Ph.D. Dominik Szwajgier - List of reviewed papers




Web of Science Researcher:
ID ABD-6715-2021

Research Gate: [ my profile ]


Scientific topic 1: Alzheimer’s disease (AD)

Since 2010, I’ve been intensively searching for acetyl- and butyrylcholinesterase inhibitors in the prevention of AD. As the result, a considerable number of new cholinesterase inhibitors from various foods and herbs have been isolated and characterized (Baranowska-Wójcik, Szwajgier, Winiarska-Mieczan 2020; Szwajgier, Borowiec, Zapp 2020; Szwajgier, Borowiec, Zapp 2019; Szwajgier, Baranowska-Wójcik, 2019; Szwajgier, 2015; Borowiec, Szwajgier D, Targoński, Demchuk, Cybulska, Czernecki, Malik, 2014; Szwajgier 2014; Szwajgier 2013). Moreover, I significantly improved the standard method for the determination of Ellman's anticholinesterase activity (Szwajgier, Baranowska-Wójcik 2019). We investigated the effect of food processing on changes in the content of cholinesterase inhibitors in various food products. Last but not least, in recognition of our achievements in this topic, we have published several reviews in recognized scientific journals in this field.

List of publications:

  1. Zawadzka, A., Kobus-Cisowska, J., Szwajgier, D., Szczepaniak, O., Szulc, P., Siwulski, M., 2022. Dual functional cholinesterase inhibitors and complexing of aluminum ions of five species of fungi family depended of drying conditions and extraction process - in vitro studyLWT- Food Sci Technol 154, 112712,, IF 4.952
  2. Kowalik K., Polak-Berecka M., Prendecka-Wróbel M., Pigoń-Zając D., Niedźwiedź I., Szwajgier D., Baranowska-Wójcik E., Waśko A., 2022. Biological activity of an Epilobium angustifolium L. (fireweed) infusion after in vitro digestion. Molecules (Basel), 27 (3), 1006, DOI: 10.3390/molecules27031006, IF 4.927
  3. Tarabasz D., Szczeblewski P., Laskowski T., Płaziński W., Baranowska-Wójcik E., Szwajgier D., Kukuła-Koch W., Meissner H.O., 2022. The distribution of glucosinolates in different phenotypes of Lepidium peruvianum and their role as acetyl- and butyrylcholinesterase inhibitors - in silico and in vitro studies. Int. J. Mol. Sci. , 23(9), 4858, DOI: 10.3390/ijms23094858, IF 6.208
  4. Borowiec K., Stachniuk A., Szwajgier D., Trzpil A., 2022. Polyphenols composition and the biological effects of six selected small dark fruits. Food Chem., 391, 133281, IF 9.231
  5. Szwajgier D., Baranowska-Wójcik E., Winiarska-Mieczan A., Gajowniczek-Ałasa D., 2022. Honeys as possible sources of cholinesterase inhibitors. Nutrients, 14 (14), 2969, IF 6.706
  6. Studzińska-Sroka, E., Majchrzak-Celińska, A., Bańdurska,M., Rosiak, N., Szwajgier, D., Baranowska-Wójcik, E., Szymański, M., Gruszka,W., Cielecka-Piontek, J., 2022. Is caperatic acid the only compound responsible for activity of lichen Platismatia glauca within the nervous system? Antioxidants, 11, 2069, IF 7.675
  7. Matysek, M., Kowalczuk-Vasilev, E., Szalak, R., Baranowska-Wójcik, E., Arciszewski, M.B., Szwajgier, D., 2022. Can bioactive compounds in beetroot/carrot juice have a neuroprotective effect? Morphological studies of neurons immunoreactive to calretinin of the rat hippocampus after exposure to cadmium. Foods, 11, 18, 2794, IF 5.561
  8. Paczkowska-Walendowska, M., Gościniak, A., Szymanowska, D., Szwajgier, D., Baranowska-Wójcik, E., Szulc, P., Dreczka, D., Simon, M., Cielecka-Piontek, J., 2021. Blackberry leaves as new functional food? Screening antioxidant, anti-inflammatory and microbiological activities in correlation with phytochemical analysis. Antioxidants, 10(12), 1945,, IF 6.312
