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Betalain profile, content and antioxidant capacity of red beetroot dependent on the genotype and root part

Journal of functional foods, 2016-12, Vol.27, p.249-261

2016

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Retention of bioactive compounds during technological steps of the production of bread enriched with roasted buckwheat hulls

Food chemistry, 2024-12, Vol.460 (Pt 2), p.140645, Article 140645

2024

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Assessment of the glycaemic index, content of bioactive compounds, and their in vitro bioaccessibility in oat-buckwheat breads

Food chemistry, 2020-11, Vol.330, p.127199-127199, Article 127199

2020

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Novel Gluten-Free Bread with an Extract from Flaxseed By-Product: The Relationship between Water Replacement Level and Nutritional Value, Antioxidant Properties, and Sensory Quality

Molecules (Basel, Switzerland), 2022-04, Vol.27 (9), p.2690

2022

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Effect of liquid-state fermentation on the antioxidant and functional properties of raw and roasted buckwheat flours

Food chemistry, 2019-01, Vol.271, p.291-297

2019

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Buckwheat hull, a valuable bakery product ingredient: assessment of bioaccessible phenolics and antioxidant capacity

European food research & technology, 2023-02, Vol.249 (2), p.353-358

2023

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Gluten-free bread enriched with whole-grain red sorghum flour gains favourable technological and functional properties and consumers acceptance

Journal of cereal science, 2023-03, Vol.110, p.103646, Article 103646

2023

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Chokeberry anthocyanins and their metabolites ability to cross the blood-cerebrospinal fluid barrier

Food chemistry, 2021-06, Vol.346, p.128730-128730, Article 128730

2021

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Characterization of the profile and concentration of betacyanin in the gastric content, blood and urine of rats after an intragastric administration of fermented red beet juice

Food chemistry, 2020-05, Vol.313, p.126169-126169, Article 126169

2020

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Bioaccessibility of D-chiro-inositol from water biscuits formulated from buckwheat flours fermented by lactic acid bacteria and fungi

Food science & technology, 2019-06, Vol.106, p.37-43

2019

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Characterisation of the total phenolic, vitamins C and E content and antioxidant properties of the beebread and honey from the same batch

Czech Journal of Food Sciences, 2020-01, Vol.38 (3), p.158-163

2020

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Application of dairy proteins as technological and nutritional improvers of calcium-supplemented gluten-free bread

Nutrients, 2013-11, Vol.5 (11), p.4503-4520

2013

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Characterization of the phenolic acid profile and in vitro bioactive properties of white beetroot products

International journal of food science & technology, 2021-02, Vol.56 (2), p.629-638

2021

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Antioxidant capacity and bioaccessibility of buckwheat-enhanced wheat bread phenolics

Journal of food science and technology, 2016-01, Vol.53 (1), p.621-630

2016

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The Blood–Cerebrospinal Fluid Barrier Features Different Permeability to Cyanidin-3-galactoside and Cyanidin-3-diglucoside-5-glucoside and Their Metabolites Circulating in Blood

Journal of agricultural and food chemistry, 2022-10, Vol.70 (40), p.12852-12864

2022

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Palladium complex catalyst immobilized on epoxy support under supercritical conditions

Comptes rendus. Chimie, 2014-11, Vol.17 (11), p.1080-1087

2014

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The Blood–Cerebrospinal Fluid Barrier Is Selective for Red Cabbage Anthocyanins and Their Metabolites

Journal of agricultural and food chemistry, 2020-08, Vol.68 (31), p.8274-8285

2020

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Platinum complex catalysts immobilized on epoxy resins cured with polythiourethane hardeners

Open Chemistry, 2015-01, Vol.13 (1)

2015

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Effect of organic calcium supplements on the technological characteristic and sensory properties of gluten-free bread

European food research & technology, 2011-03, Vol.232 (3), p.497-508

2011

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Wheat Roll Enhanced by Buckwheat Hull, a New Functional Food: Focus on the Retention of Bioactive Compounds

