Piskuła MK - Search Results

1

Bioaccessibility of Maillard Reaction Products from Biscuits Formulated from Buckwheat Flours Fermented by Selected Lactic Acid Bacteria.

Wronkowska M, Szawara-Nowak D, Piskuła MK, Zieliński H. Wronkowska M, et al. Among authors: piskula mk. Microorganisms. 2023 Mar 29;11(4):883. doi: 10.3390/microorganisms11040883. Microorganisms. 2023. PMID: 37110307 Free PMC article.

2

Contribution of low-molecular-weight antioxidants to the antioxidant capacity of raw and processed lentil seeds.

Fernandez-Orozco R, Zieliński H, Piskuła MK. Fernandez-Orozco R, et al. Among authors: piskula mk. Nahrung. 2003 Oct;47(5):291-9. doi: 10.1002/food.200390069. Nahrung. 2003. PMID: 14609082

3

Effect of processing on the antioxidant vitamins and antioxidant capacity of Vigna sinensis Var. Carilla.

Doblado R, Zielinski H, Piskula M, Kozlowska H, Muñoz R, Frías J, Vidal-Valverde C. Doblado R, et al. J Agric Food Chem. 2005 Feb 23;53(4):1215-22. doi: 10.1021/jf0492971. J Agric Food Chem. 2005. PMID: 15713044

4

Antioxidants in thermally treated buckwheat groats.

Zieliński H, Michalska A, Piskuła MK, Kozłowska H. Zieliński H, et al. Among authors: piskula mk. Mol Nutr Food Res. 2006 Sep;50(9):824-32. doi: 10.1002/mnfr.200500258. Mol Nutr Food Res. 2006. PMID: 16917808

5

Antioxidant contents and antioxidative properties of traditional rye breads.

Michalska A, Ceglinska A, Amarowicz R, Piskula MK, Szawara-Nowak D, Zielinski H. Michalska A, et al. Among authors: piskula mk. J Agric Food Chem. 2007 Feb 7;55(3):734-40. doi: 10.1021/jf062425w. J Agric Food Chem. 2007. PMID: 17263468

6

Fermentation as a bio-process to obtain functional soybean flours.

Fernandez-Orozco R, Frias J, Muñoz R, Zielinski H, Piskula MK, Kozlowska H, Vidal-Valverde C. Fernandez-Orozco R, et al. Among authors: piskula mk. J Agric Food Chem. 2007 Oct 31;55(22):8972-9. doi: 10.1021/jf071823b. Epub 2007 Oct 2. J Agric Food Chem. 2007. PMID: 17907774

7

Quercetin from shallots (Allium cepa L. var. aggregatum) is more bioavailable than its glucosides.

Wiczkowski W, Romaszko J, Bucinski A, Szawara-Nowak D, Honke J, Zielinski H, Piskula MK. Wiczkowski W, et al. Among authors: piskula mk. J Nutr. 2008 May;138(5):885-8. doi: 10.1093/jn/138.5.885. J Nutr. 2008. PMID: 18424596 Free article. Clinical Trial.

8

Effect of flour extraction rate and baking on thiamine and riboflavin content and antioxidant capacity of traditional rye bread.

Martinez-Villaluenga C, Michalska A, Frias J, Piskula MK, Vidal-Valverde C, Zieliński H. Martinez-Villaluenga C, et al. Among authors: piskula mk. J Food Sci. 2009 Jan-Feb;74(1):C49-55. doi: 10.1111/j.1750-3841.2008.01008.x. J Food Sci. 2009. PMID: 19200085

9

Changes in protein quality and antioxidant properties of buckwheat seeds and groats induced by roasting.

Zielinski H, Michalska A, Amigo-Benavent M, del Castillo MD, Piskula MK. Zielinski H, et al. Among authors: piskula mk. J Agric Food Chem. 2009 Jun 10;57(11):4771-6. doi: 10.1021/jf900313e. J Agric Food Chem. 2009. PMID: 19415894

10

Quercetin and isorhamnetin aglycones are the main metabolites of dietary quercetin in cerebrospinal fluid.

Wiczkowski W, Skipor J, Misztal T, Szawara-Nowak D, Topolska J, Piskula MK. Wiczkowski W, et al. Among authors: piskula mk. Mol Nutr Food Res. 2015 Jun;59(6):1088-94. doi: 10.1002/mnfr.201400567. Epub 2015 Apr 27. Mol Nutr Food Res. 2015. PMID: 25727325

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