Nutritional composition and flavonoids content of flour from different buckwheat cultivars

By Peiyou Qin, Qiang Wang, F. Shan, Zhaohua Hou, G. Ren. 2010

189 citations recorded by the source corpus.

Subfields: Analytical Chemistry, Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/e121c6c6261270be3cad20e0da9b88c14a746d94

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Analytical Chemistry

1. F. Al-Said
2. Umezuruike Linus Opara
3. P. Pathare

In Food Science

1. F. Al-Said
2. Umezuruike Linus Opara
3. P. Pathare

In Nutrition and Dietetics

1. Umezuruike Linus Opara
2. F. Al-Said
3. P. Pathare

Citations in the corpus

• Nutritional composition and antioxidant activity of twenty mung bean cultivars in China (2016, background): “Total flavonoid content was determined on the basis of a calibration curve of authentic rutin [19].”
• Colour Measurement and Analysis in Fresh and Processed Foods: A Review (2012, background): “Qin et al. (2010) analysed the nutritional composition and flavonoid contents of the flour from 39 buckwheat cultivars collected in China and compared the compositions of the flour from common buckwheat with those from tartary buckwheat.”