Results 41 to 50 of about 2,032 (201)
Rutin in buckwheat grain meal determined by UV photoacoustic spectroscopy and HPLC
Nova Biotechnologica et Chimica, 2017 A relatively novel approach for easy and quick determination of rutin in buckwheat grain is suggested. The rutin content of the grain in seven common buckwheat (Fagopyrum esculentum) and six Tartary buckwheat (Fagopyrum tataricum) varieties was ...
Dóka Ottó +4 more
doaj +1 more source
, 2018 Fagopyrum tataricum (L.) Gaertn. Artbeschreibung: Ähnlich wie F. esculentum, aber Blätter meist breiter als lang. Blütenstand locker. Perigonblätter grünlich, zur Fruchtzeit 2-3 mm lang, Frucht graubraun, ihre Kanten wellig, oft mit Zähnen und Höckern. Blütezeit: 7-9 Verbreitung global: Stammt aus Zentralasien Ökologische Zeigerwerte nach Landolt & al.
Konrad Lauber +2 more
openaire +2 more sources
, 2007 Polygonum tataricum Linnaeus, Species Plantarum 1: 364. 1753. "Habitat in Tataria." RCN: 2874. Lectotype (Bhopal & Chaudhri in Pakistan Syst. 1(2): 89. 1977): Herb. Linn. No. 510.36 (LINN). Current name: Fagopyrum tataricum (L.) Gaertn. (Polygonaceae).
openaire +3 more sources
Food Chemistry: Molecular Sciences, 2022 2S albumin (g11, g13, g14, and g28) is an important allergen in common buckwheat (Fagopyrum esculentum). g13 is hydrophobic, rare in seeds, and may show distinct allergenicity from the others; therefore, we tried to eliminate this protein.
Fakhrul Islam Monshi +1 more
doaj +1 more source
Karabuğday: Bileşimi ve Gıdalarda Kullanılması
Turkish Journal of Agriculture: Food Science and Technology, 2018 Karabuğday (Fagopyrum esculentum Moench ve Fagopyrum tataricum (L.) Gaertn), bileşiminde yüksek oranda protein, diyet lif, vitamin, mineral madde, temel çoklu doymamış yağ asitleri bulundurmakta, başta rutin olmak üzere önemli antioksidanlar ve fenolik ...
Su Kılıç, Yeşim Elmacı
doaj +1 more source
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 +3 more
doaj +1 more source
, 2021 Buckwheat is a pseudocereal with high nutritional and nutraceutical properties. Although common buckwheat (Fagopyrum esculentum) is the main cultivated species, Tartary buckwheat (Fagopyrum tataricum) is gaining interest.
Quinet, Muriel, Aubert, Lauranne
core
, 2002 A nonlinear regression model was used to describe the relationship between Tartary buckwheat [Fagopyrum tataricum (L.) Gaertn.] density and relative time of emergence, and yield of barley (Hordeum vulgare L.).
J. T. O’Donovan, A. S. McClay
core +1 more source
Frontiers in Plant Science, 2023 Karst lands provide a poor substrate to support plant growth, as they are low in nutrients and water content. Common buckwheat (Fagopyrum esculentum) is becoming a popular crop for its gluten-free grains and their high levels of phenolic compounds, but ...
Anhu Wang +8 more
doaj +1 more source
Food Chemistry, 2021 Buckwheat is a pseudocereal with important nutritional qualities and great potential for broad consumption. The study aimed to determine the biochemical composition, antioxidant properties and multi-mineral composition of the whole grains, hulls, bran, and the light flour of common (Fagopyrum esculentum Moench) and Tartary (Fagopyrum tataricum (L ...
Sinkovič, Lovro +2 more
openaire +2 more sources