Results 71 to 80 of about 4,521 (215)
Effect of different soaking conditions on the quality of tartary buckwheat wine
Shipin yu jixie, 2023 Objective: This study aimed to find the most appropriate tartary buckwheat variety for soaking wine. Methods: The contents of total flavones, soluble solids, total phenols, antioxidant properties, color difference and light transmittance of three kinds ...
BAI Jia-jia +4 more
doaj +1 more source
Single-kernel ionomic profiles are highly heritable indicators of genetic and environmental influences on elemental accumulation in maize grain (Zea mays) [PDF]
, 2014 Peer reviewedPublisher ...
Armstrong, Paul +8 more
core +3 more sources
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
openaire +3 more sources
Phenolic contents, antioxidant properties, and sensory profiles of wheat round rolls supplemented with whole grain cereals [PDF]
, 2015 Whole cereal flours (buckwheat, barley, and oat) and wheat bran were used to substitute 20% of white bakery wheat flour to prepare round rolls. Round roll quality was evaluated by determining total phenolic and total flavonoid contents, antioxidative ...
Hybenová, E. +3 more
core +1 more source
Food Science &Nutrition, Volume 13, Issue 11, November 2025.This study investigates the effects of alkaline extraction pH on the yield, composition, and functional properties of proteins from soybeans, adzuki beans, mung beans, and peanuts. ABSTRACT This study investigates the effects of alkaline extraction pH on the yield, composition, structure, and functional properties of proteins from soybeans, adzuki ...
Hyun‐Jin Park +7 more
wiley +1 more source
The study of microbial diversity and volatile compounds in Tartary buckwheat sourdoughs
Food Chemistry: X, 2022 Microorganisms play an essential role in forming volatile compounds in traditional staple products. Tartary buckwheat, as a medicinal and food material, has high nutritional value but its development and utilization are seriously restricted due to its ...
Yiming Zhou +3 more
doaj +1 more source
Quality of High-protein Diet Bar Plus Chia (Salvia hispanica L.) Grain Evaluated Sensorially by Untrained Tasters [PDF]
, 2018 The objective of this study was to develop, analyze composition and evaluate the microbiological and sensory characteristics of high-protein diet bars (PB) with the addition of chia grain (Salvia hispanica L.), partially replacing isolated soy protein ...
Cavenaghi, Daniela Fernanda Lima de Carvalho +6 more
core +5 more sources
The Extracting Technology of Polysaccharide from Tartary Buckwheat
Sustainability in Environment, 2017 <p><em>Buckwheat (F. tartaricum Gaertn) has many functions of dietotherapy and health care, which are beneficial to the treatment of diabetes, hypertension, cardiovascular disease, anti-cancer and so on. Buckwheat polysaccharide is one of important functional ingredients of Buckwheat.
Lijun Wang, Xue Bai
openaire +2 more sources
BMC Genomics, 2019 Background The NAC (NAM, ATAF1/2, and CUC2) transcription factor family represents a group of large plant-specific transcriptional regulators, participating in plant development and response to external stress. However, there is no comprehensive study on
Moyang Liu +8 more
doaj +1 more source
Buckwheat in Germany: The effect of variety and sowing date on agronomic traits
Agronomy Journal, Volume 117, Issue 5, September/October 2025.Abstract Buckwheat (Fagopyrum esculentum Moench) requires minimal agrochemical inputs and delivers grains with a high nutritional profile—the perfect prerequisites for future sustainable farming. However, it is currently consumed and produced in only a few countries.
Samantha J. Grimes +5 more
wiley +1 more source