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Results 1 to 25 of 402

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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

The total polyphenols and the antioxidant potentials of some selected cereals and pseudocerealsGORINSTEIN, Shela; MEDINA VARGAS, Oscar J; JARAMILLO, Nicolas O et al.European food research & technology (Print). 2007, Vol 225, Num 3-4, pp 321-328, issn 1438-2377, 8 p.Article

Ecdysteroids from Chenopodium quinoa Willd., an ancient Andean crop of high nutritional valueKUMPUN, Saowanee; MARIA, Annick; CROUZET, Sophie et al.Food chemistry. 2011, Vol 125, Num 4, pp 1226-1234, issn 0308-8146, 9 p.Article

Comparison of composition and antioxidant capacity of some cereals and pseudocerealsGORINSTEIN, Shela; LOJEK, Antonin; CIZ, Milan et al.International journal of food science & technology. 2008, Vol 43, Num 4, pp 629-637, issn 0950-5423, 9 p.Article

BuckwheatWIJNGAARD, H. H; ARENDT, E. K.Cereal chemistry. 2006, Vol 83, Num 4, pp 391-401, issn 0009-0352, 11 p.Article

Breadmaking Use of Andean Crops Quinoa, Kaniwa, Kiwicha, and TarwiROSELL, Cristina M; CORTEZ, Gladys; REPO-CARRASCO, Ritva et al.Cereal chemistry. 2009, Vol 86, Num 4, pp 386-392, issn 0009-0352, 7 p.Article

Nutritional properties and ultra-structure of commercial gluten free flours from different botanical sources compared to wheat floursHAGER, Anna-Sophie; WOLTER, Anika; JACOB, Fritz et al.Journal of cereal science (Print). 2012, Vol 56, Num 2, pp 239-247, issn 0733-5210, 9 p.Article

Effect on appetite control of minor cereal and pseudocereal productsBERTI, Cristiana; RISO, Patrizia; BRUSAMOLINO, Antonella et al.British journal of nutrition. 2005, Vol 94, Num 5, pp 850-858, issn 0007-1145, 9 p.Article

Physicochemical properties of quinoa extrudatesDOGAN, H; KARWE, M. V.Food science and technology international. 2003, Vol 9, Num 2, pp 101-114, issn 1082-0132, 14 p.Article

Disulfide proteome analysis of buckwheat seeds to screen putative allergensYANO, Hiroyuki; KUSADA, Osamu; KURODA, Shigeru et al.Cereal chemistry. 2006, Vol 83, Num 2, pp 132-135, issn 0009-0352, 4 p.Article

Characteristics of starch from eight quinoa linesLINDEBOOM, Nienke; CHANG, Peter R; FALK, Kevin C et al.Cereal chemistry. 2005, Vol 82, Num 2, pp 216-222, issn 0009-0352, 7 p.Article

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

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 rapid measurement of rutin-degrading enzyme activity in extract of tartary buckwheat seedsPENG CHEN; JIJUAN GU.Food and bioproducts processing. 2011, Vol 89, Num 1, pp 81-85, issn 0960-3085, 5 p.Article

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

Simple methodology for the determination of mycotoxins in pseudocereals, spelt and riceARROYO-MANZANARES, Natalia; HUERTAS-PEREZ, José F; GARCIA-CAMPANA, Ana M et al.Food control. 2014, Vol 36, pp 94-101, issn 0956-7135, 8 p.Article

Immunological evaluation of the alcohol-soluble protein fraction from gluten-free grains in relation to celiac diseaseBERGAMO, Paolo; MAURANO, Francesco; MAZZARELLA, Giuseppe et al.Molecular nutrition & food research (Print). 2011, Vol 55, Num 8, pp 1266-1270, issn 1613-4125, 5 p.Article

Baking properties and microstructure of pseudocereal flours in gluten-free bread formulationsALVAREZ-JUBETE, Laura; AUTY, Mark; ARENDT, Elke K et al.European food research & technology (Print). 2010, Vol 230, Num 3, pp 437-445, issn 1438-2377, 9 p.Article

Polyphenol composition and in vitro antiradical activity of single and multigrain breadsANGIOLONI, A; COLLAR, C.Journal of cereal science (Print). 2011, Vol 53, Num 1, pp 90-96, issn 0733-5210, 7 p.Article

Total phenolic and total flavonoid content, antioxidant activity and sensory evaluation of pseudocereal breadsCHLOPICKA, Joanna; PASKO, Pawel; GORINSTEIN, Shela et al.Lebensmittel - Wissenschaft + Technologie. 2012, Vol 46, Num 2, pp 548-555, issn 0023-6438, 8 p.Article

Free amino acid profiling in grain Amaranth using LC-MS/MSNIMBALKAR, Mansingraj S; PAI, Sandeep R; PAWAR, Nilesh V et al.Food chemistry. 2012, Vol 134, Num 4, pp 2565-2569, issn 0308-8146, 5 p.Article

Glycemic Impact and Health: New Horizons in White Bread FormulationsBURTON, Pat M; MONRO, John A; ALVAREZ, Laura et al.Critical reviews in food science and nutrition. 2011, Vol 51, Num 10, pp 965-982, issn 1040-8398, 18 p.Article

Oxalate contents of species of the Polygonaceae, Amaranthaceae and Chenopodiaceae familiesSIENER, Roswitha; HÖNOW, Ruth; SEIDLER, Ana et al.Food chemistry. 2006, Vol 98, Num 2, pp 220-224, issn 0308-8146, 5 p.Article

Modification of the rheological behavior of amaranth (Amaranthus hypochondriacus) doughHOUBEN, Andreas; GÖTZ, Herbert; MITZSCHERLING, Martin et al.Journal of cereal science (Print). 2010, Vol 51, Num 3, pp 350-356, issn 0733-5210, 7 p.Article

Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredientsALVAREZ-JUBETE, L; ARENDT, E. K; GALLAGHER, E et al.Trends in food science & technology (Regular ed.). 2010, Vol 21, Num 2, pp 106-113, issn 0924-2244, 8 p.Article

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