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Quantitative differentiation of phenolic compounds in different varieties of buckwheat cultivars from China, Japan and Korea
Jeong Min Seo, Da Bin Lee, Mariadhas Valan Arasu, Qi Wu, Tatsuro Suzuki, Young-Ho Yoon, Sang-Won Lee, Sang Un Park, Sun-Ju Kim
J. Agri. Chem. Environ. Vol.2 No.4, November 05, 2013  DOI: 10.4236/jacen.2013.24016
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Evaluation of the Mutagenicity Potential of Trace-Rutinosidase Variety of Tartary Buckwheat (Fagopyrum tataricum Gaertn.) Using the Ames Test
Tatsuro Suzuki, Toshikazu Morishita, Shigenobu Takigawa, Takahiro Noda, Koji Ishiguro
J. Agri. Chem. Environ. Vol.5 No.2, May 25, 2016  DOI: 10.4236/jacen.2016.52011
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Antioxidant Activity and Phytochemical Profile of Spondias tuberosa Arruda Leaves Extracts
Amanda D. A. Uchôa, Weslley F. Oliveira, Aline P. C. Pereira, Alexandre G. Silva, Bruna M. P. C. Cordeiro, Carolina B. Malafaia, Clébia M. A. Almeida, Nicácio H. Silva, Juliana F. C. Albuquerque, Márcia V. Silva, Maria T. S. Correia
Am. J. Plant Sci. Vol.6 No.19, December 07, 2015  DOI: 10.4236/ajps.2015.619298
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Comparison and Quantification of the Development of Phenolic Compounds during the Aging of Cachaça in Oak (Quercus sp) and Amburana (Amburana cearensis) Barrels
Wilder D. Santiago, Maria das G. Cardoso, Juliana de A. Santiago, Marcos S. Gomes, Leonardo M. A. Rodrigues, Rafaela M. Brandão, Rodolfo R. Cardoso, Gabriel B. d’Avila, Bruno L. da Silva, Alex R. S. Caetano
Am. J. Plant Sci. Vol.5 No.21, October 10, 2014  DOI: 10.4236/ajps.2014.521330
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Analysis of the Fatty Acids and Phenolic Compounds in a Cereal-Based Fermented Food (Tarhana)
Maribel Ovando-Martinez, Orhan Daglioglu, Umit Gecgel, Senay Simsek
Food Nutr. Sci. Vol.5 No.13, July 09, 2014  DOI: 10.4236/fns.2014.513128
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