The DOI matches its Crossref record; 18 of the 18 references it cites were found in a registry or an index.
Rutin content in buckwheat (Fagopyrum esculentum Moench) food materials and products
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Citations
Cites
Composition and technological properties of the flour and bran from common and tartary buckwheat
Bonafaccia, G., Marocchini, M., & Kreft, I. (2003) · Food Chemistry · doi:10.1016/s0308-8146(02)00228-5 · Cited by 557
Self-citationAdvances in the Development of Functional Foods from Buckwheat
Li, S.-Q., & Zhang, Q. H. (2001) · Critical Reviews in Food Science and Nutrition · doi:10.1080/20014091091887 · Cited by 432
Rozema, J., Björn, L. O., Bornman, J. F., Gaberščik, A., Häder, D.-P., Trošt, T., Germ, M., Klisch, M., Gröniger, A., Sinha, R. P., et al. (2002) · Journal of Photochemistry and Photobiology B: Biology · doi:10.1016/s1011-1344(01)00269-x · Cited by 428
Buckwheat—the source of antioxidant activity in functional foods
Holasova, M., Fiedlerova, V, Smrcinova, H., Orsak, M., Lachman, J., & Vavreinova, S. (2002) · Food Research International · doi:10.1016/s0963-9969(01)00185-5 · Cited by 420
Kreft, S., Knapp, M., & Kreft, I. (1999) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf990186p · Cited by 307
Self-citationProphylactic components of buckwheat
Krkoskova, B., & Mrázová, Z. (2005) · Food Research International · doi:10.1016/j.foodres.2004.11.009 · Cited by 262
Antioxidative activities of some commercially honeys, royal jelly, and propolis
Nagai, T., Sakai, M., Inoue, R., Inoue, H., & Suzuki, N. (2001) · Food Chemistry · doi:10.1016/s0308-8146(01)00193-5 · Cited by 253
Buckwheat Seed Milling Fractions: Description, Macronutrient Composition and Dietary Fibre
Steadman, K. J., Burgoon, M. S., Lewis, B. A., Edwardson, S. E., & Obendorf, R. L. (2001) · Journal of Cereal Science · doi:10.1006/jcrs.2001.0366 · Cited by 234
Catechins as Antioxidants from Buckwheat (Fagopyrum esculentum Moench) Groats
Watanabe, M. (1998) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf9707546 · Cited by 232
Effect of Processing on the Flavonoid Content in Buckwheat (Fagopyrum esculentum Möench) Grain
Dietrych-Szostak, D., & Oleszek, W. (1999) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf990121m · Cited by 223
Cited by
Alvarez-Jubete, L., Wijngaard, H., Arendt, E. K., & Gallagher, E. (2010) · Food Chemistry · doi:10.1016/j.foodchem.2009.07.032 · Cited by 736
Banana peels as a bioactive ingredient and its potential application in the food industry
Mohd Zaini, H., Roslan, J., Saallah, S., Munsu, E., Sulaiman, N. S., & Pindi, W. (2022) · Journal of Functional Foods · doi:10.1016/j.jff.2022.105054 · Cited by 259
Metadata
- Authors
- Kreft, I., Fabjan, N., & Yasumoto, K.
- Venue
- Food Chemistry
- Publisher
- Elsevier BV
- Published
- 2006
- Volume
- 98
- Issue
- 3
- Pages
- 508-512
- ISSN
- 0308-8146 (ISSN-L)
- OpenAlex
- W2084859370
- Cited by
- 349
- References
- 18
- FWCI
- 7.50
- Type
- journal article
- Language
- en
- Open access
- closed
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- CoChat. (2026). Citation check: Rutin content in buckwheat (Fagopyrum esculentum Moench) food materials and products. https://app.cochat.ai/papers/10.1016/j.foodchem.2005.05.081
- The paper
- Kreft, I., Fabjan, N., & Yasumoto, K. (2006). Rutin content in buckwheat (Fagopyrum esculentum Moench) food materials and products. Food Chemistry. https://doi.org/10.1016/j.foodchem.2005.05.081
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
