Francesco Bonafaccia

Tartary buckwheat malt as ingredient of gluten-free cookies

A. Timperio, R. Molinari, N. Merendino, 2017 .

Impact of Rutin and Other Phenolic Substances on the Digestibility of Buckwheat Grain Metabolites

Z. Luthar, I. Kreft, A. Golob, 2022, International journal of molecular sciences.

A new "functional" pasta containing tartary buckwheat sprouts as an ingredient improves the oxidative status and normalizes some blood pressure parameters in spontaneously hypertensive rats.

M. Esti, A. Mazzucato, A. Pucci, 2014, Food & function.