Authors:
Skrabanja, V
Elmstahl, HGML
Kreft, I
Bjorck, IME
Citation: V. Skrabanja et al., Nutritional properties of starch in buckwheat products: Studies in vitro and in vivo, J AGR FOOD, 49(1), 2001, pp. 490-496
Authors:
Skrabanja, V
Kovac, B
Golob, T
Elmstahl, HGML
Bjorck, IME
Kreft, I
Citation: V. Skrabanja et al., Effect of spelt wheat flour and kernel on bread composition and nutritional characteristics, J AGR FOOD, 49(1), 2001, pp. 497-500
Authors:
Bonafaccia, G
Galli, V
Francisci, R
Mair, V
Skrabanja, V
Kreft, I
Citation: G. Bonafaccia et al., Characteristics of spelt wheat products and nutritional value of spelt wheat-based bread, FOOD CHEM, 68(4), 2000, pp. 437-441
Citation: V. Skrabanja et al., Protein-polyphenol interactions and in vivo digestibility of buckwheat groat proteins, PFLUG ARCH, 440(5), 2000, pp. R129-R131
Authors:
Skrabanja, V
Liljeberg, HGM
Hedley, CL
Kreft, I
Bjorck, IME
Citation: V. Skrabanja et al., Influence of genotype and processing on the in vitro rate of starch hydrolysis and resistant starch formation in peas (Pisum sativum L.), J AGR FOOD, 47(5), 1999, pp. 2033-2039
Citation: S. Kreft et al., Extraction of rutin from buckwheat (Fagopyrum esculentum Moench) seeds anddetermination by capillary electrophoresis, J AGR FOOD, 47(11), 1999, pp. 4649-4652