Relevant bibliographies by topics / Common buckwheat

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  1. Journal articles
  2. Dissertations / Theses
  3. Book chapters
  4. Conference papers

Academic literature on the topic 'Common buckwheat'

Author: Grafiati
Published: 2 June 2025
Last updated: 22 June 2025

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Journal articles on the topic "Common buckwheat"

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Suzuki, Tatsuro, Takahiro Hara, Takashi Hara, and Kenjiro Katsu. "Effect of storage temperature on occurrence of secondary dormancy in buckwheat seeds." Seed Science and Technology 48, no. 2 (2020): 257–67. http://dx.doi.org/10.15258/sst.2020.48.2.13.

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Buckwheat (Fagopyrum spp.) is an important crop in many parts of the world, and many varieties have been developed. One of the important breeding issues to be addressed is the low resistance to preharvest-sprouting which causes loss in yields and quality of buckwheat grain. The occurrence of dormancy in cultivated buckwheat, including presence of secondary dormancy has yet to be clarified. In this study, we investigated the effects of storage temperature and periods using nine common buckwheat (Fagopyrum esculentum), seven Tartary buckwheat (Fagopyrum tataricum) and one wild buckwheat (Fagopyrum homotropicum). In some Tartary buckwheats stored at 5°C, the germination of seeds stored 10 days harvest was significantly less than the germination of seeds collected and sown at harvest maturity; the germination of other germplasm, including common buckwheat, was not affected by storage. This result indicates that Tartary buckwheat can acquire secondary dormancy. In addition, the wild buckwheat did not germinate at any storage temperature up to 30 days after harvest maturity; therefore, this buckwheat is considered to be promising breeding material for increasing resistance to preharvest-sprouting resistance.
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Golob, Aleksandra, Neja Luzar, Ivan Kreft, and Mateja Germ. "Adaptative Responses of Common and Tartary Buckwheat to Different Altitudes." Plants 11, no. 11 (2022): 1439. http://dx.doi.org/10.3390/plants11111439.

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Environmental conditions at different elevations are harsher at higher elevations and impose constraints upon plants. The response of common and Tartary buckwheats to environmental conditions at elevations between 300 and 1180 m above sea level (asl) was studied. In common buckwheat, grown at the highest elevation, there was an increased investment in secondary metabolism, and decreased investment in primary metabolism, since the production of UV-absorbing compounds was enhanced while the amounts of chlorophylls and carotenoids decreased. In Tartary buckwheat, the amounts of UV-absorbing compounds, chlorophylls and carotenoids were similar in plants grown at different elevations, indicating better adaptation to conditions at higher elevations. Common and Tartary buckwheat plants from Podbeže had thicker leaves than plants from the two other locations. This could be a response to high radiation in the very sunny position in Podbeže.
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Wall, David A., and Majorie A. H. Smith. "Weed management in common buckwheat (Fagopyrum esculentum)." Canadian Journal of Plant Science 79, no. 3 (1999): 455–61. http://dx.doi.org/10.4141/p98-104.

