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There are 6058 results for: content related to: Genetic mapping of common buckwheat using DNA, protein and morphological markers

  1. Nutritional composition and flavonoids content of flour from different buckwheat cultivars

    International Journal of Food Science & Technology

    Volume 45, Issue 5, May 2010, Pages: 951–958, Peiyou Qin, Qiang Wang, Fang Shan, Zhaohua Hou and Guixing Ren

    Version of Record online : 24 MAR 2010, DOI: 10.1111/j.1365-2621.2010.02231.x

  2. You have free access to this content
    Physiological characterization of aluminum tolerance and accumulation in tartary and wild buckwheat

    New Phytologist

    Volume 205, Issue 1, January 2015, Pages: 273–279, Hua Wang, Rong Fu Chen, Takashi Iwashita, Ren Fang Shen and Jian Feng Ma

    Version of Record online : 7 SEP 2014, DOI: 10.1111/nph.13011

  3. Wild Buckwheat Is Unlikely to Pose a Risk to Buckwheat-Allergic Individuals

    Journal of Food Science

    Volume 76, Issue 8, October 2011, Pages: T189–T191, Julie A. Nordlee, Rakhi Panda, Joseph L. Baumert, Richard E. Goodman and Steve L. Taylor

    Version of Record online : 17 OCT 2011, DOI: 10.1111/j.1750-3841.2011.02372.x

  4. Hypolipidemic activity of common (Fagopyrum esculentum Moench) and tartary (Fagopyrum tataricum Gaertn.) buckwheat

    Journal of the Science of Food and Agriculture

    Volume 95, Issue 10, 15 August 2015, Pages: 1963–1967, Hiroyuki Tomotake, Jun Kayashita and Norihisa Kato

    Version of Record online : 25 NOV 2014, DOI: 10.1002/jsfa.6981

  5. Identification and Quantification of Aroma Compounds of Tartary Buckwheat (Fagopyrum tataricum Gaertn.) and Some of Its Milling Fractions

    Journal of Food Science

    Volume 77, Issue 7, July 2012, Pages: C746–C751, Damjan Janeš, Helena Prosen and Samo Kreft

    Version of Record online : 3 JUL 2012, DOI: 10.1111/j.1750-3841.2012.02778.x

  6. Development of a Sandwich Enzyme-Linked Immunosorbent Assay (ELISA) for Detection of Buckwheat Residues in Food

    Journal of Food Science

    Volume 75, Issue 6, August 2010, Pages: T110–T117, Rakhi Panda, Steve L. Taylor and Richard E. Goodman

    Version of Record online : 17 AUG 2010, DOI: 10.1111/j.1750-3841.2010.01683.x

  7. Comparison of flavonoids profile in sprouts of common buckwheat cultivars and wild tartary buckwheat

    International Journal of Food Science & Technology

    Volume 49, Issue 9, September 2014, Pages: 1977–1984, Wiesław Wiczkowski, Dorota Szawara-Nowak, Henryk Dębski, Joanna Mitrus and Marcin Horbowicz

    Version of Record online : 27 JAN 2014, DOI: 10.1111/ijfs.12484

  8. Effects of light on growth, levels of anthocyanin, concentration of metabolites in Fagopyrum tataricum sprout cultures

    International Journal of Food Science & Technology

    Volume 50, Issue 6, June 2015, Pages: 1382–1389, Lian-Xin Peng, Liang Zou, Yan-Mei Su, Yi Fan and Gang Zhao

    Version of Record online : 7 APR 2015, DOI: 10.1111/ijfs.12780

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    Proteins of Amaranth (Amaranthus spp.), Buckwheat (Fagopyrum spp.), and Quinoa (Chenopodium spp.): A Food Science and Technology Perspective

    Comprehensive Reviews in Food Science and Food Safety

    Volume 16, Issue 1, January 2017, Pages: 39–58, Frederik Janssen, Anneleen Pauly, Ine Rombouts, Koen J.A. Jansens, Lomme J. Deleu and Jan A. Delcour

    Version of Record online : 4 NOV 2016, DOI: 10.1111/1541-4337.12240


    Journal of Texture Studies

    Volume 42, Issue 6, December 2011, Pages: 490–502, D.W. HATCHER, G.G BELLIDO, M.J. ANDERSON, J.E. DEXTER, D. HEAD and M. IZYDORCZYK

