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Fusarium blight of common buckwheat in Primorsky krai
Vegetable crops of Russia, 2022 Relevance. Common buckwheat is one of the most important cereal and melliferous crops being in demand both in Russia and overseas. Despite the fact that buckwheat has lower sus- ceptibility to infectious diseases in comparisons with other grain and cereal crops, research on its pathogens is a topical issue considering a high disease rate for this crop ...
N. V. Matsishina, S. A. Borovaya
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The use of fermented buckwheat to produce l-carnitine enriched oyster mushroom
AMB Express, 2018 l-Carnitine is an essential compound that shuttles long chain fatty acids into mitochondria. The objective of this study was to produce l-carnitine enriched oyster mushroom (Pleurotus ostreatus) using common buckwheat fermented by Rhizopus oligosporus ...
Tae-kyung Lee +9 more
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Analysis of Flavonoid Metabolites in Buckwheat Leaves Using UPLC-ESI-MS/MS
Molecules, 2019 Flavonoids from plants are particularly important in our diet. Buckwheat is a special crop that is rich in flavonoids. In this study, four important buckwheat varieties, including one tartary buckwheat and three common buckwheat varieties, were selected ...
Jing Li +8 more
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Plants, 2020 Common buckwheat (Fagopyrum esculentum Moench) and Tartary buckwheat (Fagopyrum tataricum (L.) Gaertn.) are sources of many bioactive compounds, such as rutin, quercetin, emodin, fagopyrin and other (poly)phenolics.
Zlata Luthar +8 more
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Applied Sciences, 2022 Common buckwheat (Fagopyrum esculentum M.) is highly rich in starches and polysaccharides. Nowadays, the use of common buckwheat in brewing processes and functional product development is gaining popularity as it is gluten-free and therefore suitable for
Paulina Streimikyte +7 more
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Transcriptome analysis of filling stage seeds among three buckwheat species with emphasis on rutin accumulation. [PDF]
PLoS ONE, 2017 Buckwheat is an important minor crop with pharmaceutical functions due to rutin enrichment in the seed. Seeds of common buckwheat cultivars (Fagopyrum esculentum, Fes) usually have much lower rutin content than tartary buckwheat (F. tartaricum, Ft).
Jia Gao +4 more
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Food Chemistry Advances, 2022 In this study, nutritionally enhanced pasta was prepared with common wheat and supplemented with highland crops i.e. hull-less barley and buckwheat. Pasta samples were prepared using different ratios of hull-less barley and buckwheat from 0-40% and their
Rashim Kumari, Mahesh Gupta
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Evaluation of buckwheat sprouts as microgreens
Acta Agriculturae Slovenica, 2010 Microgreens from common and tartary buckwheat genotypes were evaluated for total flavonoid content (rutin, quercetine and kaempferol separately), bound phenolic acids content, carotenoids and -tocopherol content and antioxidant activity. The results have
Dagmar JANOVSKÁ +2 more
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Antioxidant properties of buckwheat flours and their contribution to functionality of bakery, pasta and confectionary products [PDF]
Hemijska Industrija, 2015 Buckwheat is grown primarily because of its grain which, after undergoing the processes of dehulling, grinding and sieving, is used to produce buckwheat flour which is characterized by a considerable content of antioxidants, especially ...
Sakač Marijana B. +3 more
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Comparison of tannin concentration in young plants of common and tartary buckwheat
Acta Agriculturae Slovenica, 2010 The aim of this study was to compare the tannin concentration of young common and tartary buckwheat plants. Tannins are a group of polyphenols, formed as secondary metabolites in plants.
Drena GADŽO +3 more
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