Effect of processing on the contents of amino acids and fatty acids, and glucose release from the starch of quinoa

Effects of different drying temperatures on the content of phenolic compounds and carotenoids in quinoa seeds ( Chenopodium quinoa ) from Finland

(2018) Salvatore Multari et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Impact of cooking methods and malting on amino acids content in amaranth, buckwheat and quinoa

(2018) Carla Motta et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

In vitro investigation of bioactivities of solid-state fermented lupin, quinoa and wheat using Lactobacillus spp.

(2018) Mutamed Ayyash et al.   FOOD CHEMISTRY

Physicochemical properties and starch digestibility of whole grain sorghums, millet, quinoa and amaranth flours, as affected by starch and non-starch constituents

(2017) Sathaporn Srichuwong et al.   FOOD CHEMISTRY

Extrusion cooking improves the metabolisable energy of faba beans and the amino acid digestibility in broilers

(2016) M. Hejdysz et al.   ANIMAL FEED SCIENCE AND TECHNOLOGY

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

Assessment of the nutritional composition of quinoa (Chenopodium quinoa Willd.)

(2016) Verena Nowak et al.   FOOD CHEMISTRY

Determination of Labeled Fatty Acids Content in Milk Products, Infant Formula, and Adult/Pediatric Nutritional Formula by Capillary Gas Chromatography: Collaborative Study, Final Action 2012.13

(2016) Pierre-Alain Golay et al.   JOURNAL OF AOAC INTERNATIONAL

Extrusion processing characteristics of quinoa ( Chenopodium quinoa Willd.) var. Cherry Vanilla

(2016) Ryan J. Kowalski et al.   JOURNAL OF CEREAL SCIENCE

Fatty acid profile and nutritive value of quinoa (Chenopodium quinoa Willd.) seeds and plants at different growth stages

(2013) P.G. Peiretti et al.   ANIMAL FEED SCIENCE AND TECHNOLOGY

Anti-diabetic activity peptides from albumin against α-glucosidase and α-amylase

(2012) Zhipeng Yu et al.   FOOD CHEMISTRY

Nutritional properties and ultra-structure of commercial gluten free flours from different botanical sources compared to wheat flours

(2012) Anna-Sophie Hager et al.   JOURNAL OF CEREAL SCIENCE

Agronomical and nutritional evaluation of quinoa seeds (Chenopodium quinoa Willd.) as an ingredient in bread formulations

(2011) Radmila Stikic et al.   JOURNAL OF CEREAL SCIENCE

Effect of cooking and sterilisation on the composition of amino acids in immature seeds of flageolet bean (Phaseolus vulgaris L.) cultivars

(2010) Jacek Słupski   FOOD CHEMISTRY

Assessment of Algerian sorghum protein quality [Sorghum bicolor (L.) Moench] using amino acid analysis and in vitro pepsin digestibility

(2010) Hind Mokrane et al.   FOOD CHEMISTRY

Nutrition facts and functional potential of quinoa (Chenopodium quinoa willd.), an ancient Andean grain: a review

(2010) Antonio Vega-Gálvez et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Nutritional quality of legume seeds as affected by some physical treatments, Part 1: Protein quality evaluation

(2009) R.Y. Khattab et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Effects of different drying methods on the antioxidant properties of leaves and tea of ginger species

(2008) E.W.C. Chan et al.   FOOD CHEMISTRY

Effect of Meat Cooking on Physicochemical State and in Vitro Digestibility of Myofibrillar Proteins

(2008) Veronique Santé-Lhoutellier et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Fundamental study on protein changes taking place during malting of oats

(2008) Christina Klose et al.   JOURNAL OF CEREAL SCIENCE