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Articles

Myo-inositol phosphates profile of buckwheat and quinoa seeds: Effects of hydrothermal processing and solid-state fermentation with Rhizopus oligosporus

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Pages 2088-2095 | Received 24 Jun 2016, Accepted 28 Aug 2016, Published online: 19 Jan 2017

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Robert Duliński, Marek Zdaniewicz, Aneta Pater & Krzysztof Żyła. (2019) Impact of Two Commercial Enzymes on the Release of Inositols, Fermentable Sugars, and Peptides in the Technology of Buckwheat Beer. Journal of the American Society of Brewing Chemists 77:2, pages 119-125.
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Su Min Lim, Dong Seong Choi, Mi‐Nam Chung, Jae‐Sun Lee, Young‐Sik Kang, Kyu‐Hwan Choi, Jin‐Young Moon, Sang‐Sik Nam & Mun Yhung Jung. (2023) High impacts of cultivar and home‐cooking practice on the content of free myo ‐inositol, a bioavailable health‐promoting cyclitol, in sweet potato . Journal of Food Science 88:2, pages 772-783.
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Guang Su & Aimin Zhang. (2020) Three-Dimensional Finite Element Numerical Simulation and Analysis of Solid-State Processing of Metal Material. Complexity 2020, pages 1-12.
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Joaquín Navarro del Hierro, Guillermo Reglero & Diana Martin. (2020) Chemical Characterization and Bioaccessibility of Bioactive Compounds from Saponin-Rich Extracts and Their Acid-Hydrolysates Obtained from Fenugreek and Quinoa. Foods 9:9, pages 1159.
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Joanna Klepacka, Agnieszka Najda & Kamila Klimek. (2020) Effect of Buckwheat Groats Processing on the Content and Bioaccessibility of Selected Minerals. Foods 9:6, pages 832.
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Robert Duliński, Marek Zdaniewicz, Aneta Pater, Dagmara Poniewska & Krzysztof Żyła. (2020) The Impact of Phytases on the Release of Bioactive Inositols, the Profile of Inositol Phosphates, and the Release of Selected Minerals in the Technology of Buckwheat Beer Production. Biomolecules 10:2, pages 166.
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Vanesa Castro‐Alba, Claudia E Lazarte, Daysi Perez‐Rea, Nils‐Gunnar Carlsson, Annette Almgren, Björn Bergenståhl & Yvonne Granfeldt. (2019) Fermentation of pseudocereals quinoa, canihua, and amaranth to improve mineral accessibility through degradation of phytate. Journal of the Science of Food and Agriculture 99:11, pages 5239-5248.
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