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There are currently no broadleaf herbicides registered in Canada for use in common buckwheat (Fagopyrum esculentum Moench.). Greenhouse and field studies were conducted from 1994 to 1997 at Morden and Brandon, Manitoba, to investigate potential herbicide treatments for buckwheat when cultural methods fail to control broadleaf weeds. Dose-response studies conducted in the greenhouse showed that buckwheat tolerance to desmedipham was three to five times greater than that of volunteer canola (Brassica napus L. and B.rapa L.), lamb's-quarters (Chenopodium album L.), redroot pigweed (Amaranthus retroflexus L.) and wild mustard (Sinapis arvensis L.). A separate experiment showed that buckwheat cultivars did not differ in tolerance to desmedipham. Another greenhouse study demonstrated that low dosages of bentazon caused severe injury in buckwheat. In field studies, 500 to 700 g a.i. ha−1 of desmedipham effectively suppressed the annual broadleaf weed biomass in buckwheat without reducing seed yields. At a low dosage of 300 g a.i. ha−1 of desmedipham there were no yield losses even though no weed biomass reduction was evident. Imazamethabenz at 150 to 250 g a.i. ha−1 and metribuzin at 140 and 210 g a.i. ha−1 severely injured buckwheat and usually reduced yields. 2,4-D at 140 g a.i. ha−1 suppressed weed biomass, but caused severe injury and often reduced buckwheat yield. At 70 g a.i. ha−1, 2,4-D suppressed weed growth as effectively as the higher dosage with less visual injury, but sometimes reduced buckwheat yields. Thus, desmedipham is the most promising postemergence broadleaf herbicide for use in common buckwheat. Key words: Common buckwheat, crop tolerance, dose response, weed management, yield
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Wu, Yuling, Zhanming Li, Hui Zhu, Run Zi, Fang Xue, and Yue Yu. "Identification of Tartary Buckwheat (Fagopyrum tataricum (L.) Gaertn) and Common Buckwheat (Fagopyrum esculentum Moench) Using Gas Chromatography–Mass Spectroscopy-Based Untargeted Metabolomics." Foods 12, no. 13 (2023): 2578. http://dx.doi.org/10.3390/foods12132578.

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Tartary buckwheat has attracted more attention than common buckwheat due to its unique chemical composition and higher efficacy in the prevention of various diseases. The content of flavonoids in Tartary buckwheat (Fagopyrum tataricum (L.) Gaertn) is higher than that in common buckwheat (Fagopyrum esculentum Moench). However, the processing process of Tartary buckwheat is complex, and the cost is high, which leads to the frequent phenomenon of common buckwheat counterfeiting and adulteration in Tartary buckwheat, which seriously damages the interests of consumers and disrupts the market order. In order to explore a new and simple identification method for Tartary buckwheat and common buckwheat, this article uses metabolomics technology based on GC-MS to identify Tartary buckwheat and common buckwheat. The results show that the PLS-DA model can identify Tartary buckwheat and common buckwheat, as well as Tartary buckwheat from different regions, without an over-fitting phenomenon. It was also found that ascorbate and aldarate metabolism was the main differential metabolic pathway between Tartary buckwheat and common buckwheat, as well as the amino acids biosynthesis pathway. This study provides a new attempt for the identification of Tartary buckwheat and common buckwheat for the quality control of related agricultural products.
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Chen, Yen-Liang, Kai-Min Yang, Xin-Yu Shiao, Jan-Jeng Huang, Yu-An Ma, and Po-Yuan Chiang. "Relationship between Storage Quality and Functionality of Common Buckwheat (Fagopyrum esculentum Moench) and Tartary Buckwheat (Fagopyrum tataricum Gaertn) at Different Temperatures." AgriEngineering 6, no. 3 (2024): 3121–36. http://dx.doi.org/10.3390/agriengineering6030178.

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Buckwheat and other grains have become influential in sustainable agriculture and food security owing to climate change. However, subpar storage conditions can result in the deterioration of the nutritional value and active components of buckwheat, making storage quality a significant research subject. This study examined common buckwheat (CB) and Tartary buckwheat (TB) stored at 4 °C, 30 °C, and 55 °C from 0 to 6 months to assess storage quality and its relationship to the preservation of active components. The results of agglomerative hierarchical clustering (AHC) and principal component analysis (PCA) showed that as storage temperature and time increased, both CB and TB exhibited the following differences: significant alterations in color due to an increase in browning index (B.I.), higher acidity from accelerated acid production at high temperatures, and a decrease in total phenolics, flavonoid content, and antioxidant capacity due to thermal degradation of functional components. In the storage quality assessment, no alteration in microstructure or degradation in components was detected after exposure to all times and temperatures, and the content of the primary bioactive compound, rutin, was CB (16.57–27.81 mg/100 g d.w.) and TB (707.70–787.58 mg/100 g d.w.), demonstrating buckwheat’s resistance to microbial contamination. Storage temperature significantly impacts buckwheat’s quality and bioactive components, making it an important element in establishing a sustainable food supply chain.
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Vombergar, Blanka, Vida Škrabanja, and Mateja Germ. "Flavonoid concentration in milling fractions of Tartary and common buckwheat." Fagopyrum 37, no. 1 (2020): 11–21. http://dx.doi.org/10.3986/fag0013.

