Citations (105)
Keep up to date with the latest research on this topic with citation updates for this article.
Read on this site (6)
Pengshan Zhao, Xiaofeng Li, Hong Sun, Xin Zhao, Xiaohua Wang, Ruilan Ran, Jiecai Zhao, Yuming Wei, Xin Liu & Guoxiong Chen. (2023) Healthy values and de novo domestication of sand rice (Agriophyllum squarrosum), a comparative view against Chenopodium quinoa. Critical Reviews in Food Science and Nutrition 63:19, pages 4188-4209.
Read now
Read now
Dongsheng Yang & Xuan Gao. (2022) Progress of the use of alternatives to malt in the production of gluten-free beer. Critical Reviews in Food Science and Nutrition 62:10, pages 2820-2835.
Read now
Read now
Aidee I. Sánchez-Reséndiz, Anayansi Escalante-Aburto, Vidalina Andía-Ayme & Cristina Chuck-Hernández. (2019) Structural prope rties, functional evaluation, and in vitro protein digestibility of black and yellow quinoa (Chenopodium petiolare) protein isolates. CyTA - Journal of Food 17:1, pages 864-872.
Read now
Read now
Neela Satheesh & Solomon Workneh Fanta. (2018) Review on structural, nutritional and anti-nutritional composition of Teff (Eragrostis tef) in comparison with Quinoa (Chenopodium quinoa Willd.). Cogent Food & Agriculture 4:1.
Read now
Read now
Antonio Manoel Maradini Filho, Mônica Ribeiro Pirozi, João Tomaz Da Silva Borges, Helena Maria Pinheiro Sant'Ana, José Benício Paes Chaves & Jane Sélia Dos Reis Coimbra. (2017) Quinoa: Nutritional, functional, and antinutritional aspects. Critical Reviews in Food Science and Nutrition 57:8, pages 1618-1630.
Read now
Read now
E. O. Mahgoub Salah & Z. E. Elbashir Hayat. (2009) Proximate composition of Karkadeh (Hibiscus sabdariffa) seeds and some functional properties of seed protein isolate as influenced by pH and NaCl. International Journal of Food Sciences and Nutrition 60:3, pages 183-194.
Read now
Read now
Articles from other publishers (99)
Manali Khatri, Anurag Singh, Rakhi Singh, Dinkar B. Kamble, Aamir Hussain Dar & Arun Sharma. (2023) Optimization and evaluation of quinoa and chia based gluten free pasta formulation. Food and Humanity 1, pages 174-179.
Crossref
Crossref
Meenakshi Garg, Manjoor Ali, Vandana Batra, Susmita D. Sadhu, Sadhana Sharma, Suradeep Basak & Vandana Sablania. (2023) Quality evaluation of nutri-premix prepared by using millets and seeds of fruits and vegetables. Journal of Food Science and Technology 60:11, pages 2782-2791.
Crossref
Crossref
Rakesh Bhardwaj, Rashmi Yadav, Harinder Vishwakarma, Kriti Sharma, Rahul Chandora, Jai Chand Rana & Amritbir Riar. (2023) Agro‐morphological and nutritional assessment of chenopod and quinoa germplasm—Highly adaptable potential crops. Food Science & Nutrition 11:9, pages 5446-5459.
Crossref
Crossref
Remigio Pismag, Joana Pico, Alejandro Fernández, José Luis Hoyos & Mario M. Martinez. (2023) α-Amylase reactive extrusion enhances the protein digestibility of saponin-free quinoa flour while preserving its total phenolic content. Innovative Food Science & Emerging Technologies 88, pages 103448.
Crossref
Crossref
Maria Eugenia Martín-Esparza, María Dolores Raigón, María Dolores García-Martínez & Ana Albors. (2023) Toward the Development of Potentially Healthy Low-Energy-Density Snacks for Children Based on Pseudocereal and Pulse Flours. Foods 12:15, pages 2873.
Crossref
Crossref
Anuradha, Manisha Kumari, Gaurav Zinta, Ramesh Chauhan, Ashok Kumar, Sanatsujat Singh & Satbeer Singh. (2023) Genetic resources and breeding approaches for improvement of amaranth (Amaranthus spp.) and quinoa (Chenopodium quinoa). Frontiers in Nutrition 10.
