Similar articles for PMID: 32985180

Year	Number of Results
1974	1
2000	2
2001	1
2004	1
2006	1
2007	4
2008	2
2009	1
2010	2
2011	6
2012	5
2013	9
2014	4
2015	6
2016	15
2017	13
2018	11
2019	19
2020	11
2021	5

1

Buckwheat Secondary Metabolites: Potential Antifungal Agents.

Koval D, Plocková M, Kyselka J, Skřivan P, Sluková M, Horáčková Š. Koval D, et al. J Agric Food Chem. 2020 Oct 21;68(42):11631-11643. doi: 10.1021/acs.jafc.0c04538. Epub 2020 Oct 8. J Agric Food Chem. 2020. PMID: 32985180 Review.

2

Buckwheat achenes antioxidant profile modulates Aspergillus flavus growth and aflatoxin production.

Chitarrini G, Nobili C, Pinzari F, Antonini A, De Rossi P, Del Fiore A, Procacci S, Tolaini V, Scala V, Scarpari M, Reverberi M. Chitarrini G, et al. Int J Food Microbiol. 2014 Oct 17;189:1-10. doi: 10.1016/j.ijfoodmicro.2014.07.029. Epub 2014 Jul 28. Int J Food Microbiol. 2014. PMID: 25108759

3

Impact of cooking and fermentation by lactic acid bacteria on phenolic profile of quinoa and buckwheat seeds.

Rocchetti G, Miragoli F, Zacconi C, Lucini L, Rebecchi A. Rocchetti G, et al. Food Res Int. 2019 May;119:886-894. doi: 10.1016/j.foodres.2018.10.073. Epub 2018 Oct 28. Food Res Int. 2019. PMID: 30884729

4

Buckwheat (Fagopyrum esculentum Moench) grain and fractions: antioxidant compounds and activities.

Sedej I, Sakač M, Mandić A, Mišan A, Tumbas V, Čanadanović-Brunet J. Sedej I, et al. J Food Sci. 2012 Sep;77(9):C954-9. doi: 10.1111/j.1750-3841.2012.02867.x. Epub 2012 Aug 13. J Food Sci. 2012. PMID: 22888949

5

Effects of germination on the nutritional properties, phenolic profiles, and antioxidant activities of buckwheat.

Zhang G, Xu Z, Gao Y, Huang X, Zou Y, Yang T. Zhang G, et al. J Food Sci. 2015 May;80(5):H1111-9. doi: 10.1111/1750-3841.12830. Epub 2015 Apr 9. J Food Sci. 2015. PMID: 25858540

6

LC-MS analysis of phenolic compounds and antioxidant activity of buckwheat at different stages of malting.

Terpinc P, Cigić B, Polak T, Hribar J, Požrl T. Terpinc P, et al. Food Chem. 2016 Nov 1;210:9-17. doi: 10.1016/j.foodchem.2016.04.030. Epub 2016 Apr 13. Food Chem. 2016. PMID: 27211614

7

Phenolics content and antioxidant activity of tartary buckwheat from different locations.

Guo XD, Ma YJ, Parry J, Gao JM, Yu LL, Wang M. Guo XD, et al. Molecules. 2011 Nov 25;16(12):9850-67. doi: 10.3390/molecules16129850. Molecules. 2011. PMID: 22117174 Free PMC article.

8

Elicitation and treatment with precursors of phenolics synthesis improve low-molecular antioxidants and antioxidant capacity of buckwheat sprouts.

Świeca M. Świeca M. Acta Sci Pol Technol Aliment. 2016 Jan-Mar;15(1):17-28. doi: 10.17306/J.AFS.2016.1.2. Acta Sci Pol Technol Aliment. 2016. PMID: 28071035

9

Effect of salinity stress on phenolic compounds and carotenoids in buckwheat (Fagopyrum esculentum M.) sprout.

Lim JH, Park KJ, Kim BK, Jeong JW, Kim HJ. Lim JH, et al. Food Chem. 2012 Dec 1;135(3):1065-70. doi: 10.1016/j.foodchem.2012.05.068. Epub 2012 May 24. Food Chem. 2012. PMID: 22953825

10

Phenolics extracted from tartary (Fagopyrum tartaricum L. Gaerth) buckwheat bran exhibit antioxidant activity, and an antiproliferative effect on human breast cancer MDA-MB-231 cells through the p38/MAP kinase pathway.

Li F, Zhang X, Li Y, Lu K, Yin R, Ming J. Li F, et al. Food Funct. 2017 Jan 25;8(1):177-188. doi: 10.1039/c6fo01230b. Food Funct. 2017. PMID: 27942664

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