【题名】:Formation of an oxathiolone compound from rutin in acidic mixture of saliva and buckwheat dough: Possibility of its occurrence in the stomach
【期刊】:Food Chemistry,
【年、卷、期、起止页码】:Volume 116, Issue 1, 1 September 2009, Pages 214-219
【全文链接】:
【序号】:3
【作者】Chuan-He Tang
【题名】:Functional properties and in vitro digestibility of buckwheat protein products: Influence of processing
【期刊】:Journal of Food Engineering,
【年、卷、期、起止页码】Volume 82, Issue 4, October 2007, Pages 568-576
【全文链接】:
【序号】:4
【作者】:Lenka Němcová, Jiří Zima, Jiří Barek, Dagmar Janovská
【题名】:Determination of resveratrol in grains, hulls and leaves of common and tartary buckwheat by HPLC with electrochemical detection at carbon paste electrode
【期刊】Food Chemistry,
【年、卷、期、起止页码】:Volume 126, Issue 1, 1 May 2011, Pages 374-378
【全文链接】:
【序号】:5
【作者】:Marijana Sakač, Aleksandra Torbica, Ivana Sedej, Miroslav Hadnađev
【题名】:Influence of breadmaking on antioxidant capacity of gluten free breads based on rice and buckwheat flours
【期刊】:Food Research International,
【年、卷、期、起止页码】:Volume 44, Issue 9, November 2011, Pages 2806-2813