Varietal differences of hull and flour color in Tartary buckwheat were observed among 25 Asian and European local varieties, and the relationship between the color property and antioxidant activity of the flour was analyzed. The color property of the flour and hull samples was determined by the L'a'b ' system using a colorimeter. The antioxidant activity of flour was measured by micro-chemiluminescence from a mixed solution of the flour sample, H20 2 and acetaldehyde. The b " and C * values of the flour correlated positively with the antioxidant activity of the flour (p<0.002). On the contrary, the b " and C * values of the hull correlated negatively with the antioxidant activity of the flour (p <0.05). The si...
Two tartary buckwheat samples (Xingku No.2 and Diqing) grown at three locations were analyzed for fr...
Rutin is the major bioflavonoid in buckwheat. This compound was analyzed in common buckwheat flour a...
This study demonstrated the role of buckwheat flour in improving phenolic compounds in white wheat b...
Photon emission from a mixture of Tartary buckwheat (Fagopyrum tataricum Gaertn.) Hour, H202 and ace...
ABSTRACT: Antioxidative activities of wheat flours (type 500 and wholegrain) and buckwheat flours (l...
The objective of the current study was to analyse the total phenolic concentration (TPC), total flav...
Abstract: Total antioxidant capacities and phenolic contents of ethanol extracts of common and tarta...
The effect of processing on functional compounds in buckwheat was investigated. Extractions of buckw...
We Examined The Contribution of Polyphenols To The Antioxidative Activity In The Grains of Common Bu...
The antinutritional factors in flours include phenol, tannin, oxalate, phytate and alkaloids. Wheat ...
Radical-scavenging activity in the flour obtained from 32 cultivars of buckwheat grown and harvested...
In this study, the antioxidative/reducing activity of buckwheat-enhanced dark wheat breads (BEDWBs),...
Abstract: Tartary buckwheat flour contains large amounts of rutin and quercetin, which are known to ...
The hulled buckwheat cultivars (Aktaş cv. and Güneş cv.) were wet-milled, and then some chemical, yi...
AbstractThe objective of this study was to evaluate the effects of wheat variety, food processing, a...
Two tartary buckwheat samples (Xingku No.2 and Diqing) grown at three locations were analyzed for fr...
Rutin is the major bioflavonoid in buckwheat. This compound was analyzed in common buckwheat flour a...
This study demonstrated the role of buckwheat flour in improving phenolic compounds in white wheat b...
Photon emission from a mixture of Tartary buckwheat (Fagopyrum tataricum Gaertn.) Hour, H202 and ace...
ABSTRACT: Antioxidative activities of wheat flours (type 500 and wholegrain) and buckwheat flours (l...
The objective of the current study was to analyse the total phenolic concentration (TPC), total flav...
Abstract: Total antioxidant capacities and phenolic contents of ethanol extracts of common and tarta...
The effect of processing on functional compounds in buckwheat was investigated. Extractions of buckw...
We Examined The Contribution of Polyphenols To The Antioxidative Activity In The Grains of Common Bu...
The antinutritional factors in flours include phenol, tannin, oxalate, phytate and alkaloids. Wheat ...
Radical-scavenging activity in the flour obtained from 32 cultivars of buckwheat grown and harvested...
In this study, the antioxidative/reducing activity of buckwheat-enhanced dark wheat breads (BEDWBs),...
Abstract: Tartary buckwheat flour contains large amounts of rutin and quercetin, which are known to ...
The hulled buckwheat cultivars (Aktaş cv. and Güneş cv.) were wet-milled, and then some chemical, yi...
AbstractThe objective of this study was to evaluate the effects of wheat variety, food processing, a...
Two tartary buckwheat samples (Xingku No.2 and Diqing) grown at three locations were analyzed for fr...
Rutin is the major bioflavonoid in buckwheat. This compound was analyzed in common buckwheat flour a...
This study demonstrated the role of buckwheat flour in improving phenolic compounds in white wheat b...