dr hab. Dominik Szwajgier, profesor uczelni. Lista publikacji
2020
1. Joanna Kobus-Cisowska , Marcin Dziedziński , Oskar Szczepaniak , Weronika Kusek, Dominik Kmiecik, Marta Ligaj, Aleksandra Telichowska, Szymon Byczkiewicz, Piotr Szulc, Dominik Szwajgier, 2020, Phytocomponents and evaluation of acetylcholinesterase inhibition by Ginkgobiloba L. leaves extract depending on vegetation period, CyTA - Journal of Food, 18:1, 606-615, DOI: 10.1080/19476337.2020.1804462
2. Baranowska-Wójcik E., Szwajgier D., Winiarska-Mieczan A. Regardless of the brewing conditions, various types of tea can constitute a potential source of cholinesterase inhibitors. Nutrients 2020, 2020 Vol. 12 Issue 3, Article number 709, IF 4.546
3. Baranowska-Wójcik E., Szwajgier D., Alzheimer's disease: review of current nanotechnological therapeutic strategies. Expert Rev Neurother (2020) Vol. 20 Issue 3, s. 271-279, doi.org/10.1080/14737175.2020.1719069. IF – 3.743
4. Baranowska-Wójcik E., Szwajgier D (koresp.), Winiarska-Mieczan A. Honey as the potential source of cholinesterase inhibitors in Alzheimer’s disease. Plant Food Hum Nutr (2020) doi:10.1007/s11130-019-00791-1 Vol. 75, Iss. 1, s. 30-32. IF 2.598,
5. Winiarska-Mieczan A., Kwiecień M., Kwiatkowska K., Baranowska-Wójcik E., Szwajgier D., Zaricka E. Fatty acids profile, antioxidative status and dietetic value of the breast muscle in broiler chickens receiving different doses of glycine-Zn chelates. Anim Prod Sci. 2020, Vol 60 (8), s. 1095-1102, 10.1071/AN19305, IF 1.215
6. Winiarska-Mieczan A., Baranowska-Wójcik E., Kwiecień M., Grela E.R., Szwajgier D., Kwiatkowska K., Kiczorowska B. The role of dietary antioxidants in the pathogenesis of neurodegenerative diseases and their impact on cerebral oxidoreductive balance. Nutrients 2020 Vol. 12 Issue 2, Article number 435 s. 1-36, DOI: 10.3390/nu12020435, IF 4.546
7. Baranowska-Wójcik E., Szwajgier D., Oleszczuk P., Winiarska-Mieczan A. Effects of titanium dioxide nanoparticles exposure on human health - a review. Biol. Trace Elem. Res. 2020 Vol 193 Issue2 s. 118 - 129, il. bibliogr. sum. DOI: 10.1007/s12011-019-01706-6, IF 2.639
8. Szwajgier D., Paduch R., Kukuła-Koch W., Polak-Berecka M., Waśko A. Study on biological activity of bread enriched with natural polyphenols in terms of growth inhibition of tumor intestine cells. J Med Food 2020 Vol. 23 No. 2 s. 181-190, il. bibliogr. sum. DOI: 10.1089/jmf.2019.0082, IF 1.981
9. Michalak M., Szwajgier D., Paduch R., Kukuła-Koch W., Waśko A., Polak-Berecka M. Fermented curly kale as a new source of gentisic and salicylic acids with antitumor potential, J Funct Foods, 67, 2020, Article 103866, doi.org/10.1016/j.jff.2020.103866, IF 3.701
10. Szwajgier D., Borowiec K., Zapp J. Activity-guided isolation of cholinesterase inhibitors quercetin, rutin and kaempferol from Prunus persica fruit. Z Naturforsch C, 2020 Vol. 75 Issue 3-4, s. 87-96, IF 1.238
2019
1. Borowiec K., Matysek M., Szwajgier D., Biała G., Kruk-Słomka M., Szalak R., Ziętek J., Arciszewski M.B., Targoński Z.. The influence of bilberry fruit on memory and the expression of parvalbumin in the rat hippocampus. Pol J Vet Sci Vol. 22, No. 3 (2019), 481–487, 10.24425/pjvs.2019.129973, IF 0.516,
2. Szwajgier D, Borowiec K., Zapp J. Activity-guided purification reveals quercetin as the most efficient cholinesterase inhibitor in wild strawberry (Fragaria vesca L.) and apricot (Prunus armeniaca L.) fruit extract. Emir J Food Agr, 2019 Vol. 31 Issue 5, s. 386-394, 10.9755/ejfa.2019.v31.i5.1957, IF 1.008
3. Baranowska-Wójcik, E., Szwajgier D. Characteristics and pro-health properties of mini kiwi (Actinidia arguta). Hortic Environ Biote 2019 Vol. 60, Issue 2 s. 217-225, DOI: 10.1007/s13580-018-0107-y. IF 1.545
