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Ewa Ciska
Researcher at Polish Academy of Sciences
Publications - 39
Citations - 2040
Ewa Ciska is an academic researcher from Polish Academy of Sciences. The author has contributed to research in topics: Glucosinolate & Ascorbic acid. The author has an hindex of 18, co-authored 36 publications receiving 1781 citations.
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Journal ArticleDOI
Glucosinolates in Brassica Vegetables - the Influence of the Food Supply Chain on Intake, Bioavailability and Human Health
Ruud Verkerk,Monika Schreiner,Angelika Krumbein,Ewa Ciska,Birgit Holst,Ian Rowland,Remi De Schrijver,Magnor Hansen,Clarissa Gerhäuser,Richard Mithen,Matthijs Dekker +10 more
TL;DR: The effects of various factors in the supply chain of Brassica vegetables including breeding, cultivation, storage and processing on intake and bioavailability of GLSs are extensively discussed in this article.
Journal ArticleDOI
Content of glucosinolates in cruciferous vegetables grown at the same site for two years under different climatic conditions.
TL;DR: Comparison of the GLS contents of the same cultivar in two production years, which differed in temperature and rainfall rate, showed that low average 10-day rainfall and high average temperature during the vegetation period significantly increased theGLS content of vegetables.
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Changes in the content of health-promoting compounds and antioxidant activity of broccoli after domestic processing
A. Gliszczynska-Swiglo,Ewa Ciska,Katarzyna Pawlak-Lemańska,Jarosław Chmielewski,Tomasz Borkowski,Bożena Tyrakowska +5 more
TL;DR: The results indicated that steam-cooking of broccoli results in an increase in polyphenols, as well as the main glucosinolates and their total content as compared with fresh broccoli, whereas cooking in water has the opposite effect.
Journal ArticleDOI
Phenolic compounds of seed coats of white and coloured varieties of pea (Pisum sativum L.) and their total antioxidant activity
Agnieszka Troszynska,Ewa Ciska +1 more
TL;DR: In this article, the authors compared the composition and contents of phenolic acids and condensed tannin in the seed coats of white and coloured varieties of pea and examined the antioxidant properties of methanol and acetone extracts containing these phenolic compounds.
Journal ArticleDOI
Content of selected bioactive components and antioxidant properties of broccoli ( Brassica oleracea L.)
TL;DR: In this article, the bioactive components of 15 broccoli VOLTA F1 plants were analyzed by HPLC; total phenolic compounds, ascorbic and dehydroascorbic acids (vitamin C) and the DPPH• and OH• radical-scavenging activities of samples were also determined.