-
1
-
-
70350567641
-
Polyphenol composition and in vitro antioxidant activity of amaranth, quinoa buckwheat and wheat as affected by sprouting and baking
-
Álvarez-Jubete L., Wijngaard H., Arendt E.K., Gallagher E., Polyphenol composition and in vitro antioxidant activity of amaranth, quinoa buckwheat and wheat as affected by sprouting and baking. Food Chem., 2010, 119, 770-778.
-
(2010)
Food Chem.
, vol.119
, pp. 770-778
-
-
Álvarez-Jubete, L.1
Wijngaard, H.2
Arendt, E.K.3
Gallagher, E.4
-
2
-
-
69749115535
-
Nutritive value and chemical composition of pseudocereals as gluten-free ingredients
-
Alvarez-Jubete L., Arendt E.K., Gallagher E., Nutritive value and chemical composition of pseudocereals as gluten-free ingredients. Int. J. Food Sci. Nutr., 2009, 60 (S4), 240-257.
-
(2009)
Int. J. Food Sci. Nutr.
, vol.60
, Issue.S4
, pp. 240-257
-
-
Alvarez-Jubete, L.1
Arendt, E.K.2
Gallagher, E.3
-
3
-
-
40949125102
-
Antibacterial activity of tannin constituents from Phaseolus vulgaris, Fagoypyrum es-culentum, Corylus avellana and Juglans nigra
-
Amarowicz R., Dykes G.A., Pegg R.B., Antibacterial activity of tannin constituents from Phaseolus vulgaris, Fagoypyrum es-culentum, Corylus avellana and Juglans nigra. Fitoterapia, 2008, 79, 217-219.
-
(2008)
Fitoterapia
, vol.79
, pp. 217-219
-
-
Amarowicz, R.1
Dykes, G.A.2
Pegg, R.B.3
-
4
-
-
32644459928
-
An angiotensin-I converting enzyme inhibitor from buckwheat (Fagopyrum esculentum Moench) fl our
-
Aoyagi Y., An angiotensin-I converting enzyme inhibitor from buckwheat (Fagopyrum esculentum Moench) fl our. Phytochemis-try, 2006, 67, 618-621.
-
(2006)
Phytochemis-try
, vol.67
, pp. 618-621
-
-
Aoyagi, Y.1
-
5
-
-
77956632263
-
Studies on functional properties and incorporation of buckwheat fl our for biscuit making
-
Baljeet S.Y., Ritika B.Y., Roshan, L.Y., Studies on functional properties and incorporation of buckwheat fl our for biscuit making. Int. Food Res. J., 2010, 17, 1067-1076.
-
(2010)
Int. Food Res. J.
, vol.17
, pp. 1067-1076
-
-
Baljeet, S.Y.1
Ritika, B.Y.2
Roshan, L.Y.3
-
6
-
-
84878352959
-
Innovation trends in the food industry: The case of functional foods
-
Bigliardi B., Galati F., Innovation trends in the food industry: The case of functional foods. Trends Food Sci. Tech., 2013, 31, 118-129.
-
(2013)
Trends Food Sci. Tech.
, vol.31
, pp. 118-129
-
-
Bigliardi, B.1
Galati, F.2
-
7
-
-
52949101364
-
Utilization of buckwheat fl our in gluten-free egg noodle production
-
Bilgiçli N, Utilization of buckwheat fl our in gluten-free egg noodle production. J. Food Agric. Environ., 2008, 6, 113-115.
-
(2008)
J. Food Agric. Environ.
, vol.6
, pp. 113-115
-
-
Bilgiçli, N.1
-
8
-
-
55549145005
-
Effect of buckwheat fl our on chemical and functional properties of tarhana
-
Bilgiçli N, Effect of buckwheat fl our on chemical and functional properties of tarhana. LTW-Food Sci. and Technol., 2009a, 42, 514-518.
-
(2009)
LTW-Food Sci. and Technol.
, vol.42
, pp. 514-518
-
-
Bilgiçli, N.1
-
9
-
-
77951451953
-
Enrichment of gluten-free tarhana with buckwheat fl our
-
Bilgiçli N, Enrichment of gluten-free tarhana with buckwheat fl our. Int. J. Food Sci. Nutr., 2009b, 60, 1-8.
-
(2009)
Int. J. Food Sci. Nutr.
, vol.60
, pp. 1-8
-
-
Bilgiçli, N.1
-
10
-
-
84871716275
-
Antioxidant properties and rutin content of high pressure-treated raw and roasted buckwheat groats
-
Błaszczak W., Zielińska D., Zieliński H., Szawara-Nowak D., Fornal J., Antioxidant properties and rutin content of high pressure-treated raw and roasted buckwheat groats. Food Bioprocess Tech., 2013, 6, 1, 92-100.
-
(2013)
Food Bioprocess Tech.
, vol.6
, Issue.1
, pp. 92-100
-
-
Błaszczak, W.1
Zielińska, D.2
Zieliński, H.3
Szawara-Nowak, D.4
Fornal, J.5
-
11
-
-
68949219177
-
Rutin content in buckwheat enriched bread and infl uence of its consumption on plasma total antioxidant status
-
Bojňanská T., Francåková H., Chlebo P., Vollmannová A., Rutin content in buckwheat enriched bread and infl uence of its consumption on plasma total antioxidant status. Czech J. Food Sci., 2009, 27, 236-240.
-
(2009)
Czech J. Food Sci.
, vol.27
, pp. 236-240
-
-
Bojňanská, T.1
Francåková, H.2
Chlebo, P.3
Vollmannová, A.4
-
12
-
-
0037210484
-
Composition and technological properties of the fl our and bran from common and tar-tary buckwheat
-
Bonafaccia G, Marocchini M., Kreft I., Composition and technological properties of the fl our and bran from common and tar-tary buckwheat. Food Chem., 2003, 80, 9-15.
-
(2003)
Food Chem.
, vol.80
, pp. 9-15
-
-
Bonafaccia, G.1
Marocchini, M.2
Kreft, I.3
-
13
-
-
0033787978
-
Medicinal plants and phytomedicines. Linking plant biochemistry and physiology to human health
-
Briskin D.P, Medicinal plants and phytomedicines. Linking plant biochemistry and physiology to human health. Plant Physiol., 2000, 124, 507-514.
-
(2000)
Plant Physiol.
