Impact of gelatinization on common (Fagopyrum esculentum) and Tartary (Fagopyrum tataricum) buckwheat: effect on taste and flavor assessed by e-senses in relation to phenolic compounds

Breeding of Buckwheat to Reduce Bitterness and Rutin Hydrolysis

(2021) Tatsuro Suzuki et al.   Plants-Basel

Buckwheat noodles: processing and quality enhancement

(2021) Pradeep Puligundla et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Tartary Buckwheat: A New Plant-Based Ingredient to Enrich Corn-Based Gluten-Free Formulations

(2021) Marta Appiani et al.   Foods

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

(2020) Rui Hong Ge et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Some aspects of flavonoid biosynthesis and accumulation in buckwheat plants

(2020) S. A. Borovaya et al.   Plant Biotechnology Reports

Influence of Cooking Conditions on Nutritional Properties and Sensory Characteristics Interpreted by E-Senses: Case-Study on Selected Vegetables

(2020) Susanna Buratti et al.   Foods

Buckwheat Secondary Metabolites: Potential Antifungal Agents

(2020) Daniel Koval et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparative study on the effects of buckwheat by roasting: Antioxidant properties, nutrients, pasting, and thermal properties

(2020) Qian Ma et al.   JOURNAL OF CEREAL SCIENCE

Treasure from garden: Bioactive compounds of buckwheat

(2020) Md. Nurul Huda et al.   FOOD CHEMISTRY

Alteration of phenolic profiles and antioxidant capacities of common buckwheat and tartary buckwheat produced in China upon thermal processing

(2019) Yongxiang Liu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Distribution of Free and Bound Phenolic Compounds in Buckwheat Milling Fractions

(2019) Beatriz Martín-García et al.   Foods

Buckwheat grains and buckwheat products – nutritional and prophylactic value of their components – a review

(2018) K. Christa et al.   CZECH JOURNAL OF FOOD SCIENCES

Identification and quantification of polyphenols in hull, bran and endosperm of common buckwheat ( Fagopyrum esculentum ) seeds

(2017) Weina Zhang et al.   Journal of Functional Foods

Protein content and amino acids profile of pseudocereals

(2016) Carla Mota et al.   FOOD CHEMISTRY

Chemical composition and health effects of Tartary buckwheat

(2016) Fan Zhu   FOOD CHEMISTRY

Contribution of flavonoids to the antioxidant properties of common and tartary buckwheat

(2016) Lan-Sook Lee et al.   JOURNAL OF CEREAL SCIENCE

Fusion of artificial senses as a robust approach to food quality assessment

(2016) Sajad Kiani et al.   JOURNAL OF FOOD ENGINEERING

Physically modified common buckwheat starch and their physicochemical and structural properties

(2014) Wenhao Li et al.   FOOD HYDROCOLLOIDS

Phytochemicals and biofunctional properties of buckwheat: a review

(2013) A. AHMED et al.   JOURNAL OF AGRICULTURAL SCIENCE

Genotypic Variation in Nutritional Composition of Buckwheat Groats and Husks

(2012) Lu Lu et al.   CEREAL CHEMISTRY

Comparison of milling fractions of tartary buckwheat for their phenolics and antioxidant properties

(2012) Xu-Dan Guo et al.   FOOD RESEARCH INTERNATIONAL

Discrimination and characterisation of three cultivars of Perilla frutescens by means of sensory descriptors and electronic nose and tongue analysis

(2010) M. Laureati et al.   FOOD RESEARCH INTERNATIONAL

Advanced Taste Sensors Based on Artificial Lipids with Global Selectivity to Basic Taste Qualities and High Correlation to Sensory Scores

(2010) Yoshikazu Kobayashi et al.   SENSORS

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

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

Identification of buckwheat (Fagopyrum esculentum Moench) aroma compounds with GC–MS

(2008) Damjan Janeš et al.   FOOD CHEMISTRY