【题名】：Formation of an oxathiolone compound from rutin in acidic mixture of saliva and buckwheat dough: Possibility of its occurrence in the stomach
【期刊】：Food Chemistry,
【年、卷、期、起止页码】：Volume 116, Issue 1, 1 September 2009, Pages 214-219
【全文链接】：
【序号】：3
【作者】Chuan-He Tang
【题名】：Functional properties and in vitro digestibility of buckwheat protein products: Influence of processing
【期刊】：Journal of Food Engineering,
【年、卷、期、起止页码】Volume 82, Issue 4, October 2007, Pages 568-576
【全文链接】：
【序号】：4
【作者】：Lenka Němcová, Jiří Zima, Jiří Barek, Dagmar Janovská
【题名】：Determination of resveratrol in grains, hulls and leaves of common and tartary buckwheat by HPLC with electrochemical detection at carbon paste electrode
【期刊】Food Chemistry,
【年、卷、期、起止页码】：Volume 126, Issue 1, 1 May 2011, Pages 374-378
【全文链接】：
【序号】：5
【作者】：Marijana Sakač, Aleksandra Torbica, Ivana Sedej, Miroslav Hadnađev
【题名】：Influence of breadmaking on antioxidant capacity of gluten free breads based on rice and buckwheat flours
【期刊】：Food Research International,
【年、卷、期、起止页码】：Volume 44, Issue 9, November 2011, Pages 2806-2813
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