Mạch ba góc (Vietnamese Wikipedia)

Analysis of information sources in references of the Wikipedia article "Mạch ba góc" in Vietnamese language version.

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agmrc.org

archive.org

doi.org

  • Ohnishi, O (1998). “Search for the wild ancestor of buckwheat III. The wild ancestor of cultivated common buckwheat, and of tatary buckwheat”. Economic Botany. 52 (2): 123–133. doi:10.1007/BF02861199.
  • 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 Chemistry. 81 (2): 172–176. doi:10.1094/CCHEM.2004.81.2.172.Quản lý CS1: nhiều tên: danh sách tác giả (liên kết)
  • Skrabanja V, Laerke HN, Kreft I (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 Science. 28 (2): 209–214. doi:10.1006/jcrs.1998.0200.Quản lý CS1: nhiều tên: danh sách tác giả (liên kết)
  • Skrabanja V, Elmstahl HGML, Kreft I, Bjorck IME (2001). “Nutritional properties of starch in buckwheat products: Studies in vitro and in vivo”. Journal of Agricultural and Food Chemistry. 49 (1): 490–496. doi:10.1021/jf000779w. PMID 11170616.Quản lý CS1: nhiều tên: danh sách tác giả (liên kết)
  • Eggum BO, Kreft I, Javornik B (1980). “Chemical-Composition and Protein-Quality of Buckwheat (Fagopyrum esculentum Moench)”. Qualitas Plantarum-Plant Foods for Human Nutrition. 30 (3–4): 175–9. doi:10.1007/BF01094020.Quản lý CS1: nhiều tên: danh sách tác giả (liên kết)
  • Bonafaccia G, Marocchini M, Kreft I (2003). “Composition and technological properties of the flour and bran from common and tartary buckwheat”. Food Chemistry. 80 (1): 9–15. doi:10.1016/S0308-8146(02)00228-5.Quản lý CS1: nhiều tên: danh sách tác giả (liên kết)
  • Bonafaccia, L. Gambelli, N. Fabjan and I. Kreft (2003). “Trace elements in flour and bran from common and tartary buckwheat”. Food Chemistry. 83 (1): 1–5. doi:10.1016/S0308-8146(03)00228-0.Quản lý CS1: nhiều tên: danh sách tác giả (liên kết)
  • Kreft S, Knapp M, Kreft I (1999). “Extraction of rutin from buckwheat (Fagopyrum esculentum Moench) seeds and determination by capillary electrophoresis”. Journal of Agricultural and Food Chemistry. 47 (11): 4649–52. doi:10.1021/jf990186p. PMID 10552865.Quản lý CS1: nhiều tên: danh sách tác giả (liên kết)
  • Janes D, Kreft S (2008). “Salicylaldehyde is a characteristic aroma component of buckwheat groats”. Food Chemistry. 109 (2): 293–8. doi:10.1016/j.foodchem.2007.12.032.
  • Janes D, Kantar D, Kreft S, Prosen H (1 tháng 1 năm 2009). “Identification of buckwheat (Fagopyrum esculentum Moench) aroma compounds with GC-MS”. Food Chemistry. 112 (1): 120–4. doi:10.1016/j.foodchem.2008.05.048.Quản lý CS1: nhiều tên: danh sách tác giả (liên kết)
  • Kreft S, Strukelj B, Gaberscik A, Kreft I (2002). “Rutin in buckwheat herbs grown at different UV-B radiation levels: comparison of two UV spectrophotometric and an HPLC method”. J Exp Bot. 53 (375): 1801–4. doi:10.1093/jxb/erf032. PMID 12147730.Quản lý CS1: nhiều tên: danh sách tác giả (liên kết)
  • Eguchi K, Anase T and Osuga H (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 Science. 12 (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 Chemistry. 110 (3): 691–6. doi:10.1016/j.foodchem.2008.02.073.Quản lý CS1: nhiều tên: danh sách tác giả (liên kết)

efloras.org

helsinki.fi

jiid.in

lrc-hueuni.edu.vn

nih.gov

pubmed.ncbi.nlm.nih.gov

theplantlist.org

  • The Plant List 2013. “Fagopyrum esculentum Moench” (bằng tiếng Anh). theplantlist.org. Truy cập 13 tháng 11 năm 2015.

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