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Research article

First published 2022-4

Wet milling of buckwheat cultivars and some quality properties of the fractions

Ayşenur Arslan, Claudia Monika Haros, Erkan Yalçın [...]

Food Science and Technology International

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Research article

First published 2020-6

Gluten-free breadmaking affected by the particle size and chemical composition of quinoa and buckwheat flour fractions

LS Sciarini, ME Steffolani, A Fernández [...]

Food Science and Technology International

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Research article

First published 2002

The Nutritional Evaluation of Underutilized Cereals and Buckwheat

Dana Gabrovská, Vlasta Fiedlerová, Marie Holasová [...]

Food and Nutrition Bulletin

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Research article

First published 2015-4

Quality characteristics of gluten-free cookies made of buckwheat,corn,and rice flour with/without transglutaminase

Gülçin Altındağ, Muharrem Certel, Fundagül Erem [...]

Food Science and Technology International

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Research article

First published 2017-1

Lipid dynamics in blended wheat and non-wheat flours breadmaking matrices: Impact on fresh and aged composite breads

Concha Collar, Paola Conte

Food Science and Technology International

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Research article

First published 2026-1

Optimization and quality evaluation of functional pasta made from germinated finger millet,buckwheat,and black gram

Vijay Shankar Kushwaha, Shubhangi Srivastava, Prashant Pandharinath Said

Food Science and Technology International

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Research article

First published 2017-04

Monascus ruber -Fermented Buckwheat (Red Yeast Buckwheat) Suppresses Adipogenesis in 3T3-L1 Cells

Heeok Hong, Jiyoung Park, Wenchie L. Lumbera [...]

Journal of Medicinal Food

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Research article

First published 2026-1

Introduction of soy-free plant-based pediatric formula in infants with FPIES: A case report

Emily Bair

Nutrition and Health

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Research article

First published 2017-10

Significance of heat-moisture treatment conditions on the pasting and gelling behaviour of various starch-rich cereal and pseudocereal flours

Concha Collar

Food Science and Technology International

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Research article

First published 2000-1

Predicting Protein Content by near Infrared Reflectance Spectroscopy in Diverse Cereal Food Products

Sandra E. Kays, Franklin E. Barton, William R. Windham

Journal of Near Infrared Spectroscopy

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