相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Protective Effects of Gynostemma pentaphyllum (var. Ginpent) against Lipopolysaccharide-Induced Inflammation and Motor Alteration in Mice
Andrea Mastinu et al.
MOLECULES (2021)
Comparison of Plant Morphology, Yield and Nutritional Quality of Fagopyrum esculentum and Fagopyrum tataricum Grown under Field Conditions in Belgium
Lauranne Aubert et al.
PLANTS-BASEL (2021)
Buckwheat Journey to Functional Food Sector
Tanveer Bilal Pirzadah et al.
CURRENT NUTRITION & FOOD SCIENCE (2020)
Abiotic stress affects the yield and nutrients of buckwheat grains
Grazyna Podolska et al.
ZEMDIRBYSTE-AGRICULTURE (2019)
Comparison of some physical and chemical characteristics of buckwheat (Fagopyrum esculentum Moench) grains
Halil Unal et al.
CYTA-JOURNAL OF FOOD (2017)
Comparison of some physical and chemical characteristics of buckwheat (Fagopyrum esculentum Moench) grains
Halil Unal et al.
CYTA-JOURNAL OF FOOD (2017)
Variation of major minerals and trace elements in seeds of tartary buckwheat (Fagopyrum tataricum Gaertn.)
Xiao-Yan Huang et al.
GENETIC RESOURCES AND CROP EVOLUTION (2014)
Evaluation of Essential and Toxic Element Concentrations in Buckwheat by Experimental and Chemometric Approaches
Peng Lian-xin et al.
JOURNAL OF INTEGRATIVE AGRICULTURE (2014)
Cultivar Influence on Total Polyphenol and Rutin Contents and Total Antioxidant Capacity in Buckwheat, Amaranth, and Quinoa Seeds
Alena Vollmannova et al.
CZECH JOURNAL OF FOOD SCIENCES (2013)
Spatially resolved distributions of the mineral elements in the grain of tartary buckwheat (Fagopyrum tataricum)
Paula Pongrac et al.
FOOD RESEARCH INTERNATIONAL (2013)
Phenolic Profiles and Antioxidant Activity of Buckwheat (Fagopyrum esculentum Moench and Fagopyrum tartaricum L. Gaerth) Hulls, Brans and Flours
Li Fu-hua et al.
JOURNAL OF INTEGRATIVE AGRICULTURE (2013)
Buckwheat (Fagopyrum esculentum Moench) Grain and Fractions: Antioxidant Compounds and Activities
Ivana Sedej et al.
JOURNAL OF FOOD SCIENCE (2012)
Differential Expression of Anthocyanin Biosynthetic Genes and Anthocyanin Accumulation in Tartary Buckwheat Cultivars 'Hokkai T8' and 'Hokkai T10'
Nam Il Park et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)
Expression of flavonoid biosynthesis genes vis-a-vis rutin content variation in different growth stages of Fagopyrum species
Nidhi Gupta et al.
JOURNAL OF PLANT PHYSIOLOGY (2011)
Phenolics Content and Antioxidant Activity of Tartary Buckwheat from Different Locations
Xu-Dan Guo et al.
MOLECULES (2011)
Phenolic Compounds as Cultivar- and Variety-distinguishing Factors in Some Plant Products
Joanna Klepacka et al.
PLANT FOODS FOR HUMAN NUTRITION (2011)
Phenolic content and antioxidant activity of extracts from whole buckwheat (Fagopyrum esculentum Moench) with or without microwave irradiation
George E. Inglett et al.
FOOD CHEMISTRY (2010)
Differential Expression of Flavonoid Biosynthesis Genes and Accumulation of Phenolic Compounds in Common Buckwheat (Fagopyrum esculentum)
Xiaohua Li et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
Ectopic Expression of Apple F3′ H Genes Contributes to Anthocyanin Accumulation in the Arabidopsis tt7 Mutant Grown Under Nitrogen Stress
Yuepeng Han et al.
PLANT PHYSIOLOGY (2010)
Buckwheat grains and buckwheat products - Nutritional and prophylactic value of their components - a review
Karolina Christa et al.
CZECH JOURNAL OF FOOD SCIENCES (2008)
Fractionation and characterization of tartary buckwheat flour proteins
XN Guo et al.
FOOD CHEMISTRY (2006)
Prophylactic components of buckwheat
B Krkoskova et al.
FOOD RESEARCH INTERNATIONAL (2005)
Enhanced selenium content in buckwheat (Fagopyrum esculentum Moench) and pumpkin (Cucurbita pepo L.) seeds by foliar fertilisation
V Stibilj et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2004)
Polyphenols:: food sources and bioavailability
C Manach et al.
AMERICAN JOURNAL OF CLINICAL NUTRITION (2004)
Trace elements in flour and bran from common and tartary buckwheat
G Bonafaccia et al.
FOOD CHEMISTRY (2003)
Studies on the amino acid and mineral content of buckwheat protein fractions
YM Wei et al.
NAHRUNG-FOOD (2003)
Composition and technological properties of the, flour and bran from common and tartary buckwheat
G Bonafaccia et al.
FOOD CHEMISTRY (2003)
Buckwheat - the source of antioxidant activity in functional foods
M Holasova et al.
FOOD RESEARCH INTERNATIONAL (2002)
分享论文
