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Marta Pudzianowska, Marek Gajewski, Jarosław L. Przybył, Agnieszka Buraczyńska, Olga Gaczkowska, Marta Matuszczak and Marta Dziechciarska

.1016/j.foodchem.2004.01.0 10] Hollman, P.C.H., Katan M.B. 1999. Dietary flavonoids: Intake, health effects and bioavailability. Food Chem. Toxicol. 37: 937-942. [DOI: 10.1016/S0278-6915(99) 00079-4] Kyle J.A.M., Duthie G.G. 2006. Flavonoids in foods. In: Flavonoids; chemistry, biochemistry and health implications. (Andersen O.M., Markham K., eds.) N. York, Taylor and Francis Group: 219-263. Lachman J., Proňek D., Hejtmànkowà A., Dudjak J., Pivec V., Faitovà K. 2003. Total polyphenol and main flavonoid antioxidants in

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Inese Zītare, Aleksandrs Jemeļjanovs, Līga Proškina and Māra Pilmane

-181 Redondo, E., Franco, A. J., & Masot, A. J. (2005). Morphometric and immunohistochemical study of the omasum of red deer during prenatal development. Journal of Anatomy , 206(6), 543-555. Sibbald, A. M., & Milne, J. A. (1993). Physical characteristics of the alimentary tract in relation to seasonal changes in voluntary food intake by red deer. Journal of Agricultural Science , 120(1), 99-102. Ulfig, N., Nickel, J., & Bohl, J. (1998). Monoclonal antibodies SMI 311 and SMI 312 as tools to investigaste the maturation of

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Ryszard Kosson and Marcin Horbowicz

: 91-103. Mithen R.F., Dekker M., Verkerk M., Rabot S., Johnson I.T. 2000. The nutritional significance, biosynthesis and bioavailability of glucosinolates in human foods. J. Sci. Food Agric . 80: 967-984. Morse M.A., Zu H., Galati A.J., Schmidt C.J., Stoner G.D. 1993. Dose-related inhibition by dietary phenethyl isothiocyanate of esophageal tumorigenesis and DNA methylation induced by N-nitrosomethylbenzylamine in rats. Cancer Letters 72: 103-110. Munday C.M. 2002. Selective induction

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Anna Zbikowska, Katarzyna Marciniak-Lukasiak, Malgorzata Kowalska and Sylwia Onacik-Gür

–191. 7. Brennan C.S., Kuri V., Tudorica C.M., Inulin-enriched pasta: effects on textural properties and starch degradation. Food Chem., 2004, 86, 189–193. 8. Brooker B.E., The role of fats in the stabilization of gas cells in bread dough. J. Cereal Sci., 1996, 24, 187–198. 9. Cieslak E., Gebusia A., Functional foods with glucans added. Zywn. Nauk. Technol. Ja., 2011, 2, 27–37 (in Polish; English abstract). 10. Coussement P.A.A., Inulin and oligofructose: safe intake and legal status. J. Nutr., 1999, 129, 1412S-1417. 11. De Onis M., Blossner M

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L. Čermák and E. Skřivanová

.2009.51. Cross DE, McDevitt RM, Hillman K, Acamovic T (2007): The effect of herbs and their associated essential oils on performance, dietary digestibility and gut microflora in chickens from 7 to 28 days of age. British Poultry Science, 48, 496-506. doi: 10.1080/00071660701463221. Dunkley KD, McReynolds JL, Hume ME, Dunkley CS, Callaway TR, Kubena LF, Nisbet DJ, Ricke SC (2007): Molting in Salmonella Enteritidis-challenged laying hens fed alfalfa crumbles. II. Fermentation and microbial ecology response. Poultry Science, 86, 2101

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Marge Starast, Kadri Karp, Ele Vool, Ulvi Moor, Tonu Tonutare and Taimi Paal

. Kulturheidelbeeren - Eine neue Beerenproduktion in Norwegen. Erwerbsobstbau. 36 (7): 184-187. [in German] Hertog M.G.L., Feskens E.J.M., Hollman P.C.H., Katan M.B., Kromhout D. 1993. Dietary antioxidant flavonoids and risk of coronary heart disease: the Zutphen Elderly Study. The Lancet 342 : 1007-1011. Hertog M.G.L., Kromhout D., Aravanis C., Blackburn H., Buzina R., Fidanza F., Giampaoli S., Jansen A., Menotti A., Nedeljkovc S., Pekkarinen M., Simic B.S., Toshima H., Feskens E.J.M., Hollman P.C.H., Katan M.R. 1995. Flavonoid

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Marijana Simić, Slađana Žilić, Olivera Šimuruna, Bojana Filipčev, Dubravka Škrobot and Jelena Vančetović

.O., Cuevas-Rodríguez E.O., Effect of traditional nixtamalization on anthocyanin content and profile in Mexican blue maize ( Zea mays L.) landraces. LWT – Food Sci. Technol., 2016, 68, 563–569. 19. Pedreschi R., Cisneros-Zevallos L., Phenolic profiles of Andean purple corn ( Zea mays L.). Food Chem., 2007, 100, 956–963. 20. Scalbert A., Williamson G., Dietary intake and bioavailability of polyphenols. J. Nutr., 2000, 130, 2073S–2085S. 21. Serpen A., Gökmen V., Pellegrini N., Fogliano V., Direct measurement of the total antioxidant capacity of cereal

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Oluwole Steve Ijarotimi and Olufunke O. Keshinro

and protein quality of complementary food produced from locally available food materials in Ondo State, Nigeria. Malaysian J. Nutr., 2009, 15, 93-101. 31. Ijarotimi O.S., Keshinro O.O., Determination of amino acid, fatty acid, mineral, functional and cooking properties of germinated and fermented popcorn ( Zea mays everta ) flour. Eur. J. Food Res. Rev., 2011, 1, 102-122. 32. Institute of Medicine. Dietary Reference Intakes for Water, Potassium, Sodium, Chloride and Sulfate. Washington, DC: National Academy Press, 2004

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Konrad A. Szychowski, Kamila Rybczyńska-Tkaczyk, Katarzyna Gaweł-Bęben, Michał Świeca, Monika Karaś, Anna Jakubczyk, Magdalena Matysiak, Urszula E. Binduga and Jan Gmiński

cytotoxicity assay by aqueous extract of onion ( Allium cepa ) & Garlic ( Allium sativum ): An in-vitro analysis. Int. J. Phytomed., 2010, 2, 80–84. 40. Singleton V.L., Rossi J.A., Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am. J. Enol. Vitic. 1965, 16, 144–158. 41. Spencer J.P.E., Abd El Mohsen M.M., Minihane A.-M., Mathers J.C., Biomarkers of the intake of dietary polyphenols: strengths, limitations and application in nutrition research. Br. J. Nutr., 2008, 99, 12–22. 42. Swieca M., Baraniak B., Nutritional and

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Montserrat Dueñas, Teresa Hernández, Grzegorz Lamparski, Isabel Estrella and Rosario Muñoz

humans, supporting the crucial role of intestinal metabolism for bioavailability. Am. J. Clin. Nutr., 2002, 76, 447-453. 33. Setchell K.D.R., Brown N.M., Desai P.B., Ziummer-Nechimias L., Wolfe B., Jakate A.S., Creutizinger V., Heubi J.E., Bioavailability, disposition, and dose-response effects of soy isofl avones when consumed by healthy women at physiologically typical dietary intakes. J Nutr., 2003, 133, 1027-1035. 34. Shahidi F., Naczk M., Phenolic compounds of major oilseeds and plant oils. 2004, in : Phenolics in Food and