117 related articles for article (PubMed ID: 19860437)
21. Identification and determination of flavonoids in buckwheat (Fagopyrum esculentum Moench, Polygonaceae) by high-performance liquid chromatography with electrospray ionisation mass spectrometry and photodiode array ultraviolet detection.
Tian Q; Li D; Patil BS
Phytochem Anal; 2002; 13(5):251-6. PubMed ID: 12918868
[TBL] [Abstract][Full Text] [Related]
22. Comparative study of protein stabilization in white wine using zirconia and bentonite: physicochemical and wine sensory analysis.
Salazar FN; Achaerandio I; Labb MA; Gell C; Lpez F
J Agric Food Chem; 2006 Dec; 54(26):9955-8. PubMed ID: 17177527
[TBL] [Abstract][Full Text] [Related]
23. Bioguided extraction of polyphenols from grape marc by using an alternative supercritical-fluid extraction method based on a liquid solvent trap.
Palenzuela B; Arce L; Macho A; Muñoz E; Ríos A; Valcárcel M
Anal Bioanal Chem; 2004 Apr; 378(8):2021-7. PubMed ID: 14985903
[TBL] [Abstract][Full Text] [Related]
24. Towards the industrial production of antioxidants from food processing by-products with ultrasound-assisted extraction.
Virot M; Tomao V; Le Bourvellec C; Renard CM; Chemat F
Ultrason Sonochem; 2010 Aug; 17(6):1066-74. PubMed ID: 19945900
[TBL] [Abstract][Full Text] [Related]
25. Sequential fractionation of grape seeds into oils, polyphenols, and procyanidins via a single system employing CO2-based fluids.
Ashraf-Khorassani M; Taylor LT
J Agric Food Chem; 2004 May; 52(9):2440-4. PubMed ID: 15113138
[TBL] [Abstract][Full Text] [Related]
26. Use of grape seed and its natural polyphenol extracts as a natural organic coagulant for removal of cationic dyes.
Jeon JR; Kim EJ; Kim YM; Murugesan K; Kim JH; Chang YS
Chemosphere; 2009 Nov; 77(8):1090-8. PubMed ID: 19786292
[TBL] [Abstract][Full Text] [Related]
27. Functional and conformational properties of phaseolin (Phaseolus vulgris L.) and kidney bean protein isolate: a comparative study.
Yin SW; Tang CH; Wen QB; Yang XQ
J Sci Food Agric; 2010 Mar; 90(4):599-607. PubMed ID: 20355087
[TBL] [Abstract][Full Text] [Related]
28. Optimization of bioactive compounds in buckwheat sprouts and their effect on blood cholesterol in hamsters.
Lin LY; Peng CC; Yang YL; Peng RY
J Agric Food Chem; 2008 Feb; 56(4):1216-23. PubMed ID: 18217700
[TBL] [Abstract][Full Text] [Related]
29. Comparison of spectrophotometric and electrochemical methods for the evaluation of the antioxidant capacity of buckwheat products after hydrothermal treatment.
Zielinska D; Szawara-Nowak D; Zielinski H
J Agric Food Chem; 2007 Jul; 55(15):6124-31. PubMed ID: 17608502
[TBL] [Abstract][Full Text] [Related]
30. The content of fagopyrin and polyphenols in common and tartary buckwheat sprouts.
Kreft S; Janeš D; Kreft I
Acta Pharm; 2013 Dec; 63(4):553-60. PubMed ID: 24451079
[TBL] [Abstract][Full Text] [Related]
31. Purification and characterization of a 24 kDa protein from tartary buckwheat seeds.
Wang Z; Zhang Z; Zhao Z; Wieslander G; Norbäck D; Kreft I
Biosci Biotechnol Biochem; 2004 Jul; 68(7):1409-13. PubMed ID: 15277744
[TBL] [Abstract][Full Text] [Related]
32. Effect of combination of high-intensity ultrasound treatment and dextran glycosylation on structural and interfacial properties of buckwheat protein isolates.
Xue F; Wu Z; Tong J; Zheng J; Li C
Biosci Biotechnol Biochem; 2017 Oct; 81(10):1891-1898. PubMed ID: 28799853
[TBL] [Abstract][Full Text] [Related]
33. Protein-polyphenol interactions and in vivo digestibility of buckwheat groat proteins.
Skrabanja V; Laerke HN; Kreft I
Pflugers Arch; 2000; 440(5 Suppl):R129-31. PubMed ID: 11005640
[TBL] [Abstract][Full Text] [Related]
34. Purification and biochemical characterization of a novel allergenic protein from tatary buckwheat seeds.
Zhang X; Cui X; Li Y; Wang Z
Planta Med; 2008 Dec; 74(15):1837-41. PubMed ID: 19031360
[TBL] [Abstract][Full Text] [Related]
35. Development of gluten-free bread using tartary buckwheat and chia flour rich in flavonoids and omega-3 fatty acids as ingredients.
Costantini L; Lukšič L; Molinari R; Kreft I; Bonafaccia G; Manzi L; Merendino N
Food Chem; 2014 Dec; 165():232-40. PubMed ID: 25038671
[TBL] [Abstract][Full Text] [Related]
36. Physicochemical and functional properties of buckwheat protein product.
Tomotake H; Shimaoka I; Kayashita J; Nakajoh M; Kato N
J Agric Food Chem; 2002 Mar; 50(7):2125-9. PubMed ID: 11902967
[TBL] [Abstract][Full Text] [Related]
37. Modulation of physicochemical and conformational properties of kidney bean vicilin (phaseolin) by glycation with glucose: implications for structure-function relationships of legume vicilins.
Tang CH; Sun X; Foegeding EA
J Agric Food Chem; 2011 Sep; 59(18):10114-23. PubMed ID: 21866970
[TBL] [Abstract][Full Text] [Related]
38. Effect of flash release treatment on phenolic extraction and wine composition.
Morel-Salmi C; Souquet JM; Bes M; Cheynier V
J Agric Food Chem; 2006 Jun; 54(12):4270-6. PubMed ID: 16756356
[TBL] [Abstract][Full Text] [Related]
39. Changes in the phytochemical composition and profile of raw, boiled, and roasted peanuts.
Chukwumah Y; Walker L; Vogler B; Verghese M
J Agric Food Chem; 2007 Oct; 55(22):9266-73. PubMed ID: 17924703
[TBL] [Abstract][Full Text] [Related]
40. Buckwheat proteins: functionality, safety, bioactivity, and prospects as alternative plant-based proteins in the food industry.
Jin J; Ohanenye IC; Udenigwe CC
Crit Rev Food Sci Nutr; 2022; 62(7):1752-1764. PubMed ID: 33191773
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
