Peer-Reviewed Research Database

Buckwheat — 1,560 papers

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.

Top Contributing Institutions

Where the buckwheat research comes from

paper count of indexed corpus · via OpenAlex

Jiangnan University

Chinese Academy of Sciences

Centre National de la Recherche Scientifique

State Key Laboratory of Food Science and Technology

Ministry of Agriculture and Rural Affairs

Harvard University

China Agricultural University

Inserm

1,560 results for "maillard reaction" · Clear filters

2019 Molecules (Basel, Switzerland) sensory panel

Determination of Antioxidant Capacity, Phenolics and Volatile Maillard Reaction Products in Rye-Buckwheat Biscuits Supplemented with 3β-d-Rutinoside.

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 →

PMID: 30862064 DOI: 10.3390/molecules24050982 Full text on PMC

2023 Microorganisms other

Bioaccessibility of Maillard Reaction Products from Biscuits Formulated from Buckwheat Flours Fermented by Selected Lactic Acid Bacteria

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 →

PMID: 37110307 DOI: microorganisms11040883

All paper metadata — titles, authors, journals, years, DOIs — is public bibliographic information. Abstract snippets shown are truncated to fewer than 200 characters and link to the original source on PubMed or the publisher. We never reproduce full text.

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.