Nutritional and Phytochemical Content of High-Protein Crops [PDF]
, 2016 The authors acknowledge support from the Scottish Government’s Rural and Environment Science and Analytical Services Division (RESAS) via their strategic research and partnership programs.Peer ...
Cantlay, Louise +7 more
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Technological quality of common buckwheat (Fagopyrum esculentum Moench.) [PDF]
Plant, Soil and Environment, 2002 Seven cultivars of common buckwheat were tested in field trials under two levels of nitrogen fertilisation on two experimental sites during 1998-2000. The aim of the experiments was to evaluate the influence of cultivar, nutrition and year on main technological quality parameters (thousand achenes weight, volume weight, proportion of fractions on ...
J. Kalinová, J. Moudrý, V. Čurn
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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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Diverse biological effects of glycosyltransferase genes from Tartary buckwheat [PDF]
, 2019 Background: Tartary buckwheat (Fagopyrum tataricum) is an edible cereal crop whose sprouts have been marketed and commercialized for their higher levels of anti-oxidants, including rutin and anthocyanin. UDP-glucose flavonoid glycosyltransferases (UFGTs)
Chen, Hui +12 more
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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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Investigation of Salicylic Acid-induced Change on Flavonoids Production Under Cadmium Toxicity in Buckwheat (Fagopyrum Esculentum Moench) Plants [PDF]
, 2019 Salicylic acid (SA) is an imperative endogenous plant hormone. It is considered as one of the most important signaling molecule, involved in both abiotic and biotic stress tolerance.
Kavulych, Y. (Yana) +2 more
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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.
Toshio, Hosaka +12 more
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Adaptative Responses of Common and Tartary Buckwheat to Different Altitudes
Plants, 2022 Environmental conditions at different elevations are harsher at higher elevations and impose constraints upon plants. The response of common and Tartary buckwheats to environmental conditions at elevations between 300 and 1180 m above sea level (asl) was studied.
Aleksandra Golob +3 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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