  9. Szwajgier, D., Baranowska-Wójcik, E., Kukula-Koch, V., Kowalik, K., Polak-Berecka, M., Waśko, A., 2021. Evolution of the anticholinesterase, antioxidant, and anti-inflammatory activity of Epilobium angustifolium L. infusion during in vitro digestion. J Funct Food, 85, 104645,, IF 4.451
  10. Studzińska-Sroka, E., Majchrzak-Celińska, A., Zalewski, P., Szwajgier, D., Baranowska-Wójcik, E., Żarowski, M., Plech, T., Cielecka-Piontek, J., 2021. Permeability of Hypogymnia physodes extract component- physodic acid through the blood-brain barrier as an important argument for its anticancer and neuroprotective activity within the central nervous system. Cancers 13(7), 1717,, IF 6.639
  11. Telichowska, A., Kobus-Cisowska, J., Szulc, P., Ligaj, M., Stuper-Szablewska, K., Szwajgier, D., Bujak, H., 2021. Comparative analysis of infusions with the addition P. padus bark: Assessment of the antioxidant potential and their inhibitory effect on enzymes associated with oxidative stress. Sustainability 13(7), 3913, doi: 10.3390/su13073913, IF 3.251
  12. Studzińska-Sroka, E., Majchrzak-Celińska, A., Zalewski, P., Szwajgier, D., Baranowska-Wójcik, E., Kaproń, B., Plech, T., Żarowski, T., Cielecka-Piontek, J., 2021. Lichen-derived compounds and extracts as biologically active substances with anticancer and neuroprotective properties. Pharmaceuticals, 14, 1293,, IF 5.863
  13. Grzelczyk, J., Budryn, G., Peña-García, J., Szwajgier, D., Gałązka-Czarnecka, I., Oracz, J., Pérez-Sánchez H., 2021. Evaluation of the inhibition of monoamine oxidase A by bioactive coffee compounds protecting serotonin degradation. Food Chem, 348, 129108, doi:10.1016/j.foodchem.2021.129108, IF 7.514
  14. Matysek M., Borowiec K., Szwajgier D., Szalak R., Arciszewski M.B., 2021. Insulin receptors in the CA1 field of hippocampus and selected blood parameters in diabetic rats fed with bilberry fruit. Ann Agric Environ Med, doi:10.26444/aaem/128879, IF 1.447
  15. Kobus-Cisowska J.Szczepaniak O.Szymanowska D.Przeor M., Jarzębski M., Ligaj M.,Gramza-Michałowska A., Szwajgier D.Foksowicz-Flaczyk J., 2020. Chocolate desserts with ricotta hydrolysates: In vitro study of inhibitory activity against angiotensin-converting enzyme and cholinesterase. J Food Sci, 85(10), 3003–3011, doi:10.1111/1750-3841.15445, IF 3.167
  16. Kobus-Cisowska J., Dziedziński M., Szczepaniak O., Kusek W., Kmiecik D., Ligaj M., Telichowska A., Byczkiewicz S., Szulc P., Szwajgier D., 2020. Phytocomponents and evaluation of acetylcholinesterase inhibition by Ginkgo biloba L. leaves extract depending on vegetation period, CyTA - J Food, 18:1, 606–615, doi: 10.1080/19476337.2020.1804462, IF 2.255
  17. Borowiec K., Szwajgier D., 2020. Effect of processing on antioxidant and anticholinesterase activities of bilberry (Vaccinium myrtillus L.) juice. Acta Sci Pol Hortoru, 19(6), 113–123, doi:10.24326/asphc.2020.6.10, IF 0.673
  18. Baranowska-Wójcik E., Szwajgier D., Oleszczuk P., Winiarska-Mieczan A., 2020. Effects of titanium dioxide nanoparticles exposure on human health - a review. Biol Trace Elem Res, 193(2), 118–129, doi: 10.1007/s12011-019-01706-6, IF 3.738
  19. Baranowska-Wójcik E., Szwajgier D., Winiarska-Mieczan A., 2020. Regardless of the brewing conditions, various types of tea can constitute a potential source of cholinesterase inhibitors. Nutrients, 12(3), Article number 709,  doi: 10.3390/nu12030709, IF 5.717
  20. Baranowska-Wójcik E., Szwajgier D., 2020. Alzheimer's disease: review of current nanotechnological therapeutic strategies. Expert Rev Neurother 20(3), 271–279,, IF 4.618
