Evaluation of In Vitro Inhibitory Activity of Rye-Buckwheat Ginger Cakes with Rutin on the Formation of Advanced Glycation End-Products (AGEs) by Przygodzka Małgorzata, Zieliński Henryk

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Physical Properties of Buckwheat Water Biscuits Formulated from Fermented Flours by Selected Lactic Acid Bacteria by Wronkowska Małgorzata, Jeliński Tomasz, Majkowska Anna, Zieliński Henryk

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Biscuits from Fermented Roasted Buckwheat Flour - Phenolics Profile and Bioaccessible Angiotensin Converting Enzyme Inhibitory Activity by Wronkowska Małgorzata, Honke Joanna, Zieliński Henryk, Wiczkowski Wiesław

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Recent Advances in Processing and Development of Buckwheat Derived Bakery and Non-Bakery Products - A Review by Giménez-Bastida Juan Antonio, Piskula Mariusz K., Zieliñski Henryk

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Vitamin C, Phenolic Compounds and Antioxidant Capacity of Broccoli Florets Grown under Different Nitrogen Treatments Combined with Selenium by Peñas Elena, Zielińska Danuta, Gulewicz Piotr, Zieliński Henryk, Frias Juana

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