, vol.124
, pp. 507-514
-
-
Briskin, D.P.1
-
14
-
-
78751591084
-
Storage-induced chemical changes in active components of honey de-regulate its antibacterial activity
-
Brudzynski K., Kim L., Storage-induced chemical changes in active components of honey de-regulate its antibacterial activity. Food Chem., 2011a, 126, 1155-1163.
-
(2011)
Food Chem.
, vol.126
, pp. 1155-1163
-
-
Brudzynski, K.1
Kim, L.2
-
15
-
-
78751591084
-
Honey melanoidins: Analysis of the compositions of the high molecular weight melanoidins exhibiting radical-scavenging activity
-
Brudzynski K., Miotto D., Honey melanoidins: Analysis of the compositions of the high molecular weight melanoidins exhibiting radical-scavenging activity. Food Chem., 2011b, 126, 1155-1163.
-
(2011)
Food Chem.
, vol.126
, pp. 1155-1163
-
-
Brudzynski, K.1
Miotto, D.2
-
16
-
-
84872572176
-
The use of pseudo-cereals fl ours in bakery
-
(in French)
-
Burluc R.M., Vizireanu C., Dinica R., Dima F., The use of pseudo-cereals fl ours in bakery. Scientifi c Study and Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, 2012, 13, 177-186 (in French).
-
(2012)
Scientifi C Study and Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry
, vol.13
, pp. 177-186
-
-
Burluc, R.M.1
Vizireanu, C.2
Dinica, R.3
Dima, F.4
-
17
-
-
84876336878
-
Microwave food processing-A review
-
Chandrssekaran S., Ramanathan S., Basak T., Microwave food processing-A review. Food Res. Int., 2013, 52, 234-261.
-
(2013)
Food Res. Int.
, vol.52
, pp. 234-261
-
-
Chandrssekaran, S.1
Ramanathan, S.2
Basak, T.3
-
18
-
-
84856065021
-
Total phenolic and total fl avonoid content, antioxidant activity and sensory evaluation of pseudocereal breads
-
Chlopicka J., Pasko P., Gorinstein S., Jedryas A., Zagrodzki P., Total phenolic and total fl avonoid content, antioxidant activity and sensory evaluation of pseudocereal breads. LWT-Food Sci. Technol., 2012, 46, 548-555.
-
(2012)
LWT-Food Sci. Technol.
, vol.46
, pp. 548-555
-
-
Chlopicka, J.1
Pasko, P.2
Gorinstein, S.3
Jedryas, A.4
Zagrodzki, P.5
-
19
-
-
84877111061
-
Quality and antioxidant properties of instant noodles enhanced with common buckwheat fl our
-
Choy A.-L., Morrison P.D., Hughes J.G., Marriott P.J., Small D.M., Quality and antioxidant properties of instant noodles enhanced with common buckwheat fl our. J. Cereal Sci., 2013, 57, 281-287.
-
(2013)
J. Cereal Sci.
, vol.57
, pp. 281-287
-
-
Choy, A.-L.1
Morrison, P.D.2
Hughes, J.G.3
Marriott, P.J.4
Small, D.M.5
-
20
-
-
84890441517
-
Optimisation of the combined treatments of aqueous chlorine dioxide, fumaric acid and ultraviolet-C for improving the microbial quality and maintaining sensory quality of common buckwheat sprout
-
Chun H.H., Song K.B., Optimisation of the combined treatments of aqueous chlorine dioxide, fumaric acid and ultraviolet-C for improving the microbial quality and maintaining sensory quality of common buckwheat sprout. Int. J. Food Sci. Tech., 2013, 49, 121-127.
-
(2013)
Int. J. Food Sci. Tech.
, vol.49
, pp. 121-127
-
-
Chun, H.H.1
Song, K.B.2
-
21
-
-
84887991835
-
Sourdough lactic acid bacteria: Exploration of non-wheat cereal-based fermentation
-
Coda R., Di Cargno R., Gobbetti M., Rizzello C.G., Sourdough lactic acid bacteria: exploration of non-wheat cereal-based fermentation. Food Microbiol., 2014, 37, 51-58.
-
(2014)
Food Microbiol.
, vol.37
, pp. 51-58
-
-
Coda, R.1
Di Cargno, R.2
Gobbetti, M.3
Rizzello, C.G.4
-
22
-
-
84891459596
-
Maillard reaction products: Some considerations on their health effects
-
Delgado-Andrade C., Maillard reaction products: some considerations on their health effects. Clin. Chem. Lab. Med., 2014, 52, 53-60.
-
(2014)
Clin. Chem. Lab. Med.
, vol.52
, pp. 53-60
-
-
Delgado-Andrade, C.1
-
23
-
-
36549001760
-
Nutra-ceuticals: Facts and fi ction
-
Espín J.C., García-Conesa M.T., Tomás-Barberán F.A., Nutra-ceuticals: Facts and fi ction. Phytochemistry, 2007, 68, 2986-3008.
-
(2007)
Phytochemistry
, vol.68
, pp. 2986-3008
-
-
Espín, J.C.1
García-Conesa, M.T.2
Tomás-Barberán, F.A.3
-
24
-
-
0347063903
-
Tartary buckwheat (Fagopyrum tataricum Gaertn.) as source of dietary rutin and quercetin
-
Fabjan N., Rode J., Kosir I.J., Zhang Z., Kreft I., Tartary buckwheat (Fagopyrum tataricum Gaertn.) as source of dietary rutin and quercetin. J. Agric. Food Chem., 2003, 51, 6452-6455.
-
(2003)
J. Agric. Food Chem.
, vol.51
, pp. 6452-6455
-
-
Fabjan, N.1
Rode, J.2
Kosir, I.J.3
Zhang, Z.4
Kreft, I.5
-
25
-
-
77957869935
-
Feasibility of use of buckwheat fl our as an ingredient in ginger nut biscuit formulation
-
Filipčev B., Simurina O., Sakač M., Sedej I., Jovanov P., Pestorić M., Bodroža-Solarov M., Feasibility of use of buckwheat fl our as an ingredient in ginger nut biscuit formulation. Food Chem., 2011, 125, 164-170.
-
(2011)
Food Chem.
, vol.125
, pp. 164-170
-
-
Filipčev, B.1
Simurina, O.2
Sakač, M.3
Sedej, I.4
Jovanov, P.5
Pestorić, M.6
Bodroža-Solarov, M.7
-
26
-
-
0036743592
-
The nutritional evaluation of underutilized cereals and buckwheat
-
Gabrovska D., Fiedlerova V., Holasova M., Maskova E., Smrcinov H., Rysova J., Winterova R., Michalova A., Hutar M., The nutritional evaluation of underutilized cereals and buckwheat. Food Nutr. Bull., 2002, 23, 246-249.
