Hydrogen Peroxide Treatment and the Phenylpropanoid Pathway Precursors Feeding Improve Phenolics and Antioxidant Capacity of Quinoa Sprouts via an Induction of L-Tyrosine and L-Phenylalanine Ammonia-Lyases Activities

Potentially bioaccessible phenolics, antioxidant activity and nutritional quality of young buckwheat sprouts affected by elicitation and elicitation supported by phenylpropanoid pathway precursor feeding

(2016) Michał Świeca   FOOD CHEMISTRY

Effect of sequential dry heat and hydrogen peroxide treatment on inactivation of Salmonella Typhimurium on alfalfa seeds and seeds germination

(2016) Eun-Jeong Hong et al.   FOOD MICROBIOLOGY

Anti-inflammatory and antioxidative activity of anthocyanins from purple basil leaves induced by selected abiotic elicitors

(2015) Urszula Szymanowska et al.   FOOD CHEMISTRY

Coffee with ginger – Interactions of biologically active phytochemicals in the model system

(2015) Agata Durak et al.   FOOD CHEMISTRY

Production of ready-to-eat lentil sprouts with improved antioxidant capacity: Optimization of elicitation conditions with hydrogen peroxide

(2015) Michał Świeca   FOOD CHEMISTRY

Characterisation of fatty acid, carotenoid, tocopherol/tocotrienol compositions and antioxidant activities in seeds of three Chenopodium quinoa Willd. genotypes

(2015) Yao Tang et al.   FOOD CHEMISTRY

Bread enriched with Chenopodium quinoa leaves powder – The procedures for assessing the fortification efficiency

(2015) Urszula Gawlik-Dziki et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Enhancement of glucosinolate and sulforaphane formation of broccoli sprouts by zinc sulphate via its stress effect

(2015) Runqiang Yang et al.   Journal of Functional Foods

Influence of Elicitation and Germination Conditions on Biological Activity of Wheat Sprouts

(2015) Dariusz Dziki et al.   Journal of Chemistry

Elicitation and precursor feeding as tools for the improvement of the phenolic content and antioxidant activity of lentil sprouts

(2014) Michał Świeca et al.   FOOD CHEMISTRY

Food protein-derived chelating peptides: Biofunctional ingredients for dietary mineral bioavailability enhancement

(2014) Lidong Guo et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Antioxidant and anticancer activities of Chenopodium quinoa leaves extracts – In vitro study

(2013) Urszula Gawlik-Dziki et al.   FOOD AND CHEMICAL TOXICOLOGY

Influence of elicitation with H2O2on phenolics content, antioxidant potential and nutritional quality ofLens culinarissprouts

(2013) Michał Świeca et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Impact of germination time and type of illumination on the antioxidant compounds and antioxidant capacity of Lens culinaris sprouts

(2012) Michał Świeca et al.   SCIENTIA HORTICULTURAE

Improving the phytochemical composition of broccoli sprouts by elicitation

(2011) Santiago Pérez-Balibrea et al.   FOOD CHEMISTRY

Effect of sucrose and mannitol on the accumulation of health-promoting compounds and the activity of metabolic enzymes in broccoli sprouts

(2011) Rongfang Guo et al.   SCIENTIA HORTICULTURAE

Impact of air-drying temperature on nutritional properties, total phenolic content and antioxidant capacity of quinoa seeds (Chenopodium quinoa Willd.)

(2010) Margarita Miranda et al.   INDUSTRIAL CROPS AND PRODUCTS

Anthocyanins, total polyphenols and antioxidant activity in amaranth and quinoa seeds and sprouts during their growth

(2009) Paweł Paśko et al.   FOOD CHEMISTRY

Impact of germination on phenolic content and antioxidant activity of 13 edible seed species

(2009) Bolívar A. Cevallos-Casals et al.   FOOD CHEMISTRY

Polyphenol composition and in vitro antioxidant activity of amaranth, quinoa buckwheat and wheat as affected by sprouting and baking

(2009) L. Alvarez-Jubete et al.   FOOD CHEMISTRY

Flavonoids and other phenolic compounds in Andean indigenous grains: Quinoa (Chenopodium quinoa), kañiwa (Chenopodium pallidicaule) and kiwicha (Amaranthus caudatus)

(2009) Ritva Repo-Carrasco-Valencia et al.   FOOD CHEMISTRY

Functional food. Product development, marketing and consumer acceptance—A review

(2008) István Siró et al.   APPETITE

Antioxidant activity of various extracts and fractions of Chenopodium quinoa and Amaranthus spp. seeds

(2007) Robert Yawadio Nsimba et al.   FOOD CHEMISTRY