ReviewFood science and biotechnology2021
Buckwheat noodles: processing and quality enhancement.
Review in Food science and biotechnology, 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
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
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.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
7 citing papers in PubMed.
- Physicochemical Properties of Pre-Treatment Tartary Buckwheat Flour and Its Effect on Dough and Noodle Quality.Foods (Basel, Switzerland) · 2026Article
- Modified Okara improves Noodle Properties: Effects on digestibility, structure, and functionality.Current research in food science · 2025Article
- Global Research Trends and Future Directions for Buckwheat as a Smart Crop: A Bibliometric and Content Analysis.Foods (Basel, Switzerland) · 2024Article
- Analysis of characteristic aromas of buckwheat with different germplasm using gas chromatography-mass spectrometry combined with chemometrics and multivariate statistical analysis.Food chemistry: X · 2024Article
- Changes in Cooking Characteristics, Structural Properties and Bioactive Components of Wheat Flour Noodles Partially Substituted with Whole-Grain Hulled Tartary Buckwheat Flour.Foods (Basel, Switzerland) · 2024Article
- Effect of Frozen Treatment on the Sensory and Functional Quality of Extruded Fresh Noodles Made from Whole Tartary Buckwheat.Foods (Basel, Switzerland) · 2022Article
- Buckwheat and Amaranth as Raw Materials for Brewing, a Review.Plants (Basel, Switzerland) · 2022Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In recent years, buckwheat noodles have gained increased importance because of their functional properties. These qualities are attributed to the abundance of bioactive compounds (e.g., rutin, quercetin) and nutraceuticals (e.g., B vitamins, unsaturated fatty acids). Buckwheat noodle consumption has been shown to be associated with improved metabolic health. Buckwheat flour exhibits properties similar to those of common cereal flours in food processing, but devoid of gluten. However, the maintenance of good textural properties and high sensory acceptability are key challenges in the development of gluten-free products, and these limitations prevented widespread application of buckwheat in the food industry. Nevertheless, continuous technological developments related to raw materials processing, noodle processing, and noodle quality enhancement have contributed to the growing popularity and acceptability of buckwheat noodles in recent times. These improvements could render buckwheat noodles a healthy gluten-free alternative to wheat noodles.
Indexed as
Identifiers
What OpenQuestion holds
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.