Quinoa greens as a novel plant food: a review of its nutritional composition, functional activities, and food applications-Reference-Cited by-同舟云学术

Quinoa greens as a novel plant food: a review of its nutritional composition, functional activities, and food applications

Published:2024-07-12 Issue: Volume: Page:1-21
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Huang Huange¹^ORCID,Wang Qiang¹^ORCID,Tan Jianxin²,Zeng Chunxiang¹,Wang Junying³,Huang Jingwei¹,Hu Yichen¹,Wu Qi¹,Wu Xiaoyong¹,Liu Changying¹,Ye Xueling¹,Fan Yu¹,Sun Wenjun¹,Guo Zhanbin⁴,Peng Lianxin¹,Zou Liang¹,Xiang Dabing¹^ORCID,Song Yu¹,Zheng Xiaoqin¹,Wan Yan¹^ORCID

Affiliation:

1. Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, College of Food and Biological Engineering, Chengdu University, Chengdu, China

2. Institute of Agriculture, Tibet Academy of Agricultural and Animal Husbandry Sciences, Lasa, China

3. Biotechnology Research Institute, Chinese Academy of Agricultural Sciences, Beijing, China

4. College of Agronomy, Inner Mongolia Agricultural University, Inner Mongolia, China

Funder

Project of Sichuan Provincial Administration of Traditional Chinese Medicine

Science & Technology Department of Sichuan Province

Innovative Training Program for College Students

The Central Government Guides Local Science and Technology Development Fund of Department of Science and Technology of Inner Mongolia Autonomous Region

Medical Research Project of Chengdu

The integration of specialty and creativity demonstration course of Chengdu university

Undergraduate education and teaching reform project of Chengdu University

The open Project Program of State Key Laboratory of Crop Gene Exploration and Utilization

Publisher

Informa UK Limited

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2024.2370483

Reference145 articles.

1. Omega-3 fatty acids for the primary and secondary prevention of cardiovascular disease

2. Effect of Planting Methods and Gypsum Application on Yield and Water Productivity of Wheat under Salinity Conditions in North Nile Delta

3. Stability of quinoa flour proteins (Chenopodium quinoaWilld.) during storage

4. The Effect of Sowing Date and Harvest Time on Leafy Greens of Quinoa (Chenopodium quinoa Willd.) Yield and Selected Nutritional Parameters

5. Malting process as an alternative to obtain high nutritional quality quinoa flour