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Journal Abstract Search

167 related items for PubMed ID: 25059059

  • 21. [The importance of amaranth products in the diet of children with gluten intolerance].
    Popov VI, Bavykina IA, Zvyagin AA, Miroshnichenko LA, Bavykin DV.
    Vopr Pitan; 2024; 93(4):14-21. PubMed ID: 39396211
    [Abstract] [Full Text] [Related]

  • 22. Effect of heat treatment and milling on the seed, flour, rheology and baking quality of some amaranth ecotypes.
    Sánchez-Marroquín A, Maya S, Domingo MV.
    Arch Latinoam Nutr; 1985 Dec; 35(4):603-19. PubMed ID: 3842924
    [Abstract] [Full Text] [Related]

  • 23. Bioactive peptides in amaranth (Amaranthus hypochondriacus) seed.
    Silva-Sánchez C, de la Rosa AP, León-Galván MF, de Lumen BO, de León-Rodríguez A, de Mejía EG.
    J Agric Food Chem; 2008 Feb 27; 56(4):1233-40. PubMed ID: 18211015
    [Abstract] [Full Text] [Related]

  • 24. Evaluation of the physicochemical and nutritional changes in two amaranth species (Amaranthus quitensis and Amaranthus caudatus) after germination.
    Cornejo F, Novillo G, Villacrés E, Rosell CM.
    Food Res Int; 2019 Jul 27; 121():933-939. PubMed ID: 31108828
    [No Abstract] [Full Text] [Related]

  • 25. Gluten-Free Flours from Different Raw Materials as the Source of Vitamin B1, B2, B3 and B6.
    Rybicka I, Gliszczynska-Swiglo A.
    J Nutr Sci Vitaminol (Tokyo); 2017 Jul 27; 63(2):125-132. PubMed ID: 28552877
    [Abstract] [Full Text] [Related]

  • 26. [Chemical composition and nutritive value of the protein of Amaranthus quintensis].
    Lúquez de Mucciarelli SI, Lucas de Arellano MA, Cid JA, García de Lúquez NA, Fernández S.
    Arch Latinoam Nutr; 1990 Mar 27; 40(1):69-74. PubMed ID: 2103717
    [Abstract] [Full Text] [Related]

  • 27. Contribution of the starch, protein, and lipid fractions to the physical, thermal, and structural properties of amaranth (Amaranthus caudatus) flour films.
    Tapia-Blácido D, Mauri AN, Menegalli FC, Sobral PJ, Añón MC.
    J Food Sci; 2007 Jun 27; 72(5):E293-300. PubMed ID: 17995729
    [Abstract] [Full Text] [Related]

  • 28. Amaranth Seeds and Sprouts as Functional Ingredients for the Development of Dietary Fiber, Betalains, and Polyphenol-Enriched Minced Tilapia Meat Gels.
    Pérez-Ramírez IF, Sotelo-González AM, López-Echevarría G, Martínez-Maldonado MA.
    Molecules; 2022 Dec 23; 28(1):. PubMed ID: 36615309
    [Abstract] [Full Text] [Related]

  • 29. Evaluation of the nutritional value of the amaranth plant. I. Raw and heat-treated grain tested in experiments on growing rats.
    Andrásofszky E, Szöcs Z, Fekete S, Jelenits K.
    Acta Vet Hung; 1998 Dec 23; 46(1):47-59. PubMed ID: 9704510
    [Abstract] [Full Text] [Related]

  • 30. Effect of raw material on cooking quality and nutritional composition of durum wheat spaghetti.
    Padalino L, Mastromatteo M, Lecce L, Spinelli S, Conte A, Del Nobile MA.
    Int J Food Sci Nutr; 2015 May 23; 66(3):266-74. PubMed ID: 25666412
    [Abstract] [Full Text] [Related]

