ReviewFood science & nutrition2023
Nutritional and bioactive characteristics of buckwheat, and its potential for developing gluten-free products: An updated overview.
Review in Food science & nutrition, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 37 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
37 citing papers in PubMed, 133 citations in OpenAlex.
- Buckwheat Husk: An Underexplored Source of Bioactive Compounds and Functional Food Applications.Foods (Basel, Switzerland) · 2026Review
- Enhancing the Quality of Buckwheat Noodles Through the Addition of Wheat Gluten and Wheat Flour.Foods (Basel, Switzerland) · 2026Article
- Extruded Pseudocereal Snacks Mathematical Modelling Approaches for Prediction and Optimisation: A Review.Foods (Basel, Switzerland) · 2026Review
- Advanced Green Extraction Methods for Valorising Artichoke Waste: Bioactive Composition, Stabilisation, and Implications for Nutrition and Disease Prevention.Foods (Basel, Switzerland) · 2026Review
- Buckwheat (Journal of agricultural and food chemistry · 2026Review
- Impact of structural reorganization induced by buckwheat flour processing on the eating quality and starch digestibility of gluten-free noodles.Food chemistry: X · 2026Article
- Integrative Exploration ofInternational journal of molecular sciences · 2026Article
- Pseudocereals in Bakery Products: A Review of Nutritional Composition, Health Benefits and Bakery Applications.Foods (Basel, Switzerland) · 2026Review
- Are Alternative Crops Needed for Future Sustainable Food Production?Plants (Basel, Switzerland) · 2026Article
- Article
- Enhancing Gluten-Free Bread With Whole Flours From Forage Palm, Buckwheat, and Teff: Physicochemical Composition, Technological Properties, and Sensory Evaluation.Journal of food science · 2026Article
- The potential use of hydrogen in the extraction of phytochemicals from neglected and underutilized plant species for enhanced human nutrition.Frontiers in nutrition · 2026Review
- Problems and Approaches in the Improvement of Gluten-Free Bread Texture: A Comprehensive Review.International journal of food science · 2026Review
- Barriers and drivers to consuming neglected and underutilized species: evidence from six European countries.Scientific reports · 2025Article
- Distribution of photosensitive fagopyrin in buckwheat flowers and its potential biological relevance.Scientific reports · 2025Article
- Performance of buckwheat (Fagopyrum esculentum Moench) in response to variable sowing time in low altitude conditions.BMC plant biology · 2025Article
- An Overview of Buckwheat-A Superfood with Applicability in Human Health and Food Packaging.Plants (Basel, Switzerland) · 2025Review
- Effect of Artichoke Outer Bract Powder Addition on the Nutritional Profile of Gluten-Free Rusks.Foods (Basel, Switzerland) · 2025Article
- Buckwheat Starch Isolated From Varieties Grown in Washington State: A Qualitative Characterization.Journal of food science · 2025Article
- Honey as a Natural Antimicrobial.Antibiotics (Basel, Switzerland) · 2025Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
10 authors at 6 institutions in 3 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In the present era, food scientists are concerned about exploiting functional crops with nutraceutical properties. Buckwheat is one of the functional pseudocereals with nutraceutical components used in the treatment of health-related diseases, malnutrition, and celiac diseases. As a preferred diet as a gluten-free product for celiac diseases, buckwheat is a good source of nutrients, bioactive components, phytochemicals, and antioxidants. The general characteristics and better nutritional profile of buckwheat than other cereal family crops were highlighted by previous investigations. In buckwheats, bioactive components like peptides, flavonoids, phenolic acids, d-fagomine, fagopyritols, and fagopyrins are posing significant health benefits. This study highlights the current knowledge about buckwheat and its characteristics, nutritional constituents, bioactive components, and their potential for developing gluten-free products to target celiac people (1.4% of the world population) and other health-related diseases.
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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.