Maja Vogrinčič

Degradation of Rutin and Polyphenols during the Preparation of Tartary Buckwheat Bread

Maja Vogrinčič, Mária Timoracká, S. Melicháčová et al. · Journal of Agricultural and Food Chemistry · 2010 · 143 citations

Eating Buckwheat Cookies Is Associated with the Reduction in Serum Levels of Myeloperoxidase and Cholesterol: A Double Blind Crossover Study in Day-Care Centre Staffs

Gunilla Wieslander, Nina Fabjan, Maja Vogrinčič et al. · The Tohoku Journal of Experimental Medicine · 2011 · 93 citations · Full text

Nutrition, Dietary Exposure, Day-care Centre Staffs +18

Selenium and Its Species Distribution in Above-ground Plant Parts of Selenium Enriched Buckwheat (Fagopyrum esculentum Moench)

Maja Vogrinčič, Petra Cuderman, Ivan Kreft et al. · Analytical Sciences · 2009 · 36 citations

Species Distribution, Botany, Selenium Deficiency +4

Antigenotoxic Effect of Tartary ( <i>Fagopyrum tataricum</i> ) and Common ( <i>Fagopyrum esculentum</i> ) Buckwheat Flour

Maja Vogrinčič, Ivan Kreft, Metka Filipič et al. · Journal of Medicinal Food · 2013 · 36 citations

Effects of common and Tartary buckwheat consumption on mucosal symptoms, headache and tiredness : A double-blind crossover intervention study

Gunilla Wieslander, Nina Fabjan, Maja Vogrinčič et al. · Repository of the University of Ljubljana (University of Ljubljana) · 2012 · 33 citations · Full text

Food Chemistry, Nutrition, Flavonoid Rutin +11