Results 191 to 200 of about 6,307 (200)

Buckwheat—the source of antioxidant activity in functional foods

Food Research International, 2002
Matyas Orsák
exaly  

Effect of processing on buckwheat phenolics and antioxidant activity

Food Chemistry, 2006
İlkay Şensoy, Robert T Rosen, Chi-Tang Ho   +2 more
exaly  

Rheological, textural and sensory properties of gluten-free bread formulations based on rice and buckwheat flour

Food Hydrocolloids, 2010
Aleksandra Torbica, Miroslav Hadnađev
exaly  

Biochemical properties, antibacterial and cellular antioxidant activities of buckwheat honey in comparison to manuka honey

Food Chemistry, 2018
Rui Liu, Qun Lu, Jiu-Liang Zhang
exaly  

Sensory analysis and aroma compounds of buckwheat containing products—a review

Critical Reviews in Food Science and Nutrition, 2018
Małgorzata Starowicz, Georgios Koutsidis, Henryk Zielinski   +2 more
exaly  

Buckwheat digestibility affected by the chemical and structural features of its main components

Food Hydrocolloids, 2019
Zhengbiao Gu, Li Cheng, Zhaofeng Li
exaly  

Effects of flour dynamic viscosity on the quality properties of buckwheat noodles

Carbohydrate Polymers, 2019
Si-Qian Chen, Yimin Wei
exaly  

Composition and technological properties of the flour and bran from common and tartary buckwheat

Food Chemistry, 2003
exaly  

Polyphenol composition and in vitro antioxidant activity of amaranth, quinoa buckwheat and wheat as affected by sprouting and baking

Food Chemistry, 2010
exaly  

Screening of Common Buckwheat Genetic Resources for Recessive Genes

2018
Vida Škrabanja, Ivan Kreft, Mateja Germ
openaire   +1 more source