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

By H. Zieliński, H. Kozłowska. Journal of Agricultural and Food Chemistry, 2000

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Increasing the utilisation of sorghum, millets and pseudocereals: Developments in the science of their phenolic phytochemicals, biofortification and protein functionality (2014, background): “…equivalents/g Pasko et al. (2009) Chirinos et al. (2013) Zielinski and Kozlowska (2000) Zielinski and Kozlowska (2000) Zielinski and Kozlowska (2000) Zielinski and Kozlowska (2000) Zielinski and Kozlowska (2000) Zdunczyk et al. (2006) Zdunczyk et al. (2006) Zielinska et al. (2007) Zielinska et…”
Buckwheat Grains and Buckwheat Products - Nutritional and Prophylactic Value of their Components - a Review (2018, background): “Some types of buckwheat flour could be considered as food with a high content of flavonoids, expressed as rutin (Figure 2), since their contents are higher than in cereal grains, cabbage, apple, red wine or tea (Zieliński & Kozłowska 2000).”
Bioactive Compounds and their Antioxidant Capacity in Selected Primitive and Modern Wheat Species (2008, background): “Keywords: Modern wheat, primitive wheat, antioxidants, carotenoids, phenolics, tocols, scavenging capacity of DPPH and ABTS.”
Antioxidative effects of the acetone fraction and vanillic acid from Chenopodium murale on tomato plants (2010, background): “Additionally, anti-oxidative effects of phenolic acids depend upon their contents through different sample preparations [26], extraction [55] and hydrolysis procedures [33].”