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.
2. Nutritional and functional added value of oat, Kamut, spelt, rye and buckwheat versus common wheat in breadmaking. Angioloni A; Collar C J Sci Food Agric; 2011 May; 91(7):1283-92. PubMed ID: 21337578 [TBL] [Abstract][Full Text] [Related]
3. Milling fractions composition of common (Fagopyrum esculentum Moench) and Tartary (Fagopyrum tataricum (L.) Gaertn.) buckwheat. Sinkovič L; Kokalj Sinkovič D; Meglič V Food Chem; 2021 Dec; 365():130459. PubMed ID: 34216911 [TBL] [Abstract][Full Text] [Related]
4. Chemical, nutritional and technological characteristics of buckwheat and non-prolamine buckwheat flours in comparison of wheat flour. de Francischi ML; Salgado JM; Leitão RF Plant Foods Hum Nutr; 1994 Dec; 46(4):323-9. PubMed ID: 7716113 [TBL] [Abstract][Full Text] [Related]
5. Identification and Bioaccessibility of Maillard Reaction Products and Phenolic Compounds in Buckwheat Biscuits Formulated from Flour Fermented by Wronkowska M; Wiczkowski W; Topolska J; Szawara-Nowak D; Piskuła MK; Zieliński H Molecules; 2023 Mar; 28(6):. PubMed ID: 36985718 [TBL] [Abstract][Full Text] [Related]
6. Influence of Chia Seed, Buckwheat and Chestnut Flour Addition on the Overall Quality and Shelf Life of the Gluten-Free Biscuits. Silav-Tuzlu G; Tacer-Caba Z Food Technol Biotechnol; 2021 Dec; 59(4):463-474. PubMed ID: 35136371 [TBL] [Abstract][Full Text] [Related]
7. Bioaccessibility of Phenolic Acids and Flavonoids from Buckwheat Biscuits Prepared from Flours Fermented by Lactic Acid Bacteria. Zieliński H; Wiczkowski W; Topolska J; Piskuła MK; Wronkowska M Molecules; 2022 Oct; 27(19):. PubMed ID: 36235165 [TBL] [Abstract][Full Text] [Related]
9. Distribution of Radioactive Cesium during Milling and Cooking of Contaminated Buckwheat. Hachinohe M; Nihei N; Kawamoto S; Hamamatsu S J Food Prot; 2018 Jun; 81(6):881-885. PubMed ID: 29714624 [TBL] [Abstract][Full Text] [Related]
10. Enrichment of gluten-free cakes with lupin (Lupinus albus L.) or buckwheat (Fagopyrum esculentum M.) flours. Levent H; Bilgiçli N Int J Food Sci Nutr; 2011 Nov; 62(7):725-8. PubMed ID: 21568822 [TBL] [Abstract][Full Text] [Related]
11. Impact of Processing on the Protein Quality of Pinto Bean (Phaseolus vulgaris) and Buckwheat (Fagopyrum esculentum Moench) Flours and Blends, As Determined by in Vitro and in Vivo Methodologies. Nosworthy MG; Franczyk A; Zimoch-Korzycka A; Appah P; Utioh A; Neufeld J; House JD J Agric Food Chem; 2017 May; 65(19):3919-3925. PubMed ID: 28452476 [TBL] [Abstract][Full Text] [Related]
12. Evaluation of exopolysaccharide producing Weissella cibaria MG1 strain for the production of sourdough from various flours. Wolter A; Hager AS; Zannini E; Galle S; Gänzle MG; Waters DM; Arendt EK Food Microbiol; 2014 Feb; 37():44-50. PubMed ID: 24230472 [TBL] [Abstract][Full Text] [Related]
13. Advances in the development of functional foods from buckwheat. Li SQ; Zhang QH Crit Rev Food Sci Nutr; 2001 Sep; 41(6):451-64. PubMed ID: 11592684 [TBL] [Abstract][Full Text] [Related]
14. Gluten-Free Flours from Different Raw Materials as the Source of Vitamin B Rybicka I; Gliszczynska-Swiglo A J Nutr Sci Vitaminol (Tokyo); 2017; 63(2):125-132. PubMed ID: 28552877 [TBL] [Abstract][Full Text] [Related]
15. Valorization of Common ( Rabitti NS; Appiani M; Marti A; Buratti S; Benedetti S; Chiodaroli G; Proserpio C; Laureati M Foods; 2022 Oct; 11(21):. PubMed ID: 36360055 [TBL] [Abstract][Full Text] [Related]
16. Effect of liquid-state fermentation on the antioxidant and functional properties of raw and roasted buckwheat flours. Zieliński H; Szawara-Nowak D; Bączek N; Wronkowska M Food Chem; 2019 Jan; 271():291-297. PubMed ID: 30236680 [TBL] [Abstract][Full Text] [Related]
17. Distribution of Free and Bound Phenolic Compounds in Buckwheat Milling Fractions. Martín-García B; Pasini F; Verardo V; Gómez-Caravaca AM; Marconi E; Caboni MF Foods; 2019 Dec; 8(12):. PubMed ID: 31842252 [TBL] [Abstract][Full Text] [Related]