4. Szwajgier D., Baranowska-Wójcik E. Terpenes and Phenylpropanoids as Acetyl- and Butyrylcholinesterase Inhibitors: a Comparative Study. Curr Alzheimer Res 2019; 16(10):963-973. doi: 10.2174/1567205016666191010105115. IF 3.047,
5. Stój A., Szwajgier D., Baranowska-Wójcik E., Domagała D. Gentisic Acid, Salicylic Acid, Total Phenolic Content and Cholinesterase Inhibitory Activities of Red Wines Made from Various Grape Varieties. S Afr J Enol Vitic 2019 Vol. 40 No 1 s. 1-12, il. bibliogr. sum. DOI: 10.21548/40-1-2885. IF 1.833
2018
1. Szwajgier D., Baranowska-Wójcik E., Borowiec K. Phenolic acids exert anticholinesterase and cognition-improving effects. Curr. Alzheimer Res. 2018, Vol. 15 Issue 6, s. 531-543, DOI: 10.2174/1567205014666171128102557, IF 3,211
2. Nadulska A., Szwajgier D., Opielak G., Bogucki J. Wybrane wskaźniki stanu zapalnego u chorych hospitalizowanych z różnym stopniem otyłości i zespołem metabolicznym (Polski Merkuriusz Lekarski, 2018;XLV (267);102-106
2017
1. Nadulska A., Szwajgier D., Opielak G. Obesity and metabolic syndrome. Medtube Science 2017, Vol V (1)
2. Kowalska K., Olejnik A., Szwajgier D., Olkowicz M. Inhibitory activity of chokeberry, bilberry, raspberry, and cranberry polyphenol-rich extract towards adipogenesis and oxidative stress in differentiated 3T3-L1 adipose cells. PLOS ONE 2017 Vol. 12 Iss. 11, s. 1-15 art. no.: e0188583, DOI: 10.1371/journal.pone.0188583, IF 2.766
3. Skrzypczak, K., Gustaw, W., Szwajgier, D. Fornal E., Waśko A. κ-Casein as a source of short-chain bioactive peptides generated by Lactobacillus helveticus. J. Food Sci Technol. 2017, Vol. 54 Issue 11, s. 3679-3688, doi.org/10.1007/s13197-017-2830-2, IF 1,797
4. Szwajgier D., Borowiec K., Pustelniak K. The neuroprotective effects of phenolic acids: molecular mechanism of action. Nutrients 2017, 2017 Vol. 9, Issue 5, 1-21, doi:10.3390/nu9050477, IF 4,196, 5-year IF (2016): 4.064
2016
Jabłońska-Ryś E., Sławińska A., Szwajgier D. Effect of lactic acid fermentation on antioxidant properties and phenolic acid contents of oyster (Pleurotus ostreatus) and chanterelle (Cantharellus cibarius) mushrooms. Food Science and Biotechnology, 25(2), in press
2015
Borowiec K., Jabłońska-Ryś E., Mazurek A., Sławińska A., Sołowiej B., Sosnowska B., Sykut-Domańska E., Szwajgier D.,Szymanowska U., Bioaktywne składniki żywności (in Polish), ISBN 978-83-63761 —58-5, 102 pages, Towarzystwo Wydawnictw Naukowych LIBROPOLIS Sp.z o.o, Lublin 2015.
Szwajgier D., Gustaw W., 2015. The effect of the addition of selected phenolic acids on the rheological properties of heated solutions of whey proteins. Acta Alimentaria (Hungarica), 44(2), 204 —210
Szwajgier D., 2015. Anticholinesterase activity of selected phenolic acids and flavonoids - Interaction testing in model solutions. Annals of Agricultural and Environmental Medicine, 22(4), 690 —694
Szwajgier D., Gustaw W. 2015. The addition of malt to milk-based desserts: influence on rheological properties and phenolic acid content. LWT- Food Science and Technology,62(1), 400 —407
2014
Borowiec K., Szwajgier D., Targoński Z., Demchuk O.M., Cybulska J., Czernecki T., Malik A.,2014. Cholinesterase inhibitors isolated from bilberry fruit. Journal of Functional Foods, 11, 313 —321. DOI: 1010.1016/j.jff.2014.10.008 (IF 3.574, 5 —year IF 3.859)
Polak-Berecka M., Szwajgier D., Waśko A., 2014. Biosorption of Al+3 and Cd+2 by an exopolysaccharide from Lactobacillus rhamnosus. Journal of Food Science, DOI: 10.1111/1750-3841.12674 (IF 1.696; 5 —year IF2.204)
Tomczyńska-Mleko M., Brenner T., Nishinari K., Mleko S., Szwajgier D., Czernecki T., Wesołowska-Trojanowska M., 2014. Rheological properties of mixed gels: gelatin, konjac glucomannan and locust bean gum. Food Science and Technology Research, 20 (3), 607 —611, DOI: 10.3136/fstr.20.607 (IF 0.345; 5 —year IF 0.480)
