Detalles de la búsqueda
1.
Identification and Bioaccessibility of Maillard Reaction Products and Phenolic Compounds in Buckwheat Biscuits Formulated from Flour Fermented by Rhizopus oligosporus 2710.
Molecules;
28(6)2023 Mar 18.
Artículo
en Inglés
| MEDLINE | ID: mdl-36985718
2.
Effect of fermented and unfermented buckwheat flour on functional properties of gluten-free muffins.
J Food Sci Technol;
54(6): 1425-1432, 2017 May.
Artículo
en Inglés
| MEDLINE | ID: mdl-28559601
3.
UV-B radiation increases anthocyanin levels in cotyledons and inhibits the growth of common buckwheat seedlings.
Acta Biol Hung;
67(4): 403-411, 2016 Dec.
Artículo
en Inglés
| MEDLINE | ID: mdl-28000505
4.
Antioxidant capacity and bioaccessibility of buckwheat-enhanced wheat bread phenolics.
J Food Sci Technol;
53(1): 621-30, 2016 Jan.
Artículo
en Inglés
| MEDLINE | ID: mdl-26787981
5.
Bioaccessibility of Maillard Reaction Products from Biscuits Formulated from Buckwheat Flours Fermented by Selected Lactic Acid Bacteria.
Microorganisms;
11(4)2023 Mar 29.
Artículo
en Inglés
| MEDLINE | ID: mdl-37110307
6.
The Blood-Cerebrospinal Fluid Barrier Features Different Permeability to Cyanidin-3-galactoside and Cyanidin-3-diglucoside-5-glucoside and Their Metabolites Circulating in Blood.
J Agric Food Chem;
70(40): 12852-12864, 2022 Oct 12.
Artículo
en Inglés
| MEDLINE | ID: mdl-36184825
7.
Chokeberry anthocyanins and their metabolites ability to cross the blood-cerebrospinal fluid barrier.
Food Chem;
346: 128730, 2021 Jun 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-33293147
8.
Caffeic Acid Modulates Processes Associated with Intestinal Inflammation.
Nutrients;
13(2)2021 Feb 08.
Artículo
en Inglés
| MEDLINE | ID: mdl-33567596
9.
The Blood-Cerebrospinal Fluid Barrier Is Selective for Red Cabbage Anthocyanins and Their Metabolites.
J Agric Food Chem;
68(31): 8274-8285, 2020 Aug 05.
Artículo
en Inglés
| MEDLINE | ID: mdl-32640787
10.
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 Chem;
313: 126169, 2020 May 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-31945698
11.
Effect of liquid-state fermentation on the antioxidant and functional properties of raw and roasted buckwheat flours.
Food Chem;
271: 291-297, 2019 Jan 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-30236680
12.
Role of Apple Phytochemicals, Phloretin and Phloridzin, in Modulating Processes Related to Intestinal Inflammation.
Nutrients;
11(5)2019 May 25.
Artículo
en Inglés
| MEDLINE | ID: mdl-31130634
13.
Quercetin from shallots (Allium cepa L. var. aggregatum) is more bioavailable than its glucosides.
J Nutr;
138(5): 885-8, 2008 May.
Artículo
en Inglés
| MEDLINE | ID: mdl-18424596
14.
The impact of the matrix of red beet products and interindividual variability on betacyanins bioavailability in humans.
Food Res Int;
108: 530-538, 2018 06.
Artículo
en Inglés
| MEDLINE | ID: mdl-29735088
15.
Interlaboratory Coverage Test on Plant Food Bioactive Compounds and their Metabolites by Mass Spectrometry-Based Untargeted Metabolomics.
Metabolites;
8(3)2018 Aug 24.
Artículo
en Inglés
| MEDLINE | ID: mdl-30149593
16.
Comparison of spectrophotometric and electrochemical methods for the evaluation of the antioxidant capacity of buckwheat products after hydrothermal treatment.
J Agric Food Chem;
55(15): 6124-31, 2007 Jul 25.
Artículo
en Inglés
| MEDLINE | ID: mdl-17608502
17.
Use of cyclic voltammetry, photochemiluminescence, and spectrophotometric methods for the measurement of the antioxidant capacity of buckwheat sprouts.
J Agric Food Chem;
55(24): 9891-8, 2007 Nov 28.
Artículo
en Inglés
| MEDLINE | ID: mdl-17966982
18.
Antioxidant contents and antioxidative properties of traditional rye breads.
J Agric Food Chem;
55(3): 734-40, 2007 Feb 07.
Artículo
en Inglés
| MEDLINE | ID: mdl-17263468
19.
Buckwheat bioactive compounds, their derived phenolic metabolites and their health benefits.
Mol Nutr Food Res;
61(7)2017 07.
Artículo
en Inglés
| MEDLINE | ID: mdl-27709826
20.
The impact of red cabbage fermentation on bioavailability of anthocyanins and antioxidant capacity of human plasma.
Food Chem;
190: 730-740, 2016 Jan 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-26213032