Wronkowska M - 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. Microorganisms. 2023 Mar 29;11(4):883. doi: 10.3390/microorganisms11040883. Microorganisms. 2023. PMID: 37110307 Free PMC article.

2

Effect of fermented and unfermented buckwheat flour on functional properties of gluten-free muffins.

Zieliński H, Ciesarová Z, Kukurová K, Zielinska D, Szawara-Nowak D, Starowicz M, Wronkowska M. Zieliński H, et al. Among authors: wronkowska m. J Food Sci Technol. 2017 May;54(6):1425-1432. doi: 10.1007/s13197-017-2561-4. Epub 2017 Mar 14. J Food Sci Technol. 2017. PMID: 28559601 Free PMC article.

3

Effect of liquid-state fermentation on the antioxidant and functional properties of raw and roasted buckwheat flours.

Zieliński H, Szawara-Nowak D, Bączek N, Wronkowska M. Zieliński H, et al. Among authors: wronkowska m. Food Chem. 2019 Jan 15;271:291-297. doi: 10.1016/j.foodchem.2018.07.182. Epub 2018 Jul 26. Food Chem. 2019. PMID: 30236680

4

ACE Inhibitory Properties and Phenolics Profile of Fermented Flours and of Baked and Digested Biscuits from Buckwheat.

Zieliński H, Honke J, Topolska J, Bączek N, Piskuła MK, Wiczkowski W, Wronkowska M. Zieliński H, et al. Among authors: wronkowska m. Foods. 2020 Jun 29;9(7):847. doi: 10.3390/foods9070847. Foods. 2020. PMID: 32610526 Free PMC article.

5

Bioaccessibility of Phenolic Acids and Flavonoids from Buckwheat Biscuits Prepared from Flours Fermented by Lactic Acid Bacteria.

Zieliński H, Wiczkowski W, Topolska J, Piskuła MK, Wronkowska M. Zieliński H, et al. Among authors: wronkowska m. Molecules. 2022 Oct 6;27(19):6628. doi: 10.3390/molecules27196628. Molecules. 2022. PMID: 36235165 Free PMC article.

6

Identification and Bioaccessibility of Maillard Reaction Products and Phenolic Compounds in Buckwheat Biscuits Formulated from Flour Fermented by Rhizopus oligosporus 2710.

Wronkowska M, Wiczkowski W, Topolska J, Szawara-Nowak D, Piskuła MK, Zieliński H. Wronkowska M, et al. Molecules. 2023 Mar 18;28(6):2746. doi: 10.3390/molecules28062746. Molecules. 2023. PMID: 36985718 Free PMC article.

7

Wheat Roll Enhanced by Buckwheat Hull, a New Functional Food: Focus on the Retention of Bioactive Compounds.

Wronkowska M, Bączek N, Honke J, Topolska J, Wiczkowski W, Zieliński H. Wronkowska M, et al. Molecules. 2023 Jun 5;28(11):4565. doi: 10.3390/molecules28114565. Molecules. 2023. PMID: 37299040 Free PMC article.

8

Retention of bioactive compounds during technological steps of the production of bread enriched with roasted buckwheat hulls.

Wronkowska M, Zieliński H, Bączek N, Honke J, Topolska J. Wronkowska M, et al. Food Chem. 2024 Dec 1;460(Pt 2):140645. doi: 10.1016/j.foodchem.2024.140645. Epub 2024 Jul 29. Food Chem. 2024. PMID: 39094339 Free article.

9

Assessment of the glycaemic index, content of bioactive compounds, and their in vitro bioaccessibility in oat-buckwheat breads.

Bączek N, Jarmułowicz A, Wronkowska M, Haros CM. Bączek N, et al. Among authors: wronkowska m. Food Chem. 2020 Nov 15;330:127199. doi: 10.1016/j.foodchem.2020.127199. Epub 2020 Jun 9. Food Chem. 2020. PMID: 32563929

10

Phytochemicals and Antioxidant Activity in Oat-Buckwheat Dough and Cookies with Added Spices or Herbs.

Starowicz M, Arpaci S, Topolska J, Wronkowska M. Starowicz M, et al. Among authors: wronkowska m. Molecules. 2021 Apr 14;26(8):2267. doi: 10.3390/molecules26082267. Molecules. 2021. PMID: 33919764 Free PMC article.

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