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Common buckwheat (Fagopyrum esculentum Moench) and Tartary buckwheat (F. tataricum Gaertn.) samples were used in milling, sieving and analysing experiments. Flavonoids were analysed in buckwheat samples, in milling and sieving fractions and after the contact of flour particles with water, to simulate conditions in dough.
 In Tartary buckwheat, there was even more than 100-times higher content of flavonoids flour in comparison to respective fractions of common buckwheat flour. The highest concentration of flavonoids in milling fractions of Tartary buckwheat flour (granulation over 100 |im up to including 1000 |im) was established as 3.5-4.5% flavonoids/DM.
 Immediately after the direct contact of flour particles of common and Tartary buckwheat with water the apparent concentration of flavonoids rose (even for 100% or more) in the first 5-30 minutes of contact. After one hour, due to the degradation of flavonoids, their concentration decreased. Concentration of flavonoids are after 24 hours of contact of flavonoids with water in all milling fractions lower in comparison to the value after first 5 minutes of contact with water.
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Vombergar, Blanka. "Rutin and quercetin in common and Tartary buckwheat flour and dough." Fagopyrum 38, no. 2 (2021): 43–53. http://dx.doi.org/10.3986//fag0022.

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The concentration of flavonoids rutin and quercetin in flours of common and Tartary buckwheat was investigated. In Tartary buckwheat, concentration of rutin is much higher compared to common buckwheat. In Tartary buckwheat it was measured 1.17 to 1.75% rutin in dry matter, while in common buckwheat it was only 0.003%. After direct contact of buckwheat flour with water, different biochemical activities in Tartary buckwheat developed with rutin. After the time (5 minutes or two hours), the concentration of rutin is in the flour-water mixtures much lowered, and quercetin appeared. However, after quick initial changes, some rutin remained in flour-water mixtures even after 24 hours. In any way, after 24 hours of direct contact of flour particles with water, the concentration of quercetin is higher than that of rutin. It is established that the concentration of rutin in flour-water mixtures is the result of two processes. One is the release of rutin from grain structures and its dissolving in water, and the second is the release of rutin degrading enzymes from grain structures and their activity in solution.
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Golob, Aleksandra, Neja Luzar, and Mateja Germ. "Response of common buckwheat and Tartary buckwheat from different elevations to selenium treatment." Fagopyrum 38, no. 1 (2021): 15–23. http://dx.doi.org/10.3986/fag0019.

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Common buckwheat and Tartary buckwheat were grown in Slovenia outdoors at different elevations – 300 m, 600 m and 1180 m a.s.l. Both species were foliarly treated with selenium twice (in the vegetative phase and in the flowering phase). The effects of Se treatment and different growing locations on selected biochemical, physiological and anatomical traits were monitored. In Se treated common buckwheat, amount of chlorophylls was higher in plants from Ljubljana (the lowest elevation – 300 m a.s.l.) than in plants grown in Podbeže (600 m a.s.l.), whereas in control group, plants grown in Ljubljana contained more chlorophylls than plants from Javorje (the highest elevation – 1180 m a.s.l.). In both buckwheat species, Se alone did not affect amount of chlorophylls in any of location. In Se treated common buckwheat plants, the amount of UV absorbing compounds was the highest in plants, grown at the highest elevation. In common buckwheat, Se lowered the number of CaOx in plants, grown in Javorje. Conditions at different elevations, as well as treatments with Se, did not affect potential and effective photochemical efficiency of Photosystem II.
 Keywords: common buckwheat, Tartary buckwheat, elevation, selenium, morphological characteristics, biochemical characteristics
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Li, Jing, Pu Yang, Qinghua Yang, et al. "Analysis of Flavonoid Metabolites in Buckwheat Leaves Using UPLC-ESI-MS/MS." Molecules 24, no. 7 (2019): 1310. http://dx.doi.org/10.3390/molecules24071310.

