1. Chicken Egg Proteins and Derived Peptides with Antioxidant Properties
    Sara Benedé et al, 2020, Foods CrossRef
  2. Acute and Subacute Toxicity Studies on Rutin-Rich Tartary Buckwheat Dough in Experimental Animals
    Tatsuro SUZUKI et al, 2015, Journal of Nutritional Science and Vitaminology CrossRef
  3. Antioxidant Capacity of Tempura Deep-Fried Products Prepared Using Barley, Buckwheat, and Job’s Tears Flours
    Asuka Taniguchi et al, 2020, Foods CrossRef
  4. Study on Hyperspectral Monitoring Model of Total Flavonoids and Total Phenols in Tartary Buckwheat Grains
    Chenbo Yang et al, 2023, Foods CrossRef
  5. A study on the physical properties, palatability and antioxidative activity of cookies including heat-moisture treated tartary buckwheat flour
    Yuko Hisamatsu et al, 2011, Journal for the Integrated Study of Dietary Habits CrossRef
  6. Antioxidant Stress and Anti-Inflammatory Activities of Egg White Proteins and Their Derived Peptides: A Review
    Na Zhou et al, 2022, Journal of Agricultural and Food Chemistry CrossRef
  7. Development of Novel Detection Method for Rutinosidase in Tartary Buckwheat (Fagopyrum tataricum Gaertn.)
    Tatsuro Suzuki et al, 2022, Plants CrossRef
  8. Impact of Different Sugar Types and Their Concentrations on Salted Duck Egg White Based Meringues
    Somwang Lekjing et al, 2022, Foods CrossRef
  9. Breeding of Buckwheat to Reduce Bitterness and Rutin Hydrolysis
    Tatsuro Suzuki et al, 2021, Plants CrossRef