Nutritional and health-promoting properties of bean paste fortified with onion skin in the light of phenolic–food matrix interactions

Onion skin — Raw material for the production of supplement that enhances the health-beneficial properties of wheat bread

(2015) Urszula Gawlik-Dziki et al.   FOOD RESEARCH INTERNATIONAL

Corrigendum to “Quality and antioxidant properties of breads enriched with dry onion (Allium cepa L.) skin” [Food Chem. 138 (2012) 1621–1628]

(2014) Urszula Gawlik-Dziki et al.   FOOD CHEMISTRY

Bread enriched with quinoa leaves – The influence of protein–phenolics interactions on the nutritional and antioxidant quality

(2014) Michał Świeca et al.   FOOD CHEMISTRY

A standardised static in vitro digestion method suitable for food – an international consensus

(2014) M. Minekus et al.   Food & Function

Resources and Biological Activities of Natural Polyphenols

(2014) An-Na Li et al.   Nutrients

The influence of protein–flavonoid interactions on protein digestibility in vitro and the antioxidant quality of breads enriched with onion skin

(2013) Michał Świeca et al.   FOOD CHEMISTRY

A review on protein–phenolic interactions and associated changes

(2013) Tugba Ozdal et al.   FOOD RESEARCH INTERNATIONAL

Interaction between Amylose and Tea Polyphenols Modulates the Postprandial Glycemic Response to High-Amylose Maize Starch

(2013) Yanwei Chai et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Changes in quercetin glucoside concentrations of onion bulbs by scales, during storage, and in sprouting leaves exposed to UV

(2013) Kil Sun Yoo et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Interaction and digestibility of phaseolin/polyphenol in the common bean

(2012) Nataly Maria Viva de Toledo et al.   FOOD CHEMISTRY

Interaction of Tannins and Other Sorghum Phenolic Compounds with Starch and Effects on in Vitro Starch Digestibility

(2012) Frederico Barros et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Physicochemical Properties of Bread Dough and Finished Bread with Added Pectin Fiber and Phenolic Antioxidants

(2011) Anusooya S. Sivam et al.   JOURNAL OF FOOD SCIENCE

Effect of cooking methods on selected physicochemical and nutritional properties of barlotto bean, chickpea, faba bean, and white kidney bean

(2011) Demet Güzel et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effect of phenolic acids on the rheological properties and proteins of hard wheat flour dough and bread

(2011) Hye Min Han et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Bioavailability of the Polyphenols: Status and Controversies

(2010) Massimo D’Archivio et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Fate of Flavonoids in the Outer Skins of Onion (Allium cepa L.) Throughout Curing

(2010) Katherine Cools et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Antioxidant activity of hard wheat flour, dough and bread prepared using various processes with the addition of different phenolic acids

(2010) Hye-Min Han et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Nature of hydroxycinnamate-protein interactions

(2009) Harshadrai M. Rawel et al.   PHYTOCHEMISTRY REVIEWS