-
(2002)
Food Nutr. Bull.
, vol.23
, pp. 246-249
-
-
Gabrovska, D.1
Fiedlerova, V.2
Holasova, M.3
Maskova, E.4
Smrcinov, H.5
Rysova, J.6
Winterova, R.7
Michalova, A.8
Hutar, M.9
-
27
-
-
84872035636
-
Fermentation responses and in vitro radical scavenging activities of Fagopyrum esculentum
-
Gandhi A., Dey G., Fermentation responses and in vitro radical scavenging activities of Fagopyrum esculentum. Int. J. Food Sci. Nutr., 2013, 64, 53-7.
-
(2013)
Int. J. Food Sci. Nutr.
, vol.64
, pp. 53-57
-
-
Gandhi, A.1
Dey, G.2
-
28
-
-
52949148540
-
The effect of simulated digestion in vitro on bioactivity of wheat bread with Tartary buckwheat fl avones addition
-
Gawlik-Dziki U., Dziki D., Baraniak B., Lin R., The effect of simulated digestion in vitro on bioactivity of wheat bread with Tartary buckwheat fl avones addition. LWT-Food Sci. Technol., 2009, 42, 137-143.
-
(2009)
LWT-Food Sci. Technol.
, vol.42
, pp. 137-143
-
-
Gawlik-Dziki, U.1
Dziki, D.2
Baraniak, B.3
Lin, R.4
-
29
-
-
84880263968
-
Nutraceuticals for older people: Facts, fi ctions and gaps in knowledge
-
González-Sarrías A., Larrosa M., García-Conesa M.T., Tomás-Barberán F.A., Espín J.C., Nutraceuticals for older people: facts, fi ctions and gaps in knowledge. Maturitas, 2013, 75, 313-34.
-
(2013)
Maturitas
, vol.75
, pp. 313-334
-
-
González-Sarrías, A.1
Larrosa, M.2
García-Conesa, M.T.3
Tomás-Barberán, F.A.4
Espín, J.C.5
-
30
-
-
70350624589
-
Effects of sprouting on texture of cooked buckwheat (Fagopyrum escu-lentum Moench) noodles
-
Hara T., Sasaki T., Tetsuka T., Ikoma H., Kohyama K., Effects of sprouting on texture of cooked buckwheat (Fagopyrum escu-lentum Moench) noodles. Plant Prod. Sci., 2009, 12, 492-496.
-
(2009)
Plant Prod. Sci.
, vol.12
, pp. 492-496
-
-
Hara, T.1
Sasaki, T.2
Tetsuka, T.3
Ikoma, H.4
Kohyama, K.5
-
31
-
-
0346401598
-
Production and characterization of fi ne matcha for processed food
-
Haraguchi Y., Imada Y., Sawamura S.-I., Production and characterization of fi ne matcha for processed food. J. Jpn. Soc. Food Sci., 2003, 50, 468-473.
-
(2003)
J. Jpn. Soc. Food Sci.
, vol.50
, pp. 468-473
-
-
Haraguchi, Y.1
Imada, Y.2
Sawamura, S.-I.3
-
32
-
-
83055181324
-
Investigation of empirical and fundamental soba noodle texture parameters prepared with tartary, green testa and common buckwheat
-
Hatcher D.W, Bellido G.G., Anderson M.J., Dexter J.E., Head D., Izydorczyk, M., Investigation of empirical and fundamental soba noodle texture parameters prepared with tartary, green testa and common buckwheat. J. Text. Stud., 2011, 42, 490-502.
-
(2011)
J. Text. Stud.
, vol.42
, pp. 490-502
-
-
Hatcher, D.W.1
Bellido, G.G.2
Anderson, M.J.3
Dexter, J.E.4
Head, D.5
Izydorczyk, M.6
-
33
-
-
36249030061
-
Evaluation of the performance of fl ours from cross-and self-pollinating Canadian common buckwheat (Fagopyrum esculentum Moench) cultivars in soba noodles
-
Hatcher D.W., You S., Dexter J.E., Campbell C., Izydorczyk M.S., Evaluation of the performance of fl ours from cross-and self-pollinating Canadian common buckwheat (Fagopyrum esculentum Moench) cultivars in soba noodles. Food Chem., 2008, 107, 722-731.
-
(2008)
Food Chem.
, vol.107
, pp. 722-731
-
-
Hatcher, D.W.1
You, S.2
Dexter, J.E.3
Campbell, C.4
Izydorczyk, M.S.5
-
34
-
-
0032101070
-
Sterilization of foods with low-energy electrons ("soft-electrons")
-
Hayashi T., Takahashi Y., Todoriki S., Sterilization of foods with low-energy electrons ("soft-electrons"). Radiat. Phys. Chem., 1998, 52, 1-6.
-
(1998)
Radiat. Phys. Chem.
, vol.52
, pp. 1-6
-
-
Hayashi, T.1
Takahashi, Y.2
Todoriki, S.3
-
35
-
-
74649086852
-
Superheated steam processing of oat groats
-
HeadD.S., Cenkowski S., Arntfi eld S., Henderson K., Superheated steam processing of oat groats. LWT-Food Sci. Technol., 2010, 43, 690-694.
-
(2010)
LWT-Food Sci. Technol.
, vol.43
, pp. 690-694
-
-
Head, D.S.1
Cenkowski, S.2
Arntfield, S.3
Henderson, K.4
-
36
-
-
78049440837
-
Distribution of a novel angiotensin I-converting enzyme inhibitory substance (2"-hydroxynicotianamine) in the fl our, plant parts, and processed products of buckwheat
-
Higasa S., Fujihara S., Hayashi A., Kimoto K., Aoyagi Y., Distribution of a novel angiotensin I-converting enzyme inhibitory substance (2"-hydroxynicotianamine) in the fl our, plant parts, and processed products of buckwheat. Food Chem., 2011, 125, 607-613.
-
(2011)
Food Chem.
, vol.125
, pp. 607-613
-
-
Higasa, S.1
Fujihara, S.2
Hayashi, A.3
Kimoto, K.4
Aoyagi, Y.5
-
37
-
-
34250629698
-
Light emitting diodes increase phenolics of buckwheat (Fagopyrum esculentum) sprouts
-
Hossen Z., Light emitting diodes increase phenolics of buckwheat (Fagopyrum esculentum) sprouts. J. Plant Inter., 2007, 2, 71-78.
