Piskuła MK - Search Results

1

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: piskula mk. Molecules. 2022 Oct 6;27(19):6628. doi: 10.3390/molecules27196628. Molecules. 2022. PMID: 36235165 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

Soybean-derived phytoestrogens regulate prostaglandin secretion in endometrium during cattle estrous cycle and early pregnancy.

Woclawek-Potocka I, Bah MM, Korzekwa A, Piskula MK, Wiczkowski W, Depta A, Skarzynski DJ. Woclawek-Potocka I, et al. Among authors: piskula mk. Exp Biol Med (Maywood). 2005 Mar;230(3):189-99. doi: 10.1177/153537020523000305. Exp Biol Med (Maywood). 2005. PMID: 15734722

5

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

6

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

7

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

8

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.

9

Determination of the relative contribution of quercetin and its glucosides to the antioxidant capacity of onion by cyclic voltammetry and spectrophotometric methods.

Zielinska D, Wiczkowski W, Piskula MK. Zielinska D, et al. Among authors: piskula mk. J Agric Food Chem. 2008 May 28;56(10):3524-31. doi: 10.1021/jf073521f. Epub 2008 May 3. J Agric Food Chem. 2008. PMID: 18454541

10

The influence of postharvest processing and storage of foodstuffs on the bioavailability of flavonoids and phenolic acids.

Cermak R, Durazzo A, Maiani G, Böhm V, Kammerer DR, Carle R, Wiczkowski W, Piskula MK, Galensa R. Cermak R, et al. Among authors: piskula mk. Mol Nutr Food Res. 2009 Sep;53 Suppl 2:S184-93. doi: 10.1002/mnfr.200700444. Mol Nutr Food Res. 2009. PMID: 19035558 Review.

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