Szwajgier D., Halinowski T., Helman E., Tylus K., Tymcio A., 2014. Influence of different heat treatment on the content of phenolic acids and their derivatives in selected fruits. Fruits, 69, 2, 167 —178, DOI: http://dx.doi.org/10.1051/fruits/2014004 (IF 0.883)
Szwajgier, D., 2014. Anticholinesterase activities of selected polyphenols – a short report.Polish Journal of Food and Nutrition Sciences. 64, 1, DOI: 10.2478/v10222-01200089-x
Waśko A., Szwajgier D., Polak-Berecka M. 2014. The role of ferulic acid esterase in the growth of Lactobacillus helveticus in the presence of phenolic acids and their derivatives.European Food Research and Technology. 238(2), 299 —306, DOI 10.1007/s00217 —013-2107-6 (IF 1.559, 5 — year IF 1.802)
2013
Szwajgier D., 2013. Inhibition of cholinesterases by phenolic acids detected in beer: a dose–response model approach. African Journal of Biotechnology. 12 (14), 1675 — 1681, DOI: 10.5897/AJB12.2699
Polak-Berecka M., Waśko A., Szwajgier D., Choma A., 2013. Bifidogenic and antioxidant activity of exopolysaccharides produced by Lactobacillus rhamnosus E/N cultivated on different carbon sources. Polish Journal of Microbiology, 21(2), 181 —188. (IF 0.768)
Szwajgier D., 2013. Anticholinesterase activity of phenolic acids and their derivatives.Zeitschrift für Naturforschung C, 68c, 125 —132, (IF 0.604; 5 —year IF 0.744)
Szwajgier D., Wydrych M., Więcław E., Targoński Z., 2013. Anticholinesterase and antioxidant activities of commercial preparations from Ginkgo biloba leaves. Acta Scientiarum Polonorum, Hortorum Cultus, 12(5), 111 —125. (IF 0.691; 5 —year IF 0.690)
2012
Szwajgier, D., Borowiec K., 2012. Screening for cholinesterase inhibitors in selected fruits and vegetables. Electronic Journal of Polish Agricultural Universities, 15(2), #6, Online:http://www.ejpau.media.pl/volume15/issue2/abs-06.html
Szwajgier, D., Borowiec K., 2012. Phenolic acids from malt are efficient acetylcholinesterase and butyrylcholinesterase inhibitors. Journal of the Institute of Brewing, 118(1), 40 —48(IF 0.883; 5 —year IF 1.115)
Gustaw, W., Szwajgier, D., 2012. Właściwości reologiczne mieszanych żeli β-glukanu owsianego i białek serwatkowych. Polymers (Polimery), 57(4), 25 —30. IF 0.47 (in Polish)
2011
Szwajgier D., 2011. Dry and wet milling of malt. A preliminary study comparing fermentable sugar, total protein, total phenolics and the ferulic acid content in non-hopped worts.Journal of the Institute of Brewing, 117(4), 569 —577. (IF=0.660; 5 —year IF 1.053)
Szwajgier D., 2011. The use of an extracellular ferulic acid esterase from Lactobacillus acidophilus K1 for the release of phenolic acids during mashing. Journal of the Institute of Brewing, 117(3), 427 —434. (IF 0.660; 5 —year IF 1.053)
Szwajgier D., Jakubczyk A., 2011. Production of extracellular ferulic acid esterases by Lactobacillus strains using natural and synthetic carbon sources. Acta Scientiarum Polonorum, Technologia Alimentaria, 10(3), 287 —302.
Szwajgier D., Bancarzewska M., 2011. Changes in the phenolic acid content during wort boiling and whirlpool. Acta Scientiarum Polonorum, Technologia Alimentaria, 10 (1), 19 —33.
2010
Szwajgier D., Dmowska A., 2010. Novel ferulic acid esterases from Bifidobacterium sp. produced on selected synthetic and natural carbon sources. Acta Scientiarum Polonorum,Technologia Alimentaria, 9(3), 305 —318.
Szwajgier D.,Waśko A., Targoński Z., Niedźwiadek M., Bancarzewska M., 2010. The use of novel ferulic acid esterase from Lactobacillus acidophilus K1 for the release of phenolic acids frombrewer’s spent grain. Journal of the Institute of Brewing, 116(3), 293 —303. (IF 0.897; 5 —year IF 1.014)
Szwajgier D., Jakubczyk A., 2010. Biotransformation of ferulic acid by Lactobacillus acidophilus K1 and selected Bifidobacterium strains. Acta Scientiarum Polonorum, Technologia Alimentaria, 9(1), 45–59.
