Effect of buckwheat extracts on acrylamide formation and the quality of bread.
Jing Y, Li X, Hu X, Ma Z, Liu L, Ma X.
J Sci Food Agric. 2019 Jul 11. doi: 10.1002/jsfa.9927.

Effect of steam parboiling and hot soaking treatments on milling yield, physical, physicochemical, bioactive and digestibility properties of buckwheat (Fagopyrum esculentum L.).
Roy M, Dutta H, Jaganmohan R, Choudhury M, Kumar N, Kumar A.
J Food Sci Technol. 2019 Jul;56(7):3524-3533. doi: 10.1007/s13197-019-03849-9.

Treatment of type 2 diabetes mellitus with the stem and leaf of blacktartary buckwheat and its effects on the pancreas and spleen.
Xiang WL, Jin LQ, Gao F, Xiao M, Chen Y.
Zhongguo Ying Yong Sheng Li Xue Za Zhi. 2019 Feb;35(2):140-144. doi:

Accumulation of amino acids and flavonoids in hairy root cultures of common buckwheat (Fagopyrum esculentum).
Gabr AMM, Sytar O, Ghareeb H, Brestic M.
Physiol Mol Biol Plants. 2019 May;25(3):787-797. doi: 10.1007/s12298-019-00669-1

Flavonoids in common and tartary buckwheat hull extracts and antioxidant activity of the extracts against lipids in mayonnaise.
Park BI, Kim J, Lee K, Lim T, Hwang KT.
J Food Sci Technol. 2019 May;56(5):2712-2720. doi: 10.1007/s13197-019-03761-2

Antioxidant and Rutin Content Analysis of Leaves of the Common Buckwheat (Fagopyrum esculentum Moench) Grown in the United Kingdom: A Case Study.
Habtemariam S.
Antioxidants (Basel). 2019 Jun 3;8(6). pii: E160. doi: 10.3390/antiox8060160.

Brewing Rutin-Enriched Lager Beer with Buckwheat Malt as Adjuncts.
Deng Y, Lim J, Lee GH, Nguyen TTH, Xiao Y, Piao M, Kim D.
J Microbiol Biotechnol. 2019 Jun 28;29(6):877-886. doi: 10.4014/jmb.1904.04041.

Alteration of phenolic profiles and antioxidant capacities of common buckwheat and tartary buckwheat produced in China upon thermal processing.
Liu Y, Cai C, Yao Y, Xu B.
J Sci Food Agric. 2019 Jun 1. doi: 10.1002/jsfa.9825.

Buckwheat Antifungal Protein with Biocontrol Potential To Inhibit Fungal ( Botrytis cinerea) Infection of Cherry Tomato.
Wang C, Yuan S, Zhang W, Ng T, Ye X.
J Agric Food Chem. 2019 Jun 19;67(24):6748-6756. doi: 10.1021/acs.jafc.9b01144.

Analysis of Flavonoid Metabolites in Buckwheat Leaves Using UPLC-ESI-MS/MS.
Li J, Yang P, Yang Q, Gong X, Ma H, Dang K, Chen G, Gao X, Feng B.
Molecules. 2019 Apr 3;24(7). pii: E1310. doi: 10.3390/molecules24071310.

Determination of Antioxidant Capacity, Phenolics and Volatile Maillard Reaction Products in Rye-Buckwheat Biscuits Supplemented with 3β-d-Rutinoside.
Starowicz M, Koutsidis G, Zieliński H.
Molecules. 2019 Mar 11;24(5). pii: E982. doi: 10.3390/molecules24050982.

The temperature threshold for the transformation of rutin to quercetin in Tartary buckwheat dough.
Germ M, Árvay J, Vollmannová A, Tóth T, Golob A, Luthar Z, Kreft I.
Food Chem. 2019 Jun 15;283:28-31. doi: 10.1016/j.foodchem.2019.01.038.

A Novel Antidiabetic Food Produced via Solid-State Fermentation of Tartary Buckwheat by L. plantarum TK9 and L. paracasei TK1501.
Feng L, Xie Y, Peng C, Liu Y, Wang H.
Food Technol Biotechnol. 2018 Sep;56(3):373-380. doi: 10.17113/ftb.56.03.18.5540.