-
(2007)
J. Plant Inter.
, vol.2
, pp. 71-78
-
-
Hossen, Z.1
-
38
-
-
37349003387
-
Effect of buckwheat hull hemicelluloses addition of the bread-making quality of wheat fl our
-
Hromádková Z., Stavová A., Ebringerová A., Hirsch J., Effect of buckwheat hull hemicelluloses addition of the bread-making quality of wheat fl our. J. Food Nutr. Res., 2007, 46, 158-166.
-
(2007)
J. Food Nutr. Res.
, vol.46
, pp. 158-166
-
-
Hromádková, Z.1
Stavová, A.2
Ebringerová, A.3
Hirsch, J.4
-
39
-
-
31944447624
-
Rheology of selected Polish honeys
-
Juszczak L., Fortuna T., Rheology of selected Polish honeys. J. Food Eng., 2006, 75, 43-49.
-
(2006)
J. Food Eng.
, vol.75
, pp. 43-49
-
-
Juszczak, L.1
Fortuna, T.2
-
40
-
-
33746928686
-
Distribution of vitamin E, squalene, epicatechin, and rutin in common buckwheat plants (Fagopyrum esculentum Moench)
-
Kalinova J., Triska J., Vrchotova N., Distribution of vitamin E, squalene, epicatechin, and rutin in common buckwheat plants (Fagopyrum esculentum Moench). J. Agric. Food Chem., 2006, 54, 5330-5335.
-
(2006)
J. Agric. Food Chem.
, vol.54
, pp. 5330-5335
-
-
Kalinova, J.1
Triska, J.2
Vrchotova, N.3
-
41
-
-
0344198060
-
Buckwheat concentrate reduces serum glucose in streptozotocin-diabetic rats
-
Kawa J. M., Taylor C. G., Przybylski R., Buckwheat concentrate reduces serum glucose in streptozotocin-diabetic rats. J. Agric. Food Chem., 2003, 51, 7287-7291.
-
(2003)
J. Agric. Food Chem.
, vol.51
, pp. 7287-7291
-
-
Kawa, J.M.1
Taylor, C.G.2
Przybylski, R.3
-
42
-
-
84875240561
-
Functional food product development-Opportunities and challenges for food manufacturers
-
Khan R. S., Grigor J., Winger R., Win A., Functional food product development-Opportunities and challenges for food manufacturers. Trends Food Sci. Technol., 2013, 30, 27-37.
-
(2013)
Trends Food Sci. Technol.
, vol.30
, pp. 27-37
-
-
Khan, R.S.1
Grigor, J.2
Winger, R.3
Win, A.4
-
43
-
-
1942502722
-
Introduction and nutritional evaluation of buckwheat sprouts as a new vegetable
-
Kim S.-J., Kim S.-K, Park C.-H., Introduction and nutritional evaluation of buckwheat sprouts as a new vegetable. Food Res. Int., 2004, 37, 319 327.
-
(2004)
Food Res. Int.
, vol.37
, Issue.319
, pp. 327
-
-
Kim, S.-J.1
Kim, S.-K.2
Park, C.-H.3
-
44
-
-
84878385426
-
Changes of antioxidant activity and formation of 5-hydroxymethylfurfural in honey during thermal and microwave processing
-
Kowalski S., Changes of antioxidant activity and formation of 5-hydroxymethylfurfural in honey during thermal and microwave processing. Food Chem., 2013, 141, 1378-1382.
-
(2013)
Food Chem.
, vol.141
, pp. 1378-1382
-
-
Kowalski, S.1
-
45
-
-
33645212673
-
Rutin content in buckwheat (Fagopyrum esculentum Moench) food materials and products
-
Kreft I., Fabjan N., Yasumoto K, Rutin content in buckwheat (Fagopyrum esculentum Moench) food materials and products. Food Chem., 2006, 98, 508-512.
-
(2006)
Food Chem.
, vol.98
, pp. 508-512
-
-
Kreft, I.1
Fabjan, N.2
Yasumoto, K.3
-
46
-
-
15744389008
-
Prophylactic components of buckwheat
-
Krkosková B., Mrázová Z., Prophylactic components of buckwheat. Food Res. Int., 2005, 38, 561-568.
-
(2005)
Food Res. Int.
, vol.38
, pp. 561-568
-
-
Krkosková, B.1
Mrázová, Z.2
-
47
-
-
55649120746
-
Effects of transglutaminase on the quality of fried instant buckwheat noodle
-
Li G., Shi J., Yan M., Wang X., Effects of transglutaminase on the quality of fried instant buckwheat noodle. Trans. Chin. Soc. Agric. Eng., 2008, 24, 281-287.
-
(2008)
Trans. Chin. Soc. Agric. Eng.
, vol.24
, pp. 281-287
-
-
Li, G.1
Shi, J.2
Yan, M.3
Wang, X.4
-
48
-
-
50049099821
-
Quality and antioxidant property of buckwheat enhanced wheat bread
-
Lin L.-Y., Liu H.-M., Yu Y.-W, Lin S.-D., Mau J.-L., Quality and antioxidant property of buckwheat enhanced wheat bread. Food Chem., 2009, 112, 987-991.
-
(2009)
Food Chem.
, vol.112
, pp. 987-991
-
-
Lin, L.-Y.1
Liu, H.-M.2
Yu, Y.-W.3
Lin, S.-D.4
Mau, J.-L.5
-
49
-
-
0034990977
-
A buckwheat protein product suppresses 1, 2-dimethylhydrazine-induced colon carcinogenesis in rats by reducing cell proliferation
-
Liu Z., Ishikawa W, Huang X., Tomotake H., Kayashita J., Watanabe H., Kato N., A buckwheat protein product suppresses 1, 2-dimethylhydrazine-induced colon carcinogenesis in rats by reducing cell proliferation. J. Nutr., 2001, 131, 1850-1853.
-
(2001)
J. Nutr.
, vol.131
, pp. 1850-1853
-
-
Liu, Z.1
Ishikawa, W.2
Huang, X.3
Tomotake, H.4
Kayashita, J.5
Watanabe, H.6
Kato, N.7
-
50
-
-
84874332236
-
Cooking, textural, sensorial, and antioxidant properties of common and tartary buckwheat noodles
-
Ma Y.J., Guo X.D., Liu H., Xu B.N., Wang M., Cooking, textural, sensorial, and antioxidant properties of common and tartary buckwheat noodles. Food Sci. Biotech., 2013, 22, 153-159.
-
(2013)
Food Sci. Biotech.
