0-84978891118
Source: Self-asserted source
Mariusz K. PISKULA
grade
Preferred source (of 2)‎

Effect of roasting time of buckwheat groats on the formation of Maillard reaction products and antioxidant capacity

Food Chemistry
2016 | Journal article
DOI: 10.1016/j.foodchem.2015.09.064
EID: 2-s2.0-84942543989
Source: Self-asserted source
Mariusz K. PISKULA
grade
Preferred source (of 2)‎

Erratum: Effect of roasting time of buckwheat groats on the formation of Maillard reaction products and antioxidant capacity (Food Chemistry (2016) 196 (355-358))

Food Chemistry
2016 | Journal article
DOI: 10.1016/j.foodchem.2016.04.060
EID: 2-s2.0-84964467885
Source: Self-asserted source
Mariusz K. PISKULA
grade
Preferred source (of 2)‎

Levels of Contamination by Perfluoroalkyl Substances in Honey from Selected European Countries

Bulletin of Environmental Contamination and Toxicology
2016 | Journal article
DOI: 10.1007/s00128-016-1840-5
EID: 2-s2.0-84971012185
Source: Self-asserted source
Mariusz K. PISKULA
grade
Preferred source (of 2)‎

Effect of solid-state fermentation with Rhizopus oligosporus on bioactive compounds and antioxidant capacity of raw and roasted buckwheat groats

Italian Journal of Food Science
2015 | Journal article
DOI: 10.14674/1120-1770%2FIJFS.V373
EID: 2-s2.0-84957884753
Source: Self-asserted source
Mariusz K. PISKULA
grade
Preferred source (of 2)‎

Factors influencing acrylamide formation in rye, wheat and spelt breads

Journal of Cereal Science
2015 | Journal article
DOI: 10.1016/j.jcs.2015.06.011
EID: 2-s2.0-84942626894
Source: Self-asserted source
Mariusz K. PISKULA
grade
Preferred source (of 2)‎

Quercetin and isorhamnetin aglycones are the main metabolites of dietary quercetin in cerebrospinal fluid

Molecular Nutrition and Food Research
2015 | Journal article
DOI: 10.1002/mnfr.201400567
EID: 2-s2.0-84930178837
Source: Self-asserted source
Mariusz K. PISKULA
grade
Preferred source (of 2)‎

Recent advances in development of gluten-free buckwheat products

Trends in Food Science and Technology
2015 | Journal article
DOI: 10.1016/j.tifs.2015.02.013
EID: 2-s2.0-84953345971
Source: Self-asserted source
Mariusz K. PISKULA
grade
Preferred source (of 2)‎

Recent advances in processing and development of Buckwheat derived bakery and non-bakery products - A review

Polish Journal of Food and Nutrition Sciences
2015 | Journal article
DOI: 10.1515/pjfns-2015-0005
EID: 2-s2.0-84924976244
Source: Self-asserted source
Mariusz K. PISKULA
grade
Preferred source (of 2)‎

Biodostępność biologicznie aktywnych składników żywności

Żywność prozdrowotna. Składniki i technologia
2014 | Book chapter
ISBN: 978-83-7160-784-4
Source: Self-asserted source
Mariusz K. PISKULA

Exposure of breastfed infants to quercetin after consumption of a single meal rich in quercetin by their mothers

Molecular Nutrition and Food Research
2014 | Journal article
DOI: 10.1002/mnfr.201200773
EID: 2-s2.0-84893418938
Source: Self-asserted source
Mariusz K. PISKULA
grade
Preferred source (of 2)‎

Health effects of bioactive components in plant foods; results and opinion of the EU-COST926 action

Acta Horticulturae
2014 | Book chapter
DOI: 10.17660/ActaHortic.2014.1040.48
EID: 2-s2.0-84905046215
Source: Self-asserted source
Mariusz K. PISKULA
grade
Preferred source (of 2)‎

Metabolites of dietary quercetin: Profile, isolation, identification, and antioxidant capacity

Journal of Functional Foods
2014 | Journal article
DOI: 10.1016/j.jff.2014.09.013
EID: 2-s2.0-84926318433
Source: Self-asserted source
Mariusz K. PISKULA
grade
Preferred source (of 2)‎

