The Good Prospects for Buckwheat

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HE Xiaoqin, LIU Xin, LI Weizhou, ZHAO Jichun, LI Fuhua, MING Jian. Modification of Dietary Fiber from Tartary Buckwheat Bran by Steam Explosion [J]. FOOD SCIENCE, 2021, 42(9): 46-54.

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ZHOU Yiming, DU Lina, LI Yunlong, ZHOU Xiaoli, CHEN Zhidong. Effects of High Hydrostatic Pressure and Heat Treatment on Functional Properties of Buckwheat Protein [J]. FOOD SCIENCE, 2021, 42(5): 77-83.

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CHAI Duo, WANG Meiting, JIANG Yumeng, LIU Longze, XIAO Lin, WANG Binchen, DONG Liang. Metabolic Profiling and Distribution of Bioactive Components of Different Parts of Tartary Buckwheat Seeds [J]. FOOD SCIENCE, 2021, 42(2): 212-217.

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CHENG Jiayu, GAO Li, TANG Xiaozhi. Effect of Ultrafine Grinding on the Quality of Tartary Buckwheat Noodles [J]. FOOD SCIENCE, 2021, 42(15): 99-105.

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FEI Ye, WANG Yong, GONG Shiying, TIAN Yan, WANG Zhuting, LEI Tingwen, ZHANG Lilin, WANG Xilan, LI Hongmei. Protective Effect of Tartary Buckwheat Albumin Hydrolysate on High Glucose Induced Insulin Resistance in HepG2 Cells [J]. FOOD SCIENCE, 2021, 42(1): 222-227.

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WANG Taohong, ZHANG Shaobo, ZHANG Huimin, ZHAO Guangyue, LI Xuemin, WEI Yuhai, CUI Zongyan. Determination of Volatile Components in Buckwheat Honey and Correlation Analysis with Honey Maturity [J]. FOOD SCIENCE, 2020, 41(22): 222-230.

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ZHOU Xiaoli, ZHANG Huan, ZHOU Yiming, LIU Taiyi, YAN Beibei, XIAO Ying. Metabonomic Study of the Intervention Effect of Tartary Buckwheat Protein on Hyperlipidemic Mice [J]. FOOD SCIENCE, 2019, 40(5): 149-155.

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