ReviewFoods (Basel, Switzerland)2023
Buckwheat Flour (
Review in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 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.
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
11 citing papers in PubMed.
- Milling and Differential Sieving to Impact Buckwheat (Foods (Basel, Switzerland) · 2026Article
- Pseudocereals in Bakery Products: A Review of Nutritional Composition, Health Benefits and Bakery Applications.Foods (Basel, Switzerland) · 2026Review
- Characterization and Biological Activity of Rutin Extracted fromBiotech (Basel (Switzerland)) · 2026Article
- An Overview of Buckwheat-A Superfood with Applicability in Human Health and Food Packaging.Plants (Basel, Switzerland) · 2025Review
- Pseudocereal-Based Functional Beverages: Main Properties and Nutritional Evaluation with an Emphasis on Amino Acid Content: A Review.Foods (Basel, Switzerland) · 2025Review
- EfficientInternational journal of molecular sciences · 2025Article
- Identification of the Granule-Bound Starch Synthase (GBSS) Genes Involved in Amylose Biosynthesis in Tartary Buckwheat (Plants (Basel, Switzerland) · 2025Article
- Comparison of sensory quality perceptions of gluten-free cookies evaluated by celiac and non-celiac people.Frontiers in nutrition · 2025Article
- Concentration-dependent effects of boron fertilizer on growth, yield, and quality of buckwheat.Frontiers in plant science · 2025Article
- Enhancing buckwheat maturity classification with generative adversarial networks for spectroscopy data augmentation.Frontiers in plant science · 2025Article
- Comprehensive Characterization of Micronized Wholemeal Flours: Investigating Technological Properties across Various Grains.Foods (Basel, Switzerland) · 2023Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Buckwheat is returning to the countries of Central Europe; there are several reasons for this: firstly, due to its interesting chemical composition (proteins, fibre, and phenolic compounds), which is reflected in its nutritional value and potential health benefits. Secondly, because buckwheat, and buckwheat flour especially, are suitable raw materials for the production of gluten-free foods. Buckwheat flours are classified similarly to wheat flours, but the different anatomy of wheat grains and buckwheat seeds makes this classification partly misleading. While wheat flours are largely produced by one standard process, the production process for buckwheat flours is more varied. For wheat and wheat flours, the basic quality parameters and their required ranges for different types of primary and secondary processing are clearly defined. This is not the case for buckwheat and buckwheat flours, and the definition of the parameters and their ranges that characterize its technological quality remain unclear. The standardization of quality parameters and production processes is likely to be necessary for the potential expansion of the use of buckwheat for food production and, in particular, for bakery products.
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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.