  • 31. [Amaranthus mantegazzianus. Chemical composition and protein biological value].
    Lucas de Arellano M, Scognamillo GB, García de Lúquez NA, Lúquez de Mucciarelli SI.
    Arch Latinoam Nutr; 1992 Mar 23; 42(1):41-5. PubMed ID: 1308644
    [Abstract] [Full Text] [Related]

  • 32. Nutritive value and chemical composition of pseudocereals as gluten-free ingredients.
    Alvarez-Jubete L, Arendt EK, Gallagher E.
    Int J Food Sci Nutr; 2009 Mar 23; 60 Suppl 4():240-57. PubMed ID: 19462323
    [Abstract] [Full Text] [Related]

  • 33. Chemical composition and bile acid binding activity of products obtained from amaranth (Amaranthus cruentus) seeds.
    Tiengo A, Motta EM, Netto FM.
    Plant Foods Hum Nutr; 2011 Nov 23; 66(4):370-5. PubMed ID: 21901402
    [Abstract] [Full Text] [Related]

  • 34. Development of a Functional Cookie Formulated with Chaya (Cnidoscolus aconitifolius (Mill.) I.M. Johnst) and Amaranth (Amaranthus cruentus).
    Avila-Nava A, Alarcón-Telésforo SL, Talamantes-Gómez JM, Corona L, Gutiérrez-Solis AL, Lugo R, Márquez-Mota CC.
    Molecules; 2022 Oct 31; 27(21):. PubMed ID: 36364225
    [Abstract] [Full Text] [Related]

  • 35. Milling procedures and air classification of amaranth flours.
    Sánchez-Marroquín A, Maya S, Domingo MV.
    Arch Latinoam Nutr; 1985 Dec 31; 35(4):620-30. PubMed ID: 3842925
    [Abstract] [Full Text] [Related]

  • 36. Effects of popping on nutrient contents of amaranth seed.
    Murakami T, Yutani A, Yamano T, Iyota H, Konishi Y.
    Plant Foods Hum Nutr; 2014 Mar 31; 69(1):25-9. PubMed ID: 24189775
    [Abstract] [Full Text] [Related]

  • 37. Assessing the Fatty Acid, Carotenoid, and Tocopherol Compositions of Amaranth and Quinoa Seeds Grown in Ontario and Their Overall Contribution to Nutritional Quality.
    Tang Y, Li X, Chen PX, Zhang B, Liu R, Hernandez M, Draves J, Marcone MF, Tsao R.
    J Agric Food Chem; 2016 Feb 10; 64(5):1103-10. PubMed ID: 26760897
    [Abstract] [Full Text] [Related]

  • 38. Effect of soy flour addition and heat-processing method on nutritional quality and consumer acceptability of cassava complementary porridges.
    Muoki PN, de Kock HL, Emmambux MN.
    J Sci Food Agric; 2012 Jun 10; 92(8):1771-9. PubMed ID: 22246672
    [Abstract] [Full Text] [Related]

  • 39. Physicochemical changes in Amaranthus spp grains, flour, isolated starch, and nanocrystals during germination and malting.
    Gutiérrez-Cortez E, Hernandez-Becerra E, Zubieta-Otero LF, Gaytán-Martínez M, Barrón-García OY, Rodriguez-Garcia ME.
    Food Chem; 2024 Sep 01; 451():139395. PubMed ID: 38703736
    [Abstract] [Full Text] [Related]

  • 40. Assessing the Sensitizing and Allergenic Potential of the Albumin and Globulin Fractions from Amaranth (Amaranthus hypochondriacus) Grains before and after an Extrusion Process.
    Cárdenas-Torres FI, Reyes-Moreno C, de Jesús Vergara-Jiménez M, Cuevas-Rodríguez EO, Milán-Carrillo J, Gutiérrez-Dorado R, Arámburo-Gálvez JG, Ontiveros N, Cabrera-Chávez F.
    Medicina (Kaunas); 2019 Mar 20; 55(3):. PubMed ID: 30897829
    [Abstract] [Full Text] [Related]

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