| Soy isoflavone aglycones are absorbed faster and in higher amounts than their glucosides in humans T Izumi, S Osawa, A Obata, K Tobe, M Saito, S Kataoka, M Kikuchi, ... The Journal of nutrition 130 (7), 1695-1699, 2000 | 1259 | 2000 |
| Protective effect of epicatechin, epicatechin gallate, and quercetin on lipid peroxidation in phospholipid bilayers J Terao, M Piskula, Q Yao Archives of biochemistry and biophysics 308 (1), 278-284, 1994 | 835 | 1994 |
| Accumulation of (−)-epicatechin metabolites in rat plasma after oral administration and distribution of conjugation enzymes in rat tissues MK Piskula, J Terao The Journal of nutrition 128 (7), 1172-1178, 1998 | 424 | 1998 |
| Accumulation of orally administered quercetin in brain tissue and its antioxidative effects in rats A Ishisaka, S Ichikawa, H Sakakibara, MK Piskula, T Nakamura, Y Kato, ... Free Radical Biology and Medicine 51 (7), 1329-1336, 2011 | 367 | 2011 |
| Daidzein and genistein but not their glucosides are absorbed from the rat stomach MK Piskula, J Yamakoshi, Y Iwai FEBS letters 447 (2-3), 287-291, 1999 | 322 | 1999 |
| Bioavailability of quercetin in humans with a focus on interindividual variation AF Almeida, GIA Borge, M Piskula, A Tudose, L Tudoreanu, K Valentová, ... Comprehensive reviews in food science and food safety 17 (3), 714-731, 2018 | 287 | 2018 |
| Isoflavone aglycone–rich extract without soy protein attenuates atherosclerosis development in cholesterol-fed rabbits J Yamakoshi, MK Piskula, T Izumi, K Tobe, M Saito, S Kataoka, A Obata, ... The Journal of nutrition 130 (8), 1887-1893, 2000 | 252 | 2000 |
| Influence of postharvest processing and storage on the content of phenolic acids and flavonoids in foods R Amarowicz, R Carle, G Dongowski, A Durazzo, R Galensa, ... Molecular nutrition & food research 53 (S2), S151-S183, 2009 | 243 | 2009 |
| Kinetic study of the antioxidant compounds and antioxidant capacity during germination of Vigna radiata cv. emmerald, Glycine max cv. jutro and Glycine max cv. merit R Fernandez-Orozco, J Frias, H Zielinski, MK Piskula, H Kozlowska, ... Food chemistry 111 (3), 622-630, 2008 | 233 | 2008 |
| Quercetin from Shallots (Allium cepa L. var. aggregatum) is more bioavailable than its glucosides, 3 W Wiczkowski, J Romaszko, A Bucinski, D Szawara-Nowak, J Honke, ... The Journal of nutrition 138 (5), 885-888, 2008 | 228 | 2008 |
| Quercetin metabolites inhibit copper ion-induced lipid peroxidation in rat plasma EL da Silva, MK Piskula, N Yamamoto, JH Moon, J Terao FEBS letters 430 (3), 405-408, 1998 | 228 | 1998 |
| Food content, processing, absorption and metabolism of onion flavonoids K Nemeth, MK Piskula Critical reviews in food science and nutrition 47 (4), 397-409, 2007 | 204 | 2007 |
| Antioxidant contents and antioxidative properties of traditional rye breads A Michalska, A Ceglinska, R Amarowicz, MK Piskula, D Szawara-Nowak, ... Journal of agricultural and food chemistry 55 (3), 734-740, 2007 | 165 | 2007 |
| Germination as a process to improve the antioxidant capacity of Lupinus angustifolius L. var. Zapaton R Fernandez-Orozco, MK Piskula, H Zielinski, H Kozlowska, J Frias, ... European Food Research and Technology 223 (4), 495-502, 2006 | 157 | 2006 |
| Changes in protein quality and antioxidant properties of buckwheat seeds and groats induced by roasting H Zielinski, A Michalska, M Amigo-Benavent, MD del Castillo, MK Piskula Journal of Agricultural and Food Chemistry 57 (11), 4771-4776, 2009 | 156 | 2009 |
| Time dependence of bioactive compounds and antioxidant capacity during germination of different cultivars of broccoli and radish seeds C Martinez-Villaluenga, E Penas, E Ciska, MK Piskula, H Kozlowska, ... Food Chemistry 120 (3), 710-716, 2010 | 139 | 2010 |
| Quercetin's solubility affects its accumulation in rat plasma after oral administration MK Piskula, J Terao Journal of Agricultural and Food Chemistry 46 (10), 4313-4317, 1998 | 122 | 1998 |
| Extraction of phenolic compounds from lentil seeds [Lens culinaris] with various solvents R Amarowicz, M Piskula, J Honke, B Rudnicka, A Troszynska, ... Polish Journal of Food and Nutrition Sciences 4 (3), 53-62, 1995 | 122 | 1995 |
| Moderate wine and alcohol consumption: beneficial effects on cardiovascular disease FM Booyse, DA Parks Thrombosis and haemostasis 86 (08), 517-528, 2001 | 115 | 2001 |
| Influence of Fermentation Conditions on Glucosinolates, Ascorbigen, and Ascorbic Acid Content in White Cabbage (Brassica oleracea var. capitata cv. Taler … C Martinez‐Villaluenga, E Peñas, J Frías, E Ciska, J Honke, MK Piskula, ... Journal of Food Science 74 (1), C62-C67, 2009 | 114 | 2009 |
