177 related articles for article (PubMed ID: 35549783)
1. The nutraceutical properties and health benefits of pseudocereals: a comprehensive treatise.
Shahbaz M; Raza N; Islam M; Imran M; Ahmad I; Meyyazhagan A; Pushparaj K; Balasubramanian B; Park S; Rengasamy KRR; Gondal TA; El-Ghorab A; Abdelgawad MA; Ghoneim MM; Wan C
Crit Rev Food Sci Nutr; 2023; 63(29):10217-10229. PubMed ID: 35549783
[TBL] [Abstract][Full Text] [Related]
2. [Amaranth, quinoa and buckwheat grain products: role in human nutrition and maintenance of the intestinal microbiome].
Markova YM; Sidorova YS
Vopr Pitan; 2022; 91(6):17-29. PubMed ID: 36648179
[TBL] [Abstract][Full Text] [Related]
3. Pseudocereals: a novel source of biologically active peptides.
Morales D; Miguel M; Garcés-Rimón M
Crit Rev Food Sci Nutr; 2021; 61(9):1537-1544. PubMed ID: 32406747
[TBL] [Abstract][Full Text] [Related]
4. Nutritional and functional perspectives of pseudocereals.
Nandan A; Koirala P; Dutt Tripathi A; Vikranta U; Shah K; Gupta AJ; Agarwal A; Nirmal N
Food Chem; 2024 Aug; 448():139072. PubMed ID: 38547702
[TBL] [Abstract][Full Text] [Related]
5. Pseudocereal grains: Nutritional value, health benefits and current applications for the development of gluten-free foods.
Martínez-Villaluenga C; Peñas E; Hernández-Ledesma B
Food Chem Toxicol; 2020 Mar; 137():111178. PubMed ID: 32035214
[TBL] [Abstract][Full Text] [Related]
6. Bioactive peptides from selected latin american food crops - A nutraceutical and molecular approach.
Orona-Tamayo D; Valverde ME; Paredes-López O
Crit Rev Food Sci Nutr; 2019; 59(12):1949-1975. PubMed ID: 29388805
[TBL] [Abstract][Full Text] [Related]
7. Comparison of the Chemical and Technological Characteristics of Wholemeal Flours Obtained from Amaranth (
De Bock P; Daelemans L; Selis L; Raes K; Vermeir P; Eeckhout M; Van Bockstaele F
Foods; 2021 Mar; 10(3):. PubMed ID: 33808595
[TBL] [Abstract][Full Text] [Related]
8. Protein content and amino acids profile of pseudocereals.
Mota C; Santos M; Mauro R; Samman N; Matos AS; Torres D; Castanheira I
Food Chem; 2016 Feb; 193():55-61. PubMed ID: 26433287
[TBL] [Abstract][Full Text] [Related]
9. Proanthocyanidins in cereals and pseudocereals.
Zhu F
Crit Rev Food Sci Nutr; 2019; 59(10):1521-1533. PubMed ID: 29381376
[TBL] [Abstract][Full Text] [Related]
10. Dietary fiber polysaccharides of amaranth, buckwheat and quinoa grains: A review of chemical structure, biological functions and food uses.
Zhu F
Carbohydr Polym; 2020 Nov; 248():116819. PubMed ID: 32919544
[TBL] [Abstract][Full Text] [Related]
11. Use of the term whole grain on the label of processed and ultra-processed foods based on cereals and pseudocereals in Brazil.
Bez Batti ÉA; do Nascimento AB; Geraldo APG; Fernandes AC; Bernardo GL; Proença RPDC; Uggioni PL
Front Nutr; 2022; 9():875913. PubMed ID: 36046127
[TBL] [Abstract][Full Text] [Related]
12. Evaluation of indigenous grains from the Peruvian Andean region for antidiabetes and antihypertension potential using in vitro methods.
Ranilla LG; Apostolidis E; Genovese MI; Lajolo FM; Shetty K
J Med Food; 2009 Aug; 12(4):704-13. PubMed ID: 19735168
[TBL] [Abstract][Full Text] [Related]
13. Ancient Wheat as Promising Nutraceuticals for the Prevention of Chronic and Degenerative Diseases.
Basile G; De Maio AC; Catalano A; Ceramella J; Iacopetta D; Bonofiglio D; Saturnino C; Sinicropi MS
Curr Med Chem; 2023; 30(30):3384-3403. PubMed ID: 36111759
[TBL] [Abstract][Full Text] [Related]
14. Effect of radiation processing on phenolic antioxidants in cereal and legume seeds: A review.
Shi Z; Liu Y; Hu Z; Liu L; Yan Q; Geng D; Wei M; Wan Y; Fan G; Yang H; Yang P
Food Chem; 2022 Dec; 396():133661. PubMed ID: 35849987
[TBL] [Abstract][Full Text] [Related]
15. Nutritional and functional added value of oat, Kamut, spelt, rye and buckwheat versus common wheat in breadmaking.
Angioloni A; Collar C
J Sci Food Agric; 2011 May; 91(7):1283-92. PubMed ID: 21337578
[TBL] [Abstract][Full Text] [Related]
16. Impact of cooking and fermentation by lactic acid bacteria on phenolic profile of quinoa and buckwheat seeds.
Rocchetti G; Miragoli F; Zacconi C; Lucini L; Rebecchi A
Food Res Int; 2019 May; 119():886-894. PubMed ID: 30884729
[TBL] [Abstract][Full Text] [Related]
17. [Amaranth grain proteins: prospects for use in specialized food products].
Sidorova YS; Biryulina NA; Zilova IS; Mazo VK
Vopr Pitan; 2022; 91(3):96-106. PubMed ID: 35852982
[TBL] [Abstract][Full Text] [Related]
18. Antioxidants of Amaranth, Quinoa and Buckwheat Wholemeals and Heat-Damage Development in Pseudocereal-Enriched Einkorn Water Biscuits.
Estivi L; Pellegrino L; Hogenboom JA; Brandolini A; Hidalgo A
Molecules; 2022 Nov; 27(21):. PubMed ID: 36364365
[TBL] [Abstract][Full Text] [Related]
19. Fatty Acid Composition of Pseudocereals and Seeds Used as Functional Food Ingredients.
Czerwonka M; Białek A
Life (Basel); 2023 Jan; 13(1):. PubMed ID: 36676166
[TBL] [Abstract][Full Text] [Related]
20. Nutritional and Functional New Perspectives and Potential Health Benefits of Quinoa and Chia Seeds.
Agarwal A; Rizwana ; Tripathi AD; Kumar T; Sharma KP; Patel SKS
Antioxidants (Basel); 2023 Jul; 12(7):. PubMed ID: 37507952
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]