  21. Baranowska-Wójcik E., Szwajgier D., Winiarska-Mieczan A., 2020. Honey as the potential source of cholinesterase inhibitors in Alzheimer’s disease. Plant Food Hum Nutr 75(1), 30–32 doi:10.1007/s11130-019-00791-1, IF 3.921
  22. Winiarska-Mieczan A., Baranowska-Wójcik E., Kwiecień M., Grela E.R., Szwajgier D., Kwiatkowska K., Kiczorowska B., 2020. The role of dietary antioxidants in the pathogenesis of neurodegenerative diseases and their impact on cerebral oxidoreductive balance. Nutrients (12)2, Article number 435, 1–36, doi: 10.3390/nu12020435, IF 5.717
  23. Szwajgier D., Borowiec K., Zapp J., 2020. Activity-guided isolation of cholinesterase inhibitors quercetin, rutin and kaempferol from Prunus persica fruit. Z Naturforsch C, 75 (3–4), 87–96,, IF 1.649
  24. Borowiec K., Matysek M., Szwajgier D., Biała G., Kruk-Słomka M., Szalak R., Ziętek J., Arciszewski M.B., Targoński Z., 2019. The influence of bilberry fruit on memory and the expression of parvalbumin in the rat hippocampus. Pol J Vet Sci, 22(3), 481–487, doi:10.24425/pjvs.2019.129973, IF 0.516
  25. Szwajgier D, Borowiec K., Zapp J., 2019. 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, 31(5), 386–394, 10.9755/ejfa.2019.v31.i5.1957, IF 1.008
  26. Szwajgier D., Baranowska-Wójcik E., 2019. Terpenes and phenylpropanoids as acetyl- and butyrylcholinesterase inhibitors: a comparative study. Curr Alzheimer Res, 16(10), 963–973,, IF 3.047
  27. Stój A., Szwajgier D., Baranowska-Wójcik E., Domagała D., 2019. Gentisic acid, salicylic acid, total phenolic content and cholinesterase inhibitory activities of red wines made from various grape varieties. S Afr J Enol Vitic, 40(1), 1–12, doi: 10.21548/40-1-2885, IF 1.833
  28. Szwajgier D., Baranowska-Wójcik E., Borowiec K., 2018. Phenolic acids exert anticholinesterase and cognition-improving effects. Curr Alzheimer Res, 15(6), 531–543, doi: 10.2174/1567205014666171128102557, IF 3.211
  29. Szwajgier D., Borowiec K., Pustelniak K., 2017. The neuroprotective effects of phenolic acids: molecular mechanism of action. Nutrients, 9(5), 1–21, doi:10.3390/nu9050477, IF 4.196
  30. Szwajgier D., 2015. Anticholinesterase activity of selected phenolic acids and flavonoids - Interaction testing in model solutions. Ann Agr Env Med, 22(4), 690–694, doi:10.5604/12321966.1185777, IF 0.895
  31. Borowiec K., Szwajgier D., Targoński Z., Demchuk O.M., Cybulska J., Czernecki T., Malik A., 2014. Cholinesterase inhibitors isolated from bilberry fruit. J Funct. Foods, 11, 313–321. doi: 1010.1016/j.jff.2014.10.008, IF 3.574
  32. Szwajgier, D., 2014. Anticholinesterase activities of selected polyphenols – a short report. Pol J Food Nutr Sci 64 (1), 59–64, doi: 10.2478/v10222-01200089-x   IF 0.643
  33. Szwajgier D., 2013. Anticholinesterase activity of phenolic acids and their derivatives. Z Naturforsch C, 68c (3–4), 125–132,, IF 0.569
  34. Szwajgier, D., 2013. Inhibition of cholinesterases by phenolic acids detected in beer: a dose–response model approach. Afr J Biotechnol, 12 (14), 1676–1681, doi: 10.5897/AJB12.2699
  35. Szwajgier D., Wydrych M., Więcław E., Targoński Z., 2013. Anticholinesterase and antioxidant activities of commercial preparations from Ginkgo biloba leaves. Acta Sci Pol Hortoru, 12(5), 111–125, IF 0.522
  36. Szwajgier, D., Borowiec K., 2012. Phenolic acids from malt are efficient acetylcholinesterase and butyrylcholinesterase inhibitors. J Inst Brew, 118(1), 40–48, doi:10.1002/jib.5, IF 0.883


