|
Reference
|
|
*** (2013) Statistica (Data Analysis Software System): version 12. Tulsa, OK: StatSoft Inc, www.statsoft.com
|
|
Bonoli, M., Marconi, E., Caboni, M.F. (2004) Free and bound phenolic compounds in barley (Hordeum vulgare L.) flours. evaluation of the extraction capability of different solvent mixtures and pressurized liquid methods by micellar electrokinetic chromatography and spectrophotometry. Journal of chromatography. A, 1057(1-2): 1-12
|
|
Dimberg, L.H., Molteberg, E.L., Solheim, R., Frølich, W. (1996) Variation in Oat Groats Due to Variety, Storage and Heat Treatment. I: Phenolic Compounds. Journal of Cereal Science, 24(3): 263-272
|
|
Faostat (2013) FAO statistical databases. Rome: FAO, http://faostat.fao.org, 24 February 2013
|
1
|
Filipčev, B., Bodroža-Solarov, M., Berenji, J., Latković, D., Šimurina, O. (2013) Evaluation of physicochemical, rheological and thermo-mechanical properties in various cultivars of common buckwheat (Fagopyrum esculentum Moench). Journal on Processing and Energy in Agriculture, vol. 17, br. 3, str. 120-123
|
1
|
Hung, P.V., Morita, N. (2008) Distribution of phenolic compounds in the graded flours milled from whole buckwheat grains and their antioxidant capacities. Food Chemistry, 109(2): 325-331
|
|
Inglett, G.E., Chen, D., Berhow, M., Lee, S. (2011) Antioxidant activity of commercial buckwheat flours and their free and bound phenolic compositions. Food Chemistry, 125(3): 923-929
|
|
Jambrec, D., Pestorić, M., Sakač, M., Nedeljković, N., Hadnađev, M., Filipčev, B., Šimurina, O. (2013) Sensory and instrumental properties of novel gluten-free products. Journal on Processing and Energy in Agriculture, vol. 17, br. 2, str. 86-88
|
1
|
Jambrec, D., Sakač, M., Mišan, A., Mandić, A., Pestorić, M. (2015) Effect of autoclaving and cooking on phenolic compounds in buckwheat-enriched whole wheat tagliatelle. Journal of Cereal Science, 66: 1-9
|
4
|
Kreft, I., Fabjan, N., Yasumoto, K. (2006) Rutin content in buckwheat (Fagopyrum esculentum Moench) food materials and products. Food Chemistry, 98(3): 508-512
|
|
Láng, L., Rakszegi, M., Bedőet, Z. (2014) Cereal production and its characteristics. Taylor & Francis
|
|
Li, S., Zhang, Q. H. (2001) Advances in the Development of Functional Foods from Buckwheat. Critical Reviews in Food Science and Nutrition, 41(6): 451-464
|
2
|
Misan, A.C., Mimica-Dukić, N.M., Mandić, A.I., Sakac, M.B., Milovanović, I.Lj., Sedej, I.J. (2011) Development of a rapid resolution HPLC method for the separation and determination of 17 phenolic compounds in crude plant extracts. Central European Journal of Chemistry, vol. 9, br. 1, str. 133-142
|
3
|
Sakač, M., Sedej, I., Mandić, A., Mišan, A. (2011) Wheat and buckwheat milling fractions: Insight in their functional characteristics. Journal on Processing and Energy in Agriculture, vol. 15, br. 3, str. 173-178
|
4
|
Sedej, I., Sakač, M., Mandić, A., Mišan, A., Pestorić, M., Šimurina, O., Čanadanović-Brunet, J. (2011) Quality assessment of gluten-free crackers based on buckwheat flour. LWT - Food Science and Technology, 44(3): 694-699
|
|
Sosulski, F., Krygier, K., Hogge, L. (1982) Free, esterified, and insoluble-bound phenolic acids. 3. Composition of phenolic acids in cereal and potato flours. Journal of Agricultural and Food Chemistry, 30(2): 337-340
|
|
Vogrincic, M., Timoracka, M., Melichacova, S., Vollmannova, A., Kreft, I. (2010) Degradation of rutin and polyphenols during the preparation of tartary buckwheat bread. Journal of agricultural and food chemistry, 58(8): 4883-7
|
|
Yetuk, G., Pandir, D., Bas, H. (2014) Protective Role of Catechin and Quercetin in Sodium Benzoate-Induced Lipid Peroxidation and the Antioxidant System in Human Erythrocytes In Vitro. Scientific World Journal, 2014: 1-6
|
1
|
Zhang, Z., Zhou, M., Tang, Y., Li, F., Tang, Y., Shao, J., Xue, W., Wu, Y. (2012) Bioactive compounds in functional buckwheat food. Food Research International, 49(1): 389-395
|
|
Ziegler, V., Vanier, N.L., Ferreira, C.D., Paraginski, R.T., Monks, J.L.F., Elias, M.C. (2016) Changes in the Bioactive Compounds Content of Soybean as a Function of Grain Moisture Content and Temperature during Long-Term Storage. Journal of Food Science, 81(3): H762-H768
|
|
|
|