Results 11 to 20 of about 30,953 (295)
Critical reviews in food science and nutrition, 2023 Tartary buckwheat belongs to the family Polygonaceae, which is a traditionally edible and medicinal plant. Due to its various bioactive compounds, the consumption of Tartary buckwheat is correlated to a wide range of health benefits, and increasing ...
Hu, Yichen +16 more
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Foods, 2023 Tartary buckwheat has attracted more attention than common buckwheat due to its unique chemical composition and higher efficacy in the prevention of various diseases.
Yuling Wu +5 more
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Tartary Buckwheat Bran: A Review of Its Chemical Composition, Processing Methods and Food Uses
Plants, 2023 Tartary buckwheat (Fagopyrum tataricum Gaertn.) containing large amounts of functional compounds with antioxidant activity, such as rutin, has attracted substantial research attention due to its industrial applications.
Takahiro Noda +3 more
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Foods, 2023 Buckwheat is returning to the countries of Central Europe; there are several reasons for this: firstly, due to its interesting chemical composition (proteins, fibre, and phenolic compounds), which is reflected in its nutritional value and potential ...
Pavel Skřivan +4 more
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Buckwheat OMICS: present status and future prospects
Critical Reviews in Biotechnology, 2023 Buckwheat (Fagopyrum spp.) is an underutilized resilient crop of North Western Himalayas belonging to the family Polygonaceae and is a source of essential nutrients and therapeutics.
Mir, Rakeeb Ahmad +19 more
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Tartary Buckwheat Grain as a Source of Bioactive Compounds in Husked Groats
Plants, 2023 Tartary buckwheat (Fagopyrum tataricum Gaertn.) originates in mountain regions of Western China, and is cultivated in China, Bhutan, Northern India, Nepal, and Central Europe. The content of flavonoids in Tartary buckwheat grain and groats is much higher
Ivan Kreft +3 more
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Tartary buckwheat in human nutrition [PDF]
Plants, 2021 Tartary buckwheat (Fagopyrum tataricum Gaertn.) originates in mountain areas of western China, and it is mainly cultivated in China, Bhutan, northern India, Nepal, and central Europe. Tartary buckwheat shows greater cold resistance than common buckwheat,
Kreft, Ivan +9 more
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Wild Buckwheat Is Unlikely to Pose a Risk to Buckwheat-Allergic Individuals
Journal of Food Science, 2011 Buckwheat (Fagopyrum esculentum) is a commonly allergenic food especially in Asia where buckwheat is more commonly consumed. Wild buckwheat (Polygonum convolvulus, recently changed to Fallopia convolvulus) is an annual weed prevalent in grain-growing ...
Baumert, Joseph L. +10 more
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Applied Sciences, 2022 To meet the demand of the breeding and processing industry of Golden Tartary buckwheat, quantitative identification models were established to test the content of leucine (Leu) and tyrosine (Tyr) in Golden Tartary buckwheat leaves by near-infrared ...
Liwei Zhu +6 more
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Food Science & Nutrition, 2022 In the present era, food scientists are concerned about exploiting functional crops with nutraceutical properties. Buckwheat is one of the functional pseudocereals with nutraceutical components used in the treatment of health‐related diseases ...
S. Sofi +9 more
semanticscholar +1 more source