Coumestrol and its metabolite in mares' plasma after ingestion of phytoestrogen-rich plants: Potent endocrine disruptors inducing infertility

Theriogenology
2013 | Journal article
DOI: 10.1016/j.theriogenology.2013.06.002
EID: 2-s2.0-84883051505
Source: Self-asserted source
Mariusz K. PISKULA
grade
Preferred source (of 2)‎

Bioavailability Issues of Nonnutrient Plant and Fruit Constituents

Herbal Medicines: Development and Validation of Plant-Derived Medicines For Human Health
2012 | Book chapter
DOI: 10.1201/b11208
WOSUID: WOS:000354047400012
Source: Self-asserted source
Mariusz K. PISKULA
grade
Preferred source (of 2)‎

Bioavailability of Flavonols and Flavones

Flavonoids and Related Compounds: Bioavailability and Function
2012 | Book chapter
DOI: 10.1201/b11872-5
Source: Self-asserted source
Mariusz K. PISKULA
grade
Preferred source (of 2)‎

Phytoestrogen coumestrol and its metabolite in mares' plasma after clover mixed pasture and alfalfa pellets ingestion

Forages and grazing in horse nutrition. EAAP publication No. 132
2012 | Book chapter
DOI: 10.3920/978-90-8686-755-4_3
EID: 2-s2.0-84862667717
Source: Self-asserted source
Mariusz K. PISKULA
grade
Preferred source (of 2)‎

Phytoestrogens and thyroid hormone levels in the cerebrospinal fluid of ewes fed red clover silage

Small Ruminant Research
2012 | Journal article
DOI: 10.1016/j.smallrumres.2011.07.012
EID: 2-s2.0-84857920713
Source: Self-asserted source
Mariusz K. PISKULA
grade
Preferred source (of 2)‎

Accumulation of orally administered quercetin in brain tissue and its antioxidative effects in rats

Free Radical Biology and Medicine
2011 | Journal article
DOI: 10.1016/j.freeradbiomed.2011.06.017
EID: 2-s2.0-80052269348
Source: Self-asserted source
Mariusz K. PISKULA
grade
Preferred source (of 2)‎

Charakterystyka czynników decydujących o bezpieczeństwie konsumentów i jakości prozdrowotnej żywności [Factors determining consumers safety and health-oriented quality of food]

Polish Journal of Agronomy
2011 | Journal article
OTHER-ID: link to pdf (ID-3444)
Source: Self-asserted source
Mariusz K. PISKULA

Experimentally induced mastitis and metritis modulate soy bean derived isoflavone biotransformation in diary cows

Theriogenology
2011 | Journal article
DOI: 10.1016/j.theriogenology.2011.07.010
EID: 2-s2.0-80655149010
Source: Self-asserted source
Mariusz K. PISKULA
grade
Preferred source (of 2)‎

Bioavailability of cyanidin glycosides from natural chokeberry (Aronia melanocarpa) juice with dietary-relevant dose of anthocyanins in humans

Journal of Agricultural and Food Chemistry
2010 | Journal article
DOI: 10.1021/jf102979z
EID: 2-s2.0-78649669327
Source: Self-asserted source
Mariusz K. PISKULA
grade
Preferred source (of 2)‎

Changes in nutritional value and cytotoxicity of garden cress germinated with different selenium solutions

Journal of Agricultural and Food Chemistry
2010 | Journal article
DOI: 10.1021/jf903458u
EID: 2-s2.0-77249161205
Source: Self-asserted source
Mariusz K. PISKULA
grade
Preferred source (of 2)‎

Time dependence of bioactive compounds and antioxidant capacity during germination of different cultivars of broccoli and radish seeds

Food Chemistry
2010 | Journal article
DOI: 10.1016/j.foodchem.2009.10.067
EID: 2-s2.0-74149093350
Source: Self-asserted source
Mariusz K. PISKULA
grade
Preferred source (of 2)‎

