Variations of Saponins, Minerals and Total Phenolic Compounds Due to Processing and Cooking of Quinoa (Chenopodium quinoa Willd.) Seeds

An Insight into Saponins from Quinoa (Chenopodium quinoa Willd): A Review

(2020) Khadija El Hazzam et al.   MOLECULES

Characterization of saponins and phenolic compounds: antioxidant activity and inhibitory effects on α-glucosidase in different varieties of colored quinoa (Chenopodium quinoa Willd)

(2019) Yameng Han et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

Changes in saponins, phenolics and antioxidant activity of quinoa (Chenopodium quinoa willd) during milling process

(2019) Yameng Han et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The functional attributes of Peruvian (Kankolla and Blanca juli blend) and Northern quinoa (NQ94PT) flours and protein isolates, and their protein quality

(2019) Dai Shi et al.   FOOD RESEARCH INTERNATIONAL

Ultrasound-assisted extraction and bioaccessibility of saponins from edible seeds: quinoa, lentil, fenugreek, soybean and lupin

(2018) Joaquín Navarro del Hierro et al.   FOOD RESEARCH INTERNATIONAL

Effects of Quinoa (Chenopodium quinoa Willd.) Consumption on Markers of CVD Risk

(2018) Liangkui Li et al.   Nutrients

Yield and Quality Characteristics of Different Quinoa (Chenopodium quinoa Willd.) Cultivars Grown under Field Conditions in Southwestern Germany

(2018) Achim Präger et al.   Agronomy-Basel

Effect of different types of processing on the total phenolic compound content, antioxidant capacity, and saponin content of Chenopodium quinoa Willd grains

(2016) Júlia Nickel et al.   FOOD CHEMISTRY

Protein content and amino acids profile of pseudocereals

(2016) Carla Mota et al.   FOOD CHEMISTRY

Essential and non-essential/toxic elements in rice available in the Portuguese and Spanish markets

(2016) Edgar Pinto et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

The threat of soil salinity: A European scale review

(2016) I.N. Daliakopoulos et al.   SCIENCE OF THE TOTAL ENVIRONMENT

Elevated Genetic Diversity in an F2:6 Population of Quinoa (Chenopodium quinoa) Developed through an Inter-ecotype Cross

(2016) Ouafae Benlhabib et al.   Frontiers in Plant Science

Worldwide Evaluations of Quinoa: Preliminary Results from Post International Year of Quinoa FAO Projects in Nine Countries

(2016) Didier Bazile et al.   Frontiers in Plant Science

Gastrointestinal Effects of Eating Quinoa (Chenopodium quinoa Willd.) in Celiac Patients

(2014) Victor F Zevallos et al.   AMERICAN JOURNAL OF GASTROENTEROLOGY

Variation of Seed Mineral Concentrations in Seven Quinoa Cultivars Grown in Two Agroecological Sites

(2014) Fernando E. Prado et al.   CEREAL CHEMISTRY

Global diets link environmental sustainability and human health

(2014) David Tilman et al.   NATURE

Characterisation of nutrient profile of quinoa (Chenopodium quinoa), amaranth (Amaranthus caudatus), and purple corn (Zea mays L.) consumed in the North of Argentina: Proximates, minerals and trace elements

(2013) Ana Cláudia Nascimento et al.   FOOD CHEMISTRY

Environmental impacts of changes to healthier diets in Europe

(2011) Arnold Tukker et al.   ECOLOGICAL ECONOMICS

Impact of air-drying temperature on nutritional properties, total phenolic content and antioxidant capacity of quinoa seeds (Chenopodium quinoa Willd.)

(2010) Margarita Miranda et al.   INDUSTRIAL CROPS AND PRODUCTS

Mineral Composition of Organically Grown Wheat Genotypes: Contribution to Daily Minerals Intake

(2010) Abrar Hussain et al.   International Journal of Environmental Research and Public Health

Polyphenol composition and in vitro antioxidant activity of amaranth, quinoa buckwheat and wheat as affected by sprouting and baking

(2009) L. Alvarez-Jubete et al.   FOOD CHEMISTRY

Antioxidant compound contents and antioxidant activity before and after cooking in sweet and bitter Chenopodium quinoa seeds

(2009) Irene Dini et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of milling, pasta making and cooking on minerals in durum wheat

(2008) Francesco Cubadda et al.   JOURNAL OF CEREAL SCIENCE

Nitrogen-to-Protein Conversion Factors for Some Cereal Products in Japan

(2008) S. Fujihara et al.   JOURNAL OF FOOD SCIENCE