Effect of Germination on the Nutritional Properties, Phytic Acid Content, and Phytase Activity of Quinoa (Chenopodium quinoa Willd)

Studying the Impact of Different Field Environmental Conditions on Seed Quality of Quinoa: The Case of Three Different Years Changing Seed Nutritional Traits in Southern Europe

(2021) Sara Granado-Rodríguez et al.   Frontiers in Plant Science

Changes in chemical and anti-nutritional properties of pasta enriched with raw and germinated quinoa (Chenopodium quinoa Willd.) flours

(2020) Berat Demir et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effect of Chia as Breadmaking Ingredient on Nutritional Quality, Mineral Availability, and Glycemic Index of Bread

(2020) Karla Miranda-Ramos et al.   Foods

Effects of germination and kilning on the phenolic compounds and nutritional properties of quinoa (Chenopodium quinoa) and kiwicha (Amaranthus caudatus)

(2020) Silvia Pilco-Quesada et al.   JOURNAL OF CEREAL SCIENCE

Combined Effect of Chia, Quinoa and Amaranth Incorporation on the Physico-Chemical, Nutritional and Functional Quality of Fresh Bread

(2020) Karla Carmen Miranda-Ramos et al.   Foods

Quinoa protein: Composition, structure and functional properties

(2019) Samira Dakhili et al.   FOOD CHEMISTRY

Fermentation and germination improve nutritional value of cereals and legumes through activation of endogenous enzymes

(2018) Smith G. Nkhata et al.   Food Science & Nutrition

Chemical, physical and sensorial characterization of fresh quinoa sprouts ( Chenopodium quinoa Willd.) and effects of modified atmosphere packaging on quality during cold storage

(2017) Tiziana D’ambrosio et al.   Food Packaging and Shelf Life

Nutrient composition and in vitro digestibility of fresh pasta enriched with Vicia faba

(2016) Karima Tazrart et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Quinoa: Nutritional, functional, and antinutritional aspects

(2015) Antonio Manoel Maradini Filho et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Myo-inositol hexakisphosphate degradation by Bifidobacterium pseudocatenulatum ATCC 27919 improves mineral availability of high fibre rye-wheat sour bread

(2015) Izaskun García-Mantrana et al.   FOOD CHEMISTRY

Bread with whole quinoa flour and bifidobacterial phytases increases dietary mineral intake and bioavailability

(2015) Esther Iglesias-Puig et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

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

Effects of germination and cooking for enhancedin vitroiron, calcium and zinc bioaccessibility from faba bean, azuki bean and mung bean sprouts

(2013) Yu-Wei Luo et al.   CyTA-Journal of Food

Effects of germination on iron, zinc, calcium, manganese, and copper availability from cereals and legumes

(2013) Yu-Wei Luo et al.   CyTA-Journal of Food

Effects of phytase and polyphenol oxidase treatments onin vitroiron bioavailability in faba bean (Vicia faba L.)

(2012) Yu-Wei Luo et al.   CyTA-Journal of Food

Quinoa (Chenopodium quinoa, Willd.) as a source of dietary fiber and other functional components

(2011) Ritva Ann-Mari Repo-Carrasco-Valencia et al.   Food Science and Technology

Effect of germination on the phytase activity, phytate and total phosphorus contents of rice (Oryza sativa), maize (Zea mays), millet (Panicum miliaceum), sorghum (Sorghum bicolor) and wheat (Triticum aestivum)

(2010) Marshall Arebojie Azeke et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

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

Anthocyanins, total polyphenols and antioxidant activity in amaranth and quinoa seeds and sprouts during their growth

(2009) Paweł Paśko et al.   FOOD CHEMISTRY