Nutrient components and bioactive compounds in tartary buckwheat bran and flour as affected by thermal processing

The Content of Dietary Fibre and Polyphenols in Morphological Parts of Buckwheat (Fagopyrum tataricum)

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Effects of Heat Treatment on the Structural Characteristics and Antitumor Activity of Polysaccharides from Grifola frondosa

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Differences in physicochemical properties and in vitro digestibility between tartary buckwheat flour and starch modified by heat-moisture treatment

(2017) Yao Xiao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Comparison of Anti-Inflammatory Effects of Flavonoid-Rich Common and Tartary Buckwheat Sprout Extracts in Lipopolysaccharide-Stimulated RAW 264.7 and Peritoneal Macrophages

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Chemical composition and health effects of Tartary buckwheat

(2016) Fan Zhu   FOOD CHEMISTRY

Buckwheat starch: Structures, properties, and applications

(2016) Fan Zhu   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Extraction, characterization of a Ginseng fruits polysaccharide and its immune modulating activities in rats with Lewis lung carcinoma

(2015) Yingyu Wang et al.   CARBOHYDRATE POLYMERS

Evolution of nutrient ingredients in tartary buckwheat seeds during germination

(2015) Zhou Yiming et al.   FOOD CHEMISTRY

Rutin, quercetin, and free amino acid analysis in buckwheat (Fagopyrum) seeds from different locations

(2015) C.Z. Bai et al.   GENETICS AND MOLECULAR RESEARCH

Physicochemical and textural properties of tartary buckwheat starch after heat-moisture treatment at different moisture levels

(2015) Hang Liu et al.   STARCH-STARKE

Utilization of tartary buckwheat bran as a source of rutin and its effect on the rheological and antioxidant properties of wheat-based products

(2014) Yong Jin Cho et al.   INDUSTRIAL CROPS AND PRODUCTS

Quantitative high throughput analytics to support polysaccharide production process development

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Phytochemicals and biofunctional properties of buckwheat: a review

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Dietary (Poly)phenolics in Human Health: Structures, Bioavailability, and Evidence of Protective Effects Against Chronic Diseases

(2012) Daniele Del Rio et al.   ANTIOXIDANTS & REDOX SIGNALING

Bioactive compounds in functional buckwheat food

(2012) Zhan-Lu Zhang et al.   FOOD RESEARCH INTERNATIONAL

Evaluation of Flavonoid Contents and Antioxidant Capacity of the Aerial Parts of Common and Tartary Buckwheat Plants

(2012) Danuta Zielińska et al.   MOLECULES

Phenolics Content and Antioxidant Activity of Tartary Buckwheat from Different Locations

(2011) Xu-Dan Guo et al.   MOLECULES

Nutritional composition and flavonoids content of flour from different buckwheat cultivars

(2010) Peiyou Qin et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Antioxidant compound contents and antioxidant activity before and after cooking in sweet and bitter Chenopodium quinoa seeds

(2009) Irene Dini et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Antioxidant properties of tartary buckwheat extracts as affected by different thermal processing methods

(2009) Min Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Comparison of phenolic compositions between common and tartary buckwheat (Fagopyrum) sprouts

(2008) Sun-Ju Kim et al.   FOOD CHEMISTRY