Results 181 to 190 of about 2,653 (196)

Description of Cultivated Tartary Buckwheat

2018
Meiliang Zhou, Yu Tang, Xianyu Deng, Chen Ruan, Mengqi Ding, Jirong Shao, Yixiong Tang, Yanmin Wu   +7 more
openaire   +1 more source

Effects of extrusion on structural properties, physicochemical properties and in vitro starch digestibility of Tartary buckwheat flour

Food Hydrocolloids, 2023
Bao Xing, Yongqiang Liang, Liang Zou
exaly  

Inhibition mechanism of α-glucosidase inhibitors screened from Tartary buckwheat and synergistic effect with acarbose

Food Chemistry, 2023
Caian He
exaly  

Identification of Tartary Buckwheat (Fagopyrum tataricum (L.) Gaertn) and Common Buckwheat (Fagopyrum esculentum Moench) Using Gas Chromatography–Mass Spectroscopy-Based Untargeted Metabolomics

Foods, 2023
Yuling Wu, Zhanming Li, Fang Xue
exaly  

Effect of high hydrostatic pressure treatment on the formation and in vitro digestion of Tartary buckwheat starch/flavonoid complexes

Food Chemistry, 2022
Yiming Zhou
exaly  

Properties of cooked liang-fen from tartary-buckwheat and buckwheat

Abstracts of the Annual Meeting of the Japan Society of Cookery Science, 2002
Matsumoto, Norikazu, Yanagisawa, Hiroshi, Watanabe, Yuji   +2 more
openaire   +1 more source

Biochemical Properties of Common and Tartary Buckwheat: Centered with Buckwheat Proteomics

2016
D.-G. Lee, S.H. Woo, J.-S. Choi
openaire   +1 more source

The temperature threshold for the transformation of rutin to quercetin in Tartary buckwheat dough

Food Chemistry, 2019
Mateja Germ, Julius Árvay, Alena Vollmannova   +2 more
exaly  

Purification, characterization, and functional properties of a novel glycoprotein from tartary buckwheat (Fagopyrum tartaricum) seed

Food Chemistry, 2020
Lirong Li, Xilian Yang
exaly  

Trace elements in flour and bran from common and tartary buckwheat

Food Chemistry, 2003
L Gambelli
exaly