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Items: 4

1.

Inhibition of Advanced Glycation End-Product Formation by High Antioxidant-Leveled Spices Commonly Used in European Cuisine.

Starowicz M, Zieliński H.

Antioxidants (Basel). 2019 Apr 15;8(4). pii: E100. doi: 10.3390/antiox8040100.

2.

Determination of Antioxidant Capacity, Phenolics and Volatile Maillard Reaction Products in Rye-Buckwheat Biscuits Supplemented with 3β-d-Rutinoside.

Starowicz M, Koutsidis G, Zieliński H.

Molecules. 2019 Mar 11;24(5). pii: E982. doi: 10.3390/molecules24050982.

3.

Sensory analysis and aroma compounds of buckwheat containing products-a review.

Starowicz M, Koutsidis G, Zieliński H.

Crit Rev Food Sci Nutr. 2018 Jul 24;58(11):1767-1779. doi: 10.1080/10408398.2017.1284742. Epub 2017 Jul 7. Review.

PMID:
28686470
4.

Effect of fermented and unfermented buckwheat flour on functional properties of gluten-free muffins.

Zieliński H, Ciesarová Z, Kukurová K, Zielinska D, Szawara-Nowak D, Starowicz M, Wronkowska M.

J Food Sci Technol. 2017 May;54(6):1425-1432. doi: 10.1007/s13197-017-2561-4. Epub 2017 Mar 14.

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