Antioxidants of Amaranth, Quinoa and Buckwheat Wholemeals and Heat-Damage Development in Pseudocereal-Enriched Einkorn Water Biscuits

Amaranth Seed Polyphenol, Fatty Acid and Amino Acid Profile

(2022) Ovidiu Procopet et al.   Applied Sciences-Basel

Overview of the Composition of Whole Grains’ Phenolic Acids and Dietary Fibre and Their Effect on Chronic Non-Communicable Diseases

(2022) Jabir Khan et al.   International Journal of Environmental Research and Public Health

Phenolic, apparent antioxidant and nutritional composition of quinoa ( Chenopodium quinoa Willd.) seeds

(2021) Liangkui Li et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Comparison of the Chemical and Technological Characteristics of Wholemeal Flours Obtained from Amaranth (Amaranthus sp.), Quinoa (Chenopodium quinoa) and Buckwheat (Fagopyrum sp.) Seeds

(2021) Phara De Bock et al.   Foods

Free and Conjugated Phenolic Profiles and Antioxidant Activity in Quinoa Seeds and Their Relationship with Genotype and Environment

(2021) Fabiana Antognoni et al.   Plants-Basel

Formation of acrylamide in biscuits during baking under different heat transfer conditions

(2021) Maria Alessia Schouten et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Tocopherols, carotenoids and phenolics changes during Andean lupin (Lupinus mutabilis Sweet) seeds processing

(2021) Andrea Brandolini et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Antioxidant, anti‐inflammatory, and antitumor activities of phenolic compounds from white, red, and black Chenopodium quinoa seed

(2020) Mengjie Liu et al.   CEREAL CHEMISTRY

Morpho-physiological and qualitative variation of domesticated einkorn (Triticum monococcum L. ssp. monococcum)

(2020) Andrea Volante et al.   GENETIC RESOURCES AND CROP EVOLUTION

Chemical and thermal properties of flours from germinated amaranth seeds

(2019) Luciano M. Guardianelli et al.   Journal of Food Measurement and Characterization

The Chemistry of Protein Oxidation in Food

(2019) Michael Hellwig   ANGEWANDTE CHEMIE-INTERNATIONAL EDITION

Free and Bound Phenolics of Buckwheat Varieties: HPLC Characterization, Antioxidant Activity, and Inhibitory Potency towards α-Glucosidase with Molecular Docking Analysis

(2019) Huilan Zhu et al.   Antioxidants

Bioactive compounds and antioxidant properties of pseudocereals-enriched water biscuits and their in vitro digestates

(2018) Alyssa Hidalgo et al.   FOOD CHEMISTRY

Microencapsulates and extracts from red beetroot pomace modify antioxidant capacity, heat damage and colour of pseudocereals-enriched einkorn water biscuits

(2018) Alyssa Hidalgo et al.   FOOD CHEMISTRY

Nutritional constituents of pseudo cereals and their potential use in food systems: A review

(2018) Nisar Ahmad Mir et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

The cereal grains: focus on vitamin E

(2018) H. Zielinski et al.   CZECH JOURNAL OF FOOD SCIENCES

Ion-Exchange Chromatographic Method for the Determination of the Free Amino Acid Composition of Cheese and Other Dairy Products: an Inter-Laboratory Validation Study

(2017) Johannes A. Hogenboom et al.   Food Analytical Methods

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

Contribution of flavonoids to the antioxidant properties of common and tartary buckwheat

(2016) Lan-Sook Lee 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

Characterisation of fatty acid, carotenoid, tocopherol/tocotrienol compositions and antioxidant activities in seeds of three Chenopodium quinoa Willd. genotypes

(2015) Yao Tang 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

Phenolic acids and antioxidant activity of wild, feral and domesticated diploid wheats

(2015) Volkan A. Yilmaz et al.   JOURNAL OF CEREAL SCIENCE

Evaluation of the Nutritional Quality of the Grain Protein of New Amaranths Varieties

(2014) Elba Graciela Aguilar et al.   PLANT FOODS FOR HUMAN NUTRITION

Molecular characterisation and the light–dark regulation of carotenoid biosynthesis in sprouts of tartary buckwheat (Fagopyrum tataricum Gaertn.)

(2013) Pham Anh Tuan et al.   FOOD CHEMISTRY

Phenolic acids composition, total polyphenols content and antioxidant activity of Triticum monococcum, Triticum turgidum and Triticum aestivum: A two-years evaluation

(2013) Andrea Brandolini et al.   JOURNAL OF CEREAL SCIENCE

Assessment of Content of Fat and Tocopherols in Seeds of Amaranthus in Relation to Diversified Fertilization with Macroelements

(2012) Barbara Skwaryło-Bednarz   Ecological Chemistry and Engineering S-Chemia I Inzynieria Ekologiczna S

Comparison of milling fractions of tartary buckwheat for their phenolics and antioxidant properties

(2012) Xu-Dan Guo et al.   FOOD RESEARCH INTERNATIONAL

Heat damage of water biscuits from einkorn, durum and bread wheat flours

(2011) Alyssa Hidalgo et al.   FOOD CHEMISTRY

Kinetics of colour change of bamboo shoot slices during microwave drying

(2011) Lalit M. Bal et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Simultaneous Determination of Phenolic Compounds and Saponins in Quinoa (Chenopodium quinoaWilld) by a Liquid Chromatography–Diode Array Detection–Electrospray Ionization–Time-of-Flight Mass Spectrometry Methodology

(2011) Ana María Gómez-Caravaca et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Evaluation of heat damage, sugars, amylases and colour in breads from einkorn, durum and bread wheat flours

(2011) Alyssa Hidalgo et al.   JOURNAL OF CEREAL SCIENCE

Phenolics Content and Antioxidant Activity of Tartary Buckwheat from Different Locations

(2011) Xu-Dan Guo et al.   MOLECULES

Functional Foods and Nondairy Probiotic Food Development: Trends, Concepts, and Products

(2010) Daniel Granato et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Impact of Baking on Vitamin E Content of Pseudocereals Amaranth, Quinoa, and Buckwheat

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

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

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

The fate of furfurals and other volatile markers during the baking process of a model cookie

(2008) Lamia Ait Ameur et al.   FOOD CHEMISTRY

Comparison of composition and antioxidant capacity of some cereals and pseudocereals

(2008) Shela Gorinstein et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Composition and End-Use Quality of 150 Wheat Lines Selected for the HEALTHGRAIN Diversity Screen

(2008) Mariann Rakszegi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Kinetics of Carotenoids Degradation during the Storage of Einkorn (Triticum monococcumL. ssp.monococcum) and Bread Wheat (Triticum aestivumL. ssp.aestivum) Flours

(2008) Alyssa Hidalgo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Tocopherols and Tocotrienols in Wheat Genotypes in the HEALTHGRAIN Diversity Screen

(2008) Anna-Maija Lampi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Phenolic Acids in Wheat Varieties in the HEALTHGRAIN Diversity Screen

(2008) Li Li et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY