dr hab. inż. Dominik Szwajgier - Lista publikacji
2019
Terpenes and phenylpropanoids as acetyl- and butyrylcholinesterase inhibitors: A comparative study. [AUT. KORESP.] D. SZWAJGIER, [AUT.] E. BARANOWSKA-WÓJCIK. Curr. Alzheimer Res. 2019 Vol. 16 Issue 10 s. 963-973. DOI: 10.2174/1567205016666191010105115
Gentisic Acid, Salicylic Acid, Total Phenolic Content and Cholinesterase Inhibitory Activities of Red Wines Made from Various Grape Varieties. [AUT. KORESP.] A. STÓJ, [AUT.] D. SZWAJGIER, E. BARANOWSKA-WÓJCIK, D. DOMAGAŁA. S. Afr. J. Enol. Vitic. 2019 Vol. 40 No 1 s. 1-12, il. bibliogr. sum. DOI: 10.21548/40-1-2885
Characteristics and pro-health properties of mini kiwi (Actinidia arguta). [AUT. KORESP.] EWA BARANOWSKA-WÓJCIK, [AUT.] DOMINIK SZWAJGIER. Hortic. Environ. Biotechnol. 2019 Vol. 60, Issue 2 s. 217-225, il. bibliogr. sum. DOI: 10.1007/s13580-018-0107-y
Activity-guided purification reveals quercetin as the most efficient cholinesterase inhibitor in wild strawberry (Fragaria vescaL.) and apricot (Prunus armeniaca L.) fruit extract. [AUT.] DOMINIK SZWAJGIER, [AUT. KORESP.] KAMILA BOROWIEC, [AUT.] JOSEF ZAPP. Emir. J. Food Agric. 2019 Vol. 31 Issue 5 s. 386-394, il. bibliogr. sum. DOI: 10.9755/ejfa.2019.v31.i5.1957
The influence of bilberry fruit on memory and the expression of parvalbumin in the rat hippocampus. [AUT.] K. BOROWIEC, [AUT. KORESP.] M. MATYSEK, [AUT.] D. SZWAJGIER, G. BIAŁA, M. KRUK-SŁOMKA, R. SZALAK, J. ZIĘTEK, M. B. ARCISZEWSKI, Z. TARGOŃSKI. Pol. J. Vet. Sci. 2019 Vol. 22 Nr 3 s. 481-487, il. bibliogr. sum. DOI: 10.24425/pjvs.2019.129973
2018
Szwajgier D., Baranowska-Wójcik E., Borowiec K. Phenolic acids exert anticholinesterase and cognition-improving effects. Curr. Alzheimer Res. 2018, 15, 1-13, DOI: 10.2174/1567205014666171128102557, IF (2016) 2.952, 35 MNiSW points
2017
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, 12, DOI: 10.1371/journal.pone.0188583
Szwajgier D., Borowiec K., Pustelniak K. The neuroprotective effects of phenolic acids: molecular mechanism of action. Nutrients 2017, 9(5), 477, doi:10.3390/nu9050477, IF (2015) 3.759, 5-year IF (2016): 4.064
2016
Borowiec K., Szwajgier D., Olejnik A., Kowalska K., Targoński Z. Effects of a bilberry preparation on selected cell lines of the digestive system. Czech J. Food Sci. 2016, 34(4): 300–305, IF (2015) 0.728, 5-year IF (2015) 1.092
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 Sci. Biotechnol. 2016, 25(2), 439–444, IF (2015) 0.699, 5-year IF (2015): 0.882
2015
Szwajgier D., Gustaw W. The effect of the addition of selected phenolic acids on the rheological properties of heated solutions of whey proteins. Acta Aliment. Hung. 2015, 44(2), 204–210, IF 0.333, 5-year IF: 0.380
Szwajgier D. Anticholinesterase activity of selected phenolic acids and flavonoids - Interaction testing in model solutions. Ann. Agr. Env. Med. 2015, 22(4), 690–694, IF 0.832, 5-year IF: 1.215
Szwajgier D., Gustaw W. The addition of malt to milk-based desserts: influence on rheological properties and phenolic acid content. LWT- Food Sci. Technol. 2015, 62(1), 400–407, IF 2.711, 5-year IF: 3.290
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
2014
Borowiec K., Szwajgier D., Targoński Z., Demchuk O.M., Cybulska J., Czernecki T., Malik A., Cholinesterase inhibitors isolated from bilberry fruit. J. Funct. Foods 2014, 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., Biosorption of Al+3 and Cd+2 by an exopolysaccharide from Lactobacillus rhamnosus. J. Food Sci. 2014, DOI: 10.1111/1750-3841.12674, IF 1.696, 5-year IF 2.204
Szwajgier D., Halinowski T., Helman E., Tylus K., Tymcio A., Influence of different heat treatment on the content of phenolic acids and their derivatives in selected fruits. Fruits 2014, 69(2), 167–178, DOI: http://dx.doi.org/10.1051/fruits/2014004 IF 0.883, 5-year IF: 0.904
Waśko A., Szwajgier D., Polak-Berecka M. The role of ferulic acid esterase in the growth of Lactobacillus helveticus in the presence of phenolic acids and their derivatives. Eur. Food Res. Technol. 2014, 238(2), 299–306, DOI 10.1007/s00217-013-2107-6, IF 1.559, 5-year IF 1.802
Tomczyńska-Mleko M., Brenner T., Nishinari K., Mleko S., Szwajgier D., Czernecki T., Wesołowska-Trojanowska M., 2014. Rheological properties of mixed gels: gelatin, konjacglucomannan and locust bean gum. Food Sci. Technol. Res., 20 (3), 607–611, DOI: 10.3136/fstr.20.607(IF 0.345; 5-year IF 0.480)
Szwajgier, D., 2014. Anticholinesterase activities of selected polyphenols – a short report. Pol. J. Food Nutr.Sci. 64, 1, DOI: 10.2478/v10222-01200089-x
2013
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. Pol. J. Microbiol. 2013, 21(2), 181–188, IF 0.871, JCR 5-year IF: 1.059
Szwajgier D., Anticholinesterase activity of phenolic acids and their derivatives. Z. Naturforsch. C 2013, 68c, 125–132, IF 0.569, 5-year IF 0.776
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
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 0.522; 5-year IF 0.462) 20 pkt.
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.