Scientific topic 2: Antioxidant, antiradical and anticancer activity of food components


In this topic, I’ve been intensively studying, in collaboration with various colleagues and research teams, compounds as well as products (foods and herbs) exerting antioxidant, antiradical and anticancer activities. The greatest achievement in this topic is the production of proprietary plant preparations with antioxidant and anticancer activity (Kowalska, Olejnik, Szwajgier, Olkowicz, 2017; Borowiec, Szwajgier, Olejnik, Kowalska, Targoński, 2016). On the basis of these results, I designed, produced and tested a complex polyphenolic preparation which right now receives patent protection. This preparation was also used with success in some studies concerning the application (e.g., in bread: Szwajgier, Paduch, Kukuła-Koch, Polak-Berecka, Waśko 2020). Moreover, the nutraceutical made on the basis of this polyphenol preparation is currently subject to another patent procedure.

List of publications:


  1. Szwajgier, D., Baranowska-Wójcik E., Grzelczyk J., Żukiewicz-Sobczak W., 2021. Peripheral oxidation markers in Down syndrome patients: the better and the worse. Dis Markers, 2021, 5581139,, IF 3.434
  2. Ziaja-Sołtys, M., Szwajgier, D., Kukuła-Koch, W., 2021. Cytotoxic effect of multifruit polyphenol preparation on human breast cancer cell lines. Emir J Food Agr 33(4), 320–327, doi: 10.9755/ejfa.2021.v33.i4.2683, IF 1.041
  3. Telichowska A., Kobus-Cisowska J., Szulc P., Wilk R., Szwajgier D., Szymanowska D., 2021. Prunus padus L. bark as a functional promoting component in functional herbal infusions – cyclooxygenase-2 inhibitory, antioxidant, and antimicrobial effects. Open Chemistry, 19(1), 1052–1061, doi:10.1515/chem-2021-oo88, IF 1.554
  4. Paczkowska-Walendowska, M., Szymańska, E., Winnicka, K., Szwajgier, D., Baranowska-Wójcik, E., Ruchała, M.A., Simon, M., Cielecka-Piontek, J., 2021.Cyclodextrin as functional carrier in development of mucoadhesive tablets containing Polygoni cuspidati extract with potential for dental applications. Pharmaceutics, 13(11), 1916,, IF 6.321
  5. Kukula-Koch, W., Szwajgier, D., Gaweł-Bęben, K., Strzępek-Gomółka, M., Głowniak, K., Meissner, H.O., 2021. Is phytomelatonin complex better than synthetic melatonin? The assessment of the antiradical and anti-inflammatory properties. Molecules 26, 6087,, IF 4.412
  6. Byczkiewicz, S.Szwajgier, D.Kobus-Cisowska, J.Szczepaniak, O.Szulc, P., 2021. Comparative examination of bioactive phytochemicals in quince (chaenomeles) fruits and their in vitro antioxidant activity. Emir J Food Agr33(4), 293–302, doi: 10.9755/ejfa.2021.v33.i4.2667, IF 1.041
  7. Michalak-Majewska M., Złotek U., Szymanowska U., Szwajgier D., Stanikowski P., Matysek M., Sobota A., 2020. Antioxidant and potentially anti-inflammatory properties in pasta fortified with onion skin. Appl Sci, 10, 8164, doi:10.3390/app10228164, IF 2.679
  8. Winiarska-Mieczan A., Kwiecień M., Kwiatkowska K., Baranowska-Wójcik E., Szwajgier D., Zaricka E., 2020. 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, 60 (8), 1095–1102, 10.1071/AN19305,IF 1.533
  9. Szwajgier D., Paduch R., Kukuła-Koch W., Polak-Berecka M., Waśko A., 2020. Study on biological activity of bread enriched with natural polyphenols in terms of growth inhibition of tumor intestine cells. J Med Food, 23(2), 181–190, doi: 10.1089/jmf.2019.0082 IF 2.786
  10. Michalak M., Szwajgier D., Paduch R., Kukuła-Koch W., Waśko A., Polak-Berecka M., 2020. Fermented curly kale as a new source of gentisic and salicylic acids with antitumor potential, J Funct Foods, 67, Article 103866,, IF 4.451
  11. Baranowska-Wójcik, E., Szwajgier D., 2019. Characteristics and pro-health properties of mini kiwi (Actinidia arguta). Hortic Environ Biote, 60(2), 217–225, doi: 10.1007/s13580-018-0107-y, IF 1.585
  12. Kowalska K., Olejnik A., Szwajgier D., Olkowicz M., 2017. Inhibitory activity of chokeberry, bilberry, raspberry, and cranberry polyphenol-rich extract towards adipogenesis and oxidative stress in differentiated 3T3-L1 adipose cells. PLOS ONE 12(11), 1–15, e0188583, doi: 10.1371/journal.pone.0188583, IF 2.766
  13. Jabłońska-Ryś E., Sławińska A., Szwajgier D., 2016. Effect of lactic acid fermentation on antioxidant properties and phenolic acid contents of oyster (Pleurotus ostreatus) and chanterelle (Cantharellus cibarius) mushrooms. Food Sci Biotechnol, 25(2), 439–444, 10.1007/s10068-016-0060-4IF 0.699
  14. Borowiec K., Szwajgier D., Olejnik A., Kowalska K., Targoński Z., 2016. Effects of a bilberry preparation on selected cell lines of the digestive system. Czech J Food Sci, 34(4), 300–305, 10.17221/375/2015-CJFS,  IF 0.787
  15. 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:, IF 0.883


