Results 41 to 50 of about 2,653 (196)

Genome-wide identification, phylogeny, evolutionary expansion and expression analyses of bZIP transcription factor family in tartary buckwheat

BMC Genomics, 2019
Background In reported plants, the bZIP family is one of the largest transcription factor families. bZIP genes play roles in the light signal, seed maturation, flower development, cell elongation, seed accumulation protein, abiotic and biological stress ...
Moyang Liu, Yongdi Wen, Wenjun Sun, Zhaotang Ma, Li Huang, Qi Wu, Zizhong Tang, Tongliang Bu, Chenglei Li, Hui Chen   +9 more
doaj   +1 more source

Integrated microRNA and transcriptome profiling reveal key miRNA-mRNA interaction pairs associated with seed development in Tartary buckwheat (Fagopyrum tataricum)

BMC Plant Biology, 2021
Background Tartary buckwheat seed development is an extremely complex process involving many gene regulatory pathways. MicroRNAs (miRNAs) have been identified as the important negative regulators of gene expression and performed crucial regulatory roles ...
Hongyou Li, Hengling Meng, Xiaoqian Sun, Jiao Deng, Taoxiong Shi, Liwei Zhu, Qiuyu Lv, Qingfu Chen   +7 more
doaj   +1 more source

Phytochemical properties and health benefits of pregelatinized Tartary buckwheat flour under different extrusion conditions

Frontiers in Nutrition, 2022
This work investigated the phytochemical properties and health benefits of Tartary buckwheat flour obtained with different extrusion conditions including high, medium, and low temperature. Extrusion significantly decreased the fat content and changed the
Zhuo Zhang, Zhuo Zhang, Xin Fan, Liang Zou, Bao Xing, Bao Xing, Manli Zhu, Manli Zhu, Xiushi Yang, Guixing Ren, Guixing Ren, Yang Yao, Lizhen Zhang, Peiyou Qin   +13 more
doaj   +1 more source

Effect of Tartary Buckwheat Bran Substitution on the Quality, Bioactive Compounds Content, and In Vitro Starch Digestibility of Tartary Buckwheat Dried Noodles

Foods, 2022
This study aimed to investigate the impact of partial replacement of Tartary buckwheat flour (TBF) with Tartary buckwheat bran flour (TBBF) on the quality, bioactive compounds content, and in vitro starch digestibility of Tartary buckwheat dried noodles (TBDNs).
Chaoqiang Xue, Xiaona Guo, Kexue Zhu
openaire   +3 more sources

Application of tartary buckwheat vinegar and sea⁃buckthorn vinegar in zebrafish larvae with metabolic associated fatty liver disease

Huli yanjiu, 2023
ObjectiveTo explore the application effect of tartary buckwheat vinegar and sea-buckthorn vinegar in zebrafish larvae with metabolic associated fatty liver disease.MethodsZebrafish larvae with 5 days post fertilization were selected for adaptive feeding ...
SI Xia, ZHANG Xin, WANG Chenyao, ZHU Ruifang, CAO Yan, FENG Yaoqing, HAN Shifan   +6 more
doaj  

Nutritional comparison of tartary buckwheat with common buckwheat and minor cereals

Acta agriculturae Slovenica, 2003
Since the epidemiological studies show that consumption of whole grains and grain-based products is associated with reduced risk of chronic diseases, a great interest for different cereals and similar plants have appeared. Several minor cereals, pseudocereals and other alternative crops, that have been left off production in the beginning of previous ...
Giovanni BONAFACCIA, Nina FABJAN
openaire   +2 more sources

Breeding Buckwheat for Increased Levels of Rutin, Quercetin and Other Bioactive Compounds with Potential Antiviral Effects

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, Mateja Germ, Matevž Likar, Aleksandra Golob, Katarina Vogel-Mikuš, Paula Pongrac, Anita Kušar, Igor Pravst, Ivan Kreft   +8 more
doaj   +1 more source

Study on flavor characterization, bitter perception quantification and abatement measures of Tartary buckwheat noodles. [PDF]

Food Chem X
Tartary buckwheat staple foods are gaining increasing attraction among individuals with hyperglycemia due to their high bioflavonoid content, which inhibits starch digestion.
Chang X, Li F, Xue C, Deng X, Chen X, Chen L, Lyu Q, Zhu L, Wang G, Huang W, Liu G, Wang L, Ding W.   +12 more
europepmc   +2 more sources

The content of fagopyrin and polyphenols in common and tartary buckwheat sprouts [PDF]

Acta Pharmaceutica, 2013
Abstract Dried buckwheat herb is used in medicinal products whereas fresh green plant parts, especially sprouts, are consumed as a vegetable. The herb contains fagopyrins, which cause sensitivity to light after ingestion. The aim of this study was to investigate the impact of different growing conditions and the development phase on the content of
KREFT, SAMO, JANEŠ, DAMJAN, KREFT, IVAN
openaire   +4 more sources

Phenolic compounds profile and antioxidant activities of different fractions of Tartary buckwheat

Shipin yu jixie, 2022
Objective: This study aimed to investigate the phenolic compounds profile and antioxidant activities of different fractions of Tartary buckwheat. Methods: Tartary buckwheat was ground and sieved into shell, bran and powder.
CHEN Yue, ZHU Yong, QIN Li-kang
doaj   +1 more source