65. Skerritt, J., H. Molecular comparison of alcohol-soluble wheat and buckwheat proteins. Cereal Chem. J., 63, 365–369, 1986.
66. Lu, L., Murphy, K. & Baik, B.-K., Genotypic variation in nutritional composition of buckwheat groats and husks. Cereal Chem. J., 90, 132–137, 2013.
67. Wei, Y.-M., Hu, X.-Z., Zhang, G.-Q. & Ouyang, S.-H., Studies on the amino acid and mineral content of buckwheat protein fractions. Nahrung/Food, 47, 114–116, 2003.
68. Stibilj, V., Kreft, I., Smrkolj, P. & Osvald, J., Enhanced selenium content in buckwheat (Fagopyrum esculentum Moench) and pumpkin (Cucurbita pepo L.) seeds by foliar fertilisation. Eur. Food Res. Technol., 219, 142–144, 2004.
69. Watanabe, M., Catechins as antioxidants from buckwheat (Fagopyrum escu-lentum Moench) groats. J. Agric. Food Chem., 46, 839–845, 1998.
70. Holasova, M., Fiedlerova, V., Smrcinova, H., Orsak, M., Lachman, J. & Vavreinova, S., Buckwheat - The source of antioxidant activity in functional foods. Food Res. Int., 35, 207–211, 2002.
71. Oomah, B. D. & Mazza, G., Flavonoids and antioxidative activities in buckwheat. J. Agric. Food Chem., 44, 1746–1750, 1996.
72. Kreft, S., Knapp, M. & Kreft, I., Extraction of rutin from buckwheat (Fagopyrum esculentum moench) seeds and determination by capillary electrophoresis. J. Agric. Food Chem., 47, 4649–4652, 1999.
73. Zhang, Z. -L., Zhou, M. -L., Tang, Y., Li, F. -L., Tang, Y. -X., Shao, J. -R., Xue, W. -T. & Wu, Y. -M., Bioactive compounds in functional buckwheat food. Food Res. Int., 49, 389–395, 2012.
74. Giménezgiménez-Bastida, A. J. & Zieliński, H., Buckwheat as a functional food and its effects on health. J. Agric. Food Chem., 63, 7896–7913, 2015.
75. Liu, R. H., Health benefits of fruit and vegetables are from additive and synergistic combinations of phytochemicals. Am. J. Clin. Nutr., 78, 517S-520S, 2003.
76. D’Archivio, M., Filesi, C., Varì, R., Scazzocchio, B. & Masella, R., Bioavailability of the polyphenols: status and controversies. Int. J. Mol. Sci., 11, 1321–1342, 2010.
77. Koehler, P. & Wieser, H., Chemistry of cereal grains, in: Handbook on Sourdough Biotechnology, M. Gobbetti & M. Gänzle (Eds.), pp. 11–45, Springer Science+Business Media, NewYork, 2013.
78. Biel, W., Jacyno, E. & Kawęcka, M., Chemical composition of hulled, dehulled and naked oat grains. S. Afr. J. Anim. Sci., 44, 189–197, 2014.
79. Webster, F. H. & Wood, P. J., Oats - chemistry and technology, 2nd edition, p. 433, American Association of Cereal Chemist International, St. Paul, Minnesota, USA, 2011.
80. Brand, T. S., Cruywagen, C. W., Brandt, D. A., Viljoen, M. & Burger, W. W., Variation in the chemical composition, physical characteristics and energy values of cereal grains produced in the Western Cape area of South Africa. S. Afr. J. Anim. Sci., 33, 117–126, 2003.
81. Givens, D. I., Davies, T. W. & Laverick, R. M., Effect of variety, nitrogen fertiliser and various agronomic factors on the nutritive value of husked and naked oats grain. Anim. Feed Sci. Technol., 113, 169–181, 2004.
82. Lásztity, R., Oat grain - A wonderful reservoir of natural nutrients and biologically active substances. Food Rev. Int., 14, 99–119, 1998.
83. Pomeranz, Y., Advances in cereal science and technology, 5th edition, p. 364, American Association of Cereal Chemists, 1982.
84. Welch, R., The oat crop-production and utilization, p. 584, Springer Science+Business Media, Netherlands, 1995.
85. Grundy, M. M. L., Quint, J., Rieder, A., Ballance, S., Dreiss, C. A., Cross, K. L., Gray, R., Bajka, B. H., Butterworth, P. J., Ellis, P. R. & Wilde, P. J., The impact of oat structure and B-glucan on in vitro lipid digestion. J. Funct. Foods, 38, 378–388, 2017.
