ReviewPlants (Basel, Switzerland)2021
Breeding of Buckwheat for Usage of Sprout and Pre-Harvest Sprouting Resistance.
Review in Plants (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
7 citing papers in PubMed.
- UHPLC-MS/MS, transcriptomic, and genomic analyses unravel the molecular mechanism on melatonin biosynthesis in Tartary buckwheat sprouts.Food chemistry. Molecular sciences · 2026Article
- GBS-derived SNP and SilicoDArT markers reveals the genetic variation and population structure of Korean buckwheat (Fagopyrum esculentum) an underutilised crop.BMC plant biology · 2025Article
- By promoting growth and development, castor bean meal biofertilizer improves the yield and quality of Tartary buckwheat and indirectly improves the growth and development of Tartary buckwheat sprouts.Frontiers in plant science · 2025Article
- Current Insights into Weak Seed Dormancy and Pre-Harvest Sprouting in Crop Species.Plants (Basel, Switzerland) · 2024Review
- Editorial: Seed dormancy, germination, and pre-harvest sprouting, volume II.Frontiers in plant science · 2024Article
- Adding Modified Buckwheat Sprouts to an Atherogenic Diet - the Effect on Selected Nutritional Parameters in Rats.Plant foods for human nutrition (Dordrecht, Netherlands) · 2023Article
- Analysis of Phenolic Compounds in Buckwheat (Molecules (Basel, Switzerland) · 2022Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors.
Funding
Abstract
Buckwheat is recognized as an important traditional crop and supports local economies in several regions around the world. Buckwheat is used, for example, as a cereal grain, noodle and bread. In addition, buckwheat is also used as a sprout or a young seedling. For these foods, sprouting is an important characteristic that affects food quality. For foods made from buckwheat flour, pre-harvest sprouting may decrease yield, which also leads to the deterioration of noodle quality. Breeding buckwheat that is resistant to pre-harvest sprouting is therefore required. Germination and subsequent growth are also important characteristics of the quality of sprouts. Although buckwheat sprouts are the focus because they contain many functional compounds, such as rutin, several problems have been noted, such as thin hypocotyls and husks remaining on sprouts. To date, several new varieties have been developed to resolve these quality issues. In this review, we summarize and introduce research on the breeding of buckwheat related to quality, sprouting and subsequent sprout growth.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.