Papers mentioning buckwheat or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
The fermentation substrate influenced the quality and flavor of solid-state fermented products. Monascus purpureus solid-state fermentation was carried out with rice, tartary buckw... Read full abstract on PubMed →
Nowadays, pseudo-cereals' consumption is increasing due to their health benefits as they possess an excellent nutrient profile. Whole pseudo-cereal grains are rich in a wide range... Read full abstract on PubMed →
Common buckwheat (Fagopyrum esculentum M.) is an important traditional miscellaneous grain crop. However, seed-shattering is a significant problem in common buckwheat. To investiga... Read full abstract on PubMed →
<h4>Introduction</h4>Black/purple rice is a pigmented rice variety that contains high levels of anthocyanins, flavonoids, and other valuable bioactive compounds. Owing to its robus... Read full abstract on PubMed →
Conventional 3D printing exhibits serious limitation for it requires a support layer upon which more layers can be formed. A designed structure that lacks such a layer is therefore... Read full abstract on PubMed →
Microorganisms play an essential role in forming volatile compounds in traditional staple products. Tartary buckwheat, as a medicinal and food material, has high nutritional value... Read full abstract on PubMed →
The Maillard reaction (MR) is responsible for the development of color, taste and aroma in bakery products though the formation of numerous aroma compounds such as pyrazines, pyrro... Read full abstract on PubMed →
Tartary buckwheat (Fagopyrum tataricum) is considered a profitable crop that possesses medicinal properties, because of its flavonoid compounds. However, the dehulling issue is bec... Read full abstract on PubMed →
Buckwheat is a rich source of starch, proteins, minerals and antioxidants, and as such has become a popular functional ingredient incorporated in diverse recipes/products with part... Read full abstract on PubMed →
The sensory-chemical profiles of Finnish honeys (labeled as buckwheat, cloudberry-bog, lingonberry, sweet clover, willowherb and multifloral honeys) were investigated using a multi... Read full abstract on PubMed →
The quality of 10 buckwheat honeys, collected from Italian and est European beekeepers declaring to produce monofloral honey, were evaluated by means of their pollen, physicochemic... Read full abstract on PubMed →
BACKGROUND: Multicereal/pseudocereal blends based on major and minor seeds with high nutritional profile appear as a promising strategy, hardly explored, to obtain enhanced value g... Read full abstract on PubMed →
The 2023 listing of UV-328 as a persistent organic pollutant (POP) has created an urgent need to understand the environmental fate of ultraviolet absorbents (UVAs) in marine ecosys... Read full abstract on PubMed →
Ultraviolet (UV) filters are emerging contaminants that have been found in high concentrations in human tissues. Food intake is generally considered to be the primary route of huma... Read full abstract on PubMed →
Volatile compounds play indispensable roles in the interactions among host plants, herbivores and natural enemies. Previous studies showed that the addition of buckwheat strips in... Read full abstract on PubMed →
This work was focused on evaluating the occurrence of endocrine-disrupting compounds (EDCs) in fish muscles, such as bisphenol analogues, personal care products, including some UV-... Read full abstract on PubMed →
Children are particularly vulnerable to many classes of the volatile organic compounds (VOCs) detected in indoor environments. The negative health impacts associated with chronic a... Read full abstract on PubMed →
MK-10. After digestion, at least a fivefold higher value of the browning index was noted in control and tested biscuits, indicating the high bioaccessibility of melanoidins. This s... Read full abstract on PubMed →
The aim of this study was to find out the effect of selected spices on chemical and sensorial markers in cakes formulated on rye and light buckwheat flour fortified with spices. Am... Read full abstract on PubMed →
Iminosugars have a carbohydrate-like backbone in which the ring oxygen is replaced by nitrogen. They are naturally found in foods such as rice, buckwheat, mulberries, and fermented... Read full abstract on PubMed →
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Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.