Lv11
60 积分 2025-10-23 加入
Comparative Evaluation of the Concentration of Free Phenolic Compounds and the Antioxidant Activity of Various Buckwheat Samples
1小时前
已完结
Liquid chromatography–mass spectrometry-based metabolomics analysis of flavonoids and anthraquinones in Fagopyrum tataricum L. Gaertn. (tartary buckwheat) seeds to trace morphological variations
1小时前
已完结
Ultrasound-, subcritical water- and ultrasound assisted subcritical water-derived Tartary buckwheat polyphenols show superior antioxidant activity and cytotoxicity in human liver carcinoma cells
1小时前
待确认
Incorporation of yeast and hot melt extrusion enhance contents of total polyphenol and flavonoids and antioxidant ability in buckwheat flour / Uporaba kvasa in vročega ekstrudiranja poveča vsebnost celotnih polifenolov, flavonoidov in antioksidacijsko .
6天前
已关闭
Antigenotoxic Effects of Tartary and Common Buckwheat Extracts, Rutin, and Quercetin on DNA Damage Induced by the Dietary Mutagen Acrylamide
12天前
已关闭
QUALITY CHARACTERISTICS OF TARHANA PRODUCED WITH DIFFERENT RATIOS OF WHOLE WHEAT AND BUCKWHEAT FLOUR
12天前
已完结
Human health benefits from buckwheat nutrients
12天前
已关闭
Study on Antioxidant Effect of Total Flavonoid Extracts from Common Buckwheat in vitro
13天前
已完结
A Brief Review on Beneficial Usage of Buckwheat in Bakery Industry
13天前
已关闭
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