Citations (32)
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Read on this site (5)
Yohannes Gelaye. (2023) A Review of Amaranth Crop as a Potential Solution to Ethiopia’s Nutritional Crisis. Nutrition and Dietary Supplements 15, pages 101-110.
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Yohannes Gelaye. (2023) Quality and Nutrient Loss in the Cooking Vegetable and Its Implications for Food and Nutrition Security in Ethiopia: A Review. Nutrition and Dietary Supplements 15, pages 47-61.
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Mariia Tyrus, Volodymyr Lykhochvor & Petro Hnativ. (2023) Amaranth: a multi-purpose crop for war-torn land. International Journal of Environmental Studies 80:2, pages 497-506.
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Barbara Sturm, Sharvari Raut, Solomon Kofi Chikpah, John Ndisya, Oliver Hensel, Albert Esper & Joseph Kudadam Korese. (2023) Increase of nutritional security in Sub-Saharan Africa through the production of dried products from underutilized crops. Drying Technology 41:2, pages 322-334.
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Pralini Naidoo. (2023) Greener on the other side: tracing stories of amaranth and moringa through indenture. Agenda 37:1, pages 102-110.
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Articles from other publishers (27)
M. C. Cortez-Trejo, J. D. Figueroa-Cárdenas & S. Mendoza. (2023) Electrostatic Hydrogels Based on Amaranth Proteins and Xanthan Gum: Water-binding, Microstructural, Rheological and Textural Properties. Journal of Polymers and the Environment 31:9, pages 3937-3950.
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Ayşenur ARSLAN & Erkan YALÇIN. (2023) PSEUDO-TAHILLARIN ANTİ-BESİNSEL BİLEŞİKLERİ VE AZALTMA YÖNTEMLERİANTINUTRITIONAL COMPOUNDS OF PSEUDOCEREALS AND REDUCING METHODS. Gıda 48:2, pages 347-359.
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Gudani Millicent Managa & Lufuno Ethel Nemadodzi. (2023) Comparison of Agronomic Parameters and Nutritional Composition on Red and Green Amaranth Species Grown in Open Field Versus Greenhouse Environment. Agriculture 13:3, pages 685.
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Silvia Leticia Rivero Meza, Adriano Hirsch Ramos, Lázaro Cañizares, Chirle de Oliveria Raphaelli, Betina Bueno Peres, César Augusto Gaioso, Isabel Egea, Yanira Estrada, Francisco Borja Flores & Mauricio de Oliveira. (2022) A review on amaranth protein: composition, digestibility, health benefits and food industry utilisation. International Journal of Food Science & Technology 58:3, pages 1564-1574.
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Xin Zhang, Jiajia Shi, Yidan Fu, Tianyi Zhang, Lianzhou Jiang & Xiaonan Sui. (2023) Structural, nutritional, and functional properties of amaranth protein and its application in the food industry: A review. Sustainable Food Proteins 1:1, pages 45-55.
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Damilola A. Raiyemo, Lucas K. Bobadilla & Patrick J. Tranel. (2023) Genomic profiling of dioecious Amaranthus species provides novel insights into species relatedness and sex genes. BMC Biology 21:1.
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Gautam Vats, Dimpi Das, Rajat Gupta, Akshay Singh, Avantika Maurya, S. Rajkumar, Amit Kumar Singh, Rakesh Bharadwaj, Sandeep Kumar, Surinder Kumar Kaushik, Veena Gupta, Kuldeep Singh & Rakesh Singh. (2023) Validation of Genome-Wide SSR Markers Developed for Genetic Diversity and Population Structure Study in Grain Amaranth (Amaranthus hypochondriacus). Agriculture 13:2, pages 431.
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Hossein Janmohammadi, Babak Hosseintabar-Ghasemabad, Majid Oliyai, Sadegh Alijani, Ivan Fedorovich Gorlov, Marina Ivanovna Slozhenkina, Aleksandr Anatolievich Mosolov, Lourdes Suarez Ramirez, Alireza Seidavi, Vito Laudadio, Vincenzo Tufarelli & Marco Ragni. (2023) Effect of Dietary Amaranth (Amaranthus hybridus chlorostachys) Supplemented with Enzyme Blend on Egg Quality, Serum Biochemistry and Antioxidant Status in Laying Hens. Antioxidants 12:2, pages 456.
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Amara Noor Hussain, Jeroen Geuens, Ann Vermoesen, Mamoona Munir, Duilio Iamonico, Piera Di Marzio & Paola Fortini. (2023) Characterization of Seed Oil from Six In Situ Collected Wild Amaranthus Species. Diversity 15:2, pages 237.
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Fan Zhu. (2023) Amaranth proteins and peptides: Biological properties and food uses. Food Research International 164, pages 112405.
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Julia Karaeva, Svetlana Timofeeva, Svetlana Islamova, Kseny Bulygina, Firdavs Aliev, Vladimir Panchenko & Vadim Bolshev. (2023) Pyrolysis of Amaranth Inflorescence Wastes: Bioenergy Potential, Biochar and Hydrocarbon Rich Bio-Oil Production. Agriculture 13:2, pages 260.
