Identification of buckwheat (Fagopyrum esculentum Moench) aroma compounds with GC–MS

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

Nutrient Content in Buckwheat Milling Fractions

Vida Škrabanja, Ivan Kreft, Terezija Golob et al. · Cereal Chemistry · 2004 · 142 citations

Nutrition, Engineering, Food Analysis +17

Compound Identification:  A <i>Journal of Agricultural and Food Chemistry</i> Perspective

Russell J. Molyneux, Peter Schieberle · Journal of Agricultural and Food Chemistry · 2007 · 126 citations

Changes in volatile compounds of palm sap (Arenga pinnata) during the heating process for production of palm sugar

Chun Wai Ho, Wan Aida Wan Mustapha, Mohamad Yusof Maskat et al. · Food Chemistry · 2006 · 114 citations

Food Chemistry, Volatile Compounds, Botany +7

Salicylaldehyde is a characteristic aroma component of buckwheat groats

Damjan Janeš, Samo Kreft · Food Chemistry · 2008 · 75 citations

Food Chemistry, Tannin, Characteristic Aroma Component +2