ArticleMolecules (Basel, Switzerland)2021
Maillard Reaction Products in Gluten-Free Bread Made from Raw and Roasted Buckwheat Flour.
Article in Molecules (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
What it found
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Who cites it
6 citing papers in PubMed, 21 citations in OpenAlex.
- Encapsulation of Pomegranate Peel Phenolic Extract Using Orange Peel and Pectin: Stability Evaluation in Baked Products.Food science & nutrition · 2026Article
- Impact of black garlic and its encapsulated form on the physicochemical properties, antioxidant potential, and aroma-active profile of wheat bread.Scientific reports · 2026Article
- Effect of Buckwheat Husk Addition on Antioxidant Activity, Phenolic Profile, Color, and Sensory Characteristics of Bread.Molecules (Basel, Switzerland) · 2025Article
- Wheat Roll Enhanced by Buckwheat Hull, a New Functional Food: Focus on the Retention of Bioactive Compounds.Molecules (Basel, Switzerland) · 2023Article
- Bioaccessibility of Maillard Reaction Products from Biscuits Formulated from Buckwheat Flours Fermented by Selected Lactic Acid Bacteria.Microorganisms · 2023Article
- Antioxidant activity of labneh made from cashew milk and its combination with cow or camel milk using different starter cultures.Journal of food science and technology · 2023Article
Corrections and comments
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Authors and funding
5 authors at 1 institution in 1 country.
Funding
Abstract
The formation of Maillard reaction products (MRPs) in gluten-free bread made from roasted and raw buckwheat flour was examined. The levels of phenolic compounds such as flavonoids (catechin, naringenin, quercetin, rutin, and others) and phenolic acids (like 4-hydroxybenzoic, caffeic, dihydroxybenzoic, ferulic, gallic, syringic, vanillic, and
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.