Lista de obras - Henryk Zielinski - Dominio Público Uruguay

An in vitro and in vivo investigation of the effects of diesel exhaust on human airway lining fluid antioxidants.

artículo científico publicado en 2004

Antioxidant activity and total phenolics in selected cereal grains and their different morphological fractions

artículo científico publicado en 2000

Antioxidant activity of ethanolic and aqueous extracts of Uncaria tomentosa (Willd.) DC.

artículo científico publicado en 2005

Antioxidant capacity and bioaccessibility of buckwheat-enhanced wheat bread phenolics

artículo científico publicado en 2015

Antioxidant contents and antioxidative properties of traditional rye breads.

artículo científico publicado en 2007

Antioxidant status of blood and liver of turkeys fed diets enriched with polyunsaturated fatty acids and fruit pomaces as a source of polyphenols.

artículo científico publicado en 2016

Antioxidants in thermally treated buckwheat groats

scientific article published on 01 September 2006

Buckwheat and buckwheat enriched products exert an anti-inflammatory effect on the myofibroblasts of colon CCD-18Co

artículo científico publicado en 2018

Buckwheat as a Functional Food and Its Effects on Health.

artículo científico

Buckwheat bioactive compounds, their derived phenolic metabolites and their health benefits

artículo científico publicado en 2016

Changes in chemical composition and antioxidative properties of rye ginger cakes during their shelf-life

artículo científico publicado en 2012

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

artículo científico publicado en 2009

Comparison of spectrophotometric and electrochemical methods for the evaluation of the antioxidant capacity of buckwheat products after hydrothermal treatment

artículo científico publicado en 2007

Contribution of low‐molecular‐weight antioxidants to the antioxidant capacity of raw and processed lentil seeds ⬇️

artículo científico publicado el 1 de octubre de 2003

Determination of Antioxidant Capacity, Phenolics and Volatile Maillard Reaction Products in Rye-Buckwheat Biscuits Supplemented with 3β-d-Rutinoside

artículo científico publicado en 2019

Determination of perfluorinated sulfonate and perfluorinated acids in tissues of free-living European beaver (castor fiber L.) by d-SPE/ micro-UHPLC-MS/MS.

artículo científico publicado en 2015

Development of a new analytical method for the determination of red beetroot betalains using dispersive solid-phase extraction.

artículo científico publicado en 2016

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

artículo científico publicado en 2017

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

artículo científico publicado en 2018

Effect of roasting time of buckwheat groats on the formation of Maillard reaction products and antioxidant capacity

artículo científico publicado en 2015

Effect of selected spices on chemical and sensory markers in fortified rye-buckwheat cakes

artículo científico publicado en 2016

Evaluation of flavonoid contents and antioxidant capacity of the aerial parts of common and tartary buckwheat plants.

artículo científico publicado en 2012

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

artículo científico publicado en 2007

High-Pressure-Assisted Enzymatic Release of Peptides and Phenolics Increases Angiotensin Converting Enzyme I Inhibitory and Antioxidant Activities of Pinto Bean Hydrolysates

artículo científico publicado en 2016

In vitro antioxidant activities of barley, husked oat, naked oat, triticale, and buckwheat wastes and their influence on the growth and biomarkers of antioxidant status in rats

artículo científico publicado en 2006

In vitro evaluation of the cytotoxicity and modulation of mechanisms associated with inflammation induced by perfluorooctanesulfonate and perfluorooctanoic acid in human colon myofibroblasts CCD-18Co

artículo científico publicado en 2015

Inhibition of Advanced Glycation End-Product Formation by High Antioxidant-Leveled Spices Commonly Used in European Cuisine

scientific article published on 15 April 2019

Levels of Contamination by Perfluoroalkyl Substances in Honey from Selected European Countries

artículo científico publicado en 2016

Modeling the interactions of particulates with epithelial lining fluid antioxidants

artículo científico publicado en 1999

Role of Apple Phytochemicals, Phloretin and Phloridzin, in Modulating Processes Related to Intestinal Inflammation.

artículo científico publicado en 2019

Sensory analysis and aroma compounds of buckwheat containing products-a review.

artículo científico publicado en 2017

The Fatty Acid Profile and Oxidative Stability of Meat from Turkeys Fed Diets Enriched with n-3 Polyunsaturated Fatty Acids and Dried Fruit Pomaces as a Source of Polyphenols

artículo científico publicado en 2017

Lista de obras de Henryk Zielinski

An in vitro and in vivo investigation of the effects of diesel exhaust on human airway lining fluid antioxidants.

Antioxidant activity and total phenolics in selected cereal grains and their different morphological fractions

Antioxidant activity of ethanolic and aqueous extracts of Uncaria tomentosa (Willd.) DC.

Antioxidant capacity and bioaccessibility of buckwheat-enhanced wheat bread phenolics

Antioxidant contents and antioxidative properties of traditional rye breads.

Antioxidant status of blood and liver of turkeys fed diets enriched with polyunsaturated fatty acids and fruit pomaces as a source of polyphenols.

Antioxidants in thermally treated buckwheat groats

Buckwheat and buckwheat enriched products exert an anti-inflammatory effect on the myofibroblasts of colon CCD-18Co

Buckwheat as a Functional Food and Its Effects on Health.

Buckwheat bioactive compounds, their derived phenolic metabolites and their health benefits

Changes in chemical composition and antioxidative properties of rye ginger cakes during their shelf-life

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

Comparison of spectrophotometric and electrochemical methods for the evaluation of the antioxidant capacity of buckwheat products after hydrothermal treatment

Contribution of low‐molecular‐weight antioxidants to the antioxidant capacity of raw and processed lentil seeds ⬇️

Determination of Antioxidant Capacity, Phenolics and Volatile Maillard Reaction Products in Rye-Buckwheat Biscuits Supplemented with 3β-d-Rutinoside

Determination of perfluorinated sulfonate and perfluorinated acids in tissues of free-living European beaver (castor fiber L.) by d-SPE/ micro-UHPLC-MS/MS.

Development of a new analytical method for the determination of red beetroot betalains using dispersive solid-phase extraction.

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

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

Effect of roasting time of buckwheat groats on the formation of Maillard reaction products and antioxidant capacity

Effect of selected spices on chemical and sensory markers in fortified rye-buckwheat cakes

Evaluation of flavonoid contents and antioxidant capacity of the aerial parts of common and tartary buckwheat plants.

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

High-Pressure-Assisted Enzymatic Release of Peptides and Phenolics Increases Angiotensin Converting Enzyme I Inhibitory and Antioxidant Activities of Pinto Bean Hydrolysates

In vitro antioxidant activities of barley, husked oat, naked oat, triticale, and buckwheat wastes and their influence on the growth and biomarkers of antioxidant status in rats

In vitro evaluation of the cytotoxicity and modulation of mechanisms associated with inflammation induced by perfluorooctanesulfonate and perfluorooctanoic acid in human colon myofibroblasts CCD-18Co

Inhibition of Advanced Glycation End-Product Formation by High Antioxidant-Leveled Spices Commonly Used in European Cuisine

Levels of Contamination by Perfluoroalkyl Substances in Honey from Selected European Countries

Modeling the interactions of particulates with epithelial lining fluid antioxidants

Role of Apple Phytochemicals, Phloretin and Phloridzin, in Modulating Processes Related to Intestinal Inflammation.

Sensory analysis and aroma compounds of buckwheat containing products-a review.

The Fatty Acid Profile and Oxidative Stability of Meat from Turkeys Fed Diets Enriched with n-3 Polyunsaturated Fatty Acids and Dried Fruit Pomaces as a Source of Polyphenols