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D-Index & Metrics

Biology and Biochemistry

D-Index
62
Citations
14776
World Ranking
10730
National Ranking
11

Overview

Aneta Wojdyło is affiliated with Wroclaw University of Environmental and Life Sciences in Poland. Their research predominantly focuses on topics within Agricultural and Biological Sciences and Medicine, with a substantial number of publications contributing to these fields.

The primary subfields of study encompass Biochemistry, Food Science, Plant Science, Nutrition and Dietetics, and Complementary and Alternative Medicine. These areas are reflected in the main themes and topics Wojdyło addresses, which include:

  • Phytochemicals and Antioxidant Activities
  • Antioxidant Activity and Oxidative Stress
  • Microencapsulation and Drying Processes
  • Food Drying and Modeling
  • Botanical Research and Applications
  • Meat and Animal Product Quality
  • Phytochemical and Pharmacological Studies

Significant publication venues where Wojdyło has contributed multiple works include:

  • Food Chemistry
  • Molecules
  • Foods
  • Antioxidants
  • Journal of the Science of Food and Agriculture

Notable recent papers authored or co-authored by Wojdyło are:

  • Sprouts vs. Microgreens as Novel Functional Foods: Variation of Nutritional and Phytochemical Profiles and Their In vitro Bioactive Properties, 2020, Molecules
  • Antioxidant Activity Modulated by Polyphenol Contents in Apple and Leaves during Fruit Development and Ripening, 2020, Antioxidants
  • Comparison of bioactive compounds and health promoting properties of fruits and leaves of apple, pear and quince, 2021, Scientific Reports

Other frequently occurring papers in the source data list include works by coauthors collaborating with Wojdyło, such as research on the dynamics of organic acids, sugars, and phenolic compounds during fermentation, reflecting interdisciplinary approaches involving Food Chemistry.

Wojdyło has maintained collaborative partnerships with several coauthors, characterized by multiple joint publications. Frequent collaborators include:

  • Paulina Nowicka
  • Igor Piotr Turkiewicz
  • Karolina Tkacz
  • Anna Michalska
  • Krzysztof Lech

This profile reflects a researcher with a deep engagement in the biochemical properties of food and plant materials, antioxidant activities, and applied food science methodologies.

Best Publications

  • Antioxidant activity and phenolic compounds in 32 selected herbs

    Aneta Wojdyło;Jan Oszmiański;Renata Czemerys

  • Aronia melanocarpa phenolics and their antioxidant activity

    Jan Oszmiański;Aneta Wojdylo

  • Polyphenolic compounds and antioxidant activity of new and old apple varieties.

    Aneta Wojdyło;Jan Oszmiański;Piotr Laskowski

  • Effect of Drying Methods with the Application of Vacuum Microwaves on the Bioactive Compounds, Color, and Antioxidant Activity of Strawberry Fruits

    Aneta Wojdyło;Adam Figiel;Jan Oszmiański

  • Effect of Convective and Vacuum-Microwave Drying on the Bioactive Compounds, Color, and Antioxidant Capacity of Sour Cherries

    Aneta Wojdyło;Adam Figiel;Krzysztof Lech;Paulina Nowicka

  • Comparison of phenolic compounds and antioxidant potential between selected edible fruits and their leaves

    Mirosława Teleszko;Aneta Wojdyło

  • Polyphenolic composition, antioxidant activity, and polyphenol oxidase (PPO) activity of quince (Cydonia oblonga Miller) varieties.

    Aneta Wojdyło;Jan Oszmiański;Paweł Bielicki

  • Comparative study of polyphenolic content and antiradical activity of cloudy and clear apple juices

    Jan Oszmianski;Michal Wolniak;Aneta Wojdylo;Iwona Wawer

  • Antioxidant activity of the phenolic compounds of hawthorn, pine and skullcap

    Anna Sokół-Łętowska;Jan Oszmiański;Aneta Wojdyło

  • Analysis of Lipophilic and Hydrophilic Bioactive Compounds Content in Sea Buckthorn (Hippophaë rhamnoides L.) Berries

    Mirosława Teleszko;Aneta Wojdyło;Magdalena Rudzińska;Jan Oszmiański

  • The influence of different the drying methods on chemical composition and antioxidant activity in chokeberries

    Justyna Samoticha;Aneta Wojdyło;Krzysztof Lech

  • Colour, phenolic content and antioxidant capacity of some fruits dehydrated by a combination of different methods

    Chien Hwa Chong;Chung Lim Law;Adam Figiel;Aneta Wojdyło

  • Chemical composition, antioxidant capacity, and sensory quality of dried jujube fruits as affected by cultivar and drying method

    Aneta Wojdyło;Adam Figiel;Pilar Legua;Krzysztof Lech

  • Phytochemical compounds and biological effects of Actinidia fruits

    Aneta Wojdyło;Paulina Nowicka;Jan Oszmiański;Tomasz Golis

  • Comparative study of phenolic content and antioxidant activity of strawberry puree, clear, and cloudy juices.

    Jan Oszmiański;Aneta Wojdyło

  • Antioxidant tannins from Rosaceae plant roots

    Jan Oszmianski;Aneta Wojdylo;Eliza Lamer-Zarawska;Katarzyna Swiader

  • Identification and characterization of low molecular weight polyphenols in berry leaf extracts by HPLC-DAD and LC-ESI/MS.

    Jan Oszmiański;Aneta Wojdyl̷o;Józef Gorzelany;Ireneusz Kapusta

  • Phenolic compounds, antioxidant and antidiabetic activity of different cultivars of Ficus carica L. fruits

    Aneta Wojdyło;Paulina Nowicka;Ángel A. Carbonell-Barrachina;Francisca Hernández

  • Physicochemical properties of whole fruit plum powders obtained using different drying technologies

    Anna Michalska;Anna Michalska;Aneta Wojdyło;Krzysztof Lech;Grzegorz P. Łysiak

  • Evaluation of sour cherry (Prunus cerasus L.) fruits for their polyphenol content, antioxidant properties, and nutritional components.

    Aneta Wojdyło;Paulina Nowicka;Piotr Laskowski;Jan Oszmiański

Frequent Co-Authors

Jan Oszmiański
Jan Oszmiański Wroclaw University of Environmental and Life Sciences
Ángel A. Carbonell-Barrachina
Ángel A. Carbonell-Barrachina Miguel Hernandez University
Francisca Hernández
Francisca Hernández Miguel Hernandez University
Esther Sendra
Esther Sendra Miguel Hernandez University
Pilar Legua
Pilar Legua Miguel Hernandez University
Alfonso Moriana
Alfonso Moriana University of Seville
Baoru Yang
Baoru Yang University of Turku
Angel Gil-Izquierdo
Angel Gil-Izquierdo Spanish National Research Council
Federico Ferreres
Federico Ferreres Catholic University of Murcia
Diego A. Moreno
Diego A. Moreno Spanish National Research Council

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