Comparison of Antioxidant Components and Activity of Buckwheat and Wheat Flours

Impact of Baking on Vitamin E Content of Pseudocereals Amaranth, Quinoa, and Buckwheat

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

Tocopherol and Tocotrienol Content in Commercial Wheat Mill Streams

(2009) Merete Møller Engelsen et al.   CEREAL CHEMISTRY

Effect of fermentation on antioxidant properties of some cereals and pseudo cereals

(2009) Tijana M. Đorđević 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

Free radicals generated during oxidation of green tea polyphenols: Electron paramagnetic resonance spectroscopy combined with density functional theory calculations

(2009) Joyce Ferreira Severino et al.   FREE RADICAL BIOLOGY AND MEDICINE

Screening of cereal varieties for antioxidant and radical scavenging properties applying various spectroscopic and thermoanalytical methods

(2009) Lucia Brindzová et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

The biological relevance and measurement of plasma markers of oxidative stress in diabetes and cardiovascular disease

(2008) Jeffrey W. Stephens et al.   ATHEROSCLEROSIS

Distribution of phenolic compounds in the graded flours milled from whole buckwheat grains and their antioxidant capacities

(2008) Pham Van Hung et al.   FOOD CHEMISTRY

Quality and antioxidant property of buckwheat enhanced wheat bread

(2008) Li-Yun Lin et al.   FOOD CHEMISTRY

Total phenolic compounds and antioxidant capacity of wheat graded flours by polishing method

(2008) Pham Van Hung et al.   FOOD RESEARCH INTERNATIONAL

Comparison of composition and antioxidant capacity of some cereals and pseudocereals

(2008) Shela Gorinstein et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Guidelines for buckwheat enriched bread

(2008) D. Fessas et al.   JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY

Assessment of polyphenolic content and in vitro antiradical characteristics of apple pomace

(2007) Gordana Ćetković et al.   FOOD CHEMISTRY

Protective effects of ethanolic extracts of buckwheat groats on DNA damage caused by hydroxyl radicals

(2007) Wei Cao et al.   FOOD RESEARCH INTERNATIONAL

Influence of the addition of buckwheat flour and durum wheat bran on spaghetti quality

(2007) S. Chillo et al.   JOURNAL OF CEREAL SCIENCE