86. Zhou, M., Robards, K., Glennie-Holmes, M. & Helliwell, S., Structure and pasting properties of oat starch. Cereal Chem. J., 75, 273–281, 1998.
87. Decker, E. A., Rose, D. J. & Stewart, D., Processing of oats and the impact of processing operations on nutrition and health benefits. Br. J. Nutr., 112, S58–S64, 2014.
88. Maurice, D. V., Jones, J. E., Hall, M. A., Castaldo, D. J., Whisenhunt, J. E. & McConnell, J. C., Chemical composition and nutritive value of naked oats (Avena nuda L.) in broiler diets. Poult. Sci., 64, 529–535, 1985.
89. Zarkadas, C. G., Yu, Z. & Burrows, V. D., Assessment of the protein quality of two new Canadian-developed oat cultivars by amino acid analysis. J. Agric. Food Chem., 43, 422–428, 1995.
90. Klose, C. & Arendt, E. K., Proteins in oats; their synthesis and changes during germination: a review. Crit. Rev. Food Sci. Nutr., 52, 629–639, 2012.
91. Shewry, P. R. & Halford, N. G., Cereal seed storage proteins: Structures, properties and role in grain utilization. J. Exp. Bot., 53, 947–958, 2002.
92. Peterson, D. M., Malting oats: Effects on chemical composition of hull-less and hulled genotypes. Cereal Chem., 75, 230–234, 1998.
93. Zhou, M. X., Holmes, M. G., Robards, K. & Helliwell, S., Fatty acid composition of lipids of Australian oats. J. Cereal Sci., 28, 311–319, 1998.
94. Matz, S. A., Chemistry and technology of cereals as food and feed, 2nd edition, p. 752, Springer-Verlag US, NewYork, 1991.
95. Henry, R. J., A comparison of the non-starch carbohydrates in cereal grains. J. Sci. Food Agric., 36, 1243–1253, 1985.
96. Chen, J., He, J., Wildman, R. P., Reynolds, K., Streiffer, R. H. & Whelton, P. K., A randomized controlled trial of dietary fiber intake on serum lipids. Eur. J. Clin. Nutr., 60, 62–68, 2006.
97. Wood, P. J., Cereal β-glucans in diet and health. J. Cereal Sci., 46, 230–238, 2007.
98. Wang, H. C., Hung, C. H., Hsu, J. D., Yang, M. Y., Wang, S. J. & Wang, C. J., Inhibitory effect of whole oat on aberrant crypt foci formation and colon tumor growth in ICR and BALB/c mice. J. Cereal Sci., 53, 73–77, 2011.
99. Fincher, G. B. & Stone, B. A., Cell walls and their components in cereal grain technology. Adv. Cereal Sci. Technol., 8, 207–295, 1986.
100. Bhatty, R. S., Total and extractable β-glucan contents of oats and their relationship to viscosity. J. Cereal Sci., 15, 185–192, 1992.
101. Autio, K., Mylltmaki, O. & Malkki, Y., Flow properties of solutions of oat β-glucans. J. Food Sci., 52, 1364–1366, 1987.
102. Jaskari, J., Henriksson, K., Nieminen, A., Suortti, T., Salovaara, H. & Poutanen, K., Effect of hydrothermal and enzymic treatments on the viscous behavior of dry- and wet-milled oat brans. Cereal Chem., 72, 625–631, 1995.
103. Banks, W. & Greenwood, C. T., The fractionation of labortory-isolated cereal gereal starches using dimethyl sulphoxide. Starch - Stärke, 19, 394–398, 1967.
104. Sterna, V., Zute, S. & Brunava, L., Oat grain composition and its nutrition benefice. Agric. Agric. Sci. Procedia, 8, 252–256, 2016.
105. Brennan, C. S. & Cleary, L. J., The potential use of cereal (1→3,1→4)-β-d-glucans as functional food ingredients. J. Cereal Sci., 42, 1–13, 2005.
106. Pins, J. J. & Kaur, H., A review of the effects of barley β-glucan on cardiovascular and diabetic risk. Cereal Foods World, 51, 8–11, 2006.
107. Keenan, J. M., Goulson, M., Shamliyan, T., Knutson, N., Kolberg, L. & Curry, L., The effects of concentrated barley β-glucan on blood lipids in a population