184 related articles for article (PubMed ID: 24938316)
1. Effect of boiling in water of barley and buckwheat groats on the antioxidant properties and dietary fiber composition.
Hęś M; Dziedzic K; Górecka D; Drożdżyńska A; Gujska E
Plant Foods Hum Nutr; 2014 Sep; 69(3):276-82. PubMed ID: 24938316
[TBL] [Abstract][Full Text] [Related]
2. Antioxidant properties of extracts from buckwheat by-products.
Hęś M; Górecka D; Dziedzic K
Acta Sci Pol Technol Aliment; 2012 Apr; 11(2):167-74. PubMed ID: 22493158
[TBL] [Abstract][Full Text] [Related]
3. Antioxidant activity of rye bread enriched with milled buckwheat groats fractions.
Żmijewski M; Sokół-Łętowska A; Pejcz E; Orzeł D
Rocz Panstw Zakl Hig; 2015; 66(2):115-21. PubMed ID: 26024399
[TBL] [Abstract][Full Text] [Related]
4. The Effect of Buckwheat Hull Extract on Lipid Oxidation in Frozen-Stored Meat Products.
Hęś M; Szwengiel A; Dziedzic K; Le Thanh-Blicharz J; Kmiecik D; Górecka D
J Food Sci; 2017 Apr; 82(4):882-889. PubMed ID: 28272837
[TBL] [Abstract][Full Text] [Related]
5. Antioxidant activity and total phenolics in selected cereal grains and their different morphological fractions.
Zieliński H; Kozłowska H
J Agric Food Chem; 2000 Jun; 48(6):2008-16. PubMed ID: 10888490
[TBL] [Abstract][Full Text] [Related]
6. Antioxidant Properties of Aqueous Extract of Roasted Hulled Barley in Bulk Oil or Oil-in-Water Emulsion Matrix.
Oh S; Kim MJ; Park KW; Lee JH
J Food Sci; 2015 Nov; 80(11):C2382-8. PubMed ID: 26408834
[TBL] [Abstract][Full Text] [Related]
7. Phenolics in buckwheat hull extracts and their antioxidant activities on bulk oil and emulsions.
Lee H; Lim T; Kim J; Kim RH; Hwang KT
J Food Sci; 2022 Jul; 87(7):2831-2846. PubMed ID: 35661363
[TBL] [Abstract][Full Text] [Related]
8. Buckwheat (Fagopyrum esculentum Moench) grain and fractions: antioxidant compounds and activities.
Sedej I; Sakač M; Mandić A; Mišan A; Tumbas V; Čanadanović-Brunet J
J Food Sci; 2012 Sep; 77(9):C954-9. PubMed ID: 22888949
[TBL] [Abstract][Full Text] [Related]
9. Free and Bound Phenolic Compound Content and Antioxidant Activity of Different Cultivated Blue Highland Barley Varieties from the Qinghai-Tibet Plateau.
Yang XJ; Dang B; Fan MT
Molecules; 2018 Apr; 23(4):. PubMed ID: 29641469
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. Assessment of the glycemic index of groats available on the Polish food market.
Różańska D; Mikoś K; Regulska-Ilow B
Rocz Panstw Zakl Hig; 2020; 71(1):81-87. PubMed ID: 32227786
[TBL] [Abstract][Full Text] [Related]
12. The Content of Dietary Fibre and Polyphenols in Morphological Parts of Buckwheat (Fagopyrum tataricum).
Dziedzic K; Górecka D; Szwengiel A; Sulewska H; Kreft I; Gujska E; Walkowiak J
Plant Foods Hum Nutr; 2018 Mar; 73(1):82-88. PubMed ID: 29435700
[TBL] [Abstract][Full Text] [Related]
13. Alteration of phenolic profiles and antioxidant capacities of common buckwheat and tartary buckwheat produced in China upon thermal processing.
Liu Y; Cai C; Yao Y; Xu B
J Sci Food Agric; 2019 Sep; 99(12):5565-5576. PubMed ID: 31152448
[TBL] [Abstract][Full Text] [Related]
14. Antioxidant-guided isolation and mass spectrometric identification of the major polyphenols in barley (Hordeum vulgare) grain.
Gangopadhyay N; Rai DK; Brunton NP; Gallagher E; Hossain MB
Food Chem; 2016 Nov; 210():212-20. PubMed ID: 27211640
[TBL] [Abstract][Full Text] [Related]
15. Effects of extraction solvent mixtures on antioxidant activity evaluation and their extraction capacity and selectivity for free phenolic compounds in barley (Hordeum vulgare L.).
Zhao H; Dong J; Lu J; Chen J; Li Y; Shan L; Lin Y; Fan W; Gu G
J Agric Food Chem; 2006 Sep; 54(19):7277-86. PubMed ID: 16968094
[TBL] [Abstract][Full Text] [Related]
16. Tartary Buckwheat Grain as a Source of Bioactive Compounds in Husked Groats.
Kreft I; Golob A; Vombergar B; Germ M
Plants (Basel); 2023 Mar; 12(5):. PubMed ID: 36903982
[TBL] [Abstract][Full Text] [Related]
17. Maillard Reaction Products in Gluten-Free Bread Made from Raw and Roasted Buckwheat Flour.
Różańska MB; Siger A; Szwengiel A; Dziedzic K; Mildner-Szkudlarz S
Molecules; 2021 Mar; 26(5):. PubMed ID: 33806318
[TBL] [Abstract][Full Text] [Related]
18. Effects of hydrogen-rich water on the nutrient composition and antioxidative characteristics of sprouted black barley.
Guan Q; Ding XW; Jiang R; Ouyang PL; Gui J; Feng L; Yang L; Song LH
Food Chem; 2019 Nov; 299():125095. PubMed ID: 31279124
[TBL] [Abstract][Full Text] [Related]
19. Evaluation of bioactive compounds in cereals. Study of wheat, barley, oat and selected grain products.
Nogala-Kałucka M; Kawka A; Dwiecki K; Siger A
Acta Sci Pol Technol Aliment; 2020; 19(4):405-423. PubMed ID: 33179481
[TBL] [Abstract][Full Text] [Related]
20. Antioxidant activity of tartary (Fagopyrum tataricum (L.) Gaertn.) and common (Fagopyrum esculentum moench) buckwheat sprouts.
Liu CL; Chen YS; Yang JH; Chiang BH
J Agric Food Chem; 2008 Jan; 56(1):173-8. PubMed ID: 18072736
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]