Showing Publication (ZIELINSKI 2001)
Zielinski H., Kozlowska H., Lewczuk B. (2001) Bioactive compounds in the cereal grains before and after hydrothermal processing. Innovative Food Science and Emerging Technologies 2:159-169
Abbreviation: ZIELINSKI 2001
Food Composition
This publication was used to obtain 36 food polyphenol content values.
| Original Content Value | Original Food Description | Commercial Origin | Number of Samples Analyzed |
|---|---|---|---|
| 0.09 mg/100 g FW | Oats, raw | no | 1 |
| 0.23 mg/100 g FW | Oats, after extrusion 120°C | no | 1 |
| 0.25 mg/100 g FW | Oats, after extrusion 200°C | no | 1 |
| 0.20 mg/100 g FW | Oats, raw | no | 1 |
| 0.36 mg/100 g FW | Oats, after extrusion 120°C | no | 1 |
| 0.32 mg/100 g FW | Oats, after extrusion 200°C | no | 1 |
| 0.00 mg/100 g FW | Oats, raw | no | 1 |
| 0.42 mg/100 g FW | Oats, after extrusion 120°C | no | 1 |
| 0.45 mg/100 g FW | Oats, after extrusion 200°C | no | 1 |
| 0.29 mg/100 g FW | Oats, raw | no | 1 |
| 0.29 mg/100 g FW | Oats, after extrusion 120°C | no | 1 |
| 0.28 mg/100 g FW | Oats, after extrusion 200°C | no | 1 |
| 0.13 mg/100 g FW | Oats, raw | no | 1 |
| 0.50 mg/100 g FW | Oats, after extrusion 120°C | no | 1 |
| 0.61 mg/100 g FW | Oats, after extrusion 200°C | no | 1 |
| 0.72 mg/100 g FW | Oats, raw | no | 1 |
| 1.71 mg/100 g FW | Oats, after extrusion 120°C | no | 1 |
| 1.54 mg/100 g FW | Oats, after extrusion 200°C | no | 1 |
| 0.21 mg/100 g FW | Oats, raw | no | 1 |
| 0.62 mg/100 g FW | Oats, after extrusion 120°C | no | 1 |
| 0.75 mg/100 g FW | Oats, after extrusion 200°C | no | 1 |
| 0.07 mg/100 g FW | Oats, raw | no | 1 |
| 0.13 mg/100 g FW | Oats, after extrusion 120°C | no | 1 |
| 0.13 mg/100 g FW | Oats, after extrusion 200°C | no | 1 |
| 0.04 mg/100 g FW | Oats, raw | no | 1 |
| 0.00 mg/100 g FW | Oats, after extrusion 120°C | no | 1 |
| 0.00 mg/100 g FW | Oats, after extrusion 200°C | no | 1 |
| 0.88 mg/100 g FW | Oats, raw | no | 1 |
| 0.00 mg/100 g FW | Oats, after extrusion 120°C | no | 1 |
| 0.00 mg/100 g FW | Oats, after extrusion 200°C | no | 1 |
| 0.04 mg/100 g FW | Oats, raw | no | 1 |
| 0.00 mg/100 g FW | Oats, after extrusion 120°C | no | 1 |
| 0.00 mg/100 g FW | Oats, after extrusion 200°C | no | 1 |
| 0.00 mg/100 g FW | Oats, raw | no | 1 |
| 0.00 mg/100 g FW | Oats, after extrusion 120°C | no | 1 |
| 0.00 mg/100 g FW | Oats, after extrusion 200°C | no | 1 |