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Joanna Oracz

  • PhD
  • Assistant Professor
  • Lodz University of Technology Faculty of Biotechnology and Food Science
  • 11h-indexImpact measure calculated using publication and citation counts. Updated daily.
  • 313CitationsNumber of citations received by Joanna's publications. Updated daily.

Research interests

Theobroma cacao; Cocoa beans; Roasting; Phenolic compounds; Methylxanthines; Tocopherols; Phytosterols; Maillard reaction products; Antioxidant activity

Co-authors (48)

Publications (5)

  • Effects of various roasting conditions on acrylamide, acrolein, and polycyclic aromatic hydrocarbons content in cocoa bean and the derived chocolates

    • Żyżelewicz D
    • Oracz J
    • Krysiak W
    • et al.
    N/AReaders
    2Citations
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  • Identification of Carotenoids and Isoprenoid Quinones from Asaia lannensis and Asaia bogorensis

    • Antolak H
    • Oracz J
    • Otlewska A
    • et al.
    N/AReaders
    1Citations
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  • Antioxidant Properties of Cocoa Beans (Theobroma cacao L.): Influence of Cultivar and Roasting Conditions

    • Oracz J
    • Nebesny E
    N/AReaders
    5Citations
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  • Cocoa bean (Theobroma cacao L.) phenolic extracts as PTP1B inhibitors, hepatic HepG2 and pancreatic β-TC3 cell cytoprotective agents and their influence on oxidative stress in rats

    • Żyżelewicz D
    • Zakłos-Szyda M
    • Juśkiewicz J
    • et al.
    N/AReaders
    14Citations
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  • The influence of the roasting process conditions on the polyphenol content in cocoa beans, nibs and chocolates

    • Żyżelewicz D
    • Krysiak W
    • Oracz J
    • et al.
    N/AReaders
    12Citations
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Professional experience

Assistant Professor

Lodz University of Technology Faculty of Biotechnology and Food Science

January 2016 - Present

Education

Faculty of Biotechnology and Food Sciences

Lodz University of Technology

October 2009 - December 2015(6 years)