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Items: 4

1.

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 15;271:291-297. doi: 10.1016/j.foodchem.2018.07.182. Epub 2018 Jul 26.

PMID:
30236680
2.

UV-B radiation increases anthocyanin levels in cotyledons and inhibits the growth of common buckwheat seedlings.

Dębski H, Szwed M, Wiczkowski W, Szawara-Nowak D, Bączek N, Horbowicz M.

Acta Biol Hung. 2016 Dec;67(4):403-411. doi: 10.1556/018.67.2016.4.6.

PMID:
28000505
3.

Antioxidant capacity and bioaccessibility of buckwheat-enhanced wheat bread phenolics.

Szawara-Nowak D, Bączek N, Zieliński H.

J Food Sci Technol. 2016 Jan;53(1):621-30. doi: 10.1007/s13197-015-2074-y. Epub 2015 Oct 31.

4.

Application of dairy proteins as technological and nutritional improvers of calcium-supplemented gluten-free bread.

Krupa-Kozak U, Bączek N, Rosell CM.

Nutrients. 2013 Nov 14;5(11):4503-20. doi: 10.3390/nu5114503.

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