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
"Total Phenolic Content and Antioxidant Activity of Red and Yellow Quinoa (Chenopodium quinoa Willd.) Seeds as Affected by Baking and Cooking Conditions"
written by Yael Brend, Liel Galili, Hana Badani, Ran Hovav, Shmuel Galili,
published by Food and Nutrition Sciences, Vol.3 No.8, 2012
has been cited by the following article(s):
  • Google Scholar
  • CrossRef
[1] Quinoa Tempe as a Value-Added Food: Sensory, Nutritional, and Bioactive Parameters of Products from White, Red, and Black Seeds
3340
[2] Extraction of flavonoids and kinetics of purification by macroporous resins from quinoa
2020
[3] Phenolic Profile, Antioxidant Activity, and Ameliorating Efficacy of Chenopodium quinoa Sprouts against CCl4-Induced Oxidative Stress in Rats
2020
[4] Antioxidant, anti‐inflammatory, and antitumor activities of phenolic compounds from white, red, and black Chenopodium quinoa seed
2020
[5] Evaluation of phytochemicals and antioxidant activity of gamma irradiated quinoa (Chenopodium quinoa)
2020
[6] Quality Attributes, Biochemical Profile and Calorific Status of Functional RTS Drink from a Blend of Mango and Tomato
2019
[7] Efecto neuroprotector del cocimiento de hojuelas de Chenopodium quinoa (quinua) variedad negra en ratones sometidos a daño por etanol
2019
[8] Phytochemical and pharmacological profiling of dysphania botrys
2019
[9] Effect of Incorporating White, Red or Black Quinoa Flours on Free and Bound Polyphenol Content, Antioxidant Activity and Colour of Bread
2019
[10] Effect of soaking, dehulling and boiling on protein, polyphenolic and antinutrient content of cowpeas (Vigna unguiculata L. Walp)
2019
[11] KİNOA (CHENOPODIUM QUINOA WILLD.) ÜZERİNE BİR DERLEME
2019
[12] Efecto comparativo de las variaciones producidas en los constituyentes funcionales y capacidad antioxidante durante el procesamiento de harinas tostadas de …
2019
[13] Creators ()
2019
[14] Quinoa
2019
[15] Processing technologies and health benefits of quinoa
2019
[16] Chenopodium quinoa Willd.¿ Por qué nos interesa conocerla?
2018
[17] Comparison of antioxidant potential and mineral composition of quinoa and lamb's quarters weed (Chenopodium album)
2018
[18] Nutritional properties of quinoa (Chenopodium quinoa Willd.) and its effects on cardiometabolic risk factors and gut microbiota
2018
[19] Influencia del consumo de tres variedades de quinua (Chenopodium quinoa Willds.) en tejido adiposo e histomorfometría intestinal en ratas obesas
2018
[20] Utilization of quinoa flour in cookie production.
2017
[21] Ancient Wheats and Pseudocereals for Possible use in Cereal-Grain Dietary Intolerances
Cereal Grains (Second Edition), 2017
[22] Utilization of quinoa flour in cookie production
International Food Research Journal, 2017
[23] Phenolic content, antioxidant activity and palynological analysis of some multifloral honeys from Garhwal Himalaya
2017
[24] Evaluation of cowpea (Vigna unguiculata L.) genotypes for nutritional, antinutritional and antioxidant components
2017
[25] Essential oil optimizes the susceptibility of Callosobruchus maculatus and enhances the nutritional qualities of stored cowpea Vigna unguiculata
2017
[26] Quinoa Tempe as a Value‐Added Food: Sensory, Nutritional, and Bioactive Parameters of Products from White, Red, and Black Seeds
Cereal Chemistry, 2017
[27] Drying Temperature Effect on Total Phenols and Flavonoids Content, and Antioxidant Activity of Borassus aethiopum Mart Ripe Fruits' Pulp
Journal of Food Research, 2017
[28] Food Uses of Whole Pseudocereals
2016
[29] Prolonged tempe-type fermentation in order to improve bioactive potential and nutritional parameters of quinoa seeds
Journal of Cereal Science, 2016
[30] The Use of Quinoa Seeds Extract as a Natural Antioxidant in Broilers' Diets and its Effect on Chickens' Performance and Meat Quality
2016
[31] Actividad antioxidante del extracto etanólico del germinado de cuatro variedades de Chenopodium quinoa Willd,“quinua”. Ayacucho 2015.
2016
[32] Distribution of phenolic compounds in seed coat and cotyledon, and their contribution to antioxidant capacities of red and black seed coat peanuts (Arachis hypogaea …
Industrial Crops and Products, 2015
[33] The use of antioxidants in the preservation of snack foods
Handbook of Antioxidants for Food Preservation, 2015
[34] A Crossing Method for Quinoa
Sustainability, 2015
[35] Flavonoid Contents and Antioxidant Activity in Fruit, Vegetables and Other Types of Food
Agricultural Sciences, 2015
[36] Innovations in Health Value and Functional Food Development of Quinoa (Chenopodium quinoa Willd.)
Comprehensive Reviews in Food Science and Food Safety, 2015
[37] Distribution of phenolic compounds in seed coat and cotyledon, and their contribution to antioxidant capacities of red and black seed coat peanuts (Arachis hypogaea L.)
Industrial Crops and Products, 2015
[38] Quinoa: Improvement and Sustainable Production
2015
[39] Evaluation of quality attributes, nutraceutical components and antioxidant potential of wheat bread substituted with rice bran
Journal of Cereal Science, 2015
[40] Nutritional Properties of Quinoa
Quinoa: Improvement and Sustainable Production, 2015
[41] Nutritional Composition and Health Benefits of Golden Grain of 21 Century, Quinoa (Chenopodium quinoa willd.): A Review st
Pakistan Journal of Nutrition, 2015
[42] Nutritional Composition and Health Benefits of Golden Grain of 21 st Century, Quinoa (Chenopodium quinoa willd.): A Review
Pakistan Journal of Nutrition, 2015
[43] Semillas de quinua (Chenopodium quinoa Willdenow): composición química y procesamiento. Aspectos relacionados con otras áreas
Revista Venezolana de Ciencia y Tecnología de Alimentos, 2014
[44] Phytochemistry, Pharmacology, and Socioeconomic Implications of Quinoa (Chenopodium quinoa Willd.)
ProQuest Dissertations Publishing, 2014
[45] Determination of Polyphenols, Flavonoids, and Antioxidant Capacity in Dry Seeds
Polyphenols in Plants, 2014
[46] Historial de Publicaciones
2012
[47] Antioxidant activity, total phenolic and saponin contents of different colored quinoa seeds as affected by washing process
[48] Antioxidant Activity, Total Phenolic and Saponin Contents of Quinoa Seeds Having Different Hull Colors as Affected by Washing Process
Free SCIRP Newsletters
Copyright © 2006-2021 Scientific Research Publishing Inc. All Rights Reserved.
Top