Antioxidative properties of buckwheat grain, hull and flours

被引：0
|
作者：
Sedej, I [1 ]
Misan, A. [1 ]
Sakac, M. [1 ]
Mandic, A. [1 ]
Pestoric, M. [1 ]
机构：
[1] Univ Novi Sad, Inst Food Technol Novi Sad, Novi Sad 21000, Serbia
来源：
PLANTA MEDICA | 2008年 / 74卷 / 09期
关键词：
D O I：
暂无
中图分类号：
Q94 [植物学];
学科分类号：
071001 ;
摘要：
引用
收藏
页码：1185 / 1185
页数：1
相关论文
共 50 条
  • [1] Phenolic compounds and antioxidative properties of buckwheat grain, hull and flours
    Markovic, G.
    Sedej, I
    Misan, A.
    Sakac, M.
    Tadic, V
    Mandic, A.
    Pestoric, M.
    [J]. PLANTA MEDICA, 2009, 75 (09) : 927 - 927
  • [2] Antioxidative properties of wheat flours
    Saka, M.
    Sekuli, R.
    Gyura, J.
    Pestori, M.
    [J]. ANNALS OF NUTRITION AND METABOLISM, 2007, 51 : 143 - 143
  • [3] The contribution of polyphenols to antioxidative activity in common buckwheat and Tartary buckwheat grain
    Morishita, Toshikazu
    Yamaguchi, Hiroyasu
    Degi, Konosuke
    [J]. PLANT PRODUCTION SCIENCE, 2007, 10 (01) : 99 - 104
  • [4] ANTIOXIDATIVE AND ANTI-GLYCATION ACTIVITY OF BUCKWHEAT HULL TEA INFUSION
    Zielinska, Danuta
    Szawara-Nowak, Dorota
    Zielinski, Henryk
    [J]. INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 2013, 16 (01) : 228 - 239
  • [5] TECHNOLOGICAL PROPERTIES OF PEA AND BUCKWHEAT FLOURS AND THEIR BLENDS
    Beitane, Ilze
    Krumina-Zemture, Gita
    Sabovics, Martins
    [J]. RESEARCH FOR RURAL DEVELOPMENT 2015, VOL 1, 2015, : 137 - 142
  • [6] STUDY ON POLYPHENOLS CONTENT AND ANTIOXIDATIVE PROPERTIES OF WHOLE GRAIN FLOURS FROM SOME CEREAL AND LEGUMINOUS CROPS
    Gougoulias, N.
    [J]. OXIDATION COMMUNICATIONS, 2015, 38 (01): : 46 - 54
  • [7] Physicochemical properties of buckwheat flours and their influence on focaccia bread quality
    Nalbandian, Elizabeth
    Karkle, Elisa
    Ganjyal, Girish M.
    [J]. CEREAL CHEMISTRY, 2024, 101 (01) : 220 - 230
  • [8] Functional properties of grain legume flours
    Singh, U
    [J]. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2001, 38 (03): : 191 - 199
  • [9] SENSORY, COLOUR AND STRUCTURAL PROPERTIES OF PANCAKES PREPARED WITH PEA AND BUCKWHEAT FLOURS
    Beitane, Ilze
    Krumina-Zemture, Gita
    Murniece, Irisa
    [J]. 9TH BALTIC CONFERENCE ON FOOD SCIENCE AND TECHNOLOGY - FOOD FOR CONSUMER WELL-BEING: FOODBALT 2014, 2014, : 234 - 238
  • [10] EFFECT OF ADDITION OF SPELT AND BUCKWHEAT HULL ON SELECTED PROPERTIES OF YOGHURT
    Znamirowska, Agata
    Sajnar, Katarzyna
    Kowalczyk, Magdalena
    Kluz, Maciej
    Buniowska, Magdalena
    [J]. JOURNAL OF MICROBIOLOGY BIOTECHNOLOGY AND FOOD SCIENCES, 2020, 10 (02): : 296 - 300
12345