5-Hydroxymethyl-2-Furfural (HMF) – Heat-Induced Formation, Occurrence in Food and Biotransformation - a Review

Stanisław Kowalski(Los Alamos National Laboratory), Gabriela Zięć(University of Agriculture Faisalabad), Marcin Łukasiewicz(University of Agriculture in Krakow), Aleksandra Duda‐Chodak(University of Agriculture in Krakow)
Polish Journal of Food and Nutrition Sciences
September 3, 2013
10.2478/v10222-012-0082-4
Cited by 159

Related Papers

Interaction of dietary compounds, especially polyphenols, with the intestinal microbiota: a review
|European Journal of Nutrition|2015|592
Possible Side Effects of Polyphenols and Their Interactions with Medicines
|Molecules|2023|200
Wheat bread supplementation with various edible insect flours. Influence of chemical composition on nutritional and technological aspects
|LWT|2022|144
Hemp flour as a valuable component for enriching physicochemical and antioxidant properties of wheat bread
|LWT|2018|136
The annual carbon budget of a French pine forest (<i>Pinus pinaster</i>) following harvest
|Global Change Biology|2003|134