, vol.22
, pp. 153-159
-
-
Ma, Y.J.1
Guo, X.D.2
Liu, H.3
Xu, B.N.4
Wang, M.5
-
51
-
-
0037196142
-
Honey as a protective agent against lipid oxidation in ground Turkey
-
McKibben J., Engeseth N.J., Honey as a protective agent against lipid oxidation in ground Turkey. J. Agric. Food Chem., 2002, 50, 592-595.
-
(2002)
J. Agric. Food Chem.
, vol.50
, pp. 592-595
-
-
McKibben, J.1
Engeseth, N.J.2
-
52
-
-
79952006671
-
Biodiversity of lactic acid bacteria and yeasts in spontaneously-fermented buckwheat and teff sourdoughs
-
Moroni A.V., Arendt E.K., Dal Bello F., Biodiversity of lactic acid bacteria and yeasts in spontaneously-fermented buckwheat and teff sourdoughs. Food Microbiol., 2011a, 28, 497-502.
-
(2011)
Food Microbiol.
, vol.28
, pp. 497-502
-
-
Moroni, A.V.1
Arendt, E.K.2
Dal Bello, F.3
-
53
-
-
80052323258
-
Impact of sourdough on buckwheat fl our, batter and bread: Biochemical, rheological and textural insights
-
Moroni A.V., Dal Bello F., Zannini E., Arendt E.K., Impact of sourdough on buckwheat fl our, batter and bread: Biochemical, rheological and textural insights. J. Cereal Sci., 2011b, 54, 195-202.
-
(2011)
J. Cereal Sci.
, vol.54
, pp. 195-202
-
-
Moroni, A.V.1
Dal Bello, F.2
Zannini, E.3
Arendt, E.K.4
-
54
-
-
84866452227
-
Exploitation of buckwheat sourdough for the production of wheat bread
-
Moroni A.V., Zannini E., Sensidoni G., Arendt E.K., Exploitation of buckwheat sourdough for the production of wheat bread. Eur. Food Res. Technol., 2012, 235, 659-668.
-
(2012)
Eur. Food Res. Technol.
, vol.235
, pp. 659-668
-
-
Moroni, A.V.1
Zannini, E.2
Sensidoni, G.3
Arendt, E.K.4
-
55
-
-
9344261801
-
Growth inhibition of foodborne pathogens and food spoilage organisms by select raw honeys
-
Mundo M.A., Padilla-Zakour O.I., Worobo R.W., Growth inhibition of foodborne pathogens and food spoilage organisms by select raw honeys. Int. J. Food Microbiol., 2004, 97, 1-8.
-
(2004)
Int. J. Food Microbiol.
, vol.97
, pp. 1-8
-
-
Mundo, M.A.1
Padilla-Zakour, O.I.2
Worobo, R.W.3
-
56
-
-
29244481488
-
Characterization of honey from different fl oral sources. Its functional properties and effects of honey species on storage of meat
-
Nagai T., Inoue R., Kanamori N., Suzuki N., Nagashima T., Characterization of honey from different fl oral sources. Its functional properties and effects of honey species on storage of meat. Food Chem., 2006, 97, 256-262.
-
(2006)
Food Chem.
, vol.97
, pp. 256-262
-
-
Nagai, T.1
Inoue, R.2
Kanamori, N.3
Suzuki, N.4
Nagashima, T.5
-
57
-
-
0034807304
-
Antioxidative activities of some commercially honeys, royal jelly, and propolis
-
Nagai T., Sakai M., Inoue R., Inoue H., Suzuki N., Antioxidative activities of some commercially honeys, royal jelly, and propolis. Food Chem., 2001, 75, 237-240.
-
(2001)
Food Chem.
, vol.75
, pp. 237-240
-
-
Nagai, T.1
Sakai, M.2
Inoue, R.3
Inoue, H.4
Suzuki, N.5
-
58
-
-
0036882685
-
The phytosterol content of some cereal foods commonly consumed in Sweden and in the Netherlands
-
Normen L., Bryngelsson S., Johnsson M., Evheden L. E., Brants H., Andersson H., Dutta P., The phytosterol content of some cereal foods commonly consumed in Sweden and in the Netherlands. J. Food Compos. Anal., 2002, 15, 693-704.
-
(2002)
J. Food Compos. Anal.
, vol.15
, pp. 693-704
-
-
Normen, L.1
Bryngelsson, S.2
Johnsson, M.3
Evheden, L.E.4
Brants, H.5
Andersson, H.6
Dutta, P.7
-
59
-
-
59649093713
-
Recent advances in the use of high pressure as an effective processing technique in the food industry
-
Norton T., Sun D.-W., Recent advances in the use of high pressure as an effective processing technique in the food industry. Food Bioprocess Technol., 2008, 1, 2-34.
-
(2008)
Food Bioprocess Technol.
, vol.1
, pp. 2-34
-
-
Norton, T.1
Sun, D.-W.2
-
60
-
-
34548586972
-
Effect of superheated steam treatment on the preservation and sensory characteristics of buckwheat noodles
-
Ono K., Endo H., Yamada J., Shoji I., Isobe S., Effect of superheated steam treatment on the preservation and sensory characteristics of buckwheat noodles. J. Jpn. Soc. Food Sci., 2007, 54, 320-325.
-
(2007)
J. Jpn. Soc. Food Sci.
, vol.54
, pp. 320-325
-
-
Ono, K.1
Endo, H.2
Yamada, J.3
Shoji, I.4
Isobe, S.5
-
61
-
-
0035623490
-
Changes of selected secondary metabolites in potatoes and buckwheat caused by U V, gamma-and microwave irradiation
-
Orsák M., Lachman J., Vejdová M., Pivec V., Hamouz K., Changes of selected secondary metabolites in potatoes and buckwheat caused by U V, gamma-and microwave irradiation. Rostlinna Vyroba, 2001, 47, 493-500.
-
(2001)
Rostlinna Vyroba
, vol.47
, pp. 493-500
-
-
Orsák, M.1
Lachman, J.2
Vejdová, M.3
Pivec, V.4
Hamouz, K.5
-
62
-
-
61649094661
-
Cereals based functional foods and nutra-ceuticals
-
Ötles S., Cagindi Ö., Cereals based functional foods and nutra-ceuticals. Acta Sci. Pol. Technol., 2006, 5, 107-112.
-
(2006)
Acta Sci. Pol. Technol.
