Comparison of Nutritional Composition, Aroma Compounds, and Biological Activities of Two Kinds of Tartary Buckwheat Tea-Reference-Cited by-同舟云学术

Comparison of Nutritional Composition, Aroma Compounds, and Biological Activities of Two Kinds of Tartary Buckwheat Tea

Published:2017-06-09 Issue:7 Volume:82 Page:1735-1741
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Guo Huimin¹,Yang Xiushi²^ORCID,Zhou Haitao³,Luo Xiuxiu²,Qin Peiyou²,Li Jincai¹,Ren Guixing²

Affiliation:

1. School of Chemical Engineering and Technology; Tianjin Univ.; Tianjin 300350 P. R. China

2. the Inst. of Crop Science; Chinese Academy of Agricultural Sciences; Beijing 100081 P. R. China

3. Zhangjiakou Academy of Agricultural Sciences; Zhangjiakou 075000 P. R. China

Funder

Agricultural Science and Technology Program for Innovation Team on Minor Grain Nutrition and Function, CAAS

National Science & Technology Pillar Program during the 12th Five-year Plan Period from Ministry of Science and Technology of the People's Republic of China

Special Fund for Agro-scientific Research in the Public Interest

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.13772/fullpdf

Reference44 articles.

1. Phytochemicals and biofunctional properties of buckwheat: a review;Ahmed;J Agric Sci,2013

2. Effect of extrusion cooking on functional properties and in vitro starch digestibility of barley-based extrudates from fruit and vegetable by-products;Altan;J Food Sci,2009

3. Rutin, quercetin, and free amino acid analysis in buckwheat (Fagopyrum) seeds from different locations;Bai;Gene Mol Res,2015

4. A rapid measurement of rutin-degrading enzyme activity in extract of tartary buckwheat seeds;Chen;Food Bioprod Process,2011

Cited by 29 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Global nutritional challenges and opportunities: Buckwheat, a potential bridge between nutrient deficiency and food security;Trends in Food Science & Technology;2024-03

2. Physicochemical properties and process contaminants analysis of flaky egg-free rolls incorporated with buckwheat ( Fagopyrum esculentum Moench);CyTA - Journal of Food;2023-10-16

3. Unveiling the Aromas and Sensory Evaluation of Hakko Sobacha: A New Functional Non-Dairy Probiotic Fermented Drink;Molecules;2023-08-16

4. Changes in Bioactive Compounds and Antioxidative Activities of Dehulled Buckwheat Groat Processed by Germination and Roasting;Journal of the Korean Society of Food Science and Nutrition;2023-07-31

5. A comprehensive review on functional beverages from cereal grains-characterization of nutraceutical potential, processing technologies and product types;Heliyon;2023-06