Ivan Kreft

Composition and technological properties of the flour and bran from common and tartary buckwheat

Giovanni Bonafaccia, M Marocchini, Ivan Kreft · Food Chemistry · 2002 · 553 citations

Food Chemistry, Technological Properties, Tartary Buckwheat +1

Tartary Buckwheat (<i>Fagopyrum tataricum</i> Gaertn.) as a Source of Dietary Rutin and Quercitrin

Nina Fabjan, Janko Rode, Iztok Jože Košir et al. · Journal of Agricultural and Food Chemistry · 2003 · 534 citations

Rutin content in buckwheat (Fagopyrum esculentum Moench) food materials and products

Ivan Kreft, Nina Fabjan, Kenji Yasumoto · Food Chemistry · 2005 · 345 citations

Food Chemistry, Nutrition, Fagopyrum Esculentum Moench +8

Extraction of Rutin from Buckwheat (<i>Fagopyrum </i><i>esculentum </i>Moench) Seeds and Determination by Capillary Electrophoresis

Samo Kreft, Martina Knapp, Ivan Kreft · Journal of Agricultural and Food Chemistry · 1999 · 302 citations

Nutritional Properties of Starch in Buckwheat Products:  Studies in Vitro and in Vivo

Vida Škrabanja, Helena G. M. Liljeberg Elmståhl, Ivan Kreft et al. · Journal of Agricultural and Food Chemistry · 2000 · 202 citations