Quinoa: Nutritional, functional, and antinutritional aspects

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

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

Antioxidative properties and flavonoid composition of Chenopodium quinoa seeds cultivated in Japan

(2009) Yuko Hirose et al.   FOOD 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

Nutritional quality of legume seeds as affected by some physical treatments 2. Antinutritional factors

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

Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients

(2009) L. Alvarez-Jubete et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

A novel approach for calculating starch crystallinity and its correlation with double helix content: A combined XRD and NMR study

(2008) Amparo Lopez-Rubio et al.   BIOPOLYMERS

Comparison of composition and antioxidant capacity of some cereals and pseudocereals

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

Antioxidant activity of various extracts and fractions of Chenopodium quinoa and Amaranthus spp. seeds

(2007) Robert Yawadio Nsimba et al.   FOOD CHEMISTRY