Antioxidant capacity and polyphenolic content of high-protein lupin products

Food Chemistry
2009 | Journal article
DOI: 10.1016/j.foodchem.2008.05.040
EID: 2-s2.0-47749111289
Source: Self-asserted source
Mariusz K. PISKULA
grade
Preferred source (of 2)‎

Changes in protein quality and antioxidant properties of buckwheat seeds and groats induced by roasting

Journal of Agricultural and Food Chemistry
2009 | Journal article
DOI: 10.1021/jf900313e
EID: 2-s2.0-67149130338
Source: Self-asserted source
Mariusz K. PISKULA
grade
Preferred source (of 2)‎

Effect of flour extraction rate and baking on thiamine and riboflavin content and antioxidant capacity of traditional rye bread

Journal of Food Science
2009 | Journal article
DOI: 10.1111/j.1750-3841.2008.01008.x
EID: 2-s2.0-58649086245
Source: Self-asserted source
Mariusz K. PISKULA
grade
Preferred source (of 2)‎

Effect of flour extraction rate and baking process on vitamin B<inf>1</inf> and B<inf>2</inf> contents and antioxidant activity of ginger-based products

European Food Research and Technology
2009 | Journal article
DOI: 10.1007/s00217-009-1146-5
EID: 2-s2.0-70449091795
Source: Self-asserted source
Mariusz K. PISKULA
grade
Preferred source (of 2)‎

Evaluation of bioprocesses to improve the antioxidant properties of chickpeas

LWT - Food Science and Technology
2009 | Journal article
DOI: 10.1016/j.lwt.2008.10.013
EID: 2-s2.0-58749083905
Source: Self-asserted source
Mariusz K. PISKULA
grade
Preferred source (of 2)‎

Influence of fermentation conditions on glucosinolates, ascorbigen, and ascorbic acid content in white cabbage (Brassica oleracea var. capitata cv. Taler) cultivated in different seasons

Journal of Food Science
2009 | Journal article
DOI: 10.1111/j.1750-3841.2008.01017.x
EID: 2-s2.0-58649122646
Source: Self-asserted source
Mariusz K. PISKULA
grade
Preferred source (of 2)‎

Influence of postharvest processing and storage on the content of phenolic acids and flavonoids in foods

Molecular Nutrition and Food Research
2009 | Journal article
DOI: 10.1002/mnfr.200700486
EID: 2-s2.0-70349991885
Source: Self-asserted source
Mariusz K. PISKULA
grade
Preferred source (of 2)‎

The influence of postharvest processing and storage of foodstuffs on the bioavailability of flavonoids and phenolic acids

Molecular Nutrition and Food Research
2009 | Journal article
DOI: 10.1002/mnfr.200700444
EID: 2-s2.0-70349980156
Source: Self-asserted source
Mariusz K. PISKULA
grade
Preferred source (of 2)‎

Concentrations of isoflavones and their metabolites in the blood of pregnant and non-pregnant heifers fed soy bean

Journal of Reproduction and Development
2008 | Journal article
DOI: 10.1262/jrd.20013
EID: 2-s2.0-55849140552
Source: Self-asserted source
Mariusz K. PISKULA
grade
Preferred source (of 2)‎

Determination of quercetin and its glucosides in onion by electrochemical methods

Analytica Chimica Acta
2008 | Journal article
DOI: 10.1016/j.aca.2008.01.037
EID: 2-s2.0-43449103343
Source: Self-asserted source
Mariusz K. PISKULA
grade
Preferred source (of 2)‎

Determination of the relative contribution of quercetin and its glucosides to the antioxidant capacity of onion by cyclic voltammetry and spectrophotometric methods

Journal of Agricultural and Food Chemistry
2008 | Journal article
DOI: 10.1021/jf073521f
EID: 2-s2.0-45749132590
Source: Self-asserted source
Mariusz K. PISKULA
grade
Preferred source (of 2)‎

Effect of fermentation conditions on the antioxidant compounds and antioxidant capacity of Lupinus angustifolius cv. zapaton

European Food Research and Technology
2008 | Journal article
DOI: 10.1007/s00217-007-0809-3
EID: 2-s2.0-46649110161
Source: Self-asserted source
Mariusz K. PISKULA
grade
Preferred source (of 2)‎
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