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Page 1
Yellow-coated quinoa (Chenopodium quinoa Willd) - physicochemical, nutritional, and antioxidant properties.
J Sci Food Agric. 2020 Mar 30;100(5):2035-2042. doi: 10.1002/jsfa.10222. Epub 2020 Jan 16.
J Sci Food Agric. 2020.
PMID: 31858602
Nutritional quality of fresh and stored legumes sprouts - Effect of Lactobacillus plantarum 299v enrichment.
Swieca M, Gawlik-Dziki U, Jakubczyk A, Bochnak J, Sikora M, Suliburska J.
Swieca M, et al. Among authors: bochnak j.
Food Chem. 2019 Aug 1;288:325-332. doi: 10.1016/j.foodchem.2019.02.135. Epub 2019 Mar 11.
Food Chem. 2019.
PMID: 30902300
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Lactobacillus plantarum 299V improves the microbiological quality of legume sprouts and effectively survives in these carriers during cold storage and in vitro digestion.
Świeca M, Kordowska-Wiater M, Pytka M, Gawlik-Dziki U, Bochnak J, Złotek U, Baraniak B.
Świeca M, et al. Among authors: bochnak j.
PLoS One. 2018 Nov 21;13(11):e0207793. doi: 10.1371/journal.pone.0207793. eCollection 2018.
PLoS One. 2018.
PMID: 30462723
Free PMC article.
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Biochemical Properties of Polyphenol Oxidases from Ready-to-Eat Lentil (Lens culinaris Medik.) Sprouts and Factors Affecting Their Activities: A Search for Potent Tools Limiting Enzymatic Browning.
Sikora M, Świeca M, Franczyk M, Jakubczyk A, Bochnak J, Złotek U.
Sikora M, et al. Among authors: bochnak j.
Foods. 2019 May 7;8(5):154. doi: 10.3390/foods8050154.
Foods. 2019.
PMID: 31067803
Free PMC article.
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