176 related articles for article (PubMed ID: 36235165)
1. Bioaccessibility of Phenolic Acids and Flavonoids from Buckwheat Biscuits Prepared from Flours Fermented by Lactic Acid Bacteria.
Zieliński H; Wiczkowski W; Topolska J; Piskuła MK; Wronkowska M
Molecules; 2022 Oct; 27(19):. PubMed ID: 36235165
[TBL] [Abstract][Full Text] [Related]
2. Identification and Bioaccessibility of Maillard Reaction Products and Phenolic Compounds in Buckwheat Biscuits Formulated from Flour Fermented by
Wronkowska M; Wiczkowski W; Topolska J; Szawara-Nowak D; Piskuła MK; Zieliński H
Molecules; 2023 Mar; 28(6):. PubMed ID: 36985718
[TBL] [Abstract][Full Text] [Related]
3. ACE Inhibitory Properties and Phenolics Profile of Fermented Flours and of Baked and Digested Biscuits from Buckwheat.
Zieliński H; Honke J; Topolska J; Bączek N; Piskuła MK; Wiczkowski W; Wronkowska M
Foods; 2020 Jun; 9(7):. PubMed ID: 32610526
[TBL] [Abstract][Full Text] [Related]
4. Bioaccessibility of Maillard Reaction Products from Biscuits Formulated from Buckwheat Flours Fermented by Selected Lactic Acid Bacteria.
Wronkowska M; Szawara-Nowak D; Piskuła MK; Zieliński H
Microorganisms; 2023 Mar; 11(4):. PubMed ID: 37110307
[TBL] [Abstract][Full Text] [Related]
5. In Vitro Expanded Bioaccessibility of Quercetin-3-Rutinoside and Quercetin Aglycone from Buckwheat Biscuits Formulated from Flours Fermented by Lactic Acid Bacteria.
Zieliński H; Wiczkowski W; Honke J; Piskuła MK
Antioxidants (Basel); 2021 Apr; 10(4):. PubMed ID: 33917795
[TBL] [Abstract][Full Text] [Related]
6. Flavonoids and Phenolic Acids Content in Cultivation and Wild Collection of European Cranberry Bush
Goławska S; Łukasik I; Chojnacki AA; Chrzanowski G
Molecules; 2023 Mar; 28(5):. PubMed ID: 36903530
[TBL] [Abstract][Full Text] [Related]
7. Concentrations of Phenolic Acids Are Differently Genetically Determined in Leaves, Flowers, and Grain of Common Buckwheat (
Vollmannová A; Musilová J; Lidiková J; Árvay J; Šnirc M; Tóth T; Bojňanská T; Čičová I; Kreft I; Germ M
Plants (Basel); 2021 Jun; 10(6):. PubMed ID: 34205223
[TBL] [Abstract][Full Text] [Related]
8. 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]
9. Effect of chlorocholine chlorid on phenolic acids accumulation and polyphenols formation of buckwheat plants.
Sytar O; Borankulova A; Hemmerich I; Rauh C; Smetanska I
Biol Res; 2014 May; 47(1):19. PubMed ID: 25027783
[TBL] [Abstract][Full Text] [Related]
10. Impact of cooking and fermentation by lactic acid bacteria on phenolic profile of quinoa and buckwheat seeds.
Rocchetti G; Miragoli F; Zacconi C; Lucini L; Rebecchi A
Food Res Int; 2019 May; 119():886-894. PubMed ID: 30884729
[TBL] [Abstract][Full Text] [Related]
11. Effect of liquid-state fermentation on the antioxidant and functional properties of raw and roasted buckwheat flours.
Zieliński H; Szawara-Nowak D; Bączek N; Wronkowska M
Food Chem; 2019 Jan; 271():291-297. PubMed ID: 30236680
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. Simulated Gastrointestinal Digestion, Bioaccessibility and Antioxidant Capacity of Polyphenols from Red Chiltepin (Capsicum annuum L. Var. glabriusculum) Grown in Northwest Mexico.
Ovando-Martínez M; Gámez-Meza N; Molina-Domínguez CC; Hayano-Kanashiro C; Medina-Juárez LA
Plant Foods Hum Nutr; 2018 Jun; 73(2):116-121. PubMed ID: 29700672
[TBL] [Abstract][Full Text] [Related]
14. Simultaneous determination of phenolic acids and flavonoids in rice using solid-phase extraction and RP-HPLC with photodiode array detection.
Irakli MN; Samanidou VF; Biliaderis CG; Papadoyannis IN
J Sep Sci; 2012 Jul; 35(13):1603-11. PubMed ID: 22761138
[TBL] [Abstract][Full Text] [Related]
15. Evaluation of polyphenol bioaccessibility and kinetic of starch digestion of spaghetti with persimmon (Dyospyros kaki) flours coproducts during in vitro gastrointestinal digestion.
Lucas-González R; Ángel Pérez-Álvarez J; Moscaritolo S; Fernández-López J; Sacchetti G; Viuda-Martos M
Food Chem; 2021 Feb; 338():128142. PubMed ID: 33092002
[TBL] [Abstract][Full Text] [Related]
16. Determination of rutin, catechin, epicatechin, and epicatechin gallate in buckwheat Fagopyrum esculentum Moench by micro-high-performance liquid chromatography with electrochemical detection.
Danila AM; Kotani A; Hakamata H; Kusu F
J Agric Food Chem; 2007 Feb; 55(4):1139-43. PubMed ID: 17253718
[TBL] [Abstract][Full Text] [Related]
17. Changes in bioaccessibility, polyphenol profile and antioxidant potential of flours obtained from persimmon fruit (Diospyros kaki) co-products during in vitro gastrointestinal digestion.
Lucas-González R; Viuda-Martos M; Pérez Álvarez JA; Fernández-López J
Food Chem; 2018 Aug; 256():252-258. PubMed ID: 29606446
[TBL] [Abstract][Full Text] [Related]
18. 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]
19. Influence of Indole-3-Acetic Acid and Gibberellic Acid on Phenylpropanoid Accumulation in Common Buckwheat (Fagopyrum esculentum Moench) Sprouts.
Park CH; Yeo HJ; Park YJ; Morgan AM; Valan Arasu M; Al-Dhabi NA; Park SU
Molecules; 2017 Feb; 22(3):. PubMed ID: 28264513
[TBL] [Abstract][Full Text] [Related]
20. Flavonoid and Phenolic Acid Profiles of Dehulled and Whole
Okafor JNC; Meyer M; Le Roes-Hill M; Jideani VA
Molecules; 2022 Aug; 27(16):. PubMed ID: 36014504
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