, vol.5
, pp. 107-112
-
-
Ötles, S.1
Cagindi Ö.2
-
63
-
-
0011552489
-
Rutin content in food products processed from groats, leaves, and fl owers of buckwheat
-
Park C.H., Kim Y.B., Choi Y.S., Heo K., Kim S.L., Lee K.C., Chang K.J., Lee H.B., Rutin content in food products processed from groats, leaves, and fl owers of buckwheat. Fagopyrum, 2008, 17, 63-66.
-
(2008)
Fagopyrum
, vol.17
, pp. 63-66
-
-
Park, C.H.1
Kim, Y.B.2
Choi, Y.S.3
Heo, K.4
Kim, S.L.5
Lee, K.C.6
Chang, K.J.7
Lee, H.B.8
-
64
-
-
84879222596
-
Buckwheat honeys: Screening of composition and properties
-
Pasini F., Gardini S., Marcazzan G.L., Caboni M.F., Buckwheat honeys: screening of composition and properties. Food Chem., 2013, 141, 2802-2811.
-
(2013)
Food Chem.
, vol.141
, pp. 2802-2811
-
-
Pasini, F.1
Gardini, S.2
Marcazzan, G.L.3
Caboni, M.F.4
-
65
-
-
69049104835
-
Aquaculture improved buckwheat sprouts with more abundant precious nutrients and hypolipidemic activity
-
Peng C.C., Chen K.C., Yang Y.L., Lin L.Y., Peng R.Y., Aquaculture improved buckwheat sprouts with more abundant precious nutrients and hypolipidemic activity. Int. J. Food Sci. Nutr., 2009, 60, 232-245.
-
(2009)
Int. J. Food Sci. Nutr.
, vol.60
, pp. 232-245
-
-
Peng, C.C.1
Chen, K.C.2
Yang, Y.L.3
Lin, L.Y.4
Peng, R.Y.5
-
66
-
-
84874382175
-
Changes in phytochemical compositions, antioxidant and a-glucosidase inhibitory activities during the processing of tartary buckwheat tea
-
Qin P., Li W., Yang Y., Guixing R., Changes in phytochemical compositions, antioxidant and a-glucosidase inhibitory activities during the processing of tartary buckwheat tea. Food Res. Int., 2013, 50, 562-567.
-
(2013)
Food Res. Int.
, vol.50
, pp. 562-567
-
-
Qin, P.1
Li, W.2
Yang, Y.3
Guixing, R.4
-
67
-
-
43849089459
-
Effect of thermal processing on phenolics, antioxidant activity and health-relevant functionality of selected grain sprouts and seedlings
-
Randhir R., Kwon Y.-I., Shetty K., Effect of thermal processing on phenolics, antioxidant activity and health-relevant functionality of selected grain sprouts and seedlings. Innov. Food Sci. Emerg. Technol., 2008, 9, 355-364.
-
(2008)
Innov. Food Sci. Emerg. Technol.
, vol.9
, pp. 355-364
-
-
Randhir, R.1
Kwon, Y.-I.2
Shetty, K.3
-
68
-
-
78649631570
-
Pseudocereals as alternative sources for high folate content in staple foods
-
Schoenlechner R., Wendner M., Siebenhandl-Ehn S., Berghofer E., Pseudocereals as alternative sources for high folate content in staple foods. J. Cereal Sci., 2010, 52, 475-479.
-
(2010)
J. Cereal Sci.
, vol.52
, pp. 475-479
-
-
Schoenlechner, R.1
Wendner, M.2
Siebenhandl-Ehn, S.3
Berghofer, E.4
-
69
-
-
33646167610
-
Effect of processing on buckwheat phenolics and antioxidant activity
-
Fensoy Í., Rosen R.T., Ho C.-T, Karwe M.V, Effect of processing on buckwheat phenolics and antioxidant activity. Food Chem., 2006, 99, 388-393.
-
(2006)
Food Chem.
, vol.99
, pp. 388-393
-
-
Sensoy Í.1
Rosen, R.T.2
Ho, C.-T.3
Karwe, M.V.4
-
70
-
-
1942441720
-
Infl uence of honey-containing marinades on heterocyclic aromatic amine formation and overall mutagenicity in fried beef steak and chicken breast
-
Shin H.S., Ustunol Z., Infl uence of honey-containing marinades on heterocyclic aromatic amine formation and overall mutagenicity in fried beef steak and chicken breast. J. Food Sci., 2004, 69, FCT147-FCT153.
-
(2004)
J. Food Sci.
, vol.69
, pp. FCT147-FCT153
-
-
Shin, H.S.1
Ustunol, Z.2
-
71
-
-
0037392810
-
Infl uence of different unifl oral honeys on heterocyclic aromatic amine formation and overall mutagenicity in fried ground-beef patties
-
Shin H.S., Strasburg G.M., Ustunol Z., Infl uence of different unifl oral honeys on heterocyclic aromatic amine formation and overall mutagenicity in fried ground-beef patties. J. Food Sci., 2003, 68, 810-815.
-
(2003)
J. Food Sci.
, vol.68
, pp. 810-815
-
-
Shin, H.S.1
Strasburg, G.M.2
Ustunol, Z.3
-
72
-
-
0035133550
-
Nutritional properties of starch in buckwheat products: Studies in vitro and in vivo
-
Skrabanja V, Liljeberg Elmstahl H.G., Kreft I., Björck I.M., Nutritional properties of starch in buckwheat products: studies in vitro and in vivo. J. Agric. Food Chem., 2001, 49, 490-496.
-
(2001)
J. Agric. Food Chem.
, vol.49
, pp. 490-496
-
-
Skrabanja, V.1
Liljeberg Elmstahl, H.G.2
Kreft, I.3
Björck, I.M.4
-
73
-
-
79951979287
-
Phenolic profi le and antioxidant properties of Polish honeys
-
Socha R., Juszczak L., Pietrzyk S., Gałkowska D., Fortuna T., Witczak T., Phenolic profi le and antioxidant properties of Polish honeys. Int. J. Food Sci. Technol., 2011, 46, 528-534.
-
(2011)
Int. J. Food Sci. Technol.
, vol.46
, pp. 528-534
-
-
Socha, R.1
Juszczak, L.2
Pietrzyk, S.3
Gałkowska, D.4
Fortuna, T.5
Witczak, T.6
-
74
-
-
0034952455
-
Buckwheat seed milling fraction: Description, macronutrients composition and dietary fi bre
-
Steadman K.J., Burgoon M.S., Lewis B.A., Buckwheat seed milling fraction: description, macronutrients composition and dietary fi bre. J. Cereal Sci., 2001, 33, 271-278.
