VOGRINČIČ, Maja, TIMORACKA, Maria, MELICHACOVA, Silvia, VOLLMANNOVÁ, Alena, KREFT, Ivan. Degradation of rutin and polyphenols during the preparation of tartary buckwheat bread. Scientific paper published in tje journal with IF=2.4). J. agric. food chem., 2010, vol. 58, no. 8, str. 4883-4887. Content of flavonoids is much dependent on bread preparation, content of polyphenols is less dependent.
KREFT, Ivan, IKEDA, Kiyokazu, IKEDA, Sayoko, VOMBERGAR, Blanka. The development of novel functional food products based on common and tartary buckwheat. V: ZOTIKOV, V.I. (ur.), PARAKHIN, Nikolai Vasil'evich (ur.). Proceedings of the 11th International Symposium on Buckwheat, July 19-23, 2010, Orel, Russia. [Orel]: All-Russia Research Institute of Legumes and Groat Crops, 2010, str. 37-40. Interesting functional food products are possible from tartary buckwheat.