Scientific topic 3: Lactic acid bacteria, dairy products and rheology


In these studies, I focused on several aspects including the enrichment of dairy products with phenolic compounds, interactions of food components, lactic acid bacteria and food contaminants (e.g., heavy metal ions). The rheological properties of final food products were studied. The main achievement, in my opinion, is the elevation of the content of antioxidant phenolic acids in dairy products, which were previously known as poor sources of polyphenolic antioxidants.


List of publications:

  1. Grzelczyk J., Szwajgier D., Baranowska-Wójcik E., Budryn G., Zakłos-Szyda M., Sosnowska B., 2022. Bioaccessibility of coffee bean hydroxycinnamic acids during in vitro digestion influenced by the degree of roasting and activity of intestinal probiotic bacteria, and their activity in Caco-2 and HT29 cells. Food Chem, 392, 133328, doi: 10.1016/j.foodchem.2022.133328, IF 9.231
  2. Skrzypczak, K., Gustaw, W., Szwajgier, D. Fornal E., Waśko A., 2017. κ-Casein as a source of short-chain bioactive peptides generated by Lactobacillus helveticus. J Food Sci Technol, 54(11), 3679–3688,, IF 1.797
  3. 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 Aliment Hung, 44(2), 204–210, doi:10.1556/AAlim.2014.0004, IF 0.333
  4. Szwajgier D., Gustaw W., 2015. The addition of malt to milk-based desserts: influence on rheological properties and phenolic acid content. LWT- Food Sci Technol, 62(1), 400–407, doi:10.1016/j.lwt.2015.01.028, IF 2.711
  5. Polak-Berecka M., Szwajgier D., Waśko A., 2014. Biosorption of Al+3 and Cd+2 by an exopolysaccharide from Lactobacillus rhamnosus. J. Food Sci, 79(11), T2404–T2408, doi: 10.1111/1750-3841.12674, IF 1.696
  6. 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. Eur Food Res Technol, 238(2), 299–306, doi 10.1007/s00217-013-2107-6, IF 1.559
  7. 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
  8. 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, 62(2), 181–188, IF 0.871
  9. Gustaw W., Szwajgier, D., 2012. Właściwości reologiczne mieszanych żeli β-glukanu owsianego i białek serwatkowych. Polymers (Polimery), 57(4), 25–30, in Polish, IF 0.47
  10. 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


Scientific topic 4: Malting and brewing

In this topic, I focused on the investigating of the role of polyphenols, mainly phenolic acids, in the formation of the antioxidant potential of malts, worts and beers. In particular, I focused on the effect of process parameters during milling, mashing (temperature, enzyme preparations applied, time of process etc.) on the antioxidant activity of the final product. As the result, the optimization of the malting and mashing in terms of increasing the health-promoting properties of beer has been made.


List of publications:

  1. 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. J Inst Brew, 117(4), 569–577,, IF 0.660
  2. Szwajgier D., 2011. The use of an extracellular ferulic acid esterase from Lactobacillus acidophilusK1 for the release of phenolic acids during mashing. J Inst Brew, 117(3), 427–434, doi: 10.1002/j.2050-0416.2011.tb00489.x, IF 0.660
  3. 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 from brewer’s spent grain. J Inst Brew, 116(3), 293–303, doi:10.1002/j.2050-0416.2010.tb00434.x, IF 0.897
  4. Szwajgier D., 2009. Content of individual phenolic acids in worts and beers and their possible contribution to the antiradical activity of beer. J Inst Brew, 115(3), 243–252,, IF 1.000
  5. Szwajgier D., Waśko A., Zapp J., Targoński Z., 2007. An attempt to identify the low molecular feruloylated oligosaccharides in beer. J Inst Brew, 113(2), 185–195,, IF 0.835
  6. Szwajgier D., Pielecki J., Targoński Z., 2005. The release of ferulic acid and feruloylated oligosaccharides during wort and beer production. J Inst Brew, 111, 372–379, doi: 10.1002/j.2050-0416.2005.tb00222.x, IF 0.902


