Determination of total non-sulphonated aromatic amines in the food colour amaranth by dithionite reduction followed by derivatization and high-performance liquid chromatography = Dosage, par réduction par le dithionite suivie par la formation de dérivés et la chromatographie liquide haute performance, des amines aromatiques totales non-sulfonatées dans le colorant alimentaire amaranteLANCASTER, F. E; LAWRENCE, J. F.Food additives and contaminants. 1989, Vol 6, Num 4, pp 415-423, issn 0265-203XArticle

FLAVOR COMPOUNDS OF POPPED AMARANTH SEEDSGAMEL, T. H; LINSSEN, J. P. H.Journal of food processing and preservation. 2008, Vol 32, Num 4, pp 656-668, issn 0145-8892, 13 p.Article

INCORPORATION OF URIDINE-H³ INTO HEALTHY AND TOBACCO NECROSIS VIRUS-INFECTED MESOPHYLL CELLS OF CHENOPODIUM AMARANTICOLOR = INCORPORATION D'URIDINE-H³ DANS LES CELLULES DU MESOPHYLLE DE C.A. SAINES OU INFECTEES PAR LE VIRUS DE LA NECROSE DU TABACFACCIOLI G; RUBIES AUTONEL C.1975; PHYTOPATOL. Z.; DTSCH.; DA. 1975; VOL. 82; NO 2; PP. 169-174; ABS. ALLEM.; BIBL. 16 REF.Article

Alkali wet-milling characteristics of pearled and unpearled amaranth seedMYERS, D. J; FOX, S. R.Cereal chemistry. 1994, Vol 71, Num 1, pp 96-99, issn 0009-0352Article

Configurational changes in rat liver nuclear chromatin caused by azo dyes = Modifications de configuration de la chromatine des nucléi du foie des rats causées par les colorants azoïquesYOSHIMOTO, M; YAMAGUCHI, M; HATANO, S et al.Food and chemical toxicology. 1984, Vol 22, Num 5, pp 337-344, issn 0278-6915Article

Pseudocereals as alternative sources for high folate content in staple foodsSCHOENLECHNER, Regine; WENDNER, Manuela; SIEBENHANDL-EHN, Susannne et al.Journal of cereal science (Print). 2010, Vol 52, Num 3, pp 475-479, issn 0733-5210, 5 p.Article

Study of the puffing process of amaranth seeds by dielectric spectroscopyCASTRO-GIRALDEZ, M; FITO, P. J; PRIETO, J. M et al.Journal of food engineering. 2012, Vol 110, Num 2, pp 298-304, issn 0260-8774, 7 p.Conference Paper

A square-wave adsorptive stripping voltammetric method for the determination of amaranth, a food additive dyeALGHAMDI, Ahmad H.Journal of AOAC International. 2005, Vol 88, Num 3, pp 788-793, issn 1060-3271, 6 p.Article

Effect of germination on the rheological and functional properties of Amaranth seedsMORA-ESCOBEDO, R; PAREDES-LOPEZ, O; GUTIERREZ-LOPEZ, G. F et al.Lebensmittel - Wissenschaft + Technologie. 1991, Vol 24, Num 3, pp 241-244, issn 0023-6438Article

A simple laboratory scale method for isolation of amaranth starchPEREZ, E; BAHNASSEY, Y. A; BREENE, W. M et al.Stärke. 1993, Vol 45, Num 6, pp 211-214, issn 0038-9056Article

INFLUENCE DE L'ADMINISTRATION PAR VOIE ORALE DE DIFFERENTES DOSES DE DEUXCOLORANTS AZOIQUES, L'AMARANTE ET LE JAUNE SOLEILFCF, SUR LA MISE EN RESERVE DE LA VITAMINEA DANS LE FOIE DU RATTRUHAUT R; FERRANDO R.1975; C.R. ACAD. SCI., D; FR.; DA. 1975; VOL. 281; NO 5.6.7.8; PP. 459-462; BIBL. 13 REF.Article

