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):
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[1] Quinoa Tempe as a Value-Added Food: Sensory, Nutritional, and Bioactive Parameters of Products from White, Red, and Black Seeds
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[2] Effect of thermal processing on the bioactive compounds, antioxidative, antinutritional and functional characteristics of quinoa (Chenopodium quinoa)
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[3] Effect of Row Spacing on Quinoa (Chenopodium quinoa) Growth, Yield, and Grain Quality under a Mediterranean Climate
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[4] Application of quinoa seeds in food industry
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[5] Physicochemical Characterization of Quinoa (Chenopodium quinoa cv. Nariño) Co-products Obtained by Wet Milling
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[6] The neuroprotective effect of Xylopia parviflora against aluminum chloride-induced neurotoxicity in rats
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[7] Amelioration of hyperglycemia and hyperlipidemia in a high-fat diet-fed mice by supplementation of a developed optimized polyherbal formulation
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[8] Malting effect on enzyme activities of quinoa and lupine seed
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[9] Evaluation of molecular and biochemical properties in quinoa varieties
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[10] Functional Potential of Quinoa
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[11] Adaptability and yield potential of new quinoa lines under agro-ecological conditions of Faisalabad-Pakistan
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[12] Nutritional facts, bio-active components and processing aspects of pseudocereals: A comprehensive review
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[13] Evaluación nutricional y funcional de accesiones promisorias de quinua (Chenopodium quinoa Willd.) cultivadas en la costa peruana
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[14] Variación de la capacidad antioxidante durante el procesamiento del nectar de cocona (Solanum sessiliflorum Duna) fortificado con Quinua (Chenopodium quinua …
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[15] Recent advances in the application of biotechnology for improving the production of secondary metabolites from quinoa
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[16] Effect of Quinoa (Chenopodium quinoa Willd.) Starch and Seeds on the Physicochemical and Textural and Sensory Properties of Chicken Meatballs during Frozen …
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[17] Changes in the Polyphenolic Profile and Antioxidant Activity of Wheat Bread after Incorporating Quinoa Flour
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[18] Phenolic Profile, Antioxidant Activity, and Ameliorating Efficacy of Chenopodium quinoa Sprouts against CCl4-Induced Oxidative Stress in Rats
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[19] Antioxidant activity, total phenolic and saponin contents of different colored quinoa seeds as affected by washing process
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[20] Antioxidant, anti‐inflammatory, and antitumor activities of phenolic compounds from white, red, and black Chenopodium quinoa seed
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[21] Evaluation of phytochemicals and antioxidant activity of gamma irradiated quinoa (Chenopodium quinoa)
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[22] Antioxidant Activity, Total Phenolic and Saponin Contents of Quinoa Seeds Having Different Hull Colors as Affected by Washing Process
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[23] Extraction of flavonoids and kinetics of purification by macroporous resins from quinoa
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[24] Dietary intake, mediterranean diet adherence and caloric intake in Huntington's disease: A review
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[25] Chia, Quinoa, and Their Coproducts as Potential Antioxidants for the Meat Industry
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[26] AJAB
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[27] Evaluación de la bioaccesibilidad de compuestos fenólicos presentes en galletas formuladas a base de quinoa (Chenopodium quinoa Willd) tratada térmicamente
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[28] Efecto de la germinación de quinua y kiwicha en el contenido de fenólicos totales, betalainas, vitamina C y actividad antioxidante
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[29] Phytochemical and pharmacological profiling of dysphania botrys
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[30] Efecto neuroprotector del cocimiento de hojuelas de Chenopodium quinoa (quinua) variedad negra en ratones sometidos a daño por etanol
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[31] Quality Attributes, Biochemical Profile and Calorific Status of Functional RTS Drink from a Blend of Mango and Tomato
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[32] A review on quinoa (Chenopodium quinoa willd.) Kino a (Chenopodium quinoa willd.) üzerine bir derleme
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[33] Formulación de una bebida vegetal a partir de germinado y malteado de cañihua (Chenopodium pallidicaule Aellen) variedad Cupi
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[34] Effect of Incorporating White, Red or Black Quinoa Flours on Free and Bound Polyphenol Content, Antioxidant Activity and Colour of Bread
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[35] Effect of soaking, dehulling and boiling on protein, polyphenolic and antinutrient content of cowpeas (Vigna unguiculata L. Walp)
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[36] KİNOA (CHENOPODIUM QUINOA WILLD.) ÜZERİNE BİR DERLEME
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[37] Efecto comparativo de las variaciones producidas en los constituyentes funcionales y capacidad antioxidante durante el procesamiento de harinas tostadas de …
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[38] Creators ()
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[39] Quinoa
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[40] Processing technologies and health benefits of quinoa
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[41] Chenopodium quinoa Willd.¿ Por qué nos interesa conocerla?
