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Critical Reviews in Food Science and Nutrition Volume 63, 2023 - Issue 29
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Review Articles

The nutraceutical properties and health benefits of pseudocereals: a comprehensive treatise

Muhammad Shahbaza Department of Food Science and Technology, MNS-University of Agriculture, Multan, PakistanView further author information
,
Nighat Razaa Department of Food Science and Technology, MNS-University of Agriculture, Multan, PakistanView further author information
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Mahad Islama Department of Food Science and Technology, MNS-University of Agriculture, Multan, PakistanView further author information
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Muhammad Imranb Department of Food Science and Technology, University of Narowal, Narowal, Pakistan;c Food, Nutrition and Lifestyle Unit, King Fahed Medical Research Center, Clinical Biochemistry Department, Faculty of Medicine, King Abdulaziz University, Jeddah, Saudi ArabiaView further author information
,
Ishtiaque Ahmadd Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore, PakistanView further author information
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Arun Meyyazhagane Department of Life Science, CHRIST (Deemed to be University), Bengaluru, IndiaView further author information
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Karthika Pushparajf Department of Zoology, School of Biosciences, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore, IndiaView further author information
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Balamuralikrishnan Balasubramaniang Department of Food Science and Biotechnology, College of Life Science, Sejong University, Seoul, South KoreaORCID Iconhttps://orcid.org/0000-0001-6938-1495View further author information
ORCID Icon,
Sungkwon Parkg Department of Food Science and Biotechnology, College of Life Science, Sejong University, Seoul, South KoreaView further author information
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Kannan R. R. Rengasamyh Centre for Transdisciplinary Research, Department of Pharmacology, Saveetha Dental College, Saveetha Institute of Medical and Technical Sciences (SIMATS), Chennai, IndiaCorrespondence[email protected] [email protected] [email protected]
ORCID Iconhttps://orcid.org/0000-0001-7205-7389View further author information
ORCID Icon,
Tanweer Aslam Gondali School of Exercise and Nutrition, Faculty of Health, Deakin University, Victoria, AustraliaView further author information
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Ahmed El-Ghorabj College of Science, Chemistry Department, Jouf University, Sakaka, Saudi ArabiaView further author information
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Mohamed A. Abdelgawadk Department of Pharmaceutical Chemistry, College of Pharmacy, Jouf University, Sakaka, Saudi ArabiaView further author information
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Mohammed M. Ghoneiml Department of Pharmacy Practice, Faculty of Pharmacy, AlMaarefa University, Ad Diriyah, Saudi ArabiaView further author information
&
Chunpeng Wanm Jiangxi Key Laboratory for Postharvest Technology and Nondestructive Testing of Fruits & Vegetables, College of Agronomy, Jiangxi Agricultural University, Nanchang, PR ChinaCorrespondence[email protected] [email protected] [email protected]
ORCID Iconhttps://orcid.org/0000-0001-6892-016XView further author information
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Pages 10217-10229 | Published online: 13 May 2022

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Chang Liu, Rongrong Ma & Yaoqi Tian. (2022) An overview of the nutritional profile, processing technologies, and health benefits of quinoa with an emphasis on impacts of processing. Critical Reviews in Food Science and Nutrition 0:0, pages 1-18.
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Articles from other publishers (9)

Anita Kušar, Igor Pravst, Urška Pivk Kupirovič, Klaus G. Grunert, Ivan Kreft & Hristo Hristov. (2023) Consumers’ Preferences towards Bread Characteristics Based on Food-Related Lifestyles: Insights from Slovenia. Foods 12:20, pages 3766.
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Sheetal Thakur, Arun Kumar Pandey, Kiran Verma, Arpit Shrivastava & Narpinder Singh. (2023) Plant‐based protein as an alternative to animal proteins: A review of sources, extraction methods and applications. International Journal of Food Science & Technology.
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Nusrat Jan, Syed Zameer Hussain, Bazila Naseer & Tashooq A. Bhat. (2023) Amaranth and quinoa as potential nutraceuticals: A review of anti-nutritional factors, health benefits and their applications in food, medicinal and cosmetic sectors. Food Chemistry: X 18, pages 100687.
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Sabreena Bhat, Muslima Nazir, Showkat A. Zargar, Samiullah Naik, Waseem Ali Dar, Bilal A. Bhat, Reetika Mahajan, Bashir Ahmad Ganai, Parvaze A. Sofi & Sajad Majeed Zargar. (2023) In-depth morphological assessment revealed significant genetic variability in common buckwheat ( Fagopyrum esculentum ) and tartary buckwheat ( Fagopyrum tataricum ) germplasm . Plant Genetic Resources: Characterization and Utilization, pages 1-8.
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Sajad Ahmad Sofi, Naseer Ahmed, Asmat Farooq, Shafiya Rafiq, Sajad Majeed Zargar, Fozia Kamran, Tanveer Ali Dar, Shabir Ahmad Mir, B. N. Dar & Amin Mousavi Khaneghah. (2022) Nutritional and bioactive characteristics of buckwheat, and its potential for developing gluten‐free products: An updated overview. Food Science & Nutrition 11:5, pages 2256-2276.
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Ángel Cobos & Olga Díaz. (2023) ‘Superfoods’: Reliability of the Information for Consumers Available on the Web. Foods 12:3, pages 546.
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Nhamo Nhamo & Abidemi Olutayo Talabi. 2023. Developing Sustainable and Health Promoting Cereals and Pseudocereals. Developing Sustainable and Health Promoting Cereals and Pseudocereals 189 201 .
Mahbubjon Rahmatov & Claudia E. Lazarte. 2023. Neglected Plant Foods Of South Asia. Neglected Plant Foods Of South Asia 29 49 .
Chinaza Godswill Awuchi, Charles Nnanna Chukwu, Adams Ovie Iyiola, Sana Noreen, Sonia Morya, Ademiku O. Adeleye, Hannington Twinomuhwezi, Katarzyna Leicht, Nancy Bonareri Mitaki & Charles Odilichukwu R. Okpala. (2022) Bioactive Compounds and Therapeutics from Fish: Revisiting Their Suitability in Functional Foods to Enhance Human Wellbeing. BioMed Research International 2022, pages 1-18.
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