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Flavonoids from plants are particularly important in our diet. Buckwheat is a special crop that is rich in flavonoids. In this study, four important buckwheat varieties, including one tartary buckwheat and three common buckwheat varieties, were selected as experimental materials. The total flavonoid content of leaves from red-flowered common buckwheat was the highest, followed by tartary buckwheat leaves. A total of 182 flavonoid metabolites (including 53 flavone, 37 flavonol, 32 flavone C-glycosides, 24 flavanone, 18 anthocyanins, 7 isoflavone, 6 flavonolignan, and 5 proanthocyanidins) were identified based on Ultra Performance Liquid Chromatography–Electrospray Ionization–Tandem Mass Spectrometry (UPLC-ESI-MS/MS) system. Through clustering analysis, principal component analysis (PCA), and orthogonal signal correction and partial least squares-discriminant analysis (OPLS-DA), different samples were clearly separated. Considerable differences were observed in the flavonoid metabolites between tartary buckwheat leaves and common buckwheat leaves, and both displayed unique metabolites with important biological functions. This study provides new insights into the differences of flavonoid metabolites between tartary buckwheat and common buckwheat leaves and provides theoretical basis for the sufficient utilization of buckwheat.
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Vombergar, Blanka, Marija Horvat, Stanko Vorih, and Nataša Pem. "New trends in preparing buckwheat dishes in Slovenia." Fagopyrum 38, no. 2 (2021): 35–42. http://dx.doi.org/10.3986//fag0021.

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Slovenian cuisine is traditionally related to the use of buckwheat, especially common buckwheat. At the Education Centre Piramida Maribor there are developing possibilities of using common and Tartary buckwheat in modern gastronomy. This paper presentings buckwheat dishes, which were developed and upgraded according to the trends in modern nutrition, along with market responses. Present varieties of buckwheat bread made with different leavening agents (e.g. yeast, sourdough, baking powder, cream of tartar, mineral water and without rising agents), confectionnery (e.g. cakes, pies, cream-pies, strudels, biscuits) from Tartary buckwheat, common buckwheat and other flours and also Tartary buckwheat pasta are presented. Buckwheat (either as gruel or as flour) can also be used as an ingredient in filling the chocolate pralines or in ice cream. In addition various buckwheat dishes with a touch of contemporary trends and culinary art are introduced. Furthermore, the possibilities of using common and Tartary buckwheat flour for gluten-free confectionery and for a variety of sweet and savory gluten-free dishes in the culinary will be presented. The latest speciality will be the presentation of buckwheat bread, confectionery and pasta combined with edible flowers.
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Dissertations / Theses on the topic "Common buckwheat"

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Choi, Siu-mei, and 蔡少薇. "Study of structure-function relationships in globulin from common buckwheat (Fagopyrum esculentum Moench) seeds." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2004. http://hub.hku.hk/bib/B4501467X.

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Stringer, Danielle Marie. "Investigating the mechanisms and effectiveness of common buckwheat (Fagopyrum esculentum Moenech) for acute modulation of glycemia." American Chemical Society, 2010. http://hdl.handle.net/1993/14395.