Crossref
Crossref
Neha Chaudhary, Swati Walia & Rakesh Kumar. (2023) Functional composition, physiological effect and agronomy of future food quinoa (Chenopodium quinoa Willd.): A review. Journal of Food Composition and Analysis 118, pages 105192.
Crossref
Crossref
Oladipupo Q. Adiamo, Michael E. Netzel, Louwrens C. Hoffman, Michael J. Gidley, Simone Osborne & Yasmina Sultanbawa. (2023) Structure – Function relationship of Australian Acacia seed protein concentrates: Amino acid composition, in vitro protein digestibility and molecular properties. Food Bioscience 51, pages 102339.
Crossref
Crossref
Cristhian Camilo Castaño-Ángel, Jesús Alexander Tarapues-Cuasapud, Jesús Eduardo Bravo-Gómez, Jose Fernando Solanilla-Duque & Diego Fernando Roa-Acosta. (2023) Preliminary study of physicochemical, thermal, rheological, and interfacial properties of quinoa oil. F1000Research 12, pages 1477.
Crossref
Crossref
Xueyong Zhou, Ting Yue, Zuofu Wei, Liyan Yang, Lihong Zhang & Baomei Wu. (2023) Evaluation of nutritional value, bioactivity and mineral content of quinoa bran in China and its potential use in the food industry. Current Research in Food Science 7, pages 100562.
Crossref
Crossref
Xingfen He, Bin Wang, Baotang Zhao, Yuecheng Meng, Jie Chen & Fumin Yang. (2022) Effect of Hydrothermal Treatment on the Structure and Functional Properties of Quinoa Protein Isolate. Foods 11:19, pages 2954.
Crossref
Crossref
Huiying Hu, Tianyuan Shao, Xiumei Gao, Xiaohua Long & Zed Rengel. (2022) Effects of planting quinoa on soil properties and microbiome in saline soil. Land Degradation & Development 33:15, pages 2689-2698.
Crossref
Crossref
Zhuzhu Wang, Qianyi Wu & Mohammed Kamruzzaman. (2022) Portable NIR spectroscopy and PLS based variable selection for adulteration detection in quinoa flour. Food Control 138, pages 108970.
Crossref
Crossref
Ayofe M.H.Folalu A.A.Gabriel O.M.Afusat A.A.. (2022) Comparative Assessment of Mineral, Proximate and Amino Acids Composition of Wild and Cultured Oreochromis niloticus and Clarias gariepinus. African Journal of Agriculture and Food Science 5:2, pages 32-40.
Crossref
Crossref
Daniela Zalazar-Garcia, María Celia Román, Anabel Fernandez, Daniela Asensio, Xin Zhang, María Paula Fabani, Rosa Rodriguez & Germán Mazza. (2022) Exergy, energy, and sustainability assessments applied to RSM optimization of integrated convective air-drying with pretreatments to improve the nutritional quality of pumpkin seeds. Sustainable Energy Technologies and Assessments 49, pages 101763.
Crossref
Crossref
Vasile Stoleru, Sven-Erik Jacobsen, Maricel Vitanescu, Gerard Jitareanu, Monica Butnariu, Neculai Munteanu, Teodor Stan, Gabriel Ciprian Teliban, Alexandru Cojocaru & Gabriela Mihalache. (2022) Nutritional and antinutritional compounds in leaves of quinoa. Food Bioscience 45, pages 101494.
Crossref
Crossref
Amnah Mohammed Alsuhaibani, Amal Nassir Alkuraieef, Moneera Othman Aljobair & Amal Hassan Alshawi. (2022) Technological, Sensory, and Hypoglycemic Effects of Quinoa Flour Incorporation into Biscuits. Journal of Food Quality 2022, pages 1-7.
Crossref
Crossref
Sinem TURK ASLAN & Fatma ISIK. (2022) Effects of pseudocereal flours addition on chemical and physical properties of gluten-free crackers. Food Science and Technology 42.
