Contribution of flavonoids to the antioxidant properties of common and tartary buckwheat-Reference-Cited by-同舟云学术

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

Published:2016-03 Issue: Volume:68 Page:181-186
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Lee Lan-Sook,Choi Eun-Ji,Kim Chang-Hee,Sung Jung-Min,Kim Young-Boong,Seo Dong-Ho,Choi Hyun-Wook,Choi Yun-Sang,Kum Jun-Seok,Park Jong-Dae

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference24 articles.

1. Phytochemicals and biofunctional properties of buckwheat: a review;Ahmed;J. Agric. Sci.,2014

2. The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay;Benzie;Anal. Biochem.,1996

3. Use of free radical method to evaluate antioxidant activity;Brand-Williams;Leb. Wiss. Technol.,1995

4. Antioxidant activity and phenolic compounds of 112 traditional Chinese medicinal plants associated with anticancer;Cai;Life Sci.,2004

5. Tartary buckwheat (Fagopyrum tataricum Gaertn.) as a source of dietary rutin and quercitrin;Fabjan;J. Agric. Food Chem.,2003

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4. Effect of different forms of buckwheat addition on the physicochemical and sensory properties of bread;Czech Journal of Food Sciences;2024-06-27

5. A decade of advances in the study of buckwheat for organic farming and agroecology (2013-2023);Frontiers in Plant Science;2024-03-06

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