    Version of Record online : 23 AUG 2011, DOI: 10.1111/j.1745-4603.2011.00310.x

  11. Improved Microbial Quality of Buckwheat using Antimicrobial Solutions in a Fluidized Bed

    Journal of Food Science

    Volume 77, Issue 4, April 2012, Pages: E98–E103, B. Dhillon, D. Wiesenborn, H. Sidhu and C. Wolf-Hall

    Version of Record online : 19 APR 2012, DOI: 10.1111/j.1750-3841.2012.02646.x

  12. In vitro DNA damage protection and anti-inflammatory effects of Tartary buckwheats (Fagopyrum tataricum L. Gaertn) fermented by filamentous fungi

    International Journal of Food Science & Technology

    Shiqi Huang, Yanli Ma, Dan Sun, Jian Fan and Shengbao Cai

    Version of Record online : 15 MAY 2017, DOI: 10.1111/ijfs.13474

  13. Synergistic Effects of Calcium Hydroxide and Konjac Glucomannan (KGM) on the Thermomechanical Properties of Buckwheat Flour and the Quality of Buckwheat Noodles

    Journal of Texture Studies

    Volume 45, Issue 6, December 2014, Pages: 420–429, Lihong Han, Yongqiang Cheng, Qiang Zhang, Haijun Ma, Eizo Tatsumi and Lite Li

    Version of Record online : 20 NOV 2014, DOI: 10.1111/jtxs.12093

  14. Buckwheat (Fagopyrum esculentum Moench) Grain and Fractions: Antioxidant Compounds and Activities

    Journal of Food Science

    Volume 77, Issue 9, September 2012, Pages: C954–C959, Ivana Sedej, Marijana Sakač, Anamarija Mandić, Aleksandra Mišan, Vesna Tumbas and Jasna Čanadanović-Brunet

    Version of Record online : 13 AUG 2012, DOI: 10.1111/j.1750-3841.2012.02867.x

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    Processing of bottom-fermented gluten-free beer-like beverages based on buckwheat and quinoa malt with chemical and sensory characterization

    Journal of the Institute of Brewing

    Volume 120, Issue 4, 2014, Pages: 360–370, Matjaž Deželak, Martin Zarnkow, Thomas Becker and Iztok Jože Košir

    Version of Record online : 26 SEP 2014, DOI: 10.1002/jib.166

  16. Comparison of Tartary Buckwheat Flour and Sprouts Steamed Bread in Quality and Antioxidant Property

    Journal of Food Quality

    Volume 37, Issue 5, October 2014, Pages: 318–328, Fang-Yi Xu, Qing-Han Gao, Yu-Jie Ma, Xu-Dan Guo and Min Wang

    Version of Record online : 11 SEP 2014, DOI: 10.1111/jfq.12101

  17. Chemical Characteristics and Sensory Evaluation of Raw and Roasted Buckwheat Groats Fermented by Rhizopus Oligosporus

    Journal of Food Quality

    Volume 38, Issue 2, April 2015, Pages: 130–138, Małgorzata Wronkowska, Karolina Christa, Ewa Ciska and Maria Soral-Śmietana

    Version of Record online : 5 MAR 2015, DOI: 10.1111/jfq.12127


    Journal of Texture Studies

    Volume 43, Issue 3, June 2012, Pages: 227–234, LIHONG HAN, ZHANHUI LU, XUELIANG HAO, YONGQIANG CHENG and LITE LI

    Version of Record online : 16 NOV 2011, DOI: 10.1111/j.1745-4603.2011.00331.x

  19. Functional characterization of steam jet-cooked buckwheat flour as a fat replacer in cake-baking

    Journal of the Science of Food and Agriculture

    Volume 90, Issue 13, October 2010, Pages: 2208–2213, Bockki Min, Seung Mi Lee, Sang-Ho Yoo, George E. Inglett and Suyong Lee

    Version of Record online : 13 JUL 2010, DOI: 10.1002/jsfa.4072

  20. Foliar Applied Nickel on Buckwheat (Fagopyrum esculentum) Induced Phenolic Compounds as Potential Antioxidants

    CLEAN – Soil, Air, Water

    Volume 41, Issue 11, November 2013, Pages: 1129–1137, Oksana Sytar, Zhenzhen Cai, Marian Brestic, Abhay Kumar, M. N. V. Prasad, Nataliya Taran and Iryna Smetanska

    Version of Record online : 20 JUN 2013, DOI: 10.1002/clen.201200512