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Type 2 diabetes (T2DM) is a chronic disease characterized by cellular insulin resistance and consequent disturbances in glucose metabolism. Long-term consumption of buckwheat has been previously shown to improve glycemia in individuals with T2DM; however, the underlying mechanisms as well as the contribution of improved acute glycemic responses have not been fully characterized. The current study used cell culture and clinical studies to investigate the mechanisms and effectiveness of common buckwheat for acute modulation of glucose metabolism and glycemia. Glucose uptake was inhibited in H4IIE cells treated with a buckwheat extract (BWE), an effect attributed to the actions of an unknown compound(s). Reduced glucose uptake and transepithelial glucose transport was also present in Caco2 colorectal adenocarcinoma cells and monolayers. The mechanism behind inhibited glucose uptake did not involve modulation of several signaling pathways regulating glucose metabolism, including p38 MAPK, p42/44 ERK, PI3Kγ, PKC, PKA, mTOR and AMPK. Interestingly, BWE treatment was associated with other effects on glucose metabolism, including elevated glucose production and levels of gluconeogenic enzymes. However, these effects were not mediated through the classical pathway of CREB activation involving cyclic AMP and PKA. In a blinded, reference product-controlled study, consumption of a cracker product made from whole grain common buckwheat flour containing 50 grams of available carbohydrate was not associated with changes in post-prandial glucose or insulin concentrations in both healthy individuals and those with diet-controlled T2DM. However, consumption of buckwheat crackers was associated with changes in selected gastrointestinal satiety hormones. Interestingly, several significant correlations observed between fasting concentrations and the overall post-prandial response of these hormones were affected by T2DM. In conclusion, glucose-lowering effects of common buckwheat are not due to the actions of known bioactive compounds, and may involve direct inhibition of facilitative transporters by a novel compound. Although a buckwheat food product did not reduce post-prandial glycemia, identifying the compound responsible for inhibited glucose uptake will allow development of food products enriched with this compound, and may represent a more effective dietary approach to managing glycemia.
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Konishi, Takehiko. "Development of microsatellite markers and their application to the study on the origin of common buckwheat." Kyoto University, 2006. http://hdl.handle.net/2433/144348.

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Kyoto University (京都大学)<br>0048<br>新制・課程博士<br>博士(農学)<br>甲第11990号<br>農博第1534号<br>新制||農||922(附属図書館)<br>学位論文||H18||N4103(農学部図書室)<br>23803<br>UT51-2006-C670<br>京都大学大学院農学研究科応用生物科学専攻<br>(主査)教授 大西 近江, 教授 遠藤 隆, 教授 谷坂 隆俊<br>学位規則第4条第1項該当
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Fakhrul, Islam Monshi. "Studies on the diversity of seed storage proteins for development of hypoallergenic common buckwheat (Fagopyrum esculentum Moench)." Kyoto University, 2020. http://hdl.handle.net/2433/253340.

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Chaussat, Alain-Gilles. "Les populations du Massif armoricain au crible du sarrasin. Etude d'un marqueur culturel du Bocage normand (XVI-XX siècle)." Thesis, Normandie, 2017. http://www.theses.fr/2017NORMC035/document.

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De nos jours, le sarrasin ou « blé noir », est toujours associé aux fameuses galettes bretonnes, cependant, son histoire demeure méconnue. Introduit comme culture vivrière dans l’ouest de la France (Bretagne et Normandie occidentale) au cours des XVe et XVIe siècles, le sarrasin y devient la principale culture et denrée alimentaire à partir du XVIIe siècle. Cette étude s’intéresse au rôle du sarrasin dans les différents pans des sociétés de l’Ouest du XVIe au XXe siècle, autour de quatre grandes parties : l’introduction et la diffusion du sarrasin en Europe, sa place dans les systèmes agraires du Massif armoricain, son incidence dans l’alimentation des populations de cette région, et son utilisation dans l’atténuation des crises de subsistances. Au fil des chapitres, les pratiques bretonnes et normandes font l’objet d’une comparaison, afin d’identifier les éléments constitutifs d’une identité commune aux populations de l’Ouest et ceux qui relèvent de particularismes territoriaux. Cette approche comparative est reproduite au sein même de ces deux espaces, pour appréhender leurs spécificités locales<br>Today, buckwheat is unavoidably associated with the famous Breton galettes (buckwheat pancakes), yet we know little of its history. Introduced as a subsistence crop in western France (Brittany and west Normandy) during the 15th and 16th centuries, buckwheat became the predominant crop and foodstuff in the region from the 17th century. This study examines the role of buckwheat in various aspects of societies in western France from the 16th century to the 20th century, via four main sections: the introduction and spread of buckwheat in Europe, its place in the agrarian systems of the Armorican Massif, its impact on the diets of populations in this region and its use in relieving subsistence crises. The chapters compare practices in Brittany and Normandy, to identify elements of a common identity among populations in western France, and elements that are specific to territories. This comparative approach is repeated within these two spaces, to identify local particularities
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Reinbold, Aurélie. "Dynamiques de la végétation et structuration des paysages : étude interdisciplinaire des paysages agropastoraux des campagnes médiévales du nord de la Haute- Bretagne (XIe-XVIe s.)." Thesis, Rennes 2, 2017. http://www.theses.fr/2017REN20049/document.