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[42] Comparison of antioxidant potential and mineral composition of quinoa and lamb's quarters weed (Chenopodium album)
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[43] Nutritional properties of quinoa (Chenopodium quinoa Willd.) and its effects on cardiometabolic risk factors and gut microbiota
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[44] Influencia del consumo de tres variedades de quinua (Chenopodium quinoa Willds.) en tejido adiposo e histomorfometría intestinal en ratas obesas
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[45] Utilization of quinoa flour in cookie production.
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[46] Ancient Wheats and Pseudocereals for Possible use in Cereal-Grain Dietary Intolerances
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[47] Utilization of quinoa flour in cookie production
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[48] Phenolic content, antioxidant activity and palynological analysis of some multifloral honeys from Garhwal Himalaya
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[49] Evaluation of cowpea (Vigna unguiculata L.) genotypes for nutritional, antinutritional and antioxidant components
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[50] Essential oil optimizes the susceptibility of Callosobruchus maculatus and enhances the nutritional qualities of stored cowpea Vigna unguiculata
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[51] Quinoa Tempe as a Value‐Added Food: Sensory, Nutritional, and Bioactive Parameters of Products from White, Red, and Black Seeds
Cereal Chemistry, 2017
[52] Drying Temperature Effect on Total Phenols and Flavonoids Content, and Antioxidant Activity of Borassus aethiopum Mart Ripe Fruits' Pulp
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[53] Food Uses of Whole Pseudocereals
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[54] Prolonged tempe-type fermentation in order to improve bioactive potential and nutritional parameters of quinoa seeds
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[55] The Use of Quinoa Seeds Extract as a Natural Antioxidant in Broilers' Diets and its Effect on Chickens' Performance and Meat Quality
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[56] Actividad antioxidante del extracto etanólico del germinado de cuatro variedades de Chenopodium quinoa Willd,“quinua”. Ayacucho 2015.
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[57] Distribution of phenolic compounds in seed coat and cotyledon, and their contribution to antioxidant capacities of red and black seed coat peanuts (Arachis hypogaea …
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[58] The use of antioxidants in the preservation of snack foods
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[59] A Crossing Method for Quinoa
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[60] Flavonoid Contents and Antioxidant Activity in Fruit, Vegetables and Other Types of Food
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[61] Innovations in Health Value and Functional Food Development of Quinoa (Chenopodium quinoa Willd.)
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[62] 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
[63] Quinoa: Improvement and Sustainable Production
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[64] Evaluation of quality attributes, nutraceutical components and antioxidant potential of wheat bread substituted with rice bran
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[65] Nutritional Properties of Quinoa
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[66] Nutritional Composition and Health Benefits of Golden Grain of 21 Century, Quinoa (Chenopodium quinoa willd.): A Review st
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[67] Nutritional Composition and Health Benefits of Golden Grain of 21 st Century, Quinoa (Chenopodium quinoa willd.): A Review
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[68] Semillas de quinua (Chenopodium quinoa Willdenow): composición química y procesamiento. Aspectos relacionados con otras áreas
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[69] Phytochemistry, Pharmacology, and Socioeconomic Implications of Quinoa (Chenopodium quinoa Willd.)
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[70] Determination of Polyphenols, Flavonoids, and Antioxidant Capacity in Dry Seeds
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[71] Historial de Publicaciones
2012
[72] Mestrado em Segurança Alimentar
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