اصلاح مولکولی و جنبه های تغذیه ای گندم سیاه ۲۰۱۶
Molecular Breeding and Nutritional Aspects of Buckwheat 2016

1. Cover

2. Title page

3. Table of Contents

4. Copyright

5. List of Contributors

6. Foreword

7. Preface

8. Chapter one: Molecular Taxonomy of the Genus Fagopyrum

9. Chapter two: Germplasm Resources of Buckwheat in China

10. Chapter three: Concepts, Prospects, and Potentiality in Buckwheat (Fagopyrum esculentum Moench): A Research Perspective

11. Chapter four: Biological Resources and Selection Value of Species of Fagopyrum Mill. Genus in the Far East of Russia

12. Chapter five: Buckwheat Production, Consumption, and Genetic Resources in Japan

13. Chapter six: The Unique Value of Buckwheat as a Most Important Traditional Cereal Crop in Ukraine

14. Chapter seven: Interspecific Crosses in Buckwheat Breeding

15. Chapter eight: Crop Evolution of Buckwheat in Eastern Europe: Microevolutionary Trends in the Secondary Center of Buckwheat Genetic Diversity

16. Chapter nine: Genetic Resources of Buckwheat in India

17. Chapter ten: Phenotypic Plasticity in Buckwheat

18. Chapter eleven: Bioactive Compounds in Buckwheat Sprouts

19. Chapter twelve: Bioactive Flavonoids in Buckwheat Grain and Green Parts

20. Chapter thirteen: Nutritional Value of Buckwheat Proteins and Starch

21. Chapter fourteen: Nutritional Aspects of Buckwheat in the Czech Republic

22. Chapter fifteen: Factors Important for Structural Properties and Quality of Buckwheat Products

23. Chapter sixteen: Genetic Diversity Among Buckwheat Samples in Regards to Gluten-Free Diets and Coeliac Disease

24. Chapter seventeen: Toward the Use of Buckwheat as an Ingredient for the Preparation of Functional Food

25. Chapter eighteen: Buckwheat in the Nutrition of Livestock and Poultry

26. Chapter nineteen: Biochemical Properties of Common and Tartary Buckwheat: Centered with Buckwheat Proteomics

27. Chapter twenty: Mineral and Trace Element Composition and Importance for Nutritional Value of Buckwheat Grain, Groats, and Sprouts

28. Chapter twenty one: The Effect of Environmental Factors on Buckwheat

29. Chapter twenty two: The Effect of Habitat Conditions and Agrotechnical Factors on the Nutritional Value of Buckwheat

30. Chapter twenty three: Cultivation, Agronomic Practices, and Growth Performance of Buckwheat

31. Chapter twenty four: Cultivation of Buckwheat in China

32. Chapter twenty five: Characterization of Functional Genes in Buckwheat

33. Chapter twenty six: Flavor and Lipid Deterioration in Buckwheat Flour Related to Lipoxygenase Pathway Enzymes

34. Chapter twenty seven: Bitterness Generation, Rutin Hydrolysis, and Development of Trace Rutinosidase Variety in Tartary Buckwheat

35. Chapter twenty eight: Protease Inhibitors in Buckwheat

36. Chapter twenty nine: Buckwheat Tissue Cultures and Genetic Transformation

37. Chapter thirty: Flavonoid Biosynthesis in Buckwheat

38. Chapter thirty one: Diversity in Seed Storage Proteins and Their Genes in Buckwheat

39. Chapter thirty two: Waxy Locus in Buckwheat: Implications for Designer Starches

40. Chapter thirty three: Genetic Analyses of the Heteromorphic Self-Incompatibility (S) Locus in Buckwheat

41. Chapter thirty four: Biochemical and Technological Properties of Buckwheat Grains

42. Subject Index