"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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[3] Lactic Fermentation as a Strategy to Improve the Nutritional and Functional Values of Pseudocereals
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[4] Developing and Testing Gluten-Free Spaghetti using Quinoa
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[8] 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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[9] Analysis of volatile compounds in gluten-free bread crusts with an optimised and validated SPME-GC/QTOF methodology
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[10] Effect of feed components on quality parameters of wheat–tef–sesame–tomato based extruded products
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[11] Nutritional properties of quinoa (Chenopodium quinoa Willd.) and its effects on cardiometabolic risk factors and gut microbiota
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[12] MODELING OF FUNCTIONAL WHEAT-BASED EXTRUSION PROCESS CONDITIONS
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[13] Development and Testing of Gluten-Free Pasta Based on Rice, Quinoa and Amaranth Flours
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[14] Buckwheat, Sustainable Ingredient for Bread Baking: Rheological and Technological Investigation
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[15] Comparison of the volatile profiles of the crumb of gluten-free breads by DHE-GC/MS
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[16] Changing of biochemical parameters and cell wall polysaccharides distribution during physiological development of tomato fruit
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[17] Hydrodynamic cavitation of brewery spent grain diluted by wastewater
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[18] UNDERUTILIZED INDIGENOUS VEGETABLE (UIV) IN NIGERIA: A RICH SOURCE OF NUTRIENT AND ANTIOXIDANTS-A REVIEW
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