1. Chicken Egg Proteins and Derived Peptides with Antioxidant Properties
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2. Acute and Subacute Toxicity Studies on Rutin-Rich Tartary Buckwheat Dough in Experimental Animals
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3. Antioxidant Capacity of Tempura Deep-Fried Products Prepared Using Barley, Buckwheat, and Job’s Tears Flours
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4. Study on Hyperspectral Monitoring Model of Total Flavonoids and Total Phenols in Tartary Buckwheat Grains
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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.)
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8. Impact of Different Sugar Types and Their Concentrations on Salted Duck Egg White Based Meringues
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9. Breeding of Buckwheat to Reduce Bitterness and Rutin Hydrolysis
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