Papers mentioning quinoa or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
This study evaluated the effects of soybean polysaccharides on quinoa-wheat composite flour and steamed buns. The polysaccharides increased the flour's solubility, swelling power,... Read full abstract on PubMed →
The development of biodegradable, food-grade emulsifiers for nutrient delivery and the enhancement of food quality has garnered significant attention from researchers. Quinoa prote... Read full abstract on PubMed →
In this study, malt was produced from quinoa seeds using different ultrasound treatment with different intensities (20%, 60%, and 100%), ultrasound times (5, 10, and 15 minutes), a... Read full abstract on PubMed →
Quinoa is known to be a rich source of nutrients and bioactive components. Quinoa bran, used mainly as animal feed in processing by-products, is also a potential source of bioactiv... Read full abstract on PubMed →
BACKGROUND: Starch is the main component of quinoa seeds. However, quinoa starch has poor solubility in cold water and poor mechanical resistance and is easily aged, which limit it... Read full abstract on PubMed →
The impacts of varying germination periods (0-72 h) on morphological properties, proximate composition, amino acid profile, GABA levels, antioxidant attributes, polyphenol content... Read full abstract on PubMed →
Quinoa leaf is consumed as a promising value-added vegetable in the diet. Although quinoa leaf is rich in soluble dietary fibers, the knowledge regarding their chemical structures... Read full abstract on PubMed →
BACKGROUND: Quinoa was suggested to substitute in noodles with positive effects of cardiovascular disease, metabolic, and gastrointestinal systems. However, quinoa fresh noodles (Q... Read full abstract on PubMed →
Dear Colleagues, It is well established that preference (but not exclusivity) for plant-derived foods can result in both health and environmental benefits. However, it must be ackn... Read full abstract on PubMed →
Producción CientíficaLosses of volatile compounds during baking are expected due to their evaporation at the high temperatures of the oven, which can lead to a decrease in the arom... Read full abstract on PubMed →
Genetic erosion of crops has been determined way back in the 1940s and accelerated some twenty years later by the inception of the Green Revolution. Claims that the revolution was... Read full abstract on PubMed →
A plethora of evidence highlights that the dysbiosis of gut microbiota is a critical factor for inflammatory bowel disease (IBD). Both in vivo and in vitro studies have demonstrate... Read full abstract on PubMed →
We have prepared a review of the physical-chemical composition and the functional and anti-nutritional properties of quinoa (Chenopodium quinoa Willd.). It is a plant of the Chenop... Read full abstract on PubMed →
The characterization of phenolic fingerprints in common gluten-free flours is still scarce. Total phenolic and anthocyanin contents, antioxidant capacity and the entire phenolic pr... Read full abstract on PubMed →
Quinoa is a pseudo-grain consumed as a dietary staple in South America. In recent years, consumer demand for quinoa in the developed world has grown steadily. Its perceived health... Read full abstract on PubMed →
Livestock methane emissions are a significant source of greenhouse gases. The aim of this study was to investigate the secondary metabolites of different strains of silage quinoa a... Read full abstract on PubMed →
< 0.05) between TPC and antioxidant capacity. In conclusion, short-time lactic fermentation effectively increased phenolic content and antioxidant capacity in both quinoa varieties... Read full abstract on PubMed →
To investigate the antidiabetic effects and mechanisms of quinoa on type 2 diabetes mellitus (T2DM) mice model. In this context, we induced the T2DM mice model with a high-fat diet... Read full abstract on PubMed →
Losses of volatile compounds during baking are expected due to their evaporation at the high temperatures of the oven, which can lead to a decrease in the aroma intensity of the fi... Read full abstract on PubMed →
Chia and quinoa have gained popularity among consumers worldwide due to the wide variety of nutrients but also to the bioactive compounds that they contain. Lately, their processin... Read full abstract on PubMed →
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Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.