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.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

311 related items for PubMed ID: 31326675

  • 1. Optical, rheological, thermal, and microstructural elucidation of rutin enrichment in Tartary buckwheat flour by hydrothermal treatments.
    Oh M, Oh I, Jeong S, Lee S.
    Food Chem; 2019 Dec 01; 300():125193. PubMed ID: 31326675
    [Abstract] [Full Text] [Related]

  • 2.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 3.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 4. Diverse effects of rutin and quercetin on the pasting, rheological and structural properties of Tartary buckwheat starch.
    Wang L, Wang L, Li Z, Gao Y, Cui SW, Wang T, Qiu J.
    Food Chem; 2021 Jan 15; 335():127556. PubMed ID: 32738529
    [Abstract] [Full Text] [Related]

  • 5.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 6. Tartary buckwheat (Fagopyrum tataricum Gaertn.) as a source of dietary rutin and quercitrin.
    Fabjan N, Rode J, Kosir IJ, Wang Z, Zhang Z, Kreft I.
    J Agric Food Chem; 2003 Oct 22; 51(22):6452-5. PubMed ID: 14558761
    [Abstract] [Full Text] [Related]

  • 7.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 8. Hydrothermal Treatment Enhances Antioxidant Activity and Intestinal Absorption of Rutin in Tartary Buckwheat Flour Extracts.
    Jin HR, Yu J, Choi SJ.
    Foods; 2019 Dec 20; 9(1):. PubMed ID: 31861857
    [Abstract] [Full Text] [Related]

  • 9. Macromolecular interactions and rheological properties of buckwheat-based dough obtained from differently processed grains.
    Mariotti M, Lucisano M, Pagani MA, Iametti S.
    J Agric Food Chem; 2008 Jun 11; 56(11):4258-67. PubMed ID: 18465873
    [Abstract] [Full Text] [Related]

  • 10. Preparation and properties of rutin-hydrolyzing enzyme from tartary buckwheat seeds.
    Cui XD, Wang ZH.
    Food Chem; 2012 May 01; 132(1):60-6. PubMed ID: 26434263
    [Abstract] [Full Text] [Related]

  • 11. 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 28; 58(8):4883-7. PubMed ID: 20201551
    [Abstract] [Full Text] [Related]

  • 12.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 13. Tartary buckwheat (Fagopyrum tataricum Gaertn.) starch, a side product in functional food production, as a potential source of retrograded starch.
    Gao J, Kreft I, Chao G, Wang Y, Liu X, Wang L, Wang P, Gao X, Feng B.
    Food Chem; 2016 Jan 01; 190():552-558. PubMed ID: 26213009
    [Abstract] [Full Text] [Related]

  • 14.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 15. Effect of ethanol addition on the physicochemical, structural and in vitro digestive properties of Tartary buckwheat starch-quercetin/rutin complexes.
    Wang L, Huang Y, Ren Y, Wang H, Ding Y, Ren G, Wang T, Li Z, Qiu J.
    Food Chem; 2024 Sep 01; 451():139350. PubMed ID: 38663246
    [Abstract] [Full Text] [Related]

  • 16. The effects of extruded endogenous starch on the processing properties of gluten-free Tartary buckwheat noodles.
    Han XM, Xing JJ, Han C, Guo XN, Zhu KX.
    Carbohydr Polym; 2021 Sep 01; 267():118170. PubMed ID: 34119142
    [Abstract] [Full Text] [Related]

  • 17. Effects of nitrogen level on the physicochemical properties of Tartary buckwheat (Fagopyrum tataricum (L.) Gaertn.) starch.
    Zhang W, Yang Q, Xia M, Bai W, Wang P, Gao X, Li J, Feng B, Gao J.
    Int J Biol Macromol; 2019 May 15; 129():799-808. PubMed ID: 30731161
    [Abstract] [Full Text] [Related]

  • 18.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 19.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 20.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 16.