Phytochemicals and Antioxidant Activity in Oat-Buckwheat Dough and Cookies with Added Spices or Herbs

por Starowicz, Małgorzata, Arpaci, Saruhan, Topolska, Joanna, Wronkowska, Małgorzata
Publicado 2021

Bioaccessibility of Maillard Reaction Products from Biscuits Formulated from Buckwheat Flours Fermented by Selected Lactic Acid Bacteria

por Wronkowska, Małgorzata, Szawara-Nowak, Dorota, Piskuła, Mariusz Konrad, Zieliński, Henryk
Publicado 2023

Bioaccessibility of Phenolic Acids and Flavonoids from Buckwheat Biscuits Prepared from Flours Fermented by Lactic Acid Bacteria

por Zieliński, Henryk, Wiczkowski, Wiesław, Topolska, Joanna, Piskuła, Mariusz Konrad, Wronkowska, Małgorzata
Publicado 2022

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

por Wronkowska, Małgorzata, Bączek, Natalia, Honke, Joanna, Topolska, Joanna, Wiczkowski, Wiesław, Zieliński, Henryk
Publicado 2023

The Application of Lamiaceae Lindl. Promotes Aroma Compounds Formation, Sensory Properties, and Antioxidant Activity of Oat and Buckwheat-Based Cookies

por Starowicz, Małgorzata, Lelujka, Ewa, Ciska, Ewa, Lamparski, Grzegorz, Sawicki, Tomasz, Wronkowska, Małgorzata
Publicado 2020

Identification and Bioaccessibility of Maillard Reaction Products and Phenolic Compounds in Buckwheat Biscuits Formulated from Flour Fermented by Rhizopus oligosporus 2710

por Wronkowska, Małgorzata, Wiczkowski, Wiesław, Topolska, Joanna, Szawara-Nowak, Dorota, Piskuła, Mariusz Konrad, Zieliński, Henryk
Publicado 2023

ACE Inhibitory Properties and Phenolics Profile of Fermented Flours and of Baked and Digested Biscuits from Buckwheat

por Zieliński, Henryk, Honke, Joanna, Topolska, Joanna, Bączek, Natalia, Piskuła, Mariusz Konrad, Wiczkowski, Wiesław, Wronkowska, Małgorzata
Publicado 2020