Biochemical and Immunochemical Evidences Supporting the Inclusion of Quinoa (Chenopodium quinoa Willd.) as a Gluten-free Ingredient

Nutritional Differences Between a Gluten-free Diet and a Diet Containing Equivalent Products with Gluten

(2014) J. Miranda et al.   PLANT FOODS FOR HUMAN NUTRITION

Characterisation of nutrient profile of quinoa (Chenopodium quinoa), amaranth (Amaranthus caudatus), and purple corn (Zea mays L.) consumed in the North of Argentina: Proximates, minerals and trace elements

(2013) Ana Cláudia Nascimento et al.   FOOD CHEMISTRY

Variable activation of immune response by quinoa (Chenopodium quinoa Willd.) prolamins in celiac disease

(2012) Victor F Zevallos et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Characterisation of gluten-free pasta through conventional and innovative methods: Evaluation of the cooking behaviour

(2012) Mara Lucisano et al.   JOURNAL OF CEREAL SCIENCE

Formulation optimisation of gluten-free functional spaghetti based on quinoa, maize and soy flours

(2011) Marcella Mastromatteo et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Biochemical and Immunochemical Characterization of Different Varieties of Amaranth (Amaranthus L. ssp.) as a Safe Ingredient for Gluten-free Products

(2011) Cinzia Ballabio et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

Immunological evaluation of the alcohol-soluble protein fraction from gluten-free grains in relation to celiac disease

(2011) Paolo Bergamo et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Evidence of high sugar intake, and low fibre and mineral intake, in the gluten-free diet

(2010) D. Wild et al.   ALIMENTARY PHARMACOLOGY & THERAPEUTICS

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

Functional Properties of Gluten-Free Pasta Produced from Amaranth, Quinoa and Buckwheat

(2010) Regine Schoenlechner et al.   PLANT FOODS FOR HUMAN NUTRITION

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

(2009) Paweł Paśko et al.   FOOD CHEMISTRY

Use of sourdough fermentation and pseudo-cereals and leguminous flours for the making of a functional bread enriched of γ-aminobutyric acid (GABA)

(2009) Rossana Coda et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Nutritive value and chemical composition of pseudocereals as gluten-free ingredients

(2009) L. Alvarez-Jubete et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Study of Some Physicochemical and Functional Properties of Quinoa (Chenopodium Quinoa Willd) Protein Isolates

(2008) Lilian E. Abugoch et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY