Effect of pearling on the physicochemical properties and antioxidant capacity of quinoa (Chenopodium quinoa Willd.) flour

Starch modification with phenolics: methods, physicochemical property alteration, and mechanisms of glycaemic control

(2021) Tao Xu et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effect of peeling treatment on the physicochemical properties of quinoa flour

(2020) Ying Wang et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Physicochemical and structural properties of starches isolated from quinoa varieties

(2019) Fan Jiang et al.   FOOD HYDROCOLLOIDS

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

Physicochemical properties of quinoa flour as affected by starch interactions

(2017) Guantian Li et al.   FOOD CHEMISTRY

Characterization of betalains, saponins and antioxidant power in differently colored quinoa ( Chenopodium quinoa ) varieties

(2017) Josefa Escribano et al.   FOOD CHEMISTRY

Phenolic composition and antioxidant potential of grain legume seeds: A review

(2017) Balwinder Singh et al.   FOOD RESEARCH INTERNATIONAL

Physico-chemical and functional properties of gamma irradiated whole wheat flour and starch

(2017) Khalid Bashir et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Nutritional and biological value of quinoa ( Chenopodium quinoa Willd.)

(2017) Rubén Vilcacundo et al.   Current Opinion in Food Science

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

Bound Phenolics of Quinoa Seeds Released by Acid, Alkaline, and Enzymatic Treatments and Their Antioxidant and α-Glucosidase and Pancreatic Lipase Inhibitory Effects

(2016) Yao Tang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

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

Nutritional and health benefits of quinoa ( Chenopodium quinoa Willd.)

(2016) Semra Navruz-Varli et al.   JOURNAL OF CEREAL SCIENCE

Formulation and Quality Attributes of Quinoa Food Products

(2015) Sunan Wang et al.   Food and Bioprocess Technology

Physicochemical properties of starches from diverse rice cultivars varying in apparent amylose content and gelatinisation temperature combinations

(2015) Xiangli Kong et al.   FOOD CHEMISTRY

Characterisation of phenolics, betanins and antioxidant activities in seeds of three Chenopodium quinoa Willd. genotypes

(2015) Yao Tang et al.   FOOD CHEMISTRY

Physical features, phenolic compounds, betalains and total antioxidant capacity of coloured quinoa seeds (Chenopodium quinoa Willd.) from Peruvian Altiplano

(2015) Fatima Abderrahim et al.   FOOD CHEMISTRY

Pearling barley to alter the composition of the raw material before brewing

(2015) Laura H.G. van Donkelaar et al.   JOURNAL OF FOOD ENGINEERING

Influence of pearling process on phenolic and saponin content in quinoa (Chenopodium quinoa Willd)

(2014) Ana Maria Gómez-Caravaca et al.   FOOD CHEMISTRY

Subhealth: definition, criteria for diagnosis and potential prevalence in the central region of China

(2013) Guolin Li et al.   BMC PUBLIC HEALTH

Functional and physico-chemical properties of flours and starches of African rice cultivars

(2013) Kolawole O. Falade et al.   FOOD HYDROCOLLOIDS

Physicochemical and functional properties of whole legume flour

(2013) Shuang-kui Du et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Optimization of ABTS radical cation assay specifically for determination of antioxidant capacity of intracellular extracts of microalgae and cyanobacteria

(2012) A. Catarina Guedes et al.   FOOD CHEMISTRY

Polyphenols content and antioxidant capacity of thirteen faba bean (Vicia faba L.) genotypes cultivated in Tunisia

(2011) Nadia Chaieb et al.   FOOD RESEARCH INTERNATIONAL

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 debranning on the physico-chemical, cooking, pasting and textural properties of common and durum wheat varieties

(2010) Sandeep Singh et al.   FOOD RESEARCH INTERNATIONAL

Effect of processing and cooking on phenolic acid profile and antioxidant capacity of durum wheat pasta enriched with debranning fractions of wheat

(2009) Clara Fares et al.   FOOD CHEMISTRY

Flavonoids and other phenolic compounds in Andean indigenous grains: Quinoa (Chenopodium quinoa), kañiwa (Chenopodium pallidicaule) and kiwicha (Amaranthus caudatus)

(2009) Ritva Repo-Carrasco-Valencia 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