Other publications


  1. Szwajgier, D., Baranowska-Wójcik, E., Sosnowska, B., Kukula-Koch, W., Paduch, R., Sokołowska, B., Waśko, A., Solarska, E., 2022. High‐pressure processing at increased temperatures provides enhanced removal of indigenous microbial contamination in beet/carrot juice without damaging the bioactive components. Int J Food Sci Tech, 57, 276–289,, IF 3.713
  2. Baranowska-Wójcik E., Szwajgier, D., Gustaw K., 2022. Effect of TiO2 on selected pathogenic and opportunistic intestinal bacteria. Biol Trace Elem Res., 200, 2468–2474, doi: 10.1007/s12011-021-02843-7, IF 3.738
  3. Baranowska-Wójcik E., Szwajgier D., Winiarska-Mieczan A., 2022. A review of research on the impact of E171/TiO2 NPs on the digestive tract.  J Trace Elem Med Biol, 72, 126988, doi: 10.1016/j.jtemb.2022.126988, IF 3.995
  4. Baranowska-Wójcik E., Szwajgier D., Jośko I., Pawlikowska-Pawlega B., Gustaw K.,  2022. Smoothies reduce the "bioaccessibility" of TiO2 (E171) in the model of the in vitro gastrointestinal tract. Nutrients 14(17), 2969, doi: 10.3390/nu14173503, IF 6.706
  5. Krasucka P., Bogusz A., Baranowska-Wójcik E., Czech B., Szwajgier D., Rek M., Sik Ok Y., Oleszczuk P., 2022. Digestion of plastics using in vitro human gastrointestinal tract and their potential to adsorb emerging organic pollutants. Sci. Total Environ, 843, 157108, IF 10.753
  6. Jedut, P., Szwajgier, D., Glibowski, P. Iłowiecka, K., 2021. Some plant food products present on the Polish market are a source of vitamin B12. Appl Sci- Basel 11(8), 3601,, IF 2.679
  7. Pawłowicz-Sosnowska, E., Żukiewicz-Sobczak, W., Sobczak, P., Domański, M., Szwajgier, D., 2021. Determination of the content of selected pesticides in surface waters as a marker of environmental pollution. Sustainability, 13(16), 8942;, IF 3.251
  8. Baranowska-Wójcik, E., Gustaw, K., Szwajgier, D., Oleszczuk, P., Pawlikowska-Pawlęga, B., Pawelec, J., Kapral-Piotrowska, J., 2021. Four types of TiO2 reduced the growth of selected lactic acid bacteria strains. Foods 10(5), 939,, IF 4.35
  9. Szwajgier M., Targoński Z., Szwajgier D. (1999) "A liquid level measuring device", In: BUP No. 04/1999 (February 15, 1999), WUP No. 08/2002 (2002-08-30), No. report 321646, right no. 184074 p. 70, Bulletin of the Patent Office (Online) 1999 No. 4 (656), Patent Application Description No. 321646 A1, filed on August 13, 1997.
  10. Szwajgier D., Targoński Z., Żmuda W. (2018) "Functional drink". In: BUP no. 21/17 (10/09/2017), application no. 416661, No. right excl. PL 228 955, Bulletin of the Patent Office 21/17, patent application description No. 416661, filed on March 29, 2016.
  11. Bogucka-Kocka A., Szwajgier D., Borowiec K. (2021) "Polyphenol composition applicable in the prevention and support treatment of neurodegenerative diseases, especially Alzheimer's disease". In: BUP No. 13/2019 (June 17, 2019), Registration No. P.423794, Exclusive right no.PL237891, Bulletin of the Patent Office 13/2019, patent application description no. P.423794, filed on December 8, 2017.
  12. Solarska E., Szwajgier D., Marzec M. The method of producing bread with health-promoting properties and the bread produced in this way. National patent, application No. 427976, accepted for publication in Bulletin of the Patent Office, 2022.