Antioxidant properties of tartary buckwheat extracts as affected by different thermal processing methods

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Assays for Hydrophilic and Lipophilic Antioxidant Capacity (oxygen radical absorbance capacity (ORAC_FL)) of Plasma and Other Biological and Food Samples

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Review of non-enzymatic browning and antioxidant capacity in processed foods

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Agriculture, Food Science, Nutritional Sciences +14

Antioxidant activities of buckwheat extracts

Ting Sun · Food Chemistry · 2004 · 585 citations

Life Sciences, Biochemistry, Plant Sciences +14

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