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Items: 1 to 20 of 132

1.

Identification and quantification of aroma compounds of tartary buckwheat (Fagopyrum tataricum Gaertn.) and some of its milling fractions.

Janeš D, Prosen H, Kreft S.

J Food Sci. 2012 Jul;77(7):C746-51. doi: 10.1111/j.1750-3841.2012.02778.x.

PMID:
22757696
2.

Identification of tartary buckwheat tea aroma compounds with gas chromatography-mass spectrometry.

Qin P, Ma T, Wu L, Shan F, Ren G.

J Food Sci. 2011 Aug;76(6):S401-7. doi: 10.1111/j.1750-3841.2011.02223.x. Epub 2011 Jun 8.

PMID:
22417522
3.

Tartary buckwheat (Fagopyrum tataricum Gaertn.) as a source of dietary rutin and quercitrin.

Fabjan N, Rode J, Kosir IJ, Wang Z, Zhang Z, Kreft I.

J Agric Food Chem. 2003 Oct 22;51(22):6452-5.

PMID:
14558761
4.

Fagopyritols, D-chiro-inositol, and other soluble carbohydrates in buckwheat seed milling fractions.

Steadman KJ, Burgoon MS, Schuster RL, Lewis BA, Edwardson SE, Obendorf RL.

J Agric Food Chem. 2000 Jul;48(7):2843-7.

PMID:
10898633
5.

Tartary buckwheat (Fagopyrum tataricum Gaertn.) starch, a side product in functional food production, as a potential source of retrograded starch.

Gao J, Kreft I, Chao G, Wang Y, Liu X, Wang L, Wang P, Gao X, Feng B.

Food Chem. 2016 Jan 1;190:552-8. doi: 10.1016/j.foodchem.2015.05.122. Epub 2015 May 30.

PMID:
26213009
6.

Antioxidant activity of tartary (Fagopyrum tataricum (L.) Gaertn.) and common (Fagopyrum esculentum moench) buckwheat sprouts.

Liu CL, Chen YS, Yang JH, Chiang BH.

J Agric Food Chem. 2008 Jan 9;56(1):173-8. Epub 2007 Dec 12.

PMID:
18072736
7.

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

Kim SJ, Zaidul IS, Suzuki T, Mukasa Y, Hashimoto N, Takigawa S, Noda T, Matsuura-Endo C, Yamauchi H.

Food Chem. 2008 Oct 15;110(4):814-20. doi: 10.1016/j.foodchem.2008.02.050. Epub 2008 Feb 23.

PMID:
26047265
8.

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

Bai CZ, Feng ML, Hao XL, Zhong QM, Tong LG, Wang ZH.

Genet Mol Res. 2015 Dec 29;14(4):19040-8. doi: 10.4238/2015.December.29.11.

9.

Identification and characterization of granule bound starch synthase I (GBSSI) gene of tartary buckwheat (Fagopyrum tataricum Gaertn.).

Wang X, Feng B, Xu Z, Sestili F, Zhao G, Xiang C, Lafiandra D, Wang T.

Gene. 2014 Jan 25;534(2):229-35. doi: 10.1016/j.gene.2013.10.053. Epub 2013 Nov 6.

PMID:
24211386
10.

Development of gluten-free bread using tartary buckwheat and chia flour rich in flavonoids and omega-3 fatty acids as ingredients.

Costantini L, Lukšič L, Molinari R, Kreft I, Bonafaccia G, Manzi L, Merendino N.

Food Chem. 2014 Dec 15;165:232-40. doi: 10.1016/j.foodchem.2014.05.095. Epub 2014 May 27.

PMID:
25038671
11.

Chemical composition and health effects of Tartary buckwheat.

Zhu F.

Food Chem. 2016 Jul 15;203:231-45. doi: 10.1016/j.foodchem.2016.02.050. Epub 2016 Feb 9. Review.

PMID:
26948610
12.

Flavonoids, Antioxidant Activity and Aroma Compounds Analysis from Different Kinds of Tartary Buckwheat Tea.

Peng LX, Zou L, Wang JB, Zhao JL, Xiang DB, Zhao G.

Indian J Pharm Sci. 2015 Nov-Dec;77(6):661-7.

13.

Sulphur interferes with selenium accumulation in Tartary buckwheat plants.

Golob A, Gadžo D, Stibilj V, Djikić M, Gavrić T, Kreft I, Germ M.

Plant Physiol Biochem. 2016 Nov;108:32-36. doi: 10.1016/j.plaphy.2016.07.001. Epub 2016 Jul 4.

PMID:
27404132
14.

Rapid and simple method for the determination of emodin in tartary buckwheat (Fagopyrum tataricum) by high-performance liquid chromatography coupled to a diode array detector.

Peng LX, Wang JB, Hu LX, Zhao JL, Xiang DB, Zou L, Zhao G.

J Agric Food Chem. 2013 Jan 30;61(4):854-7. doi: 10.1021/jf304804c. Epub 2013 Jan 22.

PMID:
23305287
15.

Hypolipidemic activity of common (Fagopyrum esculentum Moench) and tartary (Fagopyrum tataricum Gaertn.) buckwheat.

Tomotake H, Kayashita J, Kato N.

J Sci Food Agric. 2015 Aug 15;95(10):1963-7. doi: 10.1002/jsfa.6981. Epub 2014 Nov 25. Review.

PMID:
25363871
16.

Hot and cold water infusion aroma profiles of Hibiscus sabdariffa: fresh compared with dried.

Ramírez-Rodrigues MM, Balaban MO, Marshall MR, Rouseff RL.

J Food Sci. 2011 Mar;76(2):C212-7. doi: 10.1111/j.1750-3841.2010.01989.x. Epub 2011 Feb 1.

PMID:
21535737
17.

Buckwheat (Fagopyrum esculentum Moench) grain and fractions: antioxidant compounds and activities.

Sedej I, Sakač M, Mandić A, Mišan A, Tumbas V, Čanadanović-Brunet J.

J Food Sci. 2012 Sep;77(9):C954-9. doi: 10.1111/j.1750-3841.2012.02867.x. Epub 2012 Aug 13.

PMID:
22888949
18.

Molecular characterisation and the light-dark regulation of carotenoid biosynthesis in sprouts of tartary buckwheat (Fagopyrum tataricum Gaertn.).

Tuan PA, Thwe AA, Kim JK, Kim YB, Lee S, Park SU.

Food Chem. 2013 Dec 15;141(4):3803-12. doi: 10.1016/j.foodchem.2013.06.085. Epub 2013 Jun 28.

PMID:
23993552
19.

Evolution of nutrient ingredients in tartary buckwheat seeds during germination.

Yiming Z, Hong W, Linlin C, Xiaoli Z, Wen T, Xinli S.

Food Chem. 2015 Nov 1;186:244-8. doi: 10.1016/j.foodchem.2015.03.115. Epub 2015 Apr 3.

PMID:
25976817
20.

Plantlet Regeneration of Tartary Buckwheat (Fagopyrum tataricum Gaertn.) in Vitro Tissue Cultures.

Wang CL, Dong XN, Ding MQ, Tang YX, Zhu XM, Wu YM, Zhou ML, Shao JR.

Protein Pept Lett. 2016;23(5):468-77.

PMID:
26972974

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