Crossref
Crossref
Olga Luisa Tavano, Maria Julia de Miguel Amistá, Giani Del Ciello, Marilia Caroline Martini Rodrigues, Amanda Marcela Bono Nishida, Letícia Alves Valadares, Bruno Moreira Siqueira, Roseli Aparecida da Silva Gomes, Marco Túlio Parolini & Sinézio Inácio da Silva Junior. (2022) Isolation and evaluation of quinoa (Chenopodium quinoa Willd.) protein fractions. A nutritional and bio-functional approach to the globulin fraction. Current Research in Food Science 5, pages 1028-1037.
Crossref
Crossref
Jane Tafadzwa Muchekeza, Talknice Zvamaziva Jombo, Charles Magogo, Amiel Mugari, Pepukai Manjeru & Shepherd Manhokwe. (2021) Proximate, physico-chemical, functional and sensory properties OF quinoa and amaranth flour AS potential binders in beef sausages. Food Chemistry 365, pages 130619.
Crossref
Crossref
Hesam Daliri, Raman Ahmadi, Akram Pezeshki, Hamed Hamishehkar, Maryam Mohammadi, Hossein Beyrami, Maryam Khakbaz Heshmati & Marjan Ghorbani. (2021) Quinoa bioactive protein hydrolysate produced by pancreatin enzyme- functional and antioxidant properties. LWT 150, pages 111853.
Crossref
Crossref
Hitache Zeyneb, Hairun Pei, Xueli Cao, Yuxin Wang, Yumon Win & Lingxiao Gong. (2021) In vitro study of the effect of quinoa and quinoa polysaccharides on human gut microbiota. Food Science & Nutrition 9:10, pages 5735-5745.
Crossref
Crossref
Ana Karen González-Calderón, Natalia Alejandra García-Flores, Ana Sofía Elizondo-Rodríguez, Mariana Zavala-López, Silverio García-Lara, Néstor Ponce-García & Anayansi Escalante-Aburto. (2021) Effect of the Addition of Different Vegetal Mixtures on the Nutritional, Functional, and Sensorial Properties of Snacks Based on Pseudocereals. Foods 10:10, pages 2271.
Crossref
Crossref
Pamela Canaviri-Paz, Elin Oscarsson, Anna Kjellström, Hanna Olsson, Chandana Jois & Åsa Håkansson. (2021) Effects on Microbiota Composition after Consumption of Quinoa Beverage Fermented by a Novel Xylose-Metabolizing L. plantarum Strain. Nutrients 13:10, pages 3318.
Crossref
Crossref
Isam A. Mohamed Ahmed, Fahad Al Juhaimi & Mehmet Musa Özcan. (2021)
Insights into the nutritional value and bioactive properties of quinoa (
Chenopodium quinoa
): past, present and future prospective
. International Journal of Food Science & Technology 56:8, pages 3726-3741.
Crossref
Crossref
Abu Saeid & Maruf Ahmed. 2021. Innovation in the Food Sector Through the Valorization of Food and Agro-Food By-Products. Innovation in the Food Sector Through the Valorization of Food and Agro-Food By-Products.
Zachary T Traughber, Fei He, Jolene M Hoke, Gary M Davenport, Sandra L Rodriguez-Zas, Bruce R Southey & Maria R C de Godoy. (2021) Ancient grains as novel dietary carbohydrate sources in canine diets. Journal of Animal Science 99:6.
Crossref
Crossref
Amrita Ray, Aashitosh A. Inamdar, Suresh D. Sakhare & Alok Kumar Srivastava. (2021) Development of physical process for quinoa fractionation and targeted separation of germ with physical, chemical and SEM studies. LWT 141, pages 110957.
Crossref
Crossref
Jonathan Carrasco-Sandoval, Paulina Rebolledo, Darlene Peterssen-Fonseca, Susana Fischer, Rosemarie Wilckens, Mario Aranda & Karem Henríquez-Aedo. (2020) A fast and selective method to determine phenolic compounds in quinoa (Chenopodium quinoa Will) seeds applying ultrasound-assisted extraction and high-performance liquid chromatography. Chemical Papers 75:1, pages 431-438.
