1. A study on the physical properties, palatability and antioxidative activity of cookies including heat-moisture treated tartary buckwheat flour
   Yuko Hisamatsu et al, 2011, J. Integr. Stud. Diet. Habis CrossRef
2. Acute and Subacute Toxicity Studies on Rutin-Rich Tartary Buckwheat Dough in Experimental Animals
   Tatsuro SUZUKI et al, 2015, Journal of Nutritional Science and Vitaminology, J Nutr Sci Vitaminol CrossRef
3. Chicken Egg Proteins and Derived Peptides with Antioxidant Properties
   Sara Benedé et al, 2020, Foods CrossRef
4. Antioxidant Capacity of Tempura Deep-Fried Products Prepared Using Barley, Buckwheat, and Job’s Tears Flours
   Asuka Taniguchi et al, 2020, Foods CrossRef
5. Breeding of Buckwheat to Reduce Bitterness and Rutin Hydrolysis
   Tatsuro Suzuki et al, 2021, Plants CrossRef
6. Antioxidant Stress and Anti-Inflammatory Activities of Egg White Proteins and Their Derived Peptides: A Review
   Na Zhou et al, 2021, J. Agric. Food Chem. CrossRef
7. Development of Novel Detection Method for Rutinosidase in Tartary Buckwheat (Fagopyrum tataricum Gaertn.)
   Tatsuro Suzuki et al, 2022, Plants CrossRef
8. Impact of Different Sugar Types and Their Concentrations on Salted Duck Egg White Based Meringues
   Somwang Lekjing et al, 2022, Foods CrossRef
9. Study on Hyperspectral Monitoring Model of Total Flavonoids and Total Phenols in Tartary Buckwheat Grains
   Chenbo Yang et al, 2023, Foods CrossRef