, Japan
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Fagopyrum Vol. 39 No. 1 (2022) - Articles
Leaving Buckwheat Noodles after their Making and Subsequent Cooking Leads to Remarkable Changes in Mechanical Characteristics / Počivanje ajdovih rezancev po izdelavi in naknadno kuhanje povzročata velike spremembe nekaterih mehanskih lastnosti
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Fagopyrum Vol. 39 No. 2 (2022) - Articles
Lin Rufa (1936–2022)
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Fagopyrum Vol. 40 No. 1 (2023) - Articles
A Current Review on Buckwheat: Historical Aspects of its Utilization in China and Japan, and Its Contribution to Human Nutrition
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Fagopyrum Vol. 40 No. 1 (2023) - Articles
Effects of planting density on branching habit in common and Tartary buckwheat
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Fagopyrum Vol. 40 No. 2 (2023) - Articles
Breeding of Buckwheat in Kyushu Okinawa Agricultural Research Center, NARO
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Fagopyrum Vol. 34 (2017) - Articles
Seed-setting habit of a semidwarf common buckwheat line
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Fagopyrum Vol. 34 (2017) - Articles
Tartary, but not common, buckwheat inhibits α-glucosidase activity: its nutritional implications
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Fagopyrum Vol. 35 No. 1 (2018) - Articles
Analysis of traditional preparation methods of buckwheat noodles in Japan
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Fagopyrum Vol. 36 No. 2 (2019) - Articles
Differentiation and growth of a growing point until the stage of flower bud appearance in leading common buckwheat and Tartary buckwheat varieties in northern Japan
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Fagopyrum Vol. 36 No. 1 (2019) - Articles
Mechanical characterization of buckwheat noodles mixed with seaweed (fu-nori)
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Fagopyrum Vol. 37 No. 2 (2020) - Articles
Mechanical characteristics of buckwheat noodles made with blue-green alga, ishi-kurage (Nostoc commune Vauch.)
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Fagopyrum Vol. 38 No. 1 (2021) - Articles
Recent advances in the nutritional, functional, and agronomic traits of Tartary buckwheat (Fagopyrum tataricum (L.) Gaertn.)
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