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Native Crops in Latin America: Biochemical, Processing, and Nutraceutical Aspects

1, 2022

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Innovatively processed quinoa (Chenopodium quinoa Willd.) food: chemistry, structure and end‐use characteristics

Journal of the science of food and agriculture, 2022-09, Vol.102 (12), p.5065-5076

2022

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Transcriptional Regulation of Quinoa Seed Quality: Identification of Novel Candidate Genetic Markers for Increased Protein Content

Frontiers in plant science, 2022-06, Vol.13, p.816425-816425

2022

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Rheological and textural properties of gluten‐free doughs made from Andean grains

International journal of food science & technology, 2021-01, Vol.56 (1), p.468-479

2021

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Andean crops: kañiwa and tarwi flours used for the development of vegan gluten‐free muffins

Journal of the science of food and agriculture, 2022-12, Vol.102 (15), p.7282-7292

2022

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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, 2010-09, Vol.90 (12), p.2068-2073

2010

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Development of a fermented quinoa‐based beverage

Food science & nutrition, 2017-05, Vol.5 (3), p.602-608

2017

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Physicochemical and Functional Characterization of Protein Isolated from Different Quinoa Varieties (Chenopodium quinoa Willd.)

Cereal chemistry, 2016-05, Vol.93 (3), p.275-281

2016

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Morpho-densitometric traits for quinoa (Chenopodium quinoa Willd.) seed phenotyping by two X-ray micro-CT scanning approaches

Journal of cereal science, 2019-11, Vol.90, p.102829, Article 102829

2019

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Breadmaking Use of Andean Crops Quinoa, Kañiwa, Kiwicha, and Tarwi

Cereal chemistry, 2009-07, Vol.86 (4), p.386-392

2009

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Gluten‐free bread applications: Thermo‐mechanical and techno‐functional characterization of Kañiwa flour

Cereal chemistry, 2021-05, Vol.98 (3), p.474-481

2021

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Simultaneous optimization for the elaboration of a low‐fat panettone with wheat and quinoa flour

Journal of food processing and preservation, 2022-12, Vol.46 (12), p.n/a

2022

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Chemical and Functional Characterization of Kañiwa (Chenopodium pallidicaule) Grain, Extrudate and Bran

Plant foods for human nutrition (Dordrecht), 2009-06, Vol.64 (2), p.94-101

2009

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Effects of germination and kilning on the phenolic compounds and nutritional properties of quinoa (Chenopodium quinoa) and kiwicha (Amaranthus caudatus)

Journal of cereal science, 2020-07, Vol.94, p.102996, Article 102996

2020

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Efecto de la fritura sobre los componentes bioactivos de la papa nativa (Solanum tuberosum sp.) Puka Ambrosio

Revista chilena de nutrición, 2022-02, Vol.49 (1), p.7-16

2022

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Efecto de la fritura sobre los componentes bioactivos de la papa nativa (Solanum tuberosum sp.) Puka Ambrosio

Revista chilena de nutrición, 2022-02, Vol.49 (1), p.7-16

2022

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Flavonoids and other phenolic compounds in Andean indigenous grains: Quinoa ( Chenopodium quinoa), kañiwa ( Chenopodium pallidicaule) and kiwicha ( Amaranthus caudatus)

Food chemistry, 2010-05, Vol.120 (1), p.128-133

2010

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Flavonoid diversity in bitter and debittered seeds of Andean lupin (Lupinus mutabilis Sweet)

Food chemistry, 2024-06, Vol.442, p.138411-138411, Article 138411

2024

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Influence of tara gum and xanthan gum on rheological and textural properties of starch-based gluten-free dough and bread

European food research & technology, 2019-07, Vol.245 (7), p.1347-1355

2019

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Quinoa, Kañiwa, Amaranth, and Lupin as Ingredients in Gluten-Free Baking

Native Crops in Latin America, 2022, p.35-59

1, 2022

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Physicochemical and functional properties of isolated starch and their correlation with flour from the Andean Peruvian quinoa varieties

International journal of biological macromolecules, 2020-03, Vol.147, p.997-1007

2020

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Development of gluten-free and egg-free pasta based on quinoa (Chenopdium quinoa Willd) with addition of lupine flour, vegetable proteins and the oxidizing enzyme POx

European food research & technology, 2019-10, Vol.245 (10), p.2147-2156

2019

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Quinoa (Chenopodium quinoa, Willd.) as a source of dietary fiber and other functional components

Ciência e tecnologia de alimentos, 2011-03, Vol.31 (1), p.225-230

2011

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

Food science and technology international, 2023-09, Vol.29 (6), p.619-630

2023

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Profile and Content of Residual Alkaloids in Ten Ecotypes of Lupinus mutabilis Sweet after Aqueous Debittering Process

Plant foods for human nutrition (Dordrecht), 2020-06, Vol.75 (2), p.184-191

2020

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Native Crops in Latin America: Biochemical, Processing, and Nutraceutical Aspects

Innovatively processed quinoa (Chenopodium quinoa Willd.) food: chemistry, structure and end‐use characteristics

Transcriptional Regulation of Quinoa Seed Quality: Identification of Novel Candidate Genetic Markers for Increased Protein Content

Rheological and textural properties of gluten‐free doughs made from Andean grains

Andean crops: kañiwa and tarwi flours used for the development of vegan gluten‐free muffins

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

Development of a fermented quinoa‐based beverage

Physicochemical and Functional Characterization of Protein Isolated from Different Quinoa Varieties (Chenopodium quinoa Willd.)

Morpho-densitometric traits for quinoa (Chenopodium quinoa Willd.) seed phenotyping by two X-ray micro-CT scanning approaches

Breadmaking Use of Andean Crops Quinoa, Kañiwa, Kiwicha, and Tarwi

Gluten‐free bread applications: Thermo‐mechanical and techno‐functional characterization of Kañiwa flour

Simultaneous optimization for the elaboration of a low‐fat panettone with wheat and quinoa flour

Chemical and Functional Characterization of Kañiwa (Chenopodium pallidicaule) Grain, Extrudate and Bran

Effects of germination and kilning on the phenolic compounds and nutritional properties of quinoa (Chenopodium quinoa) and kiwicha (Amaranthus caudatus)

Efecto de la fritura sobre los componentes bioactivos de la papa nativa (Solanum tuberosum sp.) Puka Ambrosio

Efecto de la fritura sobre los componentes bioactivos de la papa nativa (Solanum tuberosum sp.) Puka Ambrosio

Flavonoids and other phenolic compounds in Andean indigenous grains: Quinoa ( Chenopodium quinoa), kañiwa ( Chenopodium pallidicaule) and kiwicha ( Amaranthus caudatus)

Flavonoid diversity in bitter and debittered seeds of Andean lupin (Lupinus mutabilis Sweet)

Influence of tara gum and xanthan gum on rheological and textural properties of starch-based gluten-free dough and bread

Quinoa, Kañiwa, Amaranth, and Lupin as Ingredients in Gluten-Free Baking

Physicochemical and functional properties of isolated starch and their correlation with flour from the Andean Peruvian quinoa varieties

Development of gluten-free and egg-free pasta based on quinoa (Chenopdium quinoa Willd) with addition of lupine flour, vegetable proteins and the oxidizing enzyme POx

Quinoa (Chenopodium quinoa, Willd.) as a source of dietary fiber and other functional components

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

Profile and Content of Residual Alkaloids in Ten Ecotypes of Lupinus mutabilis Sweet after Aqueous Debittering Process

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