Detalhe da pesquisa
1.
Statement of the Committee of Human Nutrition Science of the Polish Academy of Sciences on the use of dietary supplements containing vitamins and minerals by adults.
Rocz Panstw Zakl Hig
; 72(3): 321-326, 2021.
Artigo
em Inglês
| MEDLINE | ID: mdl-34553886
2.
Recent progress in the use of functional foods for older adults: A narrative review.
Compr Rev Food Sci Food Saf
; 19(2): 835-856, 2020 03.
Artigo
em Inglês
| MEDLINE | ID: mdl-33325174
3.
Aloe vera (L.) Webb.: Natural Sources of Antioxidants - A Review.
Plant Foods Hum Nutr
; 74(3): 255-265, 2019 Sep.
Artigo
em Inglês
| MEDLINE | ID: mdl-31209704
4.
The Content of Dietary Fibre and Polyphenols in Morphological Parts of Buckwheat (Fagopyrum tataricum).
Plant Foods Hum Nutr
; 73(1): 82-88, 2018 Mar.
Artigo
em Inglês
| MEDLINE | ID: mdl-29435700
5.
Effect of Wheat Dietary Fiber Particle Size during Digestion In Vitro on Bile Acid, Faecal Bacteria and Short-Chain Fatty Acid Content.
Plant Foods Hum Nutr
; 71(2): 151-7, 2016 Jun.
Artigo
em Inglês
| MEDLINE | ID: mdl-26924312
6.
Effect of boiling in water of barley and buckwheat groats on the antioxidant properties and dietary fiber composition.
Plant Foods Hum Nutr
; 69(3): 276-82, 2014 Sep.
Artigo
em Inglês
| MEDLINE | ID: mdl-24938316
7.
White grape pomace as a source of dietary fibre and polyphenols and its effect on physical and nutraceutical characteristics of wheat biscuits.
J Sci Food Agric
; 93(2): 389-95, 2013 Jan.
Artigo
em Inglês
| MEDLINE | ID: mdl-22806270
8.
Interactions between fecal bacteria, bile acids and components of tomato pomace.
Food Sci Biotechnol
; 28(3): 649-655, 2019 Jun.
Artigo
em Inglês
| MEDLINE | ID: mdl-31093422
9.
Frequency of consumption of products with varying energy value by patients of a sanatorium in Ciechocinek.
Rocz Panstw Zakl Hig
; 58(1): 223-8, 2007.
Artigo
em Inglês
| MEDLINE | ID: mdl-17711115
10.
The Effect of Buckwheat Hull Extract on Lipid Oxidation in Frozen-Stored Meat Products.
J Food Sci
; 82(4): 882-889, 2017 Apr.
Artigo
em Inglês
| MEDLINE | ID: mdl-28272837
11.
Sensory qualities of pastry products enriched with dietary fiber and polyphenolic substances.
Acta Sci Pol Technol Aliment
; 15(2): 161-170, 2016.
Artigo
em Inglês
| MEDLINE | ID: mdl-28071006
12.
Antioxidative potential, nutritional value and sensory profiles of confectionery fortified with green and yellow tea leaves (Camellia sinensis).
Food Chem
; 211: 448-54, 2016 Nov 15.
Artigo
em Inglês
| MEDLINE | ID: mdl-27283654
13.
Binding of bile acids by pastry products containing bioactive substances during in vitro digestion.
Food Funct
; 6(3): 1011-20, 2015 Mar.
Artigo
em Inglês
| MEDLINE | ID: mdl-25677572
14.
Antioxidant properties of extracts from buckwheat by-products.
Acta Sci Pol Technol Aliment
; 11(2): 167-74, 2012 Apr 02.
Artigo
em Inglês
| MEDLINE | ID: mdl-22493158
15.
Application of fast liquid chromatography for antioxidants analysis.
Acta Sci Pol Technol Aliment
; 11(1): 19-25, 2012.
Artigo
em Inglês
| MEDLINE | ID: mdl-22230971
16.
Sorption of copper, zinc and cobalt by oat and oat products.
Nahrung
; 46(2): 96-9, 2002 Apr.
Artigo
em Inglês
| MEDLINE | ID: mdl-12018000