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Journal Abstract Search

654 related items for PubMed ID: 26024399

  • 1. 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
    [Abstract] [Full Text] [Related]

  • 2. Antioxidant contents and antioxidative properties of traditional rye breads.
    Michalska A, Ceglinska A, Amarowicz R, Piskula MK, Szawara-Nowak D, Zielinski H.
    J Agric Food Chem; 2007 Feb 07; 55(3):734-40. PubMed ID: 17263468
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  • 3. Degradation of rutin and polyphenols during the preparation of tartary buckwheat bread.
    Vogrincic M, Timoracka M, Melichacova S, Vollmannova A, Kreft I.
    J Agric Food Chem; 2010 Apr 28; 58(8):4883-7. PubMed ID: 20201551
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  • 4. Effect of flour extraction rate and baking on thiamine and riboflavin content and antioxidant capacity of traditional rye bread.
    Martinez-Villaluenga C, Michalska A, Frias J, Piskula MK, Vidal-Valverde C, Zieliński H.
    J Food Sci; 2009 Apr 28; 74(1):C49-55. PubMed ID: 19200085
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  • 5. 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 28; 77(9):C954-9. PubMed ID: 22888949
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  • 7. 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 15; 165():232-40. PubMed ID: 25038671
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  • 8. Soluble and cell wall-bound phenolic acids and ferulic acid dehydrodimers in rye flour and five bread model systems: insight into mechanisms of improved availability.
    Dynkowska WM, Cyran MR, Ceglińska A.
    J Sci Food Agric; 2015 Mar 30; 95(5):1103-15. PubMed ID: 25410263
    [Abstract] [Full Text] [Related]

  • 9. 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 30; 69(3):276-82. PubMed ID: 24938316
    [Abstract] [Full Text] [Related]

  • 10. Antioxidant properties of extracts from buckwheat by-products.
    Hęś M, Górecka D, Dziedzic K.
    Acta Sci Pol Technol Aliment; 2012 Apr 02; 11(2):167-74. PubMed ID: 22493158
    [Abstract] [Full Text] [Related]

  • 11. 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 04; 26(5):. PubMed ID: 33806318
    [Abstract] [Full Text] [Related]

  • 12. Impact of products from ground buckwheat added to balanced diets on biochemical blood markers in Wistar rats.
    Orzeł D, Żmijewski M, Bronkowska M.
    Rocz Panstw Zakl Hig; 2015 Mar 04; 66(3):239-44. PubMed ID: 26400120
    [Abstract] [Full Text] [Related]

  • 13. Retention of bioactive compounds during technological steps of the production of bread enriched with roasted buckwheat hulls.
    Wronkowska M, Zieliński H, Bączek N, Honke J, Topolska J.
    Food Chem; 2024 Dec 01; 460(Pt 2):140645. PubMed ID: 39094339
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  • 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 21; 55(4):1139-43. PubMed ID: 17253718
    [Abstract] [Full Text] [Related]

  • 17. Acorn Flour as a Source of Bioactive Compounds in Gluten-Free Bread.
    Beltrão Martins R, Gouvinhas I, Nunes MC, Alcides Peres J, Raymundo A, Barros AIRNA.
    Molecules; 2020 Aug 06; 25(16):. PubMed ID: 32781519
    [Abstract] [Full Text] [Related]

  • 18. Nutritional and sensory characteristics of bread enriched with roasted prickly pear (Opuntia ficus-indica) seed flour.
    Ali RFM, El-Anany AM, Mousa HM, Hamad EM.
    Food Funct; 2020 Mar 26; 11(3):2117-2125. PubMed ID: 32073013
    [Abstract] [Full Text] [Related]

  • 19. 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 25; 55(15):6124-31. PubMed ID: 17608502
    [Abstract] [Full Text] [Related]

  • 20. Gluten-free breadmaking affected by the particle size and chemical composition of quinoa and buckwheat flour fractions.
    Sciarini LS, Steffolani ME, Fernández A, Paesani C, Pérez GT.
    Food Sci Technol Int; 2020 Jun 25; 26(4):321-332. PubMed ID: 31826661
    [Abstract] [Full Text] [Related]

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