Food and Nutrition Sciences

Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org
"Antioxidant Activities of Selective Gluten Free Ancient Grains"
written by George E. Inglett, Diejun Chen, Sean X. Liu,
published by Food and Nutrition Sciences, Vol.6 No.7, 2015
has been cited by the following article(s):
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[10] Effect of roasting treatments on total phenol, antioxidant activity, fatty acid compositions, and phenolic compounds of teff grains
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[11] Comparison between ultra‐homogenisation and ultrasound for extraction of phenolic compounds from teff (Eragrostis tef (Zucc.))
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[12] A Review of Recent Studies on the Antioxidant Activities of a Third-Millennium Food: Amaranthus spp.
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[13] Quinoa protein: Composition, structure and functional properties
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[14] Effect of rice, pea, egg white and whey proteins on crust quality of rice flour-corn starch based gluten-free breads
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[15] Lactic Fermentation as a Strategy to Improve the Nutritional and Functional Values of Pseudocereals
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[16] Developing and Testing Gluten-Free Spaghetti using Quinoa
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[17] Comparison between ultra‐homogenization and ultrasound for extraction of phenolic compounds from teff (Eragrostis tef (Zucc.))
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[18] Developing and testing gluten-free spaghetti using quinoa.
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[19] Development of gluten-free egg pasta based on amaranth, maize and sorghum.
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[20] Antioxidant activities of brown teff hydrolysates produced by protease treatment
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[21] Potencial antioxidante dos extratos fenólicos da semente de quinoa (Chenopodium quinoa Willd) e avaliação dos efeitos sobre o déficit de memória induzido por …
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[22] Analysis of volatile compounds in gluten-free bread crusts with an optimised and validated SPME-GC/QTOF methodology
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[23] Effect of feed components on quality parameters of wheat–tef–sesame–tomato based extruded products
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[24] Nutritional properties of quinoa (Chenopodium quinoa Willd.) and its effects on cardiometabolic risk factors and gut microbiota
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[25] MODELING OF FUNCTIONAL WHEAT-BASED EXTRUSION PROCESS CONDITIONS
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[26] Development of gluten-free egg pasta based on amaranth, maize and sorghum
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[28] BUCKWHEAT, SUSTAINABLE INGREDIENT FOR BREAD BAKING: RHEOLOGICAL AND TECHNOLOGICAL INVESTIGATION.
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[29] Development and Testing of Gluten-Free Pasta Based on Rice, Quinoa and Amaranth Flours
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[30] Buckwheat, Sustainable Ingredient for Bread Baking: Rheological and Technological Investigation
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[31] Comparison of the volatile profiles of the crumb of gluten-free breads by DHE-GC/MS
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[32] Changing of biochemical parameters and cell wall polysaccharides distribution during physiological development of tomato fruit
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[33] Hydrodynamic cavitation of brewery spent grain diluted by wastewater
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[34] UNDERUTILIZED INDIGENOUS VEGETABLE (UIV) IN NIGERIA: A RICH SOURCE OF NUTRIENT AND ANTIOXIDANTS-A REVIEW
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