Molecules (Basel, Switzerland), 2023-06, Vol.28 (11), p.4565

2023

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Application of Broccoli Leaf Powder in Gluten-Free Bread: An Innovative Approach to Improve Its Bioactive Potential and Technological Quality

Foods, 2021-04, Vol.10 (4), p.819

2021

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The effect of processing and in vitro digestion on the betalain profile and ACE inhibition activity of red beetroot products

Journal of functional foods, 2019-04, Vol.55, p.229-237

2019

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The effect of tropospheric ozone on flavonoids and pigments content in common buckwheat cotyledons

Ecological Chemistry and Engineering S, 2017-09, Vol.24 (3), p.457-465

2017

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Unraveling the In Vitro Anti-Advanced Glycation End-Product (Anti-AGE) Potential of Fermented Red Cabbage and Beetroot: Insights into Composition and Activities

Foods, 2024-06, Vol.13 (12), p.1791

2024

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Thiirane resins cured with polythiourethane hardeners as novel supports for metal complex catalysts

Journal of applied polymer science, 2014-06, Vol.131 (11), p.np-n/a

2014

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Betalain profile, content and antioxidant capacity of red beetroot dependent on the genotype and root part

Retention of bioactive compounds during technological steps of the production of bread enriched with roasted buckwheat hulls

Assessment of the glycaemic index, content of bioactive compounds, and their in vitro bioaccessibility in oat-buckwheat breads

Novel Gluten-Free Bread with an Extract from Flaxseed By-Product: The Relationship between Water Replacement Level and Nutritional Value, Antioxidant Properties, and Sensory Quality

Effect of liquid-state fermentation on the antioxidant and functional properties of raw and roasted buckwheat flours

Buckwheat hull, a valuable bakery product ingredient: assessment of bioaccessible phenolics and antioxidant capacity

Gluten-free bread enriched with whole-grain red sorghum flour gains favourable technological and functional properties and consumers acceptance

Chokeberry anthocyanins and their metabolites ability to cross the blood-cerebrospinal fluid barrier

Characterization of the profile and concentration of betacyanin in the gastric content, blood and urine of rats after an intragastric administration of fermented red beet juice

Bioaccessibility of D-chiro-inositol from water biscuits formulated from buckwheat flours fermented by lactic acid bacteria and fungi

Characterisation of the total phenolic, vitamins C and E content and antioxidant properties of the beebread and honey from the same batch

Application of dairy proteins as technological and nutritional improvers of calcium-supplemented gluten-free bread

Characterization of the phenolic acid profile and in vitro bioactive properties of white beetroot products

Antioxidant capacity and bioaccessibility of buckwheat-enhanced wheat bread phenolics

The Blood–Cerebrospinal Fluid Barrier Features Different Permeability to Cyanidin-3-galactoside and Cyanidin-3-diglucoside-5-glucoside and Their Metabolites Circulating in Blood

Palladium complex catalyst immobilized on epoxy support under supercritical conditions

The Blood–Cerebrospinal Fluid Barrier Is Selective for Red Cabbage Anthocyanins and Their Metabolites

Platinum complex catalysts immobilized on epoxy resins cured with polythiourethane hardeners

Effect of organic calcium supplements on the technological characteristic and sensory properties of gluten-free bread

Wheat Roll Enhanced by Buckwheat Hull, a New Functional Food: Focus on the Retention of Bioactive Compounds

Application of Broccoli Leaf Powder in Gluten-Free Bread: An Innovative Approach to Improve Its Bioactive Potential and Technological Quality

The effect of processing and in vitro digestion on the betalain profile and ACE inhibition activity of red beetroot products

The effect of tropospheric ozone on flavonoids and pigments content in common buckwheat cotyledons

Unraveling the In Vitro Anti-Advanced Glycation End-Product (Anti-AGE) Potential of Fermented Red Cabbage and Beetroot: Insights into Composition and Activities

Thiirane resins cured with polythiourethane hardeners as novel supports for metal complex catalysts

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