Anthocyanins profile and antioxidant capacity of red cabbages are influenced by genotype and vegetation period by Wieslaw Wiczkowski, Joanna Topolska, Joanna Honke

Get full text

Phytochemicals and Antioxidant Activity in Oat-Buckwheat Dough and Cookies with Added Spices or Herbs by Małgorzata Starowicz, Saruhan Arpaci, Joanna Topolska, Małgorzata Wronkowska

Get full text

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

Get full text

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

Get full text

Metabolites of dietary quercetin: Profile, isolation, identification, and antioxidant capacity by Wieslaw Wiczkowski, Dorota Szawara-Nowak, Joanna Topolska, Katarzyna Olejarz, Henryk Zieliński, Mariusz K. Piskuła

Get full text

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

Get full text

ACE Inhibitory Properties and Phenolics Profile of Fermented Flours and of Baked and Digested Biscuits from Buckwheat by Henryk Zieliński, Joanna Honke, Joanna Topolska, Natalia Bączek, Mariusz Konrad Piskuła, Wiesław Wiczkowski, Małgorzata Wronkowska

Get full text