Results 31 to 40 of about 6,307 (200)

Effect of Whole Common Buckwheat Flour on the Rheological Properties of Wheat Dough and the Quality of Fresh Noodles [PDF]

Shipin Kexue
The present study tested the effect of addition of whole common buckwheat flour on the rheological properties of wheat dough, and the textural characteristics, water distribution, secondary structure and molecular mass distribution of proteins ...
YAN Minghuan, HE Jialiang, WANG Libo, CHEN Jing, REN Yanjuan, ZHANG Hengyun, ZHANG Bin, LIU Wenchao, WANG Haoran, WU Weijing, LUO Denglin
doaj   +1 more source

Bioactivity comparison of extracts from various parts of common and tartary buckwheats: evaluation of the antioxidant- and angiotensin-converting enzyme inhibitory activities

Chemistry Central Journal, 2012
Background Buckwheat flour and buckwheat sprouts possess antioxidant properties, and previous studies have reported on buckwheat flour displaying an inhibitory activity for angiotensin-I converting enzyme (ACE).
Tsai Hweiyan, Deng Hweiwen, Tsai Shangheng, Hsu Yahsien   +3 more
doaj   +1 more source

Evaluation of Flavonoid Contents and Antioxidant Capacity of the Aerial Parts of Common and Tartary Buckwheat Plants

Molecules, 2012
The analysis of major and minor flavonoids, <em>and </em>antioxidant capacity <em>of </em>stems, leaves, flowers, unripe seeds and ripe seeds<em> of </em>common and tartary buckwheat plants collected during different ...
Henryk Zieliński, Jacek Kwiatkowski, Marcin Turemko, Danuta Zielińska   +3 more
doaj   +1 more source

Influence of seed priming in the germination and yield performances of common buckwheat

Archives of Agriculture and Environmental Science, 2021
The study, conducted from November 2019 to March 2020 at the Institute of Agriculture and Animal Science in Rupandehi, Nepal, aimed to evaluate the effects of seed priming techniques on common buckwheat. The experiment comprised eleven treatments with three replications each. Germination parameters were analyzed in the laboratory using a complete block
Bhusal, Dipika, Thakur, Dhirendra Pratap, Yadav, Laxmeshwar, Ghimire, Prakash   +3 more
openaire   +2 more sources

Transcriptomic Analysis Reveals the Temporal and Spatial Changes in Physiological Process and Gene Expression in Common Buckwheat (Fagopyrum esculentum Moench) Grown under Drought Stress

Agronomy, 2019
Common buckwheat is a traditional alternative crop that originated from the northwest of China and is widely cultivated worldwide. However, common buckwheat is highly sensitive to drought stress, especially at the seedling stage, and the molecular ...
Zehao Hou, Junliang Yin, Yifei Lu, Jinghan Song, Shuping Wang, Shudong Wei, Zhixiong Liu, Yingxin Zhang, Zhengwu Fang   +8 more
doaj   +1 more source

Extracts of Common Buckwheat Bran Prevent Sucrose Digestion

Journal of Nutritional Science and Vitaminology, 2011
Buckwheat has been shown to have various health benefits such as reduction of hypertension and improvement of hypercholesterolemia; however, its effect on diabetes has not been fully elucidated. In this study, buckwheat bran extracts (BBE) inhibited sucrase activity in vitro more effectively than buckwheat.
HOSAKA, Toshio, NII, Yoshitaka, TOMOTAKE, Hiroyuki, ITO, Takahiro, TAMANAHA, Aya, YAMASAKA, Yukiko, SASAGA, Sayaka, EDAZAWA, Kazuhiro, TSUTSUMI, Rie, SHUTO, Emi, OKAHISA, Naoki, IWATA, Shinya, SAKAI, Tohru   +12 more
openaire   +3 more sources

Molecular Shield for Protection of Buckwheat Plants from UV-B Radiation

Molecules, 2022
Tartary buckwheat (Fagopyrum tataricum (L.) Gaertn.) and common buckwheat (Fagopyrum esculentum Moench) are adapted to growing in harsh conditions of high altitudes.
Ivan Kreft, Alena Vollmannová, Judita Lidiková, Janette Musilová, Mateja Germ, Aleksandra Golob, Blanka Vombergar, Darja Kocjan Ačko, Zlata Luthar   +8 more
doaj   +1 more source

Valorization of Common (Fagopyrum esculentum Moench.) and Tartary (Fagopyrum tataricum Gaertn.) Buckwheat in Gluten-Free Polenta Samples: Chemical-Physical and Sensory Characterization

Foods, 2022
In recent years, increasing attention has been addressed to buckwheat, an interesting minor crop with an excellent nutritional profile that contributes to the sustainability and biodiversity of the agri-food system. However, the high content of rutin and
Noemi Sofia Rabitti, Marta Appiani, Alessandra Marti, Susanna Buratti, Simona Benedetti, Giulia Chiodaroli, Cristina Proserpio, Monica Laureati   +7 more
doaj   +1 more source

Analysis of characteristic aromas of buckwheat with different germplasm using gas chromatography–mass spectrometry combined with chemometrics and multivariate statistical analysis

Food Chemistry: X
In this study, the volatile components in 40 samples of Tartary buckwheat and common buckwheat from 6 major producing areas in China were analyzed. A total of 77 volatile substances were identified, among which aldehydes and hydrocarbons were the main ...
Yunlong Li, Jianan Wei, Siyi Zhu, Xiaoli Zhou, Yiming Zhou, Minglong Wang   +5 more
doaj   +1 more source

Isotope Fingerprints of Common and Tartary Buckwheat Grains and Milling Fractions: A Preliminary Study

Foods, 2022
The grains and milling fractions of common buckwheat (Fagopyrum esculentum Moench) and Tartary buckwheat (Fagopyrum tataricum (L.) Gaertn.) are widely used for both industrial and small-scale food and non-food products.
Lovro Sinkovič, Nives Ogrinc, Doris Potočnik, Vladimir Meglič   +3 more
doaj   +1 more source