Effect of inclusion of hydroxycinnamic and chlorogenic acids from green coffee bean in β-cyclodextrin on their interactions with whey, egg white and soy protein isolatesGrażyna Budryn, Horacio Pérez‐Sánchez, Josefina María Vegara Meseguer et al.|Food Chemistry|2014Cited by 88
Evaluation of estrogenic activity of red clover (Trifolium pratense L.) sprouts cultivated under different conditions by content of isoflavones, calorimetric study and molecular modellingGrażyna Budryn, Horacio Pérez‐Sánchez, Ewelina Brzozowska et al.|Food Chemistry|2017Cited by 45
Hydroxybenzoic Acids as Acetylcholinesterase Inhibitors: Calorimetric and Docking Simulation StudiesGrażyna Budryn, Horacio Pérez‐Sánchez, Iwona Majak et al.|Nutrients|2022Cited by 43
Evaluation of Isoflavones as Bone Resorption Inhibitors upon Interactions with Receptor Activator of Nuclear Factor-κB Ligand (RANKL)Małgorzata Zakłos‐Szyda, Dorota Żyżelewicz, Grażyna Budryn et al.|Molecules|2020Cited by 40
Evaluation of the inhibition of monoamine oxidase A by bioactive coffee compounds protecting serotonin degradationJoanna Grzelczyk, Horacio Pérez‐Sánchez, Grażyna Budryn et al.|Food Chemistry|2021Cited by 35