Crossref
Crossref
Okon Godwin Okon. 2021. Biology and Biotechnology of Quinoa. Biology and Biotechnology of Quinoa
35
49
.
Engin İKİZOĞLU & Sibel SOYCAN ÖNENÇ. (2020) Estimation of some Nutrient Values of Quinoa, Chia, Teff, Mung Bean and Buckwheat Seeds for Ruminants by In Vitro MethodsKinoa, Chia, Teff, Maş Fasulyesi ve Karabuğday Danelerinin Ruminantlar için bazı Besin Madde Değerlerinin İn Vitro Yöntemlerle Tahmini. Ege Üniversitesi Ziraat Fakültesi Dergisi 57:4, pages 519-527.
Crossref
Crossref
Syed Sadaqat Shah, Lianxuan Shi, Zhijian Li, Guixing Ren, Bangwei Zhou & Peiyou Qin. (2020) Yield, Agronomic and Forage Quality Traits of Different Quinoa (Chenopodium quinoa Willd.) Genotypes in Northeast China. Agronomy 10:12, pages 1908.
Crossref
Crossref
Li-Gen Wu, Anna Wang, Ruilin Shen & Lingbo Qu. (2020)
The effect of slight milling on nutritional composition and morphology of quinoa (
Chenopodium
) grain
. International Journal of Food Engineering 16:11.
Crossref
Crossref
Yongjiang Liu, Zhiyou Kong, Junna Liu, Ping Zhang, Qianchao Wang, Xiuju Huan, Li Li & Peng Qin. (2020) Non-targeted metabolomics of quinoa seed filling period based on liquid chromatography-mass spectrometry. Food Research International 137, pages 109743.
Crossref
Crossref
Cong Teng, Zhenxing Shi, Yang Yao & Guixing Ren. (2020) Structural Characterization of Quinoa Polysaccharide and Its Inhibitory Effects on 3T3-L1 Adipocyte Differentiation. Foods 9:10, pages 1511.
Crossref
Crossref
Xinwei Wang, Renyong Zhao & Wenqiao Yuan. (2020) Composition and secondary structure of proteins isolated from six different quinoa varieties from China. Journal of Cereal Science 95, pages 103036.
Crossref
Crossref
Kristina Habschied, Antonio Živković, Vinko Krstanović & Krešimir Mastanjević. (2020) Functional Beer—A Review on Possibilities. Beverages 6:3, pages 51.
Crossref
Crossref
Jorge Alvar-Beltrán, Carolina Fabbri, Leonardo Verdi, Stefania Truschi, Anna Dalla Marta & Simone Orlandini. (2020) Testing Proximal Optical Sensors on Quinoa Growth and Development. Remote Sensing 12:12, pages 1958.
Crossref
Crossref
J. Marla Toyne, Samantha Michell, Marley Denierio & L. Alfredo Narváez Vargas. (2020) Examining pre-Hispanic human and animal isotopic variation at Kuelap in the eastern montane of Peru. Quaternary International 548, pages 57-70.
Crossref
Crossref
Dolores Jimenez, Marcelo Miraballes, Adriana Gámbaro, Manuel Lobo & Norma Samman. (2020) Baby purees elaborated with andean crops. Influence of germination and oils in physico-chemical and sensory characteristics. LWT 124, pages 108901.
Crossref
Crossref
Ömer Faruk ÇELİK & Yunus Emre TUNÇİL. (2020) Antioxidant Activity, Total Phenolic and Saponin Contents of Quinoa Seeds Having Different Hull Colors as Affected by Washing ProcessFarklı kabuk renklerine sahip kinoa tohumlarının toplam fenolik ve saponin içerikleri ile antioksidan aktiviteleri üzerine yıkama işleminin etkisi. Erzincan Üniversitesi Fen Bilimleri Enstitüsü Dergisi 13:1, pages 11-24.