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En s’appuyant sur les démarches récentes en palynologie appliquée à l’histoire rurale, la thèse pose trois objectifs : (1) questionner la chronologie des essors et déprises des paysages agropastoraux du nord de la Haute-Bretagne entre le XIe et le XVIe siècle, (2) réfléchir à l’originalité de ce secteur par rapport aux territoires environnants, (3) analyser le poids descontextes économiques et sociaux sur l’aménagement des paysages. Les dynamiques des paysages agropastoraux mettent en évidence une chronologie classique pour le début de la période. Un essor de la croissance touche l’ensemble du secteur aux XIe-XIIe s. Cet essor amène progressivement à une situation de blocage à partir du XIIIe s. Ces dynamiques se transcrivent dans les pratiques. On observe un glissement de pratiques de cultures temporaires et de prairies gérées extensivementà une intensification progressive des activités agricoles. L’originalité concerne les crises des XIVe-XVe s. qui ne sont perçues qu’à proximité de la frontière normande. Le secteur de Rennes est concerné par un dynamisme agricole qui prend la forme d’une intensification de la céréaliculture, avec la mise en place d’un système de rotation intégrant la culture du sarrasin. Ce changement dans les pratiques agropastorales est peut-être une réponse au blocage de la croissance. Il est surtout permis par le dynamisme économique qui touche le duché de Bretagne aux XIVe-XVe s. La croissance n’atteint la frontière normande qu’à compter de la seconde moitié du XVe s. Ce décalage s’observe également dans la production de chanvre textile qui a marqué les paysages des campagnes de Haute-Bretagne. Les données polliniques interrogent ainsi l’origine des zones de production de toiles connues à l’époque moderne<br>Based on recent approaches in pollen analysis applied to rural history, this PhD dissertation has three objectives: (1) to question the chronology of agrarian expansion and regression in northern Upper Brittany between 11th and 16th century; (2) to ponder the originality of this area in relation to the surrounding areas; (3) to analyze the weight of economic and socialcontexts on the construction of landscapes. The changes in agro-pastoral landscapes reveal a rather classical chronology for the beginning of the period. The agricultural expansion affects the whole area in the 11th and 12th centuries. This expansion gradually leads to a stalling of growth in the 13th century. These changes affected practices. Thus we observe a shift from practices of temporary crops and extensively-managed grasslands towards a gradual intensification of agricultural activities. The originality concerns the late medieval agrarian crisis which is only detected close to the Norman border. The area of Rennes, on the other hand, is affected by an agricultural expansion which takes the form of an intensification of cereal farming, with the introduction of a new system of crop rotation integrating the cultivation of buckwheat. This change in agro-pastoral practices may be an answer to the stalling of growth. This change is mainly allowed by the economic dynamism that affects the duchy of Brittany in the 14th and 15th centuries. Growth doesn’t reach the Norman border until the second half of the 15th century. This time-lag can also be seen in the production of bastfibres of hemp which transformed the landscapes of rural Upper Brittany. Thus the palynological analysis questions the origin of the areas of production of canvases known in early modern times
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Book chapters on the topic "Common buckwheat"

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Biacs, Péter, Erzsébet Aubrecht, Irén Léder, and József Lajos. "Buckwheat." In Pseudocereals and Less Common Cereals. Springer Berlin Heidelberg, 2002. http://dx.doi.org/10.1007/978-3-662-09544-7_4.

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Słomka, Aneta, Klaudia Sychta, and Agnieszka Płażek. "Comprehensive Embryological Analyses of Common Buckwheat (Fagopyrym esculentum Moench)." In Methods in Molecular Biology. Springer US, 2024. http://dx.doi.org/10.1007/978-1-0716-3794-4_10.

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Zaranek, Magdalena, Reneé Pérez-Pérez, Joanna Malec, and Ewa Grzebelus. "Protoplast Isolation, Culture, and Regeneration in Common and Tartary Buckwheat." In Methods in Molecular Biology. Springer US, 2024. http://dx.doi.org/10.1007/978-1-0716-3794-4_5.

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Omelchenko, Denis O., Elena S. Glagoleva, Anna Y. Stepanova, and Maria D. Logacheva. "Callus Induction Followed by Regeneration and Hairy Root Induction in Common Buckwheat." In Methods in Molecular Biology. Springer US, 2024. http://dx.doi.org/10.1007/978-1-0716-3794-4_1.

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Kopeć, Przemysław, Monika Krzewska, and Agnieszka Płażek. "Two-Dimensional Gel Electrophoresis in Studies of Flower and Leaf Proteome of Common Buckwheat." In Methods in Molecular Biology. Springer US, 2024. http://dx.doi.org/10.1007/978-1-0716-3794-4_12.

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Kula-Maximenko, Monika, Marta Hornyák, and Agnieszka Płażek. "Measurement of the Light Intensity and Spectrum Influence on Plant Growth and Secondary Metabolites of Common Buckwheat." In Methods in Molecular Biology. Springer US, 2024. http://dx.doi.org/10.1007/978-1-0716-3794-4_15.

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Bojňanská, Tatiana, Alena Vollmannová, Judita Lidiková, and Janette Musilová. "Use of Common Buckwheat in the Production of Baked and Pasta Products." In Pseudocereals [Working Title]. IntechOpen, 2022. http://dx.doi.org/10.5772/intechopen.101960.

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This chapter introduces buckwheat as a possible raw material for the production of designed foods. It includes the description of common buckwheat as a source of basic nutrients for food production and gives specificities of buckwheat as a source of biologically active substances. Processed buckwheat seeds are important from the point of view of rational nutrition as a source of energy, carbohydrates, fibre, proteins, lipids, vitamins, and minerals. Buckwheat has also other nutritional advantages, especially the interesting content of polyphenolic compounds: phenolic acids, flavonoids, especially rutin, which are characterised by high antioxidant activity. This chapter describes how buckwheat can be processed into food products and discusses the results of the application of buckwheat to bread and pasta. Moreover, it includes the results of the clinical study. Based on the identified technological and sensory properties of bread products obtained during the baking experiment, the chapter summarises recommendations on the suitable added amount of buckwheat to get satisfactory results. Concerning pasta from buckwheat, it had very good technological, nutritional, and sensory qualities. The chapter concludes that, on the basis of findings, buckwheat is a raw material suitable for the production of designed foods.
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Zhou, Meiliang, Yu Tang, Xianyu Deng, et al. "Description of Cultivated Common Buckwheat." In Buckwheat Germplasm in the World. Elsevier, 2018. http://dx.doi.org/10.1016/b978-0-12-811006-5.00006-9.

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Lee, D. G., S. H. Woo, and J. S. Choi. "Biochemical Properties of Common and Tartary Buckwheat: Centered with Buckwheat Proteomics." In Molecular Breeding and Nutritional Aspects of Buckwheat. Elsevier, 2016. http://dx.doi.org/10.1016/b978-0-12-803692-1.00019-5.

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Škrabanja, Vida, Ivan Kreft, and Mateja Germ. "Screening of Common Buckwheat Genetic Resources for Recessive Genes." In Buckwheat Germplasm in the World. Elsevier, 2018. http://dx.doi.org/10.1016/b978-0-12-811006-5.00016-1.

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Conference papers on the topic "Common buckwheat"

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Nikolić, Olivera, Zorana Srećkov, and Vladimir Sabadoš. "GRAIN YIELD OF BUCKWHEAT (Fagopyrum esculentum Moench) IN DIFFERENT SOW DENSITIES." In 12. JEEP INTERNATIONAL SCIENTIFIC AGRIBUSINESS CONFERENCE, MAK 2025 – KOPAONIK. Association science and business center WORLD; Institute for plant protection and environmen, 2025. https://doi.org/10.46793/mak2025.193n.

