1.
Experimental Studies on the Effects of Total Flavones of Buckwheat Flower and Leaf on the Mesenteric Microcirculation in Rats
荞麦花叶总黄酮对大鼠肠系膜微循环的影响
2.
Effect of total flavones of buckwheat flower and leaf on heart in diabetic rat

荞麦花叶总黄酮对糖尿病大鼠的心脏保护作用
3.
Effect of total flavones of buckwheat flower and leaf on immune function in mice

荞麦花叶总黄酮对小鼠免疫功能的影响
4.
Effects of flavones of buckwheat flower and leaf on insulin resistance and liver PTP1B in type 2 diabetic rats
荞麦花叶黄酮对2型糖尿病大鼠胰岛素抵抗及肝组织PTP1B的影响
5.
The Effect of Total Flavones of Buckwheat Flower and Leaf on Ultrastructural Organization in Diabetic Rats
荞麦花叶总黄酮对糖尿病大鼠心肌超微结构的影响
6.
Effect of Total Flavones of Buckwheat Flower and Leaves in Type 2 Diabetic Rats with Insulin Resistance
荞麦花叶总黄酮对大鼠2型糖尿病胰岛素抵抗的影响
7.
Study on Esterase Isozyme of Young Leaves on Perennial Wild Buckwheat at Flowering Stage

多年生野生荞麦植株盛花期幼叶的酯酶同工酶研究
8.
Studies on Extraction, Purification and Activity of Flavonoids from Leaves of Fagopyrum Tataricum (L.) Gaertn;
苦荞麦叶黄酮提纯及其功能活性研究
9.
An annual Asian plant(Fagopyrum esculentum) having clusters of small whitish or pinkish flowers and small, seedlike, triangular fruits.
荞麦一年生的亚洲植物(荞麦荞麦属),有成串的白色或粉色小花,象种子似的三角形小果实
10.
The study on Extraction Technology and Contents of the Total Flavones in Buckwheat Pollen;
荞麦蜂花粉总黄酮含量测定及提取工艺研究
11.
Response Surface Optimization of Extraction Technology of Procyanidins from Buckwheat Shells
响应面法优化荞麦壳中原花青素的提取工艺
12.
Determination of quercetin, isorhamnetin in buckwheat pollen

荞麦蜂花粉中槲皮素、异鼠李素含量的测定
13.
Separation and Purification of Proanthocyanidins from Tartarian Buckwheat Shell by Resin

树脂法分离纯化苦荞麦壳中原花青素的研究
14.
Effect of buckwheat bread production on buckwheat flavonoids

荞麦面包制作过程对荞麦黄酮的影响
15.
Study on Procyanidins from Tartary Buckwheat Husk and Its Prevention Dental Caries and Antioxination Activity
苦荞麦壳中原花青素及其预防龋齿和抗氧化作用研究
16.
A Brief Research into the Seeding and Picking Amount of Tartary Buckwheat“Xiqiao No.1”

“西荞一号”苦荞麦的播种量初步探讨
17.
North American herbs of the buckwheat family.

蓼科荞麦属的北美草本。
18.
boiled or baked buckwheat.

煮的或烘焙的荞麦粉。