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There are 7530 results for: content related to: Antioxidant Activity of Free and Bound Compounds in Quinoa ( Chenopodium quinoa Willd.) Seeds in Comparison with Durum Wheat and Emmer

  1. You have free access to this content
    Proteins of Amaranth (Amaranthus spp.), Buckwheat (Fagopyrum spp.), and Quinoa (Chenopodium spp.): A Food Science and Technology Perspective

    Comprehensive Reviews in Food Science and Food Safety

    Volume 16, Issue 1, January 2017, Pages: 39–58, Frederik Janssen, Anneleen Pauly, Ine Rombouts, Koen J.A. Jansens, Lomme J. Deleu and Jan A. Delcour

    Version of Record online : 4 NOV 2016, DOI: 10.1111/1541-4337.12240

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    Innovations in Health Value and Functional Food Development of Quinoa (Chenopodium quinoa Willd.)

    Comprehensive Reviews in Food Science and Food Safety

    Volume 14, Issue 4, July 2015, Pages: 431–445, Brittany L. Graf, Patricio Rojas-Silva, Leonel E. Rojo, Jose Delatorre-Herrera, Manuel E. Baldeón and Ilya Raskin

    Version of Record online : 10 APR 2015, DOI: 10.1111/1541-4337.12135

  3. Nutrition facts and functional potential of quinoa (Chenopodium quinoa willd.), an ancient Andean grain: a review

    Journal of the Science of Food and Agriculture

    Volume 90, Issue 15, December 2010, Pages: 2541–2547, Antonio Vega-Gálvez, Margarita Miranda, Judith Vergara, Elsa Uribe, Luis Puente and Enrique A Martínez

    Version of Record online : 2 SEP 2010, DOI: 10.1002/jsfa.4158

  4. Methods of Analysis of Antioxidant Capacity of Phytochemicals

    Fruit and Vegetable Phytochemicals: Chemistry, Nutritional Value, and Stability

    Nuria Grigelmo-Miguel, Ma Alejandra Rojas-Graü, Robert Soliva-Fortuny, Olga Martín-Belloso, Pages: 271–307, 2009

    Published Online : 7 DEC 2009, DOI: 10.1002/9780813809397.ch10

  5. Interrelationships among seed yield, total protein and amino acid composition of ten quinoa (Chenopodium quinoa) cultivars from two different agroecological regions

    Journal of the Science of Food and Agriculture

    Volume 92, Issue 6, April 2012, Pages: 1222–1229, Juan A Gonzalez, Yotaro Konishi, Marcela Bruno, Mariana Valoy and Fernando E Prado

    Version of Record online : 17 OCT 2011, DOI: 10.1002/jsfa.4686

  6. Alcohol beverages and biochemical changes in blood

    Addiction Biology

    Volume 8, Issue 4, December 2003, Pages: 445–454, Shela Gorinstein and Simon Trakhtenberg

    Version of Record online : 9 JUN 2006, DOI: 10.1080/13556210310001646420

  7. Influence of Quinoa Flour on Quality Characteristics of Cookie, Bread and Chinese Steamed Bread

    Journal of Texture Studies

    Volume 46, Issue 4, August 2015, Pages: 281–292, Sunan Wang, Akarin Opassathavorn and Fan Zhu

    Version of Record online : 7 JUN 2015, DOI: 10.1111/jtxs.12128

  8. Compounds leached from quinoa seeds inhibit matrix metalloproteinase activity and intracellular reactive oxygen species

    International Journal of Cosmetic Science

    Volume 37, Issue 2, April 2015, Pages: 212–221, B. L. Graf, D. M. Cheng, D. Esposito, T. Shertel, A. Poulev, N. Plundrich, D. Itenberg, N. Dayan, M. A. Lila and I. Raskin

    Version of Record online : 14 JAN 2015, DOI: 10.1111/ics.12185

  9. Characterization of Amaranthus cruentus and Chenopodium quinoa Starch

    Starch - Stärke

    Volume 51, Issue 4, April 1999, Pages: 116–120, Jianya Qian and Manfred Kuhn

    Version of Record online : 17 MAY 1999, DOI: 10.1002/(SICI)1521-379X(199904)51:4<116::AID-STAR116>3.0.CO;2-R

  10. Characterization of quinoa seed proteome combining different protein precipitation techniques: Improvement of knowledge of nonmodel plant proteomics

