The Feasibility of Using Tartary Buckwheat as a Se-Containing Food Material

by Aleksandra Golob, Vekoslava Stibilj, Ivan Kreft, Mateja Germ
Published 2015-01-01

Tartary Buckwheat in Human Nutrition

by Zlata Luthar, Aleksandra Golob, Mateja Germ, Blanka Vombergar, Ivan Kreft
Published 2021-04-01

Hydrothermal Treatments Affecting the Concentration of Neochlorogenic Acid in Dough of Tartary Buckwheat

by Mateja Germ, Július Árvay, Alena Vollmannová, Tomáš Tóth, Ivan Kreft, Aleksandra Golob
Published 2020-12-01

Breeding Buckwheat for Increased Levels of Rutin, Quercetin and Other Bioactive Compounds with Potential Antiviral Effects

by Zlata Luthar, Mateja Germ, Matevž Likar, Aleksandra Golob, Katarina Vogel-Mikuš, Paula Pongrac, Anita Kušar, Igor Pravst, Ivan Kreft
Published 2020-11-01

Concentrations of Phenolic Acids Are Differently Genetically Determined in Leaves, Flowers, and Grain of Common Buckwheat (<i>Fagopyrum esculentum</i> Moench)

by Alena Vollmannová, Janette Musilová, Judita Lidiková, Július Árvay, Marek Šnirc, Tomáš Tóth, Tatiana Bojňanská, Iveta Čičová, Ivan Kreft, Mateja Germ
Published 2021-06-01