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Original Articles

Functional Compounds in Fermented Buckwheat Sprouts

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Pages 1708-1712 | Received 28 Mar 2011, Accepted 31 May 2011, Published online: 22 May 2014

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Akanksha Gandhi & Gargi Dey. (2013) Fermentation responses and in vitro radical scavenging activities of Fagopyrum esculentum. International Journal of Food Sciences and Nutrition 64:1, pages 53-57.
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Muhamad Hafiz Abd Rahim, Nur Hazlin Hazrin-Chong, Hanis Hazeera Harith, Wan Abd Al Qadr Imad Wan-Mohtar & Rashidah Sukor. (2023) Roles of fermented plant-, dairy- and meat-based foods in the modulation of allergic responses. Food Science and Human Wellness 12:3, pages 691-701.
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Zhen-Cheng Lv, Xiang-Lu Zhou, Jia-Hui Yan, Yong-Hong Peng & Liang-Xiong Xu. (2022) Secondary Metabolites and Antifungal Activity of the Endophytic Fungus Streptomyces humidus SCB0232 from Water Chestnut. Chemistry of Natural Compounds 58:3, pages 390-393.
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Ahmad F. Alhomodi, Andrea Zavadil, Mark Berhow, William R. Gibbons & Bishnu Karki. (2021) Daily Development of Nutritional Composition of Canola Sprouts Followed by Solid-state Fungal Fermentation. Food and Bioprocess Technology 14:9, pages 1673-1683.
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Tiejun Chen, Meizi Piao, Syed Md. Ehsanur Rahman, Lehong Zhang & Yang Deng. (2020) Influence of fermentation on antioxidant and hypolipidemic properties of maifanite mineral water-cultured common buckwheat sprouts. Food Chemistry 321, pages 126741.
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Alessandro Palmieri & Marino Petrini. (2019) Tryptophol and derivatives: natural occurrence and applications to the synthesis of bioactive compounds. Natural Product Reports 36:3, pages 490-530.
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Muhammad H. Alu’datt, Taha Rababah, Mohammad N. Alhamad, Sana Gammoh, Khalil Ereifej, Majdi A. Al-Mahasneh, Doa’a Al-u’datt, Ola Naimi, Neveen Hussein & Stan Kubow. 2017. Soft Chemistry and Food Fermentation. Soft Chemistry and Food Fermentation 265 298 .
Elena Maestri, Marta Marmiroli & Nelson Marmiroli. (2016) Bioactive peptides in plant-derived foodstuffs. Journal of Proteomics 147, pages 140-155.
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Juan Antonio Giménez-Bastida & Henryk Zieliński. (2015) Buckwheat as a Functional Food and Its Effects on Health. Journal of Agricultural and Food Chemistry 63:36, pages 7896-7913.
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Hiroyuki Tomotake, Jun Kayashita & Norihisa Kato. (2015) Hypolipidemic activity of common ( Fagopyrum esculentum Moench) and tartary ( Fagopyrum tataricum Gaertn.) buckwheat . Journal of the Science of Food and Agriculture 95:10, pages 1963-1967.
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Lian-Xin Peng, Liang Zou, Yan-Mei Su, Yi Fan & Gang Zhao. (2015) Effects of light on growth, levels of anthocyanin, concentration of metabolites in Fagopyrum tataricum sprout cultures . International Journal of Food Science & Technology 50:6, pages 1382-1389.
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Matsuda Sanae & Aoyagi Yasuo. (2013) Green Asparagus ( Asparagus officinalis ) Prevented Hypertension by an Inhibitory Effect on Angiotensin-Converting Enzyme Activity in the Kidney of Spontaneously Hypertensive Rats . Journal of Agricultural and Food Chemistry 61:23, pages 5520-5525.
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Masahiro Koyama, Kyoko Naramoto, Takero Nakajima, Toshifumi Aoyama, Masanori Watanabe & Kozo Nakamura. (2013) Purification and Identification of Antihypertensive Peptides from Fermented Buckwheat Sprouts. Journal of Agricultural and Food Chemistry 61:12, pages 3013-3021.
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T. K. LimT. K. Lim. 2013. Edible Medicinal And Non-Medicinal Plants. Edible Medicinal And Non-Medicinal Plants 459 493 .
Gang Zhao, Jianglin Zhao, Lianxin Peng, Liang Zou, Jingbo Wang, Lingyun Zhong & Dabing Xiang. (2012) Effects of Yeast Polysaccharide on Growth and Flavonoid Accumulation in Fagopyrum tataricum Sprout Cultures. Molecules 17:10, pages 11335-11345.
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