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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

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

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

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

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

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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

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

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

An Autoclave Treatment Reduces the Solubility and Antigenicity of an Allergenic Protein Found in Buckwheat FlourTOMOTAKE, Hiroyuki; YAMAZAKI, Rikio; YAMATO, Masayuki et al.Journal of food protection. 2012, Vol 75, Num 6, pp 1172-1175, issn 0362-028X, 4 p.Article

Exploitation of buckwheat sourdough for the production of wheat breadMORONI, Alice V; ZANNINI, Emanuele; SENSIDONI, Gloria et al.European food research & technology (Print). 2012, Vol 235, Num 4, pp 659-668, issn 1438-2377, 10 p.Article

Influence of technological process during buckwheat groats production on dietary fibre content and sorption of bile acidsDZIEDZIC, Krzysztof; GORECKA, Danuta; KUCHARSKA, Monika et al.Food research international. 2012, Vol 47, Num 2, pp 279-283, issn 0963-9969, 5 p.Conference Paper

Identification of Tartary Buckwheat Tea Aroma Compounds with Gas Chromatography-Mass SpectrometryPEIYOU QIN; TINGJUN MA; LI WU et al.Journal of food science. 2011, Vol 76, Num 6, issn 0022-1147, S401-S407Article

Physical and Sensory Properties of Regular and Reduced-Fat Pound Cakes with Added Amaranth FlourDIAS CAPRILES, Vanessa; LOPES ALMEIDA, Eveline; EDUARDO FERREIRA, Reinaldo et al.Cereal chemistry. 2008, Vol 85, Num 5, pp 614-618, issn 0009-0352, 5 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

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

Bioguided Fraction of Antioxidant Activity of Ethanol Extract from Tartary Buckwheat BranGUO, Xu-Dan; MIN WANG; GAO, Jin-Ming et al.Cereal chemistry. 2012, Vol 89, Num 6, pp 311-315, issn 0009-0352, 5 p.Article

Wild Buckwheat Is Unlikely to Pose a Risk to Buckwheat-Allergic IndividualsNORDLEE, Julie A; PANDA, Rakhi; BAUMERT, Joseph L et al.Journal of food science. 2011, Vol 76, Num 8, issn 0022-1147, T189-T191Article

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

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

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

Antioxidants in thermally treated buckwheat groatsZIELINSKI, Henryk; MICHALSKA, Anna; PISKUTA, Mariusz K et al.Molecular nutrition & food research (Print). 2006, Vol 50, Num 9, pp 824-832, issn 1613-4125, 9 p.Article