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The buckwheat is a current plant due to its compliance with the demands of sustainable agriculture and the high standards of the modern population when it comes to food and dietary regimes. The aim of the work is to explain the influence of sowing densities on grain yield of common buckwheat and the existence of economic reasons for increasing the sowing density. So, 12 genotypes were examined, in 2 years and 3 sowing densities: 160, 120 and 80 kg grains m-2. Results showed there was not a significant difference between average grain yield reached by 120 and 160 kg grains m-2. Such result indicates economic viability of buckwheat growing.
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Klimova, Liliya, and Fanyusya Kadyrova. "PRODUCTIVITY AND ADAPTIVE CAPACITY OF BUCKWHEAT GENOTYPES IN THE CONDITIONS OF THE PRE-KAMA REGION OF THE REPUBLIC OF TATARSTAN." In XIV All-Russian Scientific and Practical Conference of Young Scientists “Achievements and Prospects of Development of the Agroindustrial Complex of Russia” with international participation, dedicated to the 300th anniversary of the Russian Academy of Sciences. TRIA FRC Kazan Scientific Center of RAS, 2024. https://doi.org/10.37071/conferencearticle_67337e40066e67.12214344.

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The paper presents the results of the study of genotypes of common buckwheat on productivity and adaptive capacity. The research was conducted in 2019-2021 at the experimental field of Kazan State Agricultural University and in 2022 at the experimental base of Tatar NIISKh. The results show that the presence of fasciated forms in the population increases the adaptive traits, and the varietal sample K-990 combines a complex of biologically-valuable qualities on adaptability and yield stability.
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Krylova T.S., T. S., L. A. Dorozhkina L.A., and A. N. Dubrovin A.N. "Kamelot in soybean crops of the Amur Region." In Растениеводство и луговодство. Тимирязевская сельскохозяйственная академия, 2020. http://dx.doi.org/10.26897/978-5-9675-1762-4-2020-31.

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The data for 2018-2019 on tests of the Kamelot herbicide for the protection of soybeans in the Amur Region are presented. The herbicide was applied before soybean germination at a rate of 4 l / ha. The biological efficiency of Camelot was 87-93%, which corresponded to the value of the standard (Frontier Optima). High efficiency of the herbicide was found out against common commeline, white mari, backyard buckwheat and chicken millet. The yield increase was equal to 6.1 c/ha.
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"Investigation of genetic control of agriculturally important traits in common buckwheat using a combination of genetic mapping and transcriptome analysis." In Plant Genetics, Genomics, Bioinformatics, and Biotechnology. Novosibirsk ICG SB RAS 2021, 2021. http://dx.doi.org/10.18699/plantgen2021-125.

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Calmas, Valentina, Olga Tabunscic, and Svetlana Fedorciucova. "The study on gluten-free pasta made from amaranth, buckwheat and sorghum flour." In The 8th International Conference "Management Strategies and Policies in the Contemporary Economy". Academy of Economic Studies of Moldova, 2023. http://dx.doi.org/10.53486/icspm2023.37.

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There is a huge number of people in our country who suffer from celiac disease. Nowadays this problem is a very serious one not just for Republic of Moldova and also for all continents and countries. This disease is one of the most common chronic digestive ailments. The existence of people affected by this disease implies the presence of gluten-free products on the consumer market. Wheat flour products are prohibited in this diet. They have to be replaced with products made from non bread flours, obtained from cereals whose proteins do not contain gluten. The purpose of the study: the development of recipes for noodles from non bread flour. The research object - the technology of obtaining noodles from non bread flour and with various supplements. The research methods are: sensory, laboratory, technological and counting. As a result of the scientific research carried out, it was proven that the following sorts of buckwheat flour can be used in the technology of manufacturing gluten-free noodles (buckwheat flour without addition and with addition of flaxseed flour, tomato paste and chopped spinach). To make noodles from sorghum flour, a thickener, starch or other flour addition is required. The other sort of flour we used to make pasta was amaranth flour. As a result this flour without addition and with addition of flax seed flour or tomato paste was accepted for consumption. The samples with the addition of spinach and beetroot turned out to be sticky and had a poor appearance. The noodles resulting from the research do not contain gluten and can be intended for people with gluten intolerance.
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