Starch and amylopectin rheological behavior of gelsBELLO-PEREZ, L. A; PAREDES-LOPEZ, O.Stärke. 1994, Vol 46, Num 11, pp 411-413, issn 0038-9056Article

Solubility of amaranth seed proteins in sodium sulphate and sodium cholride : the main factor in quantitative extraction for analysisSORIANO-SANTOS, J; IWABUCHI, S; FUJIMOTO, K et al.International journal of food science & technology. 1992, Vol 27, Num 3, pp 337-346, issn 0950-5423Article

Amaranth: A New Millennium Crop of Nutraceutical ValuesRASTOGI, Anu; SHUKLA, Sudhir.Critical reviews in food science and nutrition. 2013, Vol 53, Num 1-3, pp 109-125, issn 1040-8398, 17 p.Article

Characteristics of Biologically-Active Substances of Amaranth Oil Obtained by Various TechniquesCZAPLICKI, Sylwester; OGRODOWSKA, Dorota; ZADERNOWSKI, Ryszard et al.Polish journal of food and nutrition sciences. 2012, Vol 62, Num 4, pp 235-239, issn 1230-0322, 5 p.Article

Effects of selected lactic acid bacteria on the characteristics of amaranth sourdoughJEKLE, Mario; HOUBEN, Andreas; MITZSCHERLING, Martin et al.Journal of the science of food and agriculture. 2010, Vol 90, Num 13, pp 2326-2332, issn 0022-5142, 7 p.Article

Impact of Baking on Vitamin E Content of Pseudocereals Amaranth, Quinoa, and BuckwheatALVAREZ-JUBETE, L; HOLSE, M; HANSEN, A et al.Cereal chemistry. 2009, Vol 86, Num 5, pp 511-515, issn 0009-0352, 5 p.Article

Seed protein, fat and fatty acid profile of Amaranthus speciesDHAN PRAKASH; PAL, M.Journal of the science of food and agriculture. 1992, Vol 58, Num 1, pp 145-147, issn 0022-5142Article

IMPROVED TECHNIQUES FOR SELECTIVE STAINING OF FELDSPAR AND OTHER MINERALS USING AMARANTH.NORMAN MB II.1974; J. RES. U.S. GEOL. SURV.; USA; 1974, VOL. 2, NUM. 0001, P. 73 A 79Serial Issue

Amaranth proteins as a source of antioxidant peptides: Effect of proteolysisTIRONI, Valeria A; ANON, María C.Food research international. 2010, Vol 43, Num 1, pp 315-322, issn 0963-9969, 8 p.Article

Gelatinizing, pasting, and gelling properties of potato and amaranth starch mixturesGUNARATNE, Anil; CORKE, Harold.Cereal chemistry. 2007, Vol 84, Num 1, pp 22-29, issn 0009-0352, 8 p.Article

Drying characteristics of amaranth grainCALZETTA RESIO, Andrea N; AGUERRE, Roberto J; SUAREZ, Constantino et al.Journal of food engineering. 2004, Vol 65, Num 2, pp 197-203, issn 0260-8774, 7 p.Article

Isolation of amaranth flour patients by fractionation procedures and sonicationPAREDES-LOPEZ, O; MENDOZA, V; MORA, R et al.Plant foods for human nutrition (Dordrecht). 1993, Vol 43, Num 1, pp 37-43, issn 0921-9668Article

Application of differential scanning calorimetry to amaranth starch gelatinization : influence of water, solutes and annealingPAREDES-LOPEZ, O; HERNANDEZ-LOPEZ, D.Stärke. 1991, Vol 43, Num 2, pp 57-61, issn 0038-9056Article

Protein fractions in Amaranth grain and their chemical characterizationBRESSANI, R; GARCIA-VELA, L. A.Journal of agricultural and food chemistry (Print). 1990, Vol 38, Num 5, pp 1205-1209, issn 0021-8561, 5 p.Article