Chemical composition and nutritional evaluation of quinoa (Chenopodium quinoa Willd.)-Reference-Cited by-同舟云学术

Chemical composition and nutritional evaluation of quinoa (Chenopodium quinoa Willd.)

Published:1992-03 Issue:1 Volume:5 Page:35-68
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Kozioł M.J.

Publisher

Elsevier BV

Subject

Food Science

Reference105 articles.

1. Triterpenoid saponins and their genins;Agarwal;Phytochemistry,1974

2. Un nuevo método para la determinación cuantitativa de saponinas y su aplicación a diversas variedades de quinua peruana;Aguilar;Acta Cient. Venez,1979

3. The availability of iron in quinoa;Allred;Nutr. Rep. Int,1976

4. Caracterización;Alvarez,1990

5. El valor biológico de la quinua;Alvistur;Soc. Quim. Peru Lima Bol,1953

Cited by 319 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Transformation of quinoa seeds to nanoscale flour by ball milling: Influence of ball diameter and milling time on the particle sizing, microstructure, and rheology;Journal of Food Engineering;2024-10

2. Exploring extremophilic fungi in soil mycobiome for sustainable agriculture amid global change;Nature Communications;2024-08-13

3. Protein extracts from amaranth and quinoa as novel fining agents for red wines;Food Chemistry;2024-08

4. Influence of the malting conditions on the modification and variation in the physicochemical properties and volatile composition of barley (Hordeum vulgare L.), rye (Secale cereale L.), and quinoa (Chenopodium quinoa Willd.) malts;Food Research International;2024-08

5. Geographical–Historical Analysis of the Herbarium Specimens Representing the Economically Important Family Amaranthaceae (Chenopodiaceae-Amaranthaceae Clade) Collected in 1821–2022 and Preserved in the Herbarium of the Jagiellonian University in Krakow;Biology;2024-06-13