    Journal of Separation Science

    Volume 38, Issue 6, March 2015, Pages: 1017–1025, Anna Laura Capriotti, Chiara Cavaliere, Susy Piovesana, Serena Stampachiacchiere, Salvatore Ventura, Riccardo Zenezini Chiozzi and Aldo Laganà

    Version of Record online : 4 FEB 2015, DOI: 10.1002/jssc.201401319

  11. Influence of quinoa roasting on sensory and physicochemical properties of allergen-free, gluten-free cakes

    International Journal of Food Science & Technology

    Volume 50, Issue 8, August 2015, Pages: 1873–1881, Jeffrey Rothschild, Kurt A. Rosentrater, Charles Onwulata, Mukti Singh, Lorena Menutti, Pera Jambazian and María B. Omary

    Version of Record online : 15 MAY 2015, DOI: 10.1111/ijfs.12837

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    Nutritional Components of Amaranth Seeds and Vegetables: A Review on Composition, Properties, and Uses

    Comprehensive Reviews in Food Science and Food Safety

    Volume 12, Issue 4, July 2013, Pages: 381–412, Petras R. Venskutonis and Paulius Kraujalis

    Version of Record online : 12 JUN 2013, DOI: 10.1111/1541-4337.12021

  13. Effects of roasting and boiling of quinoa, kiwicha and kañiwa on composition and availability of minerals in vitro

    Journal of the Science of Food and Agriculture

    Volume 90, Issue 12, September 2010, Pages: 2068–2073, Ritva AM Repo-Carrasco-Valencia, Christian R Encina, Maria J Binaghi, Carola B Greco and Patrícia A Ronayne de Ferrer

    Version of Record online : 25 JUN 2010, DOI: 10.1002/jsfa.4053

  14. Comparison of composition and antioxidant capacity of some cereals and pseudocereals

    International Journal of Food Science & Technology

    Volume 43, Issue 4, April 2008, Pages: 629–637, Shela Gorinstein, Antonin Lojek, Milan Číž, Elke Pawelzik, Efren Delgado-Licon, Oscar J. Medina, Marlén Moreno, Ines Arnao Salas and Ivan Goshev

    Version of Record online : 8 OCT 2007, DOI: 10.1111/j.1365-2621.2007.01498.x

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    Processing of bottom-fermented gluten-free beer-like beverages based on buckwheat and quinoa malt with chemical and sensory characterization

    Journal of the Institute of Brewing

    Volume 120, Issue 4, 2014, Pages: 360–370, Matjaž Deželak, Martin Zarnkow, Thomas Becker and Iztok Jože Košir

    Version of Record online : 26 SEP 2014, DOI: 10.1002/jib.166

  16. Fermentation and Post-Fermentation Changes in Israeli Wines

    Journal of Food Science

    Volume 49, Issue 1, January 1984, Pages: 251–256, SHELA GORINSTEIN, AMIRAM GOLDBLUM, SVETLANA KITOV and JOSEPH DEUTSCH

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1984.tb13720.x

  17. Nutritional and Technological Evaluation of Bread Made with Quinoa Flakes (Chenopodium quinoa Willd)

    Journal of Food Processing and Preservation

    Márcia Flach Gewehr, Daiane Danelli, Lívia Marchi De Melo, Simone Hickmann Flöres and Erna Vogt De Jong

    Version of Record online : 6 MAY 2016, DOI: 10.1111/jfpp.12803

  18. Phytoecdysteroids and flavonoid glycosides among Chilean and commercial sources of Chenopodium quinoa: variation and correlation to physico-chemical characteristics

    Journal of the Science of Food and Agriculture

    Volume 96, Issue 2, 30 January 2016, Pages: 633–643, Brittany L Graf, Leonel E Rojo, Jose Delatorre-Herrera, Alexander Poulev, Camila Calfio and Ilya Raskin

    Version of Record online : 19 MAR 2015, DOI: 10.1002/jsfa.7134

  19. Characterisation of pseudocereal and cereal proteins by protein and amino acid analyses

    Journal of the Science of Food and Agriculture

    Volume 82, Issue 8, June 2002, Pages: 886–891, Shela Gorinstein, Elke Pawelzik, Efren Delgado-Licon, Ratiporn Haruenkit, Moshe Weisz and Simon Trakhtenberg

    Version of Record online : 13 MAY 2002, DOI: 10.1002/jsfa.1120

  20. METAL PROTEIN COMPLEXES IN ETHANOL MEDIA

    Journal of Food Science

    Volume 39, Issue 5, September 1974, Pages: 953–956, S. GORINSTEIN

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1974.tb07285.x