Zobrazeno 1 - 10
of 24
pro vyhledávání: '"Joanna Topolska"'
Autor:
Małgorzata Wronkowska, Natalia Bączek, Joanna Honke, Joanna Topolska, Wiesław Wiczkowski, Henryk Zieliński
Publikováno v:
Molecules, Vol 28, Iss 11, p 4565 (2023)
Wheat roll enhanced by buckwheat hull was used as a model for determining the retention of bioactive compounds during technological steps. The research included analysis of the formation of Maillard reaction products (MRPs) and retention of bioactive
Externí odkaz:
https://doaj.org/article/f7f672c3415b45a49774d1064b1e5d80
Autor:
Małgorzata Wronkowska, Wiesław Wiczkowski, Joanna Topolska, Dorota Szawara-Nowak, Mariusz Konrad Piskuła, Henryk Zieliński
Publikováno v:
Molecules, Vol 28, Iss 6, p 2746 (2023)
The identification and potential bioaccessibility of phenolic compounds using the highly sensitive micro-HPLC-QTRAP/MS/MS technique and Maillard reaction products (MRPs) in buckwheat biscuits formulated from flours, raw and roasted, fermented by Rhiz
Externí odkaz:
https://doaj.org/article/9e7693a1e5ee49529874b262a3cc132b
Autor:
Henryk Zieliński, Wiesław Wiczkowski, Joanna Topolska, Mariusz Konrad Piskuła, Małgorzata Wronkowska
Publikováno v:
Molecules, Vol 27, Iss 19, p 6628 (2022)
The literature reports that the consumption of common buckwheat (Fagopyrum esculentum Moench), exactly the polyphenols it contains, is associated with a wide spectrum of health benefits. Therefore, the determination of the bioaccessibility of phenoli
Externí odkaz:
https://doaj.org/article/eb17b2c5822945aaadf815daed12bbe0
Publikováno v:
Molecules, Vol 26, Iss 8, p 2267 (2021)
The aim of this study was to determine the phytochemicals and antioxidant activity in oat-buckwheat doughs and cookies with the addition of ten selected spices or herbs (2 g/100 g flours weight basis). The used spices and herbs, as was expected, show
Externí odkaz:
https://doaj.org/article/0ae91087b3b54e289aad71b85002c79c
Autor:
Henryk Zieliński, Joanna Honke, Joanna Topolska, Natalia Bączek, Mariusz Konrad Piskuła, Wiesław Wiczkowski, Małgorzata Wronkowska
Publikováno v:
Foods, Vol 9, Iss 7, p 847 (2020)
The angiotensin converting enzyme (ACE) inhibitory activity and phenolics profile of fermented flours and of baked and digested buckwheat biscuits was studied. The fermentation of buckwheat flour by select lactic acid bacteria (LAB) caused a decrease
Externí odkaz:
https://doaj.org/article/5e389435a0474d3cb66fb45659ed0d82
Autor:
Wieslaw Wiczkowski, Dorota Szawara-Nowak, Joanna Topolska, Katarzyna Olejarz, Henryk Zieliński, Mariusz K. Piskuła
Publikováno v:
Journal of Functional Foods, Vol 11, Iss , Pp 121-129 (2014)
The study of the profile, isolation and antioxidant capacity of pig quercetin metabolites after onion dry skin intake was performed. Onion dry skin contain very high content of quercetin, which occurred mainly in aglycone form (87%). Urine was collec
Externí odkaz:
https://doaj.org/article/82763afef050467384acd50b634772d3
Publikováno v:
Journal of Functional Foods, Vol 7, Iss , Pp 201-211 (2014)
The profile and content of anthocyanins in five red cabbage varieties were analyzed using HPLC–DAD–MS/MS method. The antioxidant capacity of red cabbages was evaluated using five in vitro assays. Red cabbages contained twenty different anthocyani
Externí odkaz:
https://doaj.org/article/4f0ecf7e2e3a4e1d80a33fda899eec63
Publikováno v:
Journal of Agricultural and Food Chemistry. 70:12852-12864
Previous studies have demonstrated the penetration of anthocyanins through the blood-cerebrospinal fluid barrier (BCSF barrier) after intraruminal administration of chokeberry and red cabbage preparation to sheep. However, they have failed to explain
Autor:
Zieliński, Małgorzata Wronkowska, Natalia Bączek, Joanna Honke, Joanna Topolska, Wiesław Wiczkowski, Henryk
Publikováno v:
Molecules; Volume 28; Issue 11; Pages: 4565
Wheat roll enhanced by buckwheat hull was used as a model for determining the retention of bioactive compounds during technological steps. The research included analysis of the formation of Maillard reaction products (MRPs) and retention of bioactive
Autor:
Joanna Honke, Tomasz Sawicki, Andrzej Hornowski, Wiesław Wiczkowski, Monika Hrynkiewicz, Natalia Bączek, Joanna Topolska
Publikováno v:
International Journal of Food Science & Technology. 56:629-638