Concepedia

Separation of five flavonoids from tartary buckwheat (Fagopyrum tataricum (L.) Gaertn) grains via off-line two dimensional high-speed counter-current chromatography

Shujing Jiang, Qi Liu, Yixi Xie, Hualiang Zeng, Li Zhang, Xinyu Jiang

Food Chemistry · 2014 · 56 citations · 26 references

DOI

Concepts

References

26

Comparative Evaluation of Quercetin, Isoquercetin and Rutin as Inhibitors of α-Glucosidase

Yan Qin Li, Feng Chao Zhou, Fei Gao et al. · Journal of Agricultural and Food Chemistry · 2009 · 491 citations

, , +10

Nutritional composition and flavonoids content of flour from different buckwheat cultivars

Peiyou Qin, Qiang Wang, Fang Shan et al. · International Journal of Food Science & Technology · 2010 · 213 citations

, , +16

Comparison of phenolic compositions between common and tartary buckwheat (Fagopyrum) sprouts

Sun‐Ju Kim, I.S.M. Zaidul, Tatsuro Suzuki et al. · Food Chemistry · 2008 · 198 citations

, , +9

Antioxidant Activity of Tartary ( Fagopyrum tataricum (L.) Gaertn.) and Common ( Fagopyrum esculentum Moench) Buckwheat Sprouts

Chia‐Ling Liu, Yih-Shyuan Chen, Joan-Hwa Yang et al. · Journal of Agricultural and Food Chemistry · 2007 · 161 citations

, , +14

Preparative isolation and purification of seven main antioxidants from Eucommia ulmoides Oliv. (Du-zhong) leaves using HSCCC guided by DPPH-HPLC experiment

Xingping Dai, Qiong Huang, Boting Zhou et al. · Food Chemistry · 2013 · 160 citations

, , +15