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在“Elsevier电子期刊”中，命中：67条，耗时：小于0.01 秒

在所有数据库中总计命中：1,282条

1.Low concentration of sodium bicarbonate improves the bioactive compound levels and antioxidant and α-glucosidase inhibitory activities of tartary buckwheat sprouts

作者：Peiyou Qin^a ; ¹ ; Aichun Wei^a ; ^b ; ¹ ; Degang Zhao^b ; Yang Yao^a ; Xiushi Yang^a ; Baoqing Dun^a ; Guixing Ren^a ; ^{renguixing@caas.cn}

关键词：Tartary buckwheat ; Flavonoids ; Total phenolic compounds ; d-chiro-inositol ; DPPH radical-scavenging activity ; α-Glucosidase inhibitory activity

刊名：Food Chemistry

出版年：2017

2.Green and efficient extraction of rutin from tartary buckwheat hull by using natural deep eutectic solvents

作者：Yao Huang ; Fang Feng ; Jie Jiang ; Ying Qiao ; Tao Wu ; Josef Voglmeir ; Zhi-Gang Chen ; ^{zgchen@njau.edu.cn}

关键词：Natural deep eutectic solvents ; Tartary buckwheat hull ; Rutin ; Toxicity ; Biodegradability

刊名：Food Chemistry

出版年：2017

3.Chemical composition and health effects of Tartary buckwheat

作者：Fan Zhu ^{fzhu5@yahoo.com" class="auth_mail" title="E-mail the corresponding author}

关键词：Tartary buckwheat ; Chemical composition ; Functional food ; Health effect ; Polyphenol

刊名：Food Chemistry

出版年：2016

4.The effects of hydrothermal processing and germination on Fe speciation and Fe bioaccessibility to human intestinal Caco-2 cells in Tartary buckwheat

关键词：Tartary buckwheat ; Iron ; Hydrothermal processing ; Germination ; Bioavailability ; X-ray absorption near edge structure

刊名：Food Chemistry

出版年：2016

5.Exploitation of Tartary Buckwheat as Sustainable Ingredient for Healthy Foods Production

作者：Valentina Tolaini ; ^{valentina.tolaini@enea.it" class="auth_mail" title="E-mail the corresponding author} ; Antonella Del Fiore ; Chiara Nobili ; Ombretta Presenti ; Patrizia De Rossi ; Silvia Procacci ; Fabio Vitali ; Andrea Brunori

关键词：sustainable agriculture ; minor crops ; Tartary buckwheat ; antioxidant compounds ; healthy foods

刊名：Agriculture and Agricultural Science Procedia

出版年：2016

6.Effectiveness of rutin-rich Tartary buckwheat (Fagopyrum tataricum Gaertn.) ‘Manten-Kirari’ in body weight reduction related to its antioxidant properties: A randomised, double-blind, placebo-controlled study

作者：Mie Nishimura^a ; Tatsuya Ohkawara^a ; Yuji Sato^a ; Hiroki Satoh^a ; Tatsuro Suzuki^b ; Koji Ishiguro^c ; Takahiro Noda^c ; Toshikazu Morishita^c ; Jun Nishihira^a ; ^{nishihira@do-johodai.ac.jp" class="auth_mail" title="E-mail the corresponding author}

关键词：Anti-oxidant ; Body fat percentage ; Body weight ; Manten-Kirari ; Rutin ; Tartary buckwheat

刊名：Journal of Functional Foods

出版年：2016

7.In vitro digestibility and changes in physicochemical and textural properties of tartary buckwheat starch under high hydrostatic pressure

作者：Hang Liu^a ; ^c ; ^{lhhyyf123@163.com" class="auth_mail" title="E-mail the corresponding author} ; Xudan Guo^d ; ^{guoxudan123@126.com" class="auth_mail" title="E-mail the corresponding author} ; Yunlong Li^b ; ^{liyunlong125@126.com" class="auth_mail" title="E-mail the corresponding author} ; Hongmei Li^b ; ^{hongmeizls@126.com" class="auth_mail" title="E-mail the corresponding author} ; Huanhuan Fan^a ; ^{1422305224@qq.com" class="auth_mail" title="E-mail the corresponding author} ; Min Wang^a ; ^{wangmin20050606@163.com" class="auth_mail" title="E-mail the corresponding author}

关键词：High hydrostatic pressure ; Tartary buckwheat ; Starch ; In vitro digestibility ; Physicochemical properties

刊名：Journal of Food Engineering

出版年：2016

8.Dietary tartary buckwheat intake attenuates insulin resistance and improves lipid profiles in patients with type 2 diabetes: a randomized controlled trial

作者：Ju Qiu^a ; ¹ ; Yanping Liu^b ; ¹ ; Yanfen Yue^c ; Yuchang Qin^a ; Zaigui Li^d ; ^{lizg@cau.edu.cn}

关键词：BMI ; body mass index ; CB ; common buckwheat ; DC ; diet control ; HbA1c ; glycated hemoglobin ; HDL-c ; high-density lipoprotein cholesterol ; HOMA-IR ; homeostasis model assessment of insulin resistance ; LDL-c ; low-density lipoprotein cholesterol ; MetS ; metabolic syndrome ; T2DM ; Type 2 diabetes mellitus ; TB ; Tatary buckwheat ; TC ; total cholesterol ; TG ; triglycerides ; WF ; white wheat flour ; WR ; white rice

刊名：Nutrition Research

出版年：2016

9.Contribution of flavonoids to the antioxidant properties of common and tartary buckwheat

作者：Lan-Sook Lee ; Eun-Ji Choi ; Chang-Hee Kim ; Jung-Min Sung ; Young-Boong Kim ; Dong-Ho Seo ; Hyun-Wook Choi ; Yun-Sang Choi ; Jun-Seok Kum ; Jong-Dae Park ; ^{jdpark@kfri.re.kr" class="auth_mail" title="E-mail the corresponding author}

关键词：Buckwheat ; Orientin ; Flavan-3-ol ; Antioxidant activity

刊名：Journal of Cereal Science

出版年：2016

10.Hydrothermal treatment of Tartary buckwheat grain hinders the transformation of rutin to quercetin

作者：Lea Luk&scaron ; ič^a ; Jú ; lius Á ; rvay^b ; Alena Vollmannová ; ^b ; Tomá ; s Tó ; th^b ; Vida &Scaron ; krabanja^a ; Janja Trček^c ; Mateja Germ^a ; Ivan Kreft^d ; ^{ivan.kreft@guest.arnes.si}

关键词：Tartary buckwheat (Fagopyrum tataricum) ; Bread ; Rutin ; Hydrothermally treated

刊名：Journal of Cereal Science

出版年：2016

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