2009
Gustaw W., Szwajgier D., Mleko S. 2009. The rheological properties of yoghurt with the addition of lyophilized polymerized whey protein. Milchwissenschaft. 64(1), 60 —64. (IF 0.406; 5 —year IF 0.464)
Szwajgier D., Czernecki T., Czernecka M., Targoński Z. 2009. Zmiany zawartości likopenu oraz aktywności przeciwrodnikowej w czasie przechowywania przetworów pomidorowych.Nauka Przyroda Technologie, 3,4, #133, 1 —19. (in Polish)
Szwajgier D. 2009. Content of inpidual phenolic acids in worts and beers and their possible contribution to the antiradical activity of beer. Journal of the Institute of Brewing. 115(3), 243 —252. (IF 1.000; 5 —year IF 0.976)
2007
Szwajgier D., Waśko A., Zapp J., Targoński Z. 2007. An attempt to identify the low molecular feruloylated oligosaccharides in beer. Journal of the Institute of Brewing, 113(2), 185 —195. (IF 0.835; 5 —year IF 0.877)
2006
Sołowiej B., Gustaw W., Glibowski P., Szwajgier D., Czernecki T. 2006. Właściwości reologiczne oraz struktura polimerów izolatu białek serwatkowych. Żywność. Nauka. Technologia. Jakość, 2(47) Supl., 321 —330. (in Polish)
Szwajgier D., Waśko A., Targoński Z. 2006. Influence of pH and temperature on ferulic acid esterase and acetic acid esterase activities during malting and mashing. Polish Journal of Food and Nutrition Sciences, 15(2), 183–191.
Szwajgier D., Targoński Z. 2006. Release of free ferulic acid and feruloylated arabinoxylans from brewery’s spent grain by commercial enzyme preparations. Electronic Journal of Polish Agricultural Universities, 9(1), #26. Online:http://www.ejpau.media.pl/volume9/issue1/art-26.html
Szwajgier D., Targoński Z. 2006. Charakterystyka enzymów pochodzenia mikrobiologicznego biorących udział w degradacji arabinoksylanów i ich rola w pozyskiwaniu kwasu ferulowego z wysłodzin piwowarskich. Żywność. Nauka. Technologia. Jakość, 1(46), 5 —21. (in Polish)
2005
Szwajgier D., Targoński Z. 2005. Zastosowanie handlowych preparatów enzymatycznych celu podwyższenia stężenia niskocząsteczkowych estrów kwasu ferulowego z sacharydami w piwie. Praca zbiorowa pt.: „Enzymatyczna modyfikacja składników żywności” Ed. Edward Kołakowski, Włodzimierz Bednarski, Stanisław Bielecki. Akademia Rolnicza w Szczecinie, Szczecin, Poland, ISBN: 83-7317 —031-6, 521 —536. (in Polish)
Szwajgier D., Targoński Z. 2005. Arabinoksylany ze słodu źródłem naturalnego przeciwutleniacza- kwasu ferulowego i błonnika pokarmowego w piwie. Żywność. Nauka. Technologia. Jakość, 4(45), 27 —41. (in Polish)
Szwajgier D., Pielecki J., Targoński Z. 2005. Feruloylated arabinoxylans as potential beer antioxidants. Electronic Journal of Polish Agricultural Universities, 8(4), #38. Online:http://www.ejpau.media.pl/volume8/issue4/art-38.html
Szwajgier D., Pielecki J., Targoński Z. 2005. Antioxidant activities of cinnamic and benzoic acid derivatives. Acta Scientiarum Polonorum, Technologia Alimentaria, 4(2), 129 —142.
Szwajgier D., Pielecki J., Targoński Z. 2005. Changes of free ferulic and coumaric acid contents during malting of barley grain. Polish Journal of Food and Nutrition Sciences,14(4), 423 —429.
Szwajgier D., Pielecki J., Targoński Z. 2005. The release of ferulic acid and feruloylated oligosaccharides during wort and beer production. Journal of the Institute of Brewing, 111, 372 —379. (IF 0.902; 5 —year IF 0.877)
2004
Podgórska E., Kasprzak M., Szwajgier D. 2004. Fumaric acid production by Rhizopus nigricans and Rhizopus oryzae using apple juice. Polish Journal of Food and Nutrition Sciences, 1 (13), 47 —50.
2003
Sołowiej B., Pielecki J., Szwajgier D. 2003. The prediction of results to be obtained while simultaneously producing the inulinase and invertase by Aspergillus niger and Kluyveromyces marxianus, with application of a neural networks technique. Żywność. Nauka. Technologia. Jakość, 2(35) Supl., 147 —158.
2000
Szwajgier D., Targoński Z. 2000. Comparison of in vitro antioxidant activities of malt, hops, worts and lager type beer. Polish Journal of Food and Nutrition Sciences, 9, 53 —59.