Keyword Connections

quinoa

Journals

4

1 Frontiers in plant science

2 Journal of food science and technology

3 food and chemical toxicology : an international journal published for the british industrial biological research association

4 Anais da Academia Brasileira de Ciencias

Research Groups

0

No Research Group Connected

Bibliographies

24

1 Investigation of the effects of using quinoa flour on gluten-free cake batters and cake properties.

2 Production of crispy bread snacks containing chicken meat and chicken meat powder.

3 Pseudocereal grains: Nutritional value, health benefits and current applications for the development of gluten-free foods.

4 Preliminary Studies of the Performance of Quinoa (C Willd.) Genotypes under Irrigated and Rainfed Conditions of Central Malawi.

5 biochar mitigates combined effects of drought and salinity stress in quinoa

6 use of selected lactic acid bacteria and quinoa flour for manufacturing novel yogurt-like beverages

7 elevated genetic diversity in an f2:6 population of quinoa (chenopodium quinoa) developed through an inter-ecotype cross

8 a holistic approach to enhance the use of neglected and underutilized species: the case of andean grains in bolivia and peru

9 characterisation of quinoa (chenopodium quinoa willd.) accessions for the saponin content in mediterranean environment

10 Nutritional, Physicochemical, and Sensorial Evaluation of Flat Bread Supplemented with Quinoa Flour

11 Investigation into the underlying regulatory mechanisms shaping inflorescence architecture in Chenopodium quinoa.

12 Study of quinoa plant residues as a way to produce energy through thermogravimetric analysis and indexes estimation

13 Pretreatment of quinoa straw with 1-butyl-3-methylimidazolium chloride and physiochemical characterization of biomass

14 Effect of amaranth and quinoa seed flour on rheological and physicochemical properties of goat meat nuggets.

15 Corrigendum to ‘Quinoa protein: Composition, structure and functional properties’ [Food Chem. 299 (2019) 125–161](S0308814619312671)(10.1016/j.foodchem.2019.125161)

16 Elaboration of a spontaneous gluten-free sourdough with a mixture of amaranth, buckwheat, and quinoa flours analyzing microbial load, acidity, and pH.

17 Physicochemical, rheological, molecular, thermal and sensory evaluation of newly developed complementary infant (6-24 months old) foods prepared with quinoa (Chenopodium quinoa Willd.) flour.

18 effect of salt stress and seed priming methods on emergence and seedling characteristics of quinoa (chenopodium quinoa willd.)

19 water stress on different growing stages for quinoa (chenopodium quinoa willd) and its infleunce on water requiriments and yield

20 development of a worldwide consortium on evolutionary participatory breeding in quinoa

21 the simplex-centroid design and desirability function in optimizing the sensory acceptability of sweet bread enriched with chenopodium quinoa

22 new insight into quinoa seed quality under salinity: changes in proteomic and amino acid profiles, phenolic content, and antioxidant activity of protein extracts

23 biscoitos com diferentes concentrações de farinha de quinoa em substituição parcial à farinha de trigo

24 Preliminary Phytochemical Screening, Quantification of phenolic compounds, of Plant Extract from Chenopodium quinoa