Crossref
Crossref
Corina M. Kellner, Katharin Compton-Gore, Aaron J. Mayer, Matthew Sayre, Justin Jennings & Willy Yépez Álvarez. (2020) Comparing ritual foods and everyday diet from the Middle Horizon site of Tenahaha, Cotahuasi, Peru using stable isotope and macrobotanical analyses. Journal of Archaeological Science 115, pages 105095.
Crossref
Crossref
Nelson Romano, María Micaela Ureta, María Guerrero-Sánchez & Andrea Gómez-Zavaglia. (2020) Nutritional and technological properties of a quinoa (Chenopodium quinoa Willd.) spray-dried powdered extract. Food Research International 129, pages 108884.
Crossref
Crossref
Juan Pablo Rodríguez, Hifzur Rahman, Sumitha Thushar & Rakesh K. Singh. (2020) Healthy and Resilient Cereals and Pseudo-Cereals for Marginal Agriculture: Molecular Advances for Improving Nutrient Bioavailability. Frontiers in Genetics 11.
Crossref
Crossref
Dai Shi, Marília Fidelis, Yikai Ren, Andrea K. Stone, Yongfeng Ai & Michael T. Nickerson. (2020) The functional attributes of Peruvian (Kankolla and Blanca juli blend) and Northern quinoa (NQ94PT) flours and protein isolates, and their protein quality. Food Research International 128, pages 108799.
Crossref
Crossref
Julio Aguilar, Alberto Claudio Miano, Jesús Obregón, José Soriano-Colchado & Gabriela Barraza-Jáuregui. (2019) Malting process as an alternative to obtain high nutritional quality quinoa flour. Journal of Cereal Science 90, pages 102858.
Crossref
Crossref
Brenda Contreras-Jiménez, Olga L. Torres-Vargas & Mario E. Rodríguez-García. (2019) Physicochemical characterization of quinoa (Chenopodium quinoa) flour and isolated starch. Food Chemistry 298, pages 124982.
Crossref
Crossref
Şüheda rumeysa Osmanlıoğlu dağ & Ayşe Mine Gençler Özkan. (2019) A REVIEW ON QUINOA (CHENOPODIUM QUINOA WILLD.). Ankara Universitesi Eczacilik Fakultesi Dergisi, pages 309-333.
Crossref
Crossref
Jasim Ahmed, Linu Thomas & Yasir Ali Arfat. (2019) Functional, rheological, microstructural and antioxidant properties of quinoa flour in dispersions as influenced by particle size. Food Research International 116, pages 302-311.
Crossref
Crossref
Erica Pontonio & Carlo Giuseppe Rizzello. 2019. Flour and Breads and their Fortification in Health and Disease Prevention. Flour and Breads and their Fortification in Health and Disease Prevention
443
452
.
Jie Liu. 2019. Bioactive Factors and Processing Technology for Cereal Foods. Bioactive Factors and Processing Technology for Cereal Foods
207
216
.
Natalia Manzatti Machado Alencar & Ludmilla de Carvalho Oliveira. 2019. Bioactive Molecules in Food. Bioactive Molecules in Food
1695
1713
.
Gustav Komla Mahunu, Lydia Quansah, Haroon Elrasheid Tahir & Abdalbasit Adam Mariod. 2019. Wild Fruits: Composition, Nutritional Value and Products. Wild Fruits: Composition, Nutritional Value and Products
253
270
.
Khan Nadiya Jan, P. S. Panesar & Sukhcharn Singh. (2018) Textural, in vitro antioxidant activity and sensory characteristics of cookies made from blends of wheat-quinoa grown in India. Journal of Food Processing and Preservation 42:3, pages e13542.
Crossref
Crossref
Marika Pellegrini, Raquel Lucas-Gonzales, Antonella Ricci, Javier Fontecha, Juana Fernández-López, José A. Pérez-Álvarez & Manuel Viuda-Martos. (2018) Chemical, fatty acid, polyphenolic profile, techno-functional and antioxidant properties of flours obtained from quinoa (Chenopodium quinoa Willd) seeds. Industrial Crops and Products 111, pages 38-46.
Crossref
Crossref
Natalia Manzatti Machado Alencar & Ludmilla de Carvalho Oliveira. 2017. Sweeteners. Sweeteners
1
19
.
Nicole A. AluwiKevin M. MurphyGirish M. Ganjyal. (2017) Physicochemical Characterization of Different Varieties of Quinoa. Cereal Chemistry Journal 94:5, pages 847-856.
Crossref
Crossref
Filali Kaoutar, Hirich Abdelaziz, Benlhabib Ouafae, Choukr-Allah Redouane & Ragab Ragab. (2017)
Yield and Dry Matter Simulation Using the Saltmed Model for Five Quinoa (
Chenopodium Quinoa
) Accessions Under Deficit Irrigation in South Morocco
. Irrigation and Drainage 66:3, pages 340-350.
Crossref
Crossref
Ritva Repo‐Carrasco‐Valencia & Jenny Valdez Arana. 2017. Pseudocereals. Pseudocereals
49
70
.
L. Scanlin & K.A. Lewis. 2017. Sustainable Protein Sources. Sustainable Protein Sources
223
238
.
Regine Schoenlechner. 2017. Gluten-Free Ancient Grains. Gluten-Free Ancient Grains
105
129
.
Kim Hye-Ryun, Kumar Dhungana Sanjeev, Kim Il-Doo & Park In-Joo. (2016) Physicochemical and sensory characteristics of pepper oil sauce prepared from perilla oil. African Journal of Food Science 10:12, pages 352-358.
Crossref
Crossref
Georgiana Gabriela Codină, Simona Geanina Franciuc & Silvia Mironeasa. (2016) Rheological Characteristics and Microstructure of Milk Yogurt as Influenced by Quinoa Flour Addition. Journal of Food Quality 39:5, pages 559-566.
Crossref
Crossref
A. LAVINI, C. PULVENTO, R. d'ANDRIA, M. RICCARDI & S. E. JACOBSEN. (2015) Effects of saline irrigation on yield and qualitative characterization of seed of an amaranth accession grown under Mediterranean conditions. The Journal of Agricultural Science 154:5, pages 858-869.
Crossref
Crossref
Gulsum M. Turkut, Hulya Cakmak, Seher Kumcuoglu & Sebnem Tavman. (2016) Effect of quinoa flour on gluten-free bread batter rheology and bread quality. Journal of Cereal Science 69, pages 174-181.
Crossref
Crossref
Verena Nowak, Juan Du & U. Ruth Charrondière. (2016) Assessment of the nutritional composition of quinoa (Chenopodium quinoa Willd.). Food Chemistry 193, pages 47-54.
Crossref
Crossref
S.A. Elsohaimy, T.M. Refaay & M.A.M. Zaytoun. (2015) Physicochemical and functional properties of quinoa protein isolate. Annals of Agricultural Sciences 60:2, pages 297-305.
Crossref
Crossref
Intelli Arneja, Beenu Tanwar & Ambika Chauhan. (2015) Nutritional Composition and Health Benefits of Golden Grain of 21st Century, Quinoa (Chenopodium quinoa willd.): A Review. Pakistan Journal of Nutrition 14:12, pages 1034-1040.
Crossref
Crossref
Jeffrey Rothschild, Kurt A. Rosentrater, Charles Onwulata, Mukti Singh, Lorena Menutti, Pera Jambazian & María B. Omary. (2015) Influence of quinoa roasting on sensory and physicochemical properties of allergen-free, gluten-free cakes. International Journal of Food Science & Technology 50:8, pages 1873-1881.
Crossref
Crossref
Geyang Wu. 2015. Quinoa: Improvement and Sustainable Production. Quinoa: Improvement and Sustainable Production
193
210
.
I. Marmouzi, N. El Madani, Z. Charrouf, Y. Cherrah & M. Y. El Abbes Faouzi. (2015) Proximate analysis, fatty acids and mineral composition of processed Moroccan Chenopodium quinoa Willd. and antioxidant properties according to the polarityAnalyse approximative et composition en acides gras et minéraux de Chenopodium quinoa Willd. Marocain, et propriétés antioxydantes selon la polarité. Phytothérapie 13:2, pages 110-117.
Crossref
Crossref
D.S. Ferreira, J.A.L. Pallone & R.J. Poppi. (2015) Direct analysis of the main chemical constituents in Chenopodium quinoa grain using Fourier transform near-infrared spectroscopy. Food Control 48, pages 91-95.
Crossref
Crossref
Seema PatelSeema Patel. 2015. Emerging Bioresources with Nutraceutical and Pharmaceutical Prospects. Emerging Bioresources with Nutraceutical and Pharmaceutical Prospects
91
100
.
A. AHMED, N. KHALID, A. AHMAD, N. A. ABBASI, M. S. Z. LATIF & M. A. RANDHAWA. (2013) Phytochemicals and biofunctional properties of buckwheat: a review. The Journal of Agricultural Science 152:3, pages 349-369.
Crossref
Crossref
Anna-Sophie Hager, Josh P. Taylor, Deborah M. Waters & Elke K. Arendt. (2014) Gluten free beer – A review. Trends in Food Science & Technology 36:1, pages 44-54.
Crossref
Crossref
L. Chaires Martinez, M. A. Perez VargasA. I. Cantor del AngelF. Cruz BermudezH. A. Jimenez Avalos. (2013)
Total Phenolic Content and Antioxidant Capacity of Germinated, Popped, and Cooked Huauzontle (
Chenopodium berlandieri
spp.
nuttalliae
) Seeds
. Cereal Chemistry Journal 90:3, pages 263-268.
Crossref
Crossref
Carolina Valenzuela, Lilian Abugoch, Cristian Tapia & Alexander Gamboa. (2012)
Effect of alkaline extraction on the structure of the protein of quinoa (
Chenopodium quinoa
Willd.) and its influence on film formation
. International Journal of Food Science & Technology 48:4, pages 843-849.
Crossref
Crossref
Elke K. Arendt & Emanuele Zannini. 2013. Cereal Grains for the Food and Beverage Industries. Cereal Grains for the Food and Beverage Industries
409
438
.
T. K. LimT. K. Lim. 2013. Edible Medicinal And Non-Medicinal Plants. Edible Medicinal And Non-Medicinal Plants
115
131
.
Lívia Giolo Taverna, Magali Leonel & Martha Maria Mischan. (2012) Changes in physical properties of extruded sour cassava starch and quinoa flour blend snacks. Food Science and Technology 32:4, pages 826-834.
Crossref
Crossref
Wolfram Buss, Claudia Kammann & Hans-Werner Koyro. (2012)
Biochar Reduces Copper Toxicity in
Chenopodium quinoa
Willd. in a Sandy Soil
. Journal of Environmental Quality 41:4, pages 1157-1165.
Crossref
Crossref
Margarita Miranda, Antonio Vega-Gálvez, Mariela Sanders, Jéssica López, Roberto Lemus-Mondaca, Enrique Martínez & Karina Di Scala. (2011) Modelling the Water Sorption Isotherms of Quinoa Seeds (Chenopodium quinoa Willd.) and Determination of Sorption Heats. Food and Bioprocess Technology 5:5, pages 1686-1693.
Crossref
Crossref
Ana María Gómez-Caravaca, Giovanna Iafelice, Antonella Lavini, Cataldo Pulvento, Maria Fiorenza Caboni & Emanuele Marconi. (2012) Phenolic Compounds and Saponins in Quinoa Samples (Chenopodium quinoa Willd.) Grown under Different Saline and Nonsaline Irrigation Regimens. Journal of Agricultural and Food Chemistry 60:18, pages 4620-4627.
Crossref
Crossref
Ana María Gómez-Caravaca, Antonio Segura-Carretero, Alberto Fernández-Gutiérrez & Maria Fiorenza Caboni. (2011)
Simultaneous Determination of Phenolic Compounds and Saponins in Quinoa (
Chenopodium quinoa
Willd) by a Liquid Chromatography–Diode Array Detection–Electrospray Ionization–Time-of-Flight Mass Spectrometry Methodology
. Journal of Agricultural and Food Chemistry 59:20, pages 10815-10825.
