Retention of bioactive compounds during technological steps of the production of bread enriched with roasted buckwheat hulls von Wronkowska, Małgorzata, Zieliński, Henryk, Bączek, Natalia, Honke, Joanna, Topolska, Joanna

Volltext

Recent advances in development of gluten-free buckwheat products von Giménez-Bastida, Juan Antonio, Piskuła, Mariusz, Zieliński, Henryk

Volltext

Technological benefits of inulin-type fructans application in gluten-free products – A review von Drabińska, Natalia, Zieliński, Henryk, Krupa-Kozak, Urszula

Volltext

Caffeic Acid Modulates Processes Associated with Intestinal Inflammation von Zielinska, Danuta, Zielinski, Henryk, Laparra-Llopis, Jose Moises, Szawara-Nowak, Dorota, Honke, Joanna, Gimenez-Bastida, Juan Antonio

Volltext

Effect of liquid-state fermentation on the antioxidant and functional properties of raw and roasted buckwheat flours von Zieliński, Henryk, Szawara-Nowak, Dorota, Bączek, Natalia, Wronkowska, Małgorzata

Volltext

Effect of roasting time of buckwheat groats on the formation of Maillard reaction products and antioxidant capacity von Małgorzata, Wronkowska, Konrad, Piskuła Mariusz, Zieliński, Henryk

Volltext

What are the main sensory attributes that determine the acceptance of meat alternatives? von Starowicz, Małgorzata, Kubara Poznar, Karolina, Zieliński, Henryk

Volltext

Bioaccessibility of anti-AGEs activity, antioxidant capacity and phenolics from water biscuits prepared from fermented buckwheat flours von Zieliński, Henryk, Szawara-Nowak, Dorota, Wronkowska, Małgorzata

Volltext

Wheat Roll Enhanced by Buckwheat Hull, a New Functional Food: Focus on the Retention of Bioactive Compounds von Wronkowska, Małgorzata, Bączek, Natalia, Honke, Joanna, Topolska, Joanna, Wiczkowski, Wiesław, Zieliński, Henryk

Volltext

Bioaccessibility of Phenolic Acids and Flavonoids from Buckwheat Biscuits Prepared from Flours Fermented by Lactic Acid Bacteria von Zieliński, Henryk, Wiczkowski, Wiesław, Topolska, Joanna, Piskuła, Mariusz Konrad, Wronkowska, Małgorzata

Volltext

Role of Apple Phytochemicals, Phloretin and Phloridzin, in Modulating Processes Related to Intestinal Inflammation von Zielinska, Danuta, Laparra-Llopis, José Moisés, Zielinski, Henryk, Szawara-Nowak, Dorota, Giménez-Bastida, Juan Antonio

Volltext

Identification and Bioaccessibility of Maillard Reaction Products and Phenolic Compounds in Buckwheat Biscuits Formulated from Flour Fermented by Rhizopus oligosporus 2710 von Wronkowska, Małgorzata, Wiczkowski, Wiesław, Topolska, Joanna, Szawara-Nowak, Dorota, Piskuła, Mariusz Konrad, Zieliński, Henryk

Volltext

Detection of Per‐ and Polyfluoroalkyl Substances in High‐Protein Food Products von Surma, Magdalena, Sznajder‐Katarzyńska, Katarzyna, Wiczkowski, Wiesław, Piskuła, Mariusz, Zieliński, Henryk

Volltext

Bioaccessibility of D-chiro-inositol from water biscuits formulated from buckwheat flours fermented by lactic acid bacteria and fungi von Zieliński, Henryk, Honke, Joanna, Bączek, Natalia, Majkowska, Anna, Wronkowska, Małgorzata

Volltext

Comparison of methods for evaluation of the antioxidant capacity and phenolic compounds in common spices von Przygodzka, Małgorzata, Zielińska, Danuta, Ciesarová, Zuzana, Kukurová, Kristina, Zieliński, Henryk

Volltext

Buckwheat as a Functional Food and Its Effects on Health von Giménez-Bastida, Juan Antonio, Zieliński, Henryk

Volltext

Perfluoroalkyl Substance Contamination Levels of Pike (Esox lucius L.) and Roach (Rutilus rutilus L.) from Selected Masurian Lakes in Eastern Europe von Surma, Magdalena, Hliwa, Piotr, Sznajder‐Katarzyńska, Katarzyna, Wiczkowski, Wiesław, Topolska, Joanna, Zieliński, Henryk

Volltext

The effect of processing and in vitro digestion on the betalain profile and ACE inhibition activity of red beetroot products von Sawicki, Tomasz, Martinez-Villaluenga, Cristina, Frias, Juana, Wiczkowski, Wiesław, Peñas, Elena, Bączek, Natalia, Zieliński, Henryk

Volltext

Evaluation of the in vitro inhibitory effects of buckwheat enhanced wheat bread extracts on the formation of advanced glycation end-products (AGEs) von Szawara-Nowak, Dorota, Koutsidis, Georgios, Wiczkowski, Wiesław, Zieliński, Henryk

Volltext

Simultaneous release of peptides and phenolics with antioxidant, ACE-inhibitory and anti-inflammatory activities from pinto bean (Phaseolus vulgaris L. var. pinto) proteins by subt... von Garcia-Mora, Patricia, Frias, Juana, Peñas, Elena, Zieliński, Henryk, Giménez-Bastida, Juan Antonio, Wiczkowski, Wiesław, Zielińska, Danuta, Martínez-Villaluenga, Cristina

Volltext