Optical, rheological, thermal, and microstructural elucidation of rutin enrichment in Tartary buckwheat flour by hydrothermal treatments.
Oh M, Oh I, Jeong S, Lee S.
Food Chem. 2019 Jul 16;300:125193. doi: 10.1016/j.foodchem.2019.125193.

Physicochemical evaluation of corn extrudates containing varying buckwheat flour levels prepared at various extrusion temperatures.
Singh JP, Kaur A, Singh B, Singh N, Singh B.
J Food Sci Technol. 2019 Apr;56(4):2205-2212. doi: 10.1007/s13197-019-03703-y.

Activity-guided isolation of phase II enzyme inducers from buckwheat flour methanolic extracts.
Qiu RY, Wang JR, Parkin KL.
J Sci Food Agric. 2018 Oct;98(13):4911-4918. doi: 10.1002/jsfa.9023

Effect of fermented and unfermented buckwheat flour on functional properties of gluten-free muffins.
Zieliński H, Ciesarová Z, Kukurová K, Zielinska D, Szawara-Nowak D, Starowicz M, Wronkowska M.
J Food Sci Technol. 2017 May;54(6):1425-1432. doi: 10.1007/s13197-017-2561-4.

Enhancing quality characteristics of salami sausages formulated with whole buckwheat flour during storage.
Park W, Kim JH, Ju MG, Hong GE, Yeon SJ, Seo HG, Lee CH.
J Food Sci Technol. 2017 Feb;54(2):326-332. doi: 10.1007/s13197-016-2465-8

Characterization of cookies made from wheat flour blended with buckwheat flour and effect on antioxidant properties.
Jan U, Gani A, Ahmad M, Shah U, Baba WN, Masoodi FA, Maqsood S, Gani A, Wani IA, Wani SM.
J Food Sci Technol. 2015 Oct;52(10):6334-44. doi: 10.1007/s13197-015-1773-8.

Antioxidant Capacity, Mineral Content and Sensory Properties of Gluten-Free Rice and Buckwheat Cookies.
Sakač M, Pestorić M, Mišan A, Nedeljković N, Jambrec D, Jovanov P, Banjac V, Torbica A, Hadnađev M, Mandić A.
Food Technol Biotechnol. 2015 Mar;53(1):38-47.

Comparison of gluten recovery in gluten-incurred buckwheat flour using different commercial test kits.
Alvarez PA, Boye JI.
Food Agric Immunol. 2014 Jun;25(2):200-208.

Antigenotoxic effect of Tartary (Fagopyrum tataricum) and common (Fagopyrum esculentum) buckwheat flour.
Vogrinčič M, Kreft I, Filipič M, Zegura B.
J Med Food. 2013 Oct;16(10):944-52. doi: 10.1089/jmf.2012.0266.

Fatty acids, epicatechin-dimethylgallate, and rutin interact with buckwheat starch inhibiting its digestion by amylase: implications for the decrease in glycemic index by buckwheat flour.
Takahama U, Hirota S.
J Agric Food Chem. 2010 Dec 8;58(23):12431-9. doi: 10.1021/jf102313b.