Crossref
Crossref
Lilian E. Abugoch, Cristián Tapia, Maria C. Villamán, Mehrdad Yazdani-Pedram & Mario Díaz-Dosque. (2011) Characterization of quinoa protein–chitosan blend edible films. Food Hydrocolloids 25:5, pages 879-886.
Crossref
Crossref
Antonio Vega-Gálvez, Margarita Miranda, Judith Vergara, Elsa Uribe, Luis Puente & Enrique A Martínez. (2010) Nutrition facts and functional potential of quinoa (Chenopodium quinoa willd.), an ancient Andean grain: a review. Journal of the Science of Food and Agriculture 90:15, pages 2541-2547.
Crossref
Crossref
Margarita Miranda, Antonio Vega-Gálvez, Jéssica López, Gloria Parada, Mariela Sanders, Mario Aranda, Elsa Uribe & Karina Di Scala. (2010) Impact of air-drying temperature on nutritional properties, total phenolic content and antioxidant capacity of quinoa seeds (Chenopodium quinoa Willd.). Industrial Crops and Products 32:3, pages 258-263.
Crossref
Crossref
Girdhari M. Sharma, Mengna Su, Aditya U. Joshi, Kenneth H. Roux & Shridhar K. Sathe. (2010) Functional Properties of Select Edible Oilseed Proteins. Journal of Agricultural and Food Chemistry 58:9, pages 5457-5464.
Crossref
Crossref
Irene Dini, Gian Carlo Tenore & Antonio Dini. (2010) Antioxidant compound contents and antioxidant activity before and after cooking in sweet and bitter Chenopodium quinoa seeds. LWT - Food Science and Technology 43:3, pages 447-451.
Crossref
Crossref
Lilian Abugoch, Eduardo Castro, Cristian Tapia, María Cristina Añón, Pilar Gajardo & Andrea Villarroel. (2009)
Stability of quinoa flour proteins (
Chenopodium quinoa
Willd.) during storage
. International Journal of Food Science & Technology 44:10, pages 2013-2020.
Crossref
Crossref
Kim F. Michaelsen, Camilla Hoppe, Nanna Roos, Pernille Kaestel, Maria Stougaard, Lotte Lauritzen, Christian Mølgaard, Tsinuel Girma & Henrik Friis. (2009) Choice of Foods and Ingredients for Moderately Malnourished Children 6 Months to 5 Years of Age. Food and Nutrition Bulletin 30:3_suppl3, pages S343-S404.
Crossref
Crossref
Lilian E. Abugoch James. 2009.
1
31
.
Regine Schoenlechner, Susanne Siebenhandl & Emmerich Berghofer. 2008. Gluten-Free Cereal Products and Beverages. Gluten-Free Cereal Products and Beverages
149
VI
.
Atul Bhargava, Sudhir Shukla & Deepak Ohri. (2007) Gynomonoecy in Chenopodium quinoa (Chenopodiaceae): variation in inflorescence and floral types in some accessions. Biologia 62:1, pages 19-23.
Crossref
Crossref
Silvia B. Matiacevich, Martina L. Castellión, Sara B. Maldonado & M. Pilar Buera. (2006) Water-dependent thermal transitions in quinoa embryos. Thermochimica Acta 448:2, pages 117-122.
Crossref
Crossref
Atul Bhargava, Sudhir Shukla & Deepak Ohri. (2006) Chenopodium quinoa—An Indian perspective. Industrial Crops and Products 23:1, pages 73-87.
Crossref
Crossref
Snait Tamir & N Michael Eskin. 2005. Dictionary of Nutraceuticals and Functional Foods. Dictionary of Nutraceuticals and Functional Foods
505
507
.
Cristiana Berti, Patrizia Riso, Antonella Brusamolino & Marisa Porrini. (2007) Effect on appetite control of minor cereal and pseudocereal products. British Journal of Nutrition 94:5, pages 850-858.
Crossref
Crossref
Shiyi Ou, Yong Wang, Shuze Tang, Caihuan Huang & Michael G. Jackson. (2005) Role of ferulic acid in preparing edible films from soy protein isolate. Journal of Food Engineering 70:2, pages 205-210.
Crossref
Crossref