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Eva Johansson, Ramune Kuktaite, Maryke Labuschagne, Sbatie Lama, Yuzhou Lan, Dorothy Nakimbugwe, Ritva Repo-Carrasco-Valencia, Firew Tafesse, Kassahun Tesfaye & Daniel Vazquez. 2023. Developing Sustainable and Health Promoting Cereals and Pseudocereals. Developing Sustainable and Health Promoting Cereals and Pseudocereals
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Hipatia Delgado & Juan Pedro Martín. (2022) Genetic Diversity of Black Amaranth (Amaranthus quitensis Kunth) Landraces of Ecuadorian Highlands: Association Genotypes—Color Morphotypes. Agriculture 13:1, pages 34.
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Aniket Kamboj, Rajni Chopra, Rakhi Singh, Vikas Saxena & Prassana Kumar GV. (2022) Effect of pulsed electric field parameters on the alkaline extraction of valuable compounds from perilla seed meal and optimization by central composite design approach. Applied Food Research 2:2, pages 100240.
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Babak Hosseintabar-Ghasemabad, Hossein Janmohammadi, Ali Hosseinkhani, Saeid Amirdahri, Payam Baghban-Kanani, Ivan Fedorovich Gorlov, Marina Ivanovna Slozhenkina, Alexander Anatolyevich Mosolov, Lourdes Suarez Ramirez & Alireza Seidavi. (2022) Effects of Using Processed Amaranth Grain with and without Enzyme on Performance, Egg Quality, Antioxidant Status and Lipid Profile of Blood and Yolk Cholesterol in Laying Hens. Animals 12:22, pages 3123.
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Nadaraj Govender & Himansu Baijnath. 2022. Handbook of Phytonutrients in Indigenous Fruits and Vegetables. Handbook of Phytonutrients in Indigenous Fruits and Vegetables
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Iksha Chhabra & Avneet Kaur. (2022) Optimization of traditional puffing of a nutritious local grain (Amaranthus spp.) and development of a scalable business model supporting community health. The Journal of Community Health Management 9:2, pages 77-83.
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Shalander Kumar, Abhishek Das, Kavitha Kasala & Padmaja Ravula. (2022) Micronutrient-sensitive food value chains: A systematic review of intervention strategies and impact pathways to nutritional outcomes. CABI Reviews 2022.
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Sara Graziano, Caterina Agrimonti, Nelson Marmiroli & Mariolina Gullì. (2022) Utilisation and limitations of pseudocereals (quinoa, amaranth, and buckwheat) in food production: A review. Trends in Food Science & Technology 125, pages 154-165.
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Nelly C. Maiyo, Fathiya M. Khamis, Michael W. Okoth, George O. Abong, Sevgan Subramanian, James P. Egonyu, Cheseto Xavier, Sunday Ekesi, Evanson R. Omuse, Dorothy Nakimbugwe, Geoffrey Ssepuuya, Changeh J. Ghemoh & Chrysantus M. Tanga. (2022) Nutritional Quality of Four Novel Porridge Products Blended with Edible Cricket (Scapsipedus icipe) Meal for Food. Foods 11:7, pages 1047.
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Adriana Dabija, Marius Eduard Ciocan, Ancuța Chetrariu & Georgiana Gabriela Codină. (2022) Buckwheat and Amaranth as Raw Materials for Brewing, a Review. Plants 11:6, pages 756.
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Justyna Baraniak & Małgorzata Kania-Dobrowolska. (2022) The Dual Nature of Amaranth—Functional Food and Potential Medicine. Foods 11:4, pages 618.
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Marija Bodroža-SolarovI.I., Olivera ŠimurinaD.D., Jovana KojićS.S., Jelena KruljA.A., Jelena FilipovićS.S., Biljana CvetkovićR.R. & Nebojša IlićM.M.. (2022) Utilization of Amaranthus spp. grains in food. Food and Feed Research 49:2, pages 37-52.
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Marija Bodroža-SolarovI.I., Olivera ŠimurinaD.D., Jovana KojićS.S., Jelena KruljA.A., Jelena FilipovićS.S., Biljana CvetkovićR.R. & Nebojša IlićM.M.. (2022) Utilization of Amaranthus spp. grains in food. Food and Feed Research:00, pages 14-14.
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Olusanya N. Ruth, Kolanisi Unathi, Ngobese Nomali & Mayashree Chinsamy. (2021) Underutilization Versus Nutritional-Nutraceutical Potential of the Amaranthus Food Plant: A Mini-Review. Applied Sciences 11:15, pages 6879.
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Phara De Bock, Lori Daelemans, Lotte Selis, Katleen Raes, Pieter Vermeir, Mia Eeckhout & Filip Van Bockstaele. (2021) Comparison of the Chemical and Technological Characteristics of Wholemeal Flours Obtained from Amaranth (Amaranthus sp.), Quinoa (Chenopodium quinoa) and Buckwheat (Fagopyrum sp.) Seeds. Foods 10:3, pages 651.
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