Comparison of phenolic compositions between common and tartary buckwheat (Fagopyrum) sprouts. [PDF]
Food Chemistry, 2008 The phenolic compositions of non-germinated/germinated seeds and seed sprouts (at 6–10 day-old) of common (Fagopyrum esculentum Möench) and tartary (Fagopyrum tataricum Gaertn.) buckwheats were investigated. Phenolic compounds, including chlorogenic acid,
Hashimoto, Naoto +8 more
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The Contribution of Polyphenols To Antioxidative Activity In Common Buckwheat and Tartary Buckwheat Grain [PDF]
Plant Production Science, 2007 We Examined The Contribution of Polyphenols To The Antioxidative Activity In The Grains of Common Buckwheat “Hitachi Akisoba” (H) and “Kanto No.1” (K) and In Those of Tartary Buckwheat “Rotundatum” (R) and “Pontivy” (P). The Antioxidative Activity In The
Toshikazu Morishita +2 more
doaj +4 more sources
Effects of selenium solution on the crystalline structure, pasting and rheological properties of common buckwheat starch [PDF]
Frontiers in Plant Science, 2022 Selenium is an important element that affects human growth and development, and also affects the yield and quality of common buckwheat. In our study, two common buckwheat varieties were sprayed with different concentrations (0 g/hm2, 5 g/hm2, 20 g/hm2 ...
Jiale Wang +6 more
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Inflorescence Transcriptome Sequencing and Development of New EST-SSR Markers in Common Buckwheat (Fagopyrum esculentum) [PDF]
Plants, 2022 Common buckwheat (Fagopyrum esculentum M.) is known for its adaptability, good nutrition, and medicinal and health care value. However, genetic studies of buckwheat have been hindered by limited genomic resources and genetic markers.
Yang Liu +12 more
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Concentrations of Phenolic Acids Are Differently Genetically Determined in Leaves, Flowers, and Grain of Common Buckwheat (Fagopyrum esculentum Moench) [PDF]
Plants, 2021 Common buckwheat (Fagopyrum esculentum Moench) is a valuable source of proteins, B vitamins, manganese, tryptophan, phytochemicals with an antioxidant effect, and the natural flavonoid rutin.
Alena Vollmannová +9 more
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Identification of common buckwheat (Fagopyrum esculentum Moench) adulterated in Tartary buckwheat (Fagopyrum tataricum (L.) Gaertn) flour based on near-infrared spectroscopy and chemometrics [PDF]
Current Research in Food Science, 2023 Near-infrared spectroscopy (NIRS) presents great potential in the identification of food adulteration due to its advantages of nondestructive, simple, and easy to operate. In this paper, a method based on NIRS and chemometrics was proposed to predict the
Yinghui Chai +5 more
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Endosperm protein polymorphism of common and tartary buckwheat
Acta Agriculturae Slovenica, 2004 The endosperm protein polymorphism of seven accessions of common buckwheat (Fagopyrum esculentum Moench) and two accessions of tartary buckwheat (Fagopyrum tataricum Gaertn.) were studied by SDS-PAGE electrophoresis. The position and the intensity of the
Marija LIČEN +3 more
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Characterization of 2S albumin allergenic proteins for anaphylaxis in common buckwheat. [PDF]
Food Chem (Oxf), 2022 2S albumin (2SA) is responsible for anaphylaxis following consumption of buckwheat in allergic individuals. To reduce allergen incidents, characterization of 2SA polypeptides is prerequisite, thus was analyzed in this study. Of the five 2S albumin genes (g03, g11, g13, g14, and g28), g03 was seemingly non-functional.
Katsube-Tanaka T, Monshi FI.
europepmc +4 more sources
Current status and prospects of common buckwheat breeding in Japan. [PDF]
Breed Sci, 2020 In this review, the current status and prospects of common buckwheat (Fagopyrum esculentum Moench.) breeding in Japan are summarized. The varieties that have been registered in Japan so far are introduced with details regarding their breeding source populations and breeding methods.
Ohsawa R.
europepmc +4 more sources
Nutritional comparison of tartary buckwheat with common buckwheat and minor cereals
Acta Agriculturae Slovenica, 2003 Since the epidemiological studies show that consumption of whole grains and grain-based products is associated with reduced risk of chronic diseases, a great interest for different cereals and similar plants have appeared.
Giovanni BONAFACCIA, Nina FABJAN
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