In this research, the concentrated vinegar moisture content of black tartary buckwheat, soft capsule composition and its crust as well as other technological parameters have been studied .

The paper shows that black tartary buckwheat flavone vinegar is made by concentrating black tartary buckwheat Vinegar as the main raw material,the adjuvant materials such as oat seed oil,lecithin and so on.

,group of control, low dose group and high dose group, with the water suspended tartary buckwheat tea as the testing agent.

The Effects of Dioscorea opposita Thunb and Buckwheat on the Submerged Curlture of Grifola frondosa;

The Biological Effects of Buckwheat Seeds exposed to Co~(60)-γ-rays(Ⅰ);

Study on Tartary Buckwheat Flavonoids and Its Antidiabetes Activity;

Using bitter buckwheat flour and wheat gluten as raw material,mixing subsidiary raw material which had evaporated filled milk,pumkin flour and protein sugar,ext,the health bitter buckwheat bread was produced.

A multifunctional healthy vinegar beverage was developed by liquid fermentation, with bitter buckwheat flour as the main raw material and lily powder as the supplement.

Microstructure and viscoelasticity of mixed flour dough with tartary buckwheat and wheat;

Effects of selenium application on content,distribution and accumulation of selenium,flavonoids and rutin in tartary buckwheat;

The Effects of Nutrient Fluid at Different Iron Levels on the Quality of Culturing Tartary Buckwheat Bud;

Chromatographic Analysis of Soluble Carbohydrates and D-Chiro-Ino sitol in Buckwheat (Fagopyrum tataricum (Linn) Gaertn) Seeds;

The role of flavonoid in glyphosate-induced membrane lipid peroxidation in Fagopyrum tataricum;

Effect of Different Extraction Conditions on Rutin Hydrolysis of Fagopyrum tataricum Seeds;