Characterization of the aroma profile of quinoa ( <scp> <i>Chenopodium quinoa</i> </scp> Willd.) and assessment of the impact of malting on the odor‐active volatile composition-Reference-Cited by-同舟云学术

Characterization of the aroma profile of quinoa ( Chenopodium quinoa Willd.) and assessment of the impact of malting on the odor‐active volatile composition

Published:2023-01-16 Issue:5 Volume:103 Page:2283-2294
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Almaguer Cynthia¹^ORCID,Kollmannsberger Hubert¹,Gastl Martina¹,Becker Thomas¹

Affiliation:

1. Lehrstuhl für Brau‐ und Getränketechnologie Technische Universität München Weihenstephan Freising Germany

Funder

Fonds Baillet Latour

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.12418

Reference59 articles.

1. Innovations in Health Value and Functional Food Development of Quinoa (Chenopodium quinoaWilld.)

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

3. Composition of Atriplex hortensis, Sweet and Bitter Chenopodium quinoa Seeds

4. Amylolytic activities and starch reserve mobilization during the germination of quinoa

5. The grain chenopods of the tropical American highlands

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2. Quinoa greens as a novel plant food: a review of its nutritional composition, functional activities, and food applications;Critical Reviews in Food Science and Nutrition;2024-07-12

3. Change of physiochemical characteristics, nutritional quality, and volatile compounds of Chenopodium quinoa Willd. during germination;Food Chemistry;2024-07

4. Influence of germination and roasting on the characteristic volatile organic compounds of quinoa using sensory evaluation, E-nose, HS-GC-IMS, and HS-SPME-GC-MS;Food Chemistry: X;2024-06

5. Ultrasound-assisted extraction of quinoa seed malt extract for the determination of nutritional content, antioxidant, and anticancer activity against HT-29 colorectal cancer cell lines;Journal of Food Measurement and Characterization;2024-04-18