-
(2001)
J. Cereal Sci.
, vol.33
, pp. 271-278
-
-
Steadman, K.J.1
Burgoon, M.S.2
Lewis, B.A.3
-
75
-
-
77951033981
-
Effects of lipase, lipoxygenase, peroxidase and free fatty acids on volatile compound found in boiled buckwheat noodles
-
Suzuki T., Kim S.J., Mukasa Y., Morishita T., Noda T., Takigawa S., Hashimoto N., Yamauchi H., Matsuura-Endo C, Effects of lipase, lipoxygenase, peroxidase and free fatty acids on volatile compound found in boiled buckwheat noodles. J. Sci. Food Agric, 2010, 90, 1232-1237.
-
(2010)
J. Sci. Food Agric
, vol.90
, pp. 1232-1237
-
-
Suzuki, T.1
Kim, S.J.2
Mukasa, Y.3
Morishita, T.4
Noda, T.5
Takigawa, S.6
Hashimoto, N.7
Yamauchi, H.8
Matsuura-Endo, C.9
-
76
-
-
84901273645
-
Evaluation of the in vitro inhibitory effects of buckwheat enhanced wheat bread extracts on the formation of advanced gly-cation end-products (AGEs)
-
Szawara-Nowak D., Koutsidis G., Wiczkowski, W., Zieliński, H., Evaluation of the in vitro inhibitory effects of buckwheat enhanced wheat bread extracts on the formation of advanced gly-cation end-products (AGEs). LWT-Food Sci. Technol., 2014, 58, 327-334.
-
(2014)
LWT-Food Sci. Technol.
, vol.58
, pp. 327-334
-
-
Szawara-Nowak, D.1
Koutsidis, G.2
Wiczkowski, W.3
Zieliński, H.4
-
77
-
-
31944452028
-
High protein buckwheat fl our suppresses hypercholesterolemia in rats and gallstone formation in mice by hypercholesterolemic diet and body fat in rats because of its low protein digestibility
-
Tomotake H., Yamamoto N., Yanaka N., Ohinata H., Yamaza-ki R., Kayashita, J., Kato N., High protein buckwheat fl our suppresses hypercholesterolemia in rats and gallstone formation in mice by hypercholesterolemic diet and body fat in rats because of its low protein digestibility. Nutrition, 2006, 22, 166-173.
-
(2006)
Nutrition
, vol.22
, pp. 166-173
-
-
Tomotake, H.1
Yamamoto, N.2
Yanaka, N.3
Ohinata, H.4
Yamaza-Ki, R.5
Kayashita, J.6
Kato, N.7
-
78
-
-
36749061497
-
Characteristics of fractionated fl ours from whole buckwheat grain using a gradual milling system and their application for noodle making
-
Van Hung P., Maeda T, Tsumori R., Morita N., Characteristics of fractionated fl ours from whole buckwheat grain using a gradual milling system and their application for noodle making. J. Sci. Food Agric, 2007, 87, 2823-2829.
-
(2007)
J. Sci. Food Agric
, vol.87
, pp. 2823-2829
-
-
Van Hung, P.1
Maeda, T.2
Tsumori, R.3
Morita, N.4
-
79
-
-
84855594505
-
Bioactive indicators related to bioele-ments of eight unifl oral honeys
-
Vit P., Rodríguez-Malaver A., Rondón C, González I., Di Bernardo M.L., García M.Y., Bioactive indicators related to bioele-ments of eight unifl oral honeys. Archivos Latinoamericanos de Nutrición, 2010, 60, 405-410.
-
(2010)
Archivos Latinoamericanos de Nutrición
, vol.60
, pp. 405-410
-
-
Vit, P.1
Rodríguez-Malaver, A.2
Rondón, C.3
González, I.4
Di Bernardo, M.L.5
García, M.Y.6
-
80
-
-
77951265645
-
Degradation of rutin and polyphenols during the preparation of Tartary buckwheat bread
-
Vogrinćić M., Timoracka M., Melichacova S., Vollmannova A., Kreft I., Degradation of rutin and polyphenols during the preparation of Tartary buckwheat bread. J. Sci. Food Agric, 2010, 58, 4883-4887.
-
(2010)
J. Sci. Food Agric
, vol.58
, pp. 4883-4887
-
-
Vogrinćić, M.1
Timoracka, M.2
Melichacova, S.3
Vollmannova, A.4
Kreft, I.5
-
81
-
-
14844343374
-
Effect of processing and storage on antioxidant capacity of honey
-
Wang X.H., Gheldof N., Engeseth N.J., Effect of processing and storage on antioxidant capacity of honey. J. Food Sci., 2004, 69, 96-101.
-
(2004)
J. Food Sci.
, vol.69
, pp. 96-101
-
-
Wang, X.H.1
Gheldof, N.2
Engeseth, N.J.3
-
83
-
-
78650034991
-
Phenolic content and antioxidant activity of different types of Polish honey-A short report
-
Wilczyńska A., Phenolic content and antioxidant activity of different types of Polish honey-A short report. Pol. J. Food Nutr. Sci., 2010, 60, 309-313.
-
(2010)
Pol. J. Food Nutr. Sci.
, vol.60
, pp. 309-313
-
-
Wilczyńska, A.1
-
84
-
-
84889847108
-
Infl uence of buckwheat addition on physical properties, texture and sensory characteristics of extruded corn snacks
-
Wójtowicz A., Kolasa A, Mos̈cicki L., Infl uence of buckwheat addition on physical properties, texture and sensory characteristics of extruded corn snacks. Pol. J. Food Nutr. Sci., 2013, 63, 239-244.
-
(2013)
Pol. J. Food Nutr. Sci.
, vol.63
, pp. 239-244
-
-
Wójtowicz, A.1
Kolasa, A.2
Mos̈cicki, L.3
-
85
-
-
58149333561
-
D-chiro-ino-sitol-enriched tartary buckwheat bran extracts lowers the blood glucose level in KK-Ay mice
-
Yao Y., Shan F., Bian J., Chen F., Wang M., Ren G., D-chiro-ino-sitol-enriched tartary buckwheat bran extracts lowers the blood glucose level in KK-Ay mice. J. Agric. Food Chem., 2008, 56, 10027-10031.
-
(2008)
J. Agric. Food Chem.
, vol.56
, pp. 10027-10031
-
-
Yao, Y.1
Shan, F.2
Bian, J.3
Chen, F.4
Wang, M.5
Ren, G.6
-
86
-
-
84872537889
-
Effects of whole buckwheat fl our on physical, chemical, and sensory properties of fl at bread, lava§
-
Yildiz G., Bilgiçli N., Effects of whole buckwheat fl our on physical, chemical, and sensory properties of fl at bread, lava§. Czech J. Food Sci., 2012, 30, 534-540.
-
(2012)
Czech J. Food Sci.
, vol.30
, pp. 534-540
-
-
Yildiz, G.1
Bilgiçli, N.2
-
87
-
-
84862830165
-
Reduction of rutin loss in buckwheat noodles and their physicochemical characterization
-
Yoo J., Kim Y, Yoo S.-H., Inglett G.E., Lee S., Reduction of rutin loss in buckwheat noodles and their physicochemical characterization. Food Chem., 2012, 132, 2107-2111.
-
(2012)
Food Chem.
, vol.132
, pp. 2107-2111
-
-
Yoo, J.1
Kim, Y.2
Yoo, S.-H.3
Inglett, G.E.4
Lee, S.5
-
88
-
-
45749119978
-
Prediction of shelf-life of cold buckwheat noodles mixed with vitamin D2 enriched siitake mush-room and seaweed derived calcium
-
Yoon K.H., Chung S.H., Oh H.S., Prediction of shelf-life of cold buckwheat noodles mixed with vitamin D2 enriched siitake mush-room and seaweed derived calcium. J. Korean Soc Food Sci. Nutr., 2007, 36, 1225-1228.
-
(2007)
J. Korean Soc Food Sci. Nutr.
, vol.36
, pp. 1225-1228
-
-
Yoon, K.H.1
Chung, S.H.2
Oh, H.S.3
-
89
-
-
70349144480
-
Antioxidant properties of tartary buckwheat extracts as affected by different thermal processing methods
-
Zhang M., Chen H., Li J., Pei Y, Liang Y, Antioxidant properties of tartary buckwheat extracts as affected by different thermal processing methods. LWT-Food Sci. Technol., 2010, 43, 181-185.
-
(2010)
LWT-Food Sci. Technol.
, vol.43
, pp. 181-185
-
-
Zhang, M.1
Chen, H.2
Li, J.3
Pei, Y.4
Liang, Y.5
-
90
-
-
84866272871
-
Bioactive compounds in functional buckwheat food
-
Zhang Z.-L., Zhou M.-L., Tang Y., Li F.-L., Tang Y.-X., Shao J.-R., Xue W-T, Wu Y.-M., Bioactive compounds in functional buckwheat food. Food Res. Int., 2012, 49, 389-395.
-
(2012)
Food Res. Int.
, vol.49
, pp. 389-395
-
-
Zhang, Z.-L.1
Zhou, M.-L.2
Tang, Y.3
Li, F.-L.4
Tang, Y.-X.5
Shao, J.-R.6
Xue, W.-T.7
Wu, Y.-M.8
-
91
-
-
77957105265
-
Low molecular weight antioxidants and other biologically active components of buckwheat seeds
-
Zielińska D., Zieliński H., Low molecular weight antioxidants and other biologically active components of buckwheat seeds. Eur. J. Plant Sci. Biotech., 2009, 3, 29-38.
-
(2009)
Eur. J. Plant Sci. Biotech.
, vol.3
, pp. 29-38
-
-
Zielińska, D.1
Zieliński, H.2
-
92
-
-
77955770163
-
Antioxidant activity of fl avone C-glucosides determined by updated analytical strategies
-
Zielińska D., Zieliński H., Antioxidant activity of fl avone C-glucosides determined by updated analytical strategies. Food Chem., 2011, 124, 672-678.
-
(2011)
Food Chem.
, vol.124
, pp. 672-678
-
-
Zielińska, D.1
Zieliński, H.2
-
93
-
-
84868631412
-
Antioxidative and anti-glycation activity of bitter buckwheat tea
-
Zielińska D., Szawara-Nowak D., Zieliński H., Antioxidative and anti-glycation activity of bitter buckwheat tea. Eur. J. Plant Sci. Biotech., 2009, 3, 79-83.
-
(2009)
Eur. J. Plant Sci. Biotech.
, vol.3
, pp. 79-83
-
-
Zielińska, D.1
Szawara-Nowak, D.2
Zieliński, H.3
-
94
-
-
78650003043
-
Determination of the antioxidant activity of rutin and its contribution to the antioxidant capacity of diversifi ed buckwheat origin material by updated analytical strategies
-
Zielińska D., Szawara-Nowak D., Zieliński H, Determination of the antioxidant activity of rutin and its contribution to the antioxidant capacity of diversifi ed buckwheat origin material by updated analytical strategies. Pol. J. Food Nutr. Sci., 2010, 60, 315-321.
-
(2010)
Pol. J. Food Nutr. Sci.
, vol.60
, pp. 315-321
-
-
Zielińska, D.1
Szawara-Nowak, D.2
Zieliński, H.3
-
95
-
-
84868662008
-
Antioxidative and anti-glycation activity of buckwheat hull tea infusion
-
Zielińska D., Szawara-Nowak D., Zieliński H., Antioxidative and anti-glycation activity of buckwheat hull tea infusion. Int. J. Food Prop., 2013, 16, 228-239.
-
(2013)
Int. J. Food Prop.
, vol.16
, pp. 228-239
-
-
Zielińska, D.1
Szawara-Nowak, D.2
Zieliński, H.3
-
96
-
-
67149130338
-
Changes in protein quality and antioxidant properties of buckwheat seeds and groats induced by roasting
-
Zieliński H., Michalska A, Amigo-Benavente M., Del Castillo D., Piskuła, M.K, Changes in protein quality and antioxidant properties of buckwheat seeds and groats induced by roasting. J. Agric. Food Chem., 2009, 57, 4771-4776.
-
(2009)
J. Agric. Food Chem.
, vol.57
, pp. 4771-4776
-
-
Zieliński, H.1
Michalska, A.2
Amigo-Benavente, M.3
Del Castillo, D.4
Piskuła, M.K.5
-
97
-
-
33748936329
-
Antioxidants in thermally treated buckwheat groats
-
Zieliński H., Michalska A, Piskuła M.K, Kozłowska H., Antioxidants in thermally treated buckwheat groats. Mol. Nutr. Food Res., 2006, 50, 824-832.
-
(2006)
Mol. Nutr. Food Res.
, vol.50
, pp. 824-832
-
-
Zieliński, H.1
Michalska, A.2
Piskuła, M.K.3
Kozłowska, H.4
|