Glutelin protein fraction as a tool for clear identification of Amaranth accessionsDZUNKOVA, Maria; JANOVSKA, Dagmar; HLASNA CEPKOVA, Petra et al.Journal of cereal science (Print). 2011, Vol 53, Num 2, pp 198-205, issn 0733-5210, 8 p.Article

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

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

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

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

Effect of incorporation of amaranth flour on the quality of cookiesSINDHUJA, A; SUDHA, M. L; RAHIM, A et al.European food research & technology (Print). 2005, Vol 221, Num 5, pp 597-601, issn 1438-2377, 5 p.Article

Processing Stability of Squalene in Amaranth and Antioxidant Potential of Amaranth ExtractTIKEKAR, Rohan V; LUDESCHER, Richard D; KARWE, Mukund V et al.Journal of agricultural and food chemistry (Print). 2008, Vol 56, Num 22, pp 10675-10678, issn 0021-8561, 4 p.Article

Effect of thermal treatment on the proteins of amaranth isolatesAVANZA, M. Victoria; ANON, M. Cristina.Journal of the science of food and agriculture. 2007, Vol 87, Num 4, pp 616-623, issn 0022-5142, 8 p.Article

Effect of semolina replacement with a raw:popped amaranth flour blend on cooking quality and texture of pastaISLAS-RUBIO, Alma Rosa; CALDERON DE LA BARCA, Ana María; CABRERA-CHAVEZ, Francisco et al.Lebensmittel - Wissenschaft + Technologie. 2014, Vol 57, Num 1, pp 217-222, issn 0023-6438, 6 p.Article

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

Amaranth seed protein hydrolysates have in vivo and in vitro antihypertensive activityFRITZ, Mariana; VECCHI, Bruno; RINALDI, Gustavo et al.Food chemistry. 2011, Vol 126, Num 3, pp 878-884, issn 0308-8146, 7 p.Article

Comparison between isoelectric precipitation and ultrafiltration processes to obtain Amaranth mantegazzianus protein concentrates at pilot plant scaleCASTEL, Virginia; ANDRICH, Oscar; NETTO, Flavia M et al.Journal of food engineering. 2012, Vol 112, Num 4, pp 288-295, issn 0260-8774, 8 p.Article

Amaranth protein presents cholesterol-lowering effectMENDONCA, Simone; SALDIVA, Paulo H; CRUZ, Robison J et al.Food chemistry. 2009, Vol 116, Num 3, pp 738-742, issn 0308-8146, 5 p.Article

Anthocyanins, total polyphenols and antioxidant activity in amaranth and quinoa seeds and sprouts during their growthPASKO, Paweł; BARTON, Henryk; ZAGRODZKI, Paweł et al.Food chemistry. 2009, Vol 115, Num 3, pp 992-996, issn 0308-8146, 5 p.Article

Hydration of grain kernels and its effect on dryingRUIZ, Richard S; VIZCARRA, Mario G; MARTINEZ, Carlos et al.Lebensmittel - Wissenschaft + Technologie. 2008, Vol 41, Num 7, pp 1310-1316, issn 0023-6438, 7 p.Article

Rheological properties of starches from grain amaranth and their relationship to starch structureXIANGLI KONG; KASAPIS, Stefan; BERTOFT, Eric et al.Stärke (Weinheim). 2010, Vol 62, Num 6, pp 302-308, issn 0038-9056, 7 p.Article

Antioxidant activity of amaranth protein or their hydrolysates under simulated gastrointestinal digestionORSINI DELGADO, María C; TIRONI, Valeria A; CRISTINA ANON, M et al.Lebensmittel - Wissenschaft + Technologie. 2011, Vol 44, Num 8, pp 1752-1760, issn 0023-6438, 9 p.Article

Enrichment of Amaranth Oil with Ethyl Palmitate at the sn-2 Position by Chemical and Enzymatic SynthesisPINA-RODRIGUEZ, Ashanty M; AKOH, Casimir C.Journal of agricultural and food chemistry (Print). 2009, Vol 57, Num 11, pp 4657-4662, issn 0021-8561, 6 p.Article

Influence of the extracting solvent upon the structural properties of amaranth (Amaranthus hypochondriacus) glutelinABUGOCH, Lilian E; MARTINEZ, E. Nora; ANON, M. Cristina et al.Journal of agricultural and food chemistry (Print). 2003, Vol 51, Num 14, pp 4060-4065, issn 0021-8561, 6 p.Article

Influence of repeated extrusions on some properties of non-conventional spaghettiCHILLO, S; CIVICA, V; IANNETTI, M et al.Journal of food engineering. 2010, Vol 100, Num 2, pp 329-335, issn 0260-8774, 7 p.Article

Angiotensin I-converting enzyme-inhibitory peptide fractions from albumin 1 and globulin as obtained of amaranth grainTOVAR-PEREZ, E. G; GUERRERO-LEGARRETA, I; FARRES-GONZALEZ, A et al.Food chemistry. 2009, Vol 116, Num 2, pp 437-444, issn 0308-8146, 8 p.Article

Influence of Various Nitrogen Applications on Protein and Amino Acid Profiles of Amaranth and QuinoaTHANAPORNPOONPONG, Sa-Nguansak; VEARASILP, Suchada; PAWELZIK, Elke et al.Journal of agricultural and food chemistry (Print). 2008, Vol 56, Num 23, pp 11464-11470, issn 0021-8561, 7 p.Article

Development and characterization of food-grade electrospun fibers from amaranth protein and pullulan blendsACEITUNO-MEDINA, Marysol; MENDOZA, Sandra; LAGARON, José María et al.Food research international. 2013, Vol 54, Num 1, pp 667-674, issn 0963-9969, 8 p.Article