1. Leszczyńska, T., B. Piekło, A. Kopeć and B.F. Zimmermann, 2021. Comparative assessment of the basic chemical composition and antioxidant activity of Stevia rebaudiana bertoni dried leaves, grown in Poland, Paraguay and Brazil-preliminary results. Appl. Sci., Vol. 11. 10.3390/app11083634.
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2. Kapusta-Duch, J., A. Florkiewicz, T. Leszczyńska and B. Borczak, 2021. Directions of changes in the content of selected macro-and micronutrients of kale, rutabaga, green and purple cauliflower due to hydrothermal treatment. Appl. Sci., Vol. 11. 10.3390/app11083452.
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3. Domagała, D., T. Leszczyńska, A. Koronowicz, B. Domagała, M. Drozdowska and E. Piasna-Słupecka, 2021. Mechanisms of anticancer activity of a fatty acid mixture extracted from hen egg yolks enriched in conjugated linoleic acid diene (CLA) against WM793 melanoma cells. Nutrients, Vol. 13. 10.3390/nu13072348.
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4. Sularz, O., S. Smoleń, A. Koronowicz, I. Kowalska and T. Leszczyńska, 2020. Chemical composition of lettuce (Lactuca sativa L.) biofortified with iodine by KIO₃, 5-iodo-and 3.5-diiodosalicylic acid in a hydroponic cultivation. Agronomy, Vol. 10. 10.3390/agronomy10071022.
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5. Koronowicz, A.A., A. Master, P. Banks, E. Piasna-Słupecka, D. Domagała, M. Drozdowska and T. Leszczyńska, 2020. PPAR receptors expressed from vectors containing CMV promoter can enhance self-transcription in the presence of fatty acids from CLA-enriched egg yolks-a novel method for studies of PPAR ligands. Nutr. Cancer, 72: 892-902.
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6. Drozdowska, M., T. Leszczyńska, A. Koronowicz, E. Piasna-Słupecka, D. Domagała and B. Kusznierewicz, 2020. Young shoots of red cabbage are a better source of selected nutrients and glucosinolates in comparison to the vegetable at full maturity. Eur. Food Res. Technol., 246: 2505-2515.
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7. Drozdowska, M., T. Leszczyńska, A. Koronowicz, E. Piasna-Słupecka and K. Dziadek, 2020. Comparative study of young shoots and the mature red headed cabbage as antioxidant food resources with antiproliferative effect on prostate cancer cells. RSC Adv., 10: 43021-43034.
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8. Dziadek, K., A. Kopeć, E. Piątkowska and T. Leszczyńska, 2019. High-fructose diet-induced metabolic disorders were counteracted by the intake of fruit and leaves of sweet cherry in Wistar rats. Nutrients, Vol. 11. 10.3390/nu11112638.
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9. Koronowicz, A.A., M. Drozdowska, P. Banks, E. Piasna-Słupecka, D. Domagała and T. Leszczyńska, 2018. Fatty acids of CLA-enriched egg yolks can induce mitochondrial pathway of apoptosis in MCF-7 breast cancer cells. Anticancer Res., 38: 2861-2870.
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10. Koronowicz, A.A., M. Drozdowska, B. Wielgos, E. Piasna-Słupecka, D. Domagała, J. Dulińska-Litewka and T. Leszczyńska, 2018. The effect of “Nutramil^TM complex,” food for special medical purpose, on breast and prostate carcinoma cells. PLoS ONE, Vol. 13. 10.1371/journal.pone.0192860.
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11. Kapusta-Duch, J., B. Kusznierewicz, T. Leszczyńska and B. Borczak, 2017. The effect of package type on selected parameters of nutritional quality of the chilled stored red sauerkraut. J. Food Process. Preserv., Vol. 41. 10.1111/jfpp.13105.
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12. Nowacka, E., T. Leszczyńska, A. Kopeć and D. Hojka, 2016. Nutritional behavior of Polish canoeist's athletes: The interest of nutritional education. Sci. Sports, 31: e79-e91.
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13. Kapusta-Duch, J., B. Kusznierewicz, T. Leszczyńska and B. Borczak, 2016. Effect of culinary treatment on changes in the contents of selected nutrients and non-nutrients in curly kale (Brassica oleracea Var. acephala). J. Food Process. Preserv., 40: 1280-1288.
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14. Kapusta-Duch, J., B. Kusznierewicz, T. Leszczyńska and B. Borczak, 2016. Effect of cooking on the contents of glucosinolates and their degradation products in selected Brassica vegetables. J. Funct. Foods, 23: 412-422.
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15. Bieżanowska-Kopeć, R., M. Pysz, J. Kapusta-Duch, A. Kopeć and S. Smoleń et al., 2016. The effects of peeling and cooking on the mineral content and antioxidant properties in carrots enriched with potassium iodate and/or selenite (Se^IV) and selenite (Se^VI). Int. J. Food Sci. Nutr., 67: 919-928.
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