1. Brian, J., Shan, F., Tian, Z., Xu, G., Lin, R., Chunsheng, X., et al. (Eds.). (2004). Study on new health foods of Tartary buckwheat. In Advances in buckwheat research proceed of the 9th international symposium on buckwheat, Prague, Czech Republic, p. 23.
2. Fabian, C., & Ju, Y. H. (2011). A review on rice bran protein: Its properties and extraction methods. Critical Reviews in Food Science and Nutrition, 51(9), 816–827.
3. Hagels, H. (1999). Fagopyrum esculentum Moench. Chemical review. Zbornik BFUL, 73, 29–38.
4. Ito, S., Ohsawa, R., Tsutsumi, T., Baba, T., Arakawa, A., Hayashi, K., & Nakamura, E. (2005). A new common buckwheat variety “Toyomusume” with high yield and higher rutin content. Bulletin of the National Agricultural Research Center, 6, 1–13.
5. Juchimiuk-Kwasniewska, J., Brodziak, L., & Maluszynska, J. (2011). FISH in analysis of gamma ray-induced micronuclei formation in barley. Journal of Applied Genetics, 51(1), 23–29.