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Research article

First published 2004-12

Note: Estimation of Sorption Isotherm and the Heat of Sorption of Quinoa (Chenopodium quinoaWilld.) Seeds

C. Rohvein, E. Santalla, M. C. Gely

Food Science and Technology International

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Research article

First published 2011-06

Biological Effects of Hydrolyzed Quinoa Extract from Seeds of Chenopodium quinoa Willd.

Quele Adriana Meneguetti, Mislaine Adriana Brenzan, Marcia Regina Batista [...]

Journal of Medicinal Food

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Research article

First published 1998

A Lesser-Known Grain,Chenopodium quinoa : Review of the chemical composition of its edible parts

N. Thoufeek Ahamed, Rekha S. Singhal, Pushpa R. Kulkarni [...]

Food and Nutrition Bulletin

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Research article

First published 2021-07

Genome-Wide Identification and Expression Analysis of the β-Amylase Gene Family in Chenopodium quinoa

Dong-Liang Zhang, Yu Wang, Bing-Chen Jia [...]

DNA and Cell Biology

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Research article

First published 2011-3

Diversity in Andean Chenopodium Domestication: Describing a New Morphological Type from La Barca,Bolivia 1300-1250 B.C

BrieAnna S. Langlie, Christine A. Hastorf, Maria C. Bruno [...]

Journal of Ethnobiology

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Research article

First published 2009-10

Use of a Saponin Based Molluscicide to Control Pomacea canaliculata Snails in Southern Brazil

R. San Martín, Claudio Gelmi, Jaime Vargas de Oliveira [...]

Natural Product Communications

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Research article

First published 2015-9

Potentially synbiotic fermented beverage with aqueous extracts of quinoa ( Chenopodium quinoa Willd) and soy

F Bianchi, EA Rossi, RG Gomes [...]

Food Science and Technology International

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Research article

First published 2010-9

Weed Harrowing and Inter-Row Hoeing in Organic Grown Quinoa ( Chenopodium Quinoa Willd.)

Sven-Erik Jacobsen, Jørgen L. Christiansen, Jesper Rasmussen

Outlook on Agriculture

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Research article

First published 2021-4

Utilization of quinoa flour ( Chenopodium quinoa Willd.) in gluten-free pasta formulation: Effects on nutritional and sensory properties

Berat Demir, Nermin Bilgiçli

Food Science and Technology International

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Research article

First published 2022

Effect of partial substitution of wheat flour by quinoa ( Chenopodium quinoa Willd.) and tarwi ( Lupinus mutabilis Sweet) flours on dough and bread quality

Carla Gutierrez-Castillo, Sylvia Alcázar-Alay, Julio Vidaurre-Ruiz [...]

Food Science and Technology International

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