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Journal Abstract Search

220 related items for PubMed ID: 35852982

  • 1. [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
    [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
    [Abstract] [Full Text] [Related]

  • 3. [In vivo study of the biological value of amaranth protein concentrate and its module with chicken egg protein].
    Sidorova YS, Petrov NA, Kolobanov AI, Paleeva MA, Zorin SN, Mazo VK.
    Vopr Pitan; 2023; 92(4):74-80. PubMed ID: 37801457
    [Abstract] [Full Text] [Related]

  • 4. 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 15; 193():55-61. PubMed ID: 26433287
    [Abstract] [Full Text] [Related]

  • 5. Pseudocereals: a novel source of biologically active peptides.
    Morales D, Miguel M, Garcés-Rimón M.
    Crit Rev Food Sci Nutr; 2021 Feb 15; 61(9):1537-1544. PubMed ID: 32406747
    [Abstract] [Full Text] [Related]

  • 6. [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 Feb 15; 93(4):14-21. PubMed ID: 39396211
    [Abstract] [Full Text] [Related]

  • 7. Nutritive value and chemical composition of pseudocereals as gluten-free ingredients.
    Alvarez-Jubete L, Arendt EK, Gallagher E.
    Int J Food Sci Nutr; 2009 Feb 15; 60 Suppl 4():240-57. PubMed ID: 19462323
    [Abstract] [Full Text] [Related]

  • 8. 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 15; 137():111178. PubMed ID: 32035214
    [Abstract] [Full Text] [Related]

  • 9. 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 15; 248():116819. PubMed ID: 32919544
    [Abstract] [Full Text] [Related]

  • 10. Proteins of Amaranth (Amaranthus spp.), Buckwheat (Fagopyrum spp.), and Quinoa (Chenopodium spp.): A Food Science and Technology Perspective.
    Janssen F, Pauly A, Rombouts I, Jansens KJA, Deleu LJ, Delcour JA.
    Compr Rev Food Sci Food Saf; 2017 Jan 15; 16(1):39-58. PubMed ID: 33371541
    [Abstract] [Full Text] [Related]

  • 11. Fermentation of pseudocereals quinoa, canihua, and amaranth to improve mineral accessibility through degradation of phytate.
    Castro-Alba V, Lazarte CE, Perez-Rea D, Carlsson NG, Almgren A, Bergenståhl B, Granfeldt Y.
    J Sci Food Agric; 2019 Aug 30; 99(11):5239-5248. PubMed ID: 31062366
    [Abstract] [Full Text] [Related]

  • 12. Elaboration of a spontaneous gluten-free sourdough with a mixture of amaranth, buckwheat, and quinoa flours analyzing microbial load, acidity, and pH.
    Carbó R, Gordún E, Fernández A, Ginovart M.
    Food Sci Technol Int; 2020 Jun 30; 26(4):344-352. PubMed ID: 31870194
    [Abstract] [Full Text] [Related]

  • 13. Gluten-free breads and cookies of raw and popped amaranth flours with attractive technological and nutritional qualities.
    de la Barca AM, Rojas-Martínez ME, Islas-Rubio AR, Cabrera-Chávez F.
    Plant Foods Hum Nutr; 2010 Sep 30; 65(3):241-6. PubMed ID: 20734143
    [Abstract] [Full Text] [Related]

  • 14. Amaranth proteins and peptides: Biological properties and food uses.
    Zhu F.
    Food Res Int; 2023 Feb 30; 164():112405. PubMed ID: 36738021
    [Abstract] [Full Text] [Related]

  • 15. Selenium in Gluten-free Products.
    Rybicka I, Krawczyk M, Stanisz E, Gliszczyńska-Świgło A.
    Plant Foods Hum Nutr; 2015 Jun 30; 70(2):128-34. PubMed ID: 25690718
    [Abstract] [Full Text] [Related]

  • 16. Functional properties of gluten-free pasta produced from amaranth, quinoa and buckwheat.
    Schoenlechner R, Drausinger J, Ottenschlaeger V, Jurackova K, Berghofer E.
    Plant Foods Hum Nutr; 2010 Dec 30; 65(4):339-49. PubMed ID: 20972627
    [Abstract] [Full Text] [Related]

  • 17. In vitro starch digestibility and in vivo glucose response of gluten-free foods and their gluten counterparts.
    Berti C, Riso P, Monti LD, Porrini M.
    Eur J Nutr; 2004 Aug 30; 43(4):198-204. PubMed ID: 15309439
    [Abstract] [Full Text] [Related]

  • 18. Current applications of gluten-free grains - a review.
    Woomer JS, Adedeji AA.
    Crit Rev Food Sci Nutr; 2021 Aug 30; 61(1):14-24. PubMed ID: 31965815
    [Abstract] [Full Text] [Related]

  • 19. In Vitro Screening of Bioactive Compounds in some Gluten-Free Plants.
    Drzewiecki J, Martinez-Ayala AL, Lozano-Grande MA, Leontowicz H, Leontowicz M, Jastrzebski Z, Pasko P, Gorinstein S.
    Appl Biochem Biotechnol; 2018 Dec 30; 186(4):847-860. PubMed ID: 29740801
    [Abstract] [Full Text] [Related]

  • 20. Influence of various nitrogen applications on protein and amino acid profiles of amaranth and quinoa.
    Thanapornpoonpong SN, Vearasilp S, Pawelzik E, Gorinstein S.
    J Agric Food Chem; 2008 Dec 10; 56(23):11464-70. PubMed ID: 19006392
    [Abstract] [Full Text] [Related]

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