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Journal Abstract Search

167 related items for PubMed ID: 25059059

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  • 2. Biochemical and immunochemical characterization of different varieties of amaranth (Amaranthus L. ssp.) as a safe ingredient for gluten-free products.
    Ballabio C, Uberti F, Di Lorenzo C, Brandolini A, Penas E, Restani P.
    J Agric Food Chem; 2011 Dec 28; 59(24):12969-74. PubMed ID: 22073907
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  • 4. [The oil, fatty acid and squalene content of varieties of raw and processed amaranth grain].
    Rodas B, Bressani R.
    Arch Latinoam Nutr; 2009 Mar 28; 59(1):82-7. PubMed ID: 19480349
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  • 6. [Physicochemical and sensory properties of flours ready to prepare an amaranth "atole"].
    Contreras López E, Jaimez Ordaz J, Porras Martínez G, Juárez Santillán LF, Villanueva Rodríguez JA.
    Arch Latinoam Nutr; 2010 Jun 28; 60(2):184-91. PubMed ID: 21427887
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  • 8. Evaluation of the nutritional quality of the grain protein of new amaranths varieties.
    Aguilar EG, Albarracín Gde J, Uñates MA, Piola HD, Camiña JM, Escudero NL.
    Plant Foods Hum Nutr; 2015 Mar 28; 70(1):21-6. PubMed ID: 25501792
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  • 11. Effects of processing methods on amaranth starch digestibility and predicted glycemic index.
    Capriles VD, Coelho KD, Guerra-Matias AC, Arêas JA.
    J Food Sci; 2008 Sep 28; 73(7):H160-4. PubMed ID: 18803711
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  • 14. [Chemical and nutritional characterization of amaranthus (Amaranthus cruentus)].
    Yánez E, Zacarías I, Granger D, Vásquez M, Estévez AM.
    Arch Latinoam Nutr; 1994 Mar 28; 44(1):57-62. PubMed ID: 7717808
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  • 15. Sensory acceptability and factors predicting the consumption of grain amaranth in Kenya.
    Macharia-Mutie CW, Van de Wiel AM, Moreno-Londono AM, Mwangi AM, Brouwer ID.
    Ecol Food Nutr; 2011 Mar 28; 50(5):375-92. PubMed ID: 21895418
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  • 17. [Enrichment of precooked white corn flour (Zea mays) with amaranth seed flour (Amaranthus sp.)].
    Pacheco de Delahaye E, Portillo M.
    Arch Latinoam Nutr; 1990 Sep 28; 40(3):360-8. PubMed ID: 2134139
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