These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

248 related articles for article (PubMed ID: 17284830)

  • 1. An anthocyanin compound in buckwheat sprouts and its contribution to antioxidant capacity.
    Watanabe M
    Biosci Biotechnol Biochem; 2007 Feb; 71(2):579-82. PubMed ID: 17284830
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Identification of anthocyanins in the sprouts of buckwheat.
    Kim SJ; Maeda T; Sarker MZ; Takigawa S; Matsuura-Endo C; Yamauchi H; Mukasa Y; Saito K; Hashimoto N; Noda T; Saito T; Suzuki T
    J Agric Food Chem; 2007 Jul; 55(15):6314-8. PubMed ID: 17580874
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effects of UV-B irradiation on the levels of anthocyanin, rutin and radical scavenging activity of buckwheat sprouts.
    Tsurunaga Y; Takahashi T; Katsube T; Kudo A; Kuramitsu O; Ishiwata M; Matsumoto S
    Food Chem; 2013 Nov; 141(1):552-6. PubMed ID: 23768393
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Chemical Profile, Antimicrobial and Antioxidant Activity Assessment of the Crude Extract and Its Main Flavonoids from Tartary Buckwheat Sprouts.
    Zhong L; Lin Y; Wang C; Niu B; Xu Y; Zhao G; Zhao J
    Molecules; 2022 Jan; 27(2):. PubMed ID: 35056695
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Antioxidant activity of tartary (Fagopyrum tataricum (L.) Gaertn.) and common (Fagopyrum esculentum moench) buckwheat sprouts.
    Liu CL; Chen YS; Yang JH; Chiang BH
    J Agric Food Chem; 2008 Jan; 56(1):173-8. PubMed ID: 18072736
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Comparison of phenolic compositions between common and tartary buckwheat (Fagopyrum) sprouts.
    Kim SJ; Zaidul IS; Suzuki T; Mukasa Y; Hashimoto N; Takigawa S; Noda T; Matsuura-Endo C; Yamauchi H
    Food Chem; 2008 Oct; 110(4):814-20. PubMed ID: 26047265
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Flavonoid analysis of buckwheat sprouts.
    Nam TG; Lee SM; Park JH; Kim DO; Baek NI; Eom SH
    Food Chem; 2015 Mar; 170():97-101. PubMed ID: 25306322
    [TBL] [Abstract][Full Text] [Related]  

  • 8. The content of fagopyrin and polyphenols in common and tartary buckwheat sprouts.
    Kreft S; Janeš D; Kreft I
    Acta Pharm; 2013 Dec; 63(4):553-60. PubMed ID: 24451079
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Accumulation of phenylpropanoids and correlated gene expression during the development of tartary buckwheat sprouts.
    Li X; Thwe AA; Park NI; Suzuki T; Kim SJ; Park SU
    J Agric Food Chem; 2012 Jun; 60(22):5629-35. PubMed ID: 22587625
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Peroxyl radical scavenging capacity, polyphenolics, and lipophilic antioxidant profiles of mulberry fruits cultivated in southern China.
    Isabelle M; Lee BL; Ong CN; Liu X; Huang D
    J Agric Food Chem; 2008 Oct; 56(20):9410-6. PubMed ID: 18817415
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Phenolic compounds and antioxidant activities of buckwheat (Fagopyrum esculentum Moench) hulls and flour.
    Quettier-Deleu C; Gressier B; Vasseur J; Dine T; Brunet C; Luyckx M; Cazin M; Cazin JC; Bailleul F; Trotin F
    J Ethnopharmacol; 2000 Sep; 72(1-2):35-42. PubMed ID: 10967451
    [TBL] [Abstract][Full Text] [Related]  

  • 12. LC-MS analysis of phenolic compounds and antioxidant activity of buckwheat at different stages of malting.
    Terpinc P; Cigić B; Polak T; Hribar J; Požrl T
    Food Chem; 2016 Nov; 210():9-17. PubMed ID: 27211614
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Trace element water improves the antioxidant activity of buckwheat (Fagopyrum esculentum Moench) sprouts.
    Liu CL; Chen YS; Yang JH; Chiang BH; Hsu CK
    J Agric Food Chem; 2007 Oct; 55(22):8934-40. PubMed ID: 17902620
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effect of salinity stress on phenolic compounds and carotenoids in buckwheat (Fagopyrum esculentum M.) sprout.
    Lim JH; Park KJ; Kim BK; Jeong JW; Kim HJ
    Food Chem; 2012 Dec; 135(3):1065-70. PubMed ID: 22953825
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Buckwheat (Fagopyrum esculentum Moench) grain and fractions: antioxidant compounds and activities.
    Sedej I; Sakač M; Mandić A; Mišan A; Tumbas V; Čanadanović-Brunet J
    J Food Sci; 2012 Sep; 77(9):C954-9. PubMed ID: 22888949
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Degradation of rutin and polyphenols during the preparation of tartary buckwheat bread.
    Vogrincic M; Timoracka M; Melichacova S; Vollmannova A; Kreft I
    J Agric Food Chem; 2010 Apr; 58(8):4883-7. PubMed ID: 20201551
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Metabolomic analysis and differential expression of anthocyanin biosynthetic genes in white- and red-flowered buckwheat cultivars (Fagopyrum esculentum).
    Kim YB; Park SY; Thwe AA; Seo JM; Suzuki T; Kim SJ; Kim JK; Park SU
    J Agric Food Chem; 2013 Nov; 61(44):10525-33. PubMed ID: 24083509
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Antioxidant activity of rye bread enriched with milled buckwheat groats fractions.
    Żmijewski M; Sokół-Łętowska A; Pejcz E; Orzeł D
    Rocz Panstw Zakl Hig; 2015; 66(2):115-21. PubMed ID: 26024399
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Use of cyclic voltammetry, photochemiluminescence, and spectrophotometric methods for the measurement of the antioxidant capacity of buckwheat sprouts.
    Zielinska D; Szawara-Nowak D; Ornatowska A; Wiczkowski W
    J Agric Food Chem; 2007 Nov; 55(24):9891-8. PubMed ID: 17966982
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Alteration of phenolic profiles and antioxidant capacities of common buckwheat and tartary buckwheat produced in China upon thermal processing.
    Liu Y; Cai C; Yao Y; Xu B
    J Sci Food Agric; 2019 Sep; 99(12):5565-5576. PubMed ID: 31152448
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 13.