Influence of the addition of buckwheat flour and durum wheat bran on spaghetti quality

Development of Standard Rating Scales for Mechanical Parameters of Texture and Correlation Between the Objective and the Sensory Methods of Texture Evaluation

Alina S. Szczesniak, MARGARET A. BRANDT, Herman H. Friedman · Journal of Food Science · 1963 · 591 citations

Agriculture, Food Science, Food Analysis +15

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

Giovanni Bonafaccia, M Marocchini, Ivan Kreft · Food Chemistry · 2002 · 557 citations

Agriculture, Food Science, Cereal Science +13

Catechins as Antioxidants from Buckwheat (<i>Fagopyrum esculentum</i> Moench) Groats

Mitsuru Watanabe · Journal of Agricultural and Food Chemistry · 1998 · 230 citations

Agriculture, Biochemistry, Food Chemistry +16

The influence of a (1→3)(1→4)‐<i>β</i>‐<scp>d</scp>‐glucan rich fraction from barley on the physico‐chemical properties and <i>in vitro</i> reducing sugars release of durum wheat pasta

Louise J. Cleary, Charles S. Brennan · International Journal of Food Science & Technology · 2006 · 219 citations

Agriculture, Agronomy, Food Science +17

Minerals, phytic acid, tannin and rutin in buckwheat seed milling fractions

Kathryn J. Steadman, Monica S. Burgoon, Betty A. Lewis et al. · Journal of the Science of Food and Agriculture · 2001 · 216 citations

Agriculture, Agronomy, Plant Sciences +17