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There are 3265 results for: content related to: Buckwheat ( Fagopyrum esculentum Moench) Grain and Fractions: Antioxidant Compounds and Activities

  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. 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

  3. 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

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    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

  5. 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

  6. 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

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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

  8. 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

  9. 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

  10. IMPACT OF CALCIUM HYDROXIDE ON THE TEXTURAL PROPERTIES OF BUCKWHEAT NOODLES

    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

  11. 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

  12. 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

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    Clinical manifestations, co-sensitizations, and immunoblotting profiles of buckwheat-allergic patients

    Allergy

    Volume 66, Issue 2, February 2011, Pages: 264–270, E. Heffler, F. Nebiolo, R. Asero, G. Guida, I. Badiu, S. Pizzimenti, C. Marchese, S. Amato, G. Mistrello, F. Canaletti and G. Rolla

    Version of Record online : 30 AUG 2010, DOI: 10.1111/j.1398-9995.2010.02469.x

  14. 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

  15. INVESTIGATION OF EMPIRICAL AND FUNDAMENTAL SOBA NOODLE TEXTURE PARAMETERS PREPARED WITH TARTARY, GREEN TESTA AND COMMON BUCKWHEAT

    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

  16. CHANGES IN BUCKWHEAT BREAD DURING STORAGE

    Journal of Food Processing and Preservation

    Volume 37, Issue 4, August 2013, Pages: 285–290, LI-YUN LIN, HUI-ER WANG, SHENG-DUN LIN, HSIU-MAN LIU and JENG-LEUN MAU

    Version of Record online : 2 MAR 2012, DOI: 10.1111/j.1745-4549.2011.00647.x

  17. Effect of adding fresh and freeze-dried buckwheat sourdough on gluten-free bread quality

    International Journal of Food Science & Technology

    Volume 50, Issue 2, February 2015, Pages: 313–322, Renata Różyło, Stanisław Rudy, Andrzej Krzykowski, Dariusz Dziki, Urszula Gawlik-Dziki, Krzysztof Różyło and Stanisław Skonecki

    Version of Record online : 15 JUL 2014, DOI: 10.1111/ijfs.12622

  18. Effects of lipase, lipoxygenase, peroxidase and free fatty acids on volatile compound found in boiled buckwheat noodles

    Journal of the Science of Food and Agriculture

    Volume 90, Issue 7, May 2010, Pages: 1232–1237, Tatsuro Suzuki, Sun-Ju Kim, Yuji Mukasa, Toshikazu Morishita, Takahiro Noda, Shigenobu Takigawa, Naoto Hashimoto, Hiroaki Yamauchi and Chie Matsuura-Endo

    Version of Record online : 23 MAR 2010, DOI: 10.1002/jsfa.3958

  19. 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

  20. Effects of Germination on the Nutritional Properties, Phenolic Profiles, and Antioxidant Activities of Buckwheat

    Journal of Food Science

    Volume 80, Issue 5, May 2015, Pages: H1111–H1119, Ge Zhang, Zhicun Xu, Yuanyuan Gao, Xianxiao Huang, Yanping Zou and Tiankui Yang

    Version of Record online : 9 APR 2015, DOI: 10.1111/1750-3841.12830