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Skrabanja V, Kreft I, Golob T, Modic M, Ikeda S, Ikeda K, Kreft S, Bonafaccia G, Knapp M, Kosmelj K. (2004). «Nutrient content in buckwheat milling fractions». Cereal Chemistry81 (2): 172–176. doi:10.1094/CCHEM.2004.81.2.172.
Skrabanja V, Laerke HN, Kreft I (September 1998). «Effects of hydrothermal processing of buckwheat Fagopyrum esculentum Moench) groats on starch enzymatic availability in vitro and in vivo in rats». Journal of Cereal Science28 (2): 209–214. doi:10.1006/jcrs.1998.0200.
Skrabanja V, Elmstahl HGML, Kreft I, Bjorck IME (January 2001). «Nutritional properties of starch in buckwheat products: Studies in vitro and in vivo». Journal of Agricultural and Food Chemistry49 (1): 490–496. doi:10.1021/jf000779w. PMID11170616.
Eggum BO, Kreft I, Javornik B (1980). «Chemical-Composition and Protein-Quality of Buckwheat (Fagopyrum esculentum Moench)». Qualitas Plantarum Plant Foods for Human Nutrition30 (3–4): 175–9. doi:10.1007/BF01094020.
Bonafaccia G, Marocchini M, Kreft I (2003). «Composition and technological properties of the flour and bran from common and tartary buckwheat». Food Chemistry80 (1): 9–15. doi:10.1016/S0308-8146(02)00228-5.
Bonafaccia, L. Gambelli, N. Fabjan and I. Kreft (October 2003). «Trace elements in flour and bran from common and tartary buckwheat». Food Chemistry83 (1): 1–5. doi:10.1016/S0308-8146(03)00228-0.
Kreft S, Knapp M, Kreft I (November 1999). «Extraction of rutin from buckwheat (Fagopyrum esculentum Moench) seeds and determination by capillary electrophoresis». Journal of Agricultural and Food Chemistry47 (11): 4649–52. doi:10.1021/jf990186p. PMID10552865.
Janes D, Kreft S (2008). «Salicylaldehyde is a characteristic aroma component of buckwheat groats». Food Chemistry109 (2): 293–8. doi:10.1016/j.foodchem.2007.12.032.
Janes D, Kantar D, Kreft S, Prosen H (1 January 2009). «Identification of buckwheat (Fagopyrum esculentum Moench) aroma compounds with GC-MS». Food Chemistry112 (1): 120–4. doi:10.1016/j.foodchem.2008.05.048.
Eguchi K, Anase T and Osuga Η (2009). «Development of a High-Performance Liquid Chromatography Method to Determine the Fagopyrin Content of Tartary Buckwheat (Fagopyrum tartaricum Gaertn.) and Common Buckwheat (F. esculentum Moench)». Plant Production Science12 (4): 475–480. doi:10.1626/pps.12.475.
Ožbolt L, Kreft S, Kreft I, Germ M and Stibilj V (2008). «Distribution of selenium and phenolics in buckwheat plants grown from seeds soaked in Se solution and under different levels of UV-B radiation». Food Chemistry110 (3): 691–6. doi:10.1016/j.foodchem.2008.02.073.
Berndt LA, Wratten SD, Hassan PG (2002). «Effects of buckwheat flowers on leafroller (Lepidoptera: Tortricidae) parasitoids in a New Zealand vineyard». Agricultural and Forest Entomology4 (1): 39–45. doi:10.1046/j.1461-9563.2002.00126.x.
Skrabanja V, Elmstahl HGML, Kreft I, Bjorck IME (January 2001). «Nutritional properties of starch in buckwheat products: Studies in vitro and in vivo». Journal of Agricultural and Food Chemistry49 (1): 490–496. doi:10.1021/jf000779w. PMID11170616.
Kreft S, Knapp M, Kreft I (November 1999). «Extraction of rutin from buckwheat (Fagopyrum esculentum Moench) seeds and determination by capillary electrophoresis». Journal of Agricultural and Food Chemistry47 (11): 4649–52. doi:10.1021/jf990186p. PMID10552865.
«Gluten Free Diet». Celiac Disease Center. University of Chicago. Αρχειοθετήθηκε από το πρωτότυπο στις 2 Απριλίου 2009. Ανακτήθηκε στις 22 Μαΐου 2015.CS1 maint: Unfit url (link)
