id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
ffhd-1191	Grinvald, Svetlana A.; Barakova, Nadezhda; Kiprushkina, Elena; Jamaldinova, Birlant; Ushaeva, Irina; Tochilnikov, Grigory; Sadovoy, Vladimir; Gunkova, Polina	The effect of phenolic compounds contained in flour from green buckwheat, flaxseed, grape and dogwood seeds on the fermentation activity of yeast S. cerevisiae	2024		.htm	text/html	955	33	41	Keywords: dogwood seed flour, grape seed flour, green buckwheat flour, flaxseed flour, yeast fermentation activity, phenolic compounds Downloads [Abstract] [Full Article] Published 2024-03-29 Issue Vol. 14 The effect of phenolic compounds contained in flour from green buckwheat, flaxseed, grape and dogwood seeds on the fermentation activity of yeast S. cerevisiae | Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007 Skip to main content Skip to main navigation menu Skip to site footer Open Menu Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007 Home Food Science Publisher Functional Food Center Current Archives About About the Journal Aims and Scope Contact Editing Services Editorial Team Express Peer Review Graphical Abstract Journal Insights Privacy Statement Submissions Announcements Search Search Register Login Home / Archives / Vol. 14 No. 3 (2024): March 2024 / Research Articles The effect of phenolic compounds contained in flour from green buckwheat, flaxseed, grape and dogwood seeds on the fermentation activity of yeast S. cerevisiae Authors Svetlana A. Grinvald Nadezhda Barakova Elena Kiprushkina Birlant Jamaldinova Irina Ushaeva Grigory Tochilnikov Vladimir Sadovoy Polina Gunkova DOI: https://doi.org/10.31989/ffhd.v14i3.1191 Abstract Background: Bakery products are one of the most widely consumed in the world, but they have very low nutritional value and a short shelf life.	cache/ffhd-1191.htm	txt/ffhd-1191.txt