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  1. 1
    Degradation of Rutin and Polyphenols during the Preparation of Tartary Buckwheat Bread

    Degradation of Rutin and Polyphenols during the Preparation of Tartary Buckwheat Bread von Vogrinčič, Maja, Timoracka, Maria, Melichacova, Silvia, Vollmannova, Alena, Kreft, Ivan


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  2. 2
    Eating Buckwheat Cookies Is Associated with the Reduction in Serum Levels of Myeloperoxidase and Cholesterol: A Double Blind Crossover Study in Day-Care Centre Staffs

    Eating Buckwheat Cookies Is Associated with the Reduction in Serum Levels of Myeloperoxidase and Cholesterol: A Double Blind Crossover Study in Day-Care Centre Staffs von Wieslander, Gunilla, Fabjan, Nina, Vogrincic, Maja, Kreft, Ivan, Janson, Christer, Spetz-Nyström, Ulrike, Vombergar, Blanka, Tagesson, Christer, Leanderson, Per, Norbäck, Dan


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  3. 3
    Selenium and Its Species Distribution in Above-ground Plant Parts of Selenium Enriched Buckwheat (Fagopyrum esculentum Moench)

    Selenium and Its Species Distribution in Above-ground Plant Parts of Selenium Enriched Buckwheat (Fagopyrum esculentum Moench) von VOGRINCIC, Maja, CUDERMAN, Petra, KREFT, Ivan, STIBILJ, Vekoslava

    Veröffentlicht in Analytical Sciences

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  4. 4
    Antigenotoxic Effect of Tartary (Fagopyrum tataricum) and Common (Fagopyrum esculentum) Buckwheat Flour

    Antigenotoxic Effect of Tartary (Fagopyrum tataricum) and Common (Fagopyrum esculentum) Buckwheat Flour von Vogrinčič, Maja, Kreft, Ivan, Filipič, Metka, Žegura, Bojana

    Veröffentlicht in Journal of medicinal food

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