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Quinoa (Chenopodium quinoa Willd.): A Potential New Crop

1988
Quinoa (Chenopodium quinoa, Fig. 1), although being a dicotyledonous plant belonging to the family Chenopodiaceae, is usually considered as a cereal because of its dietary use. Indeed, the seeds can be milled into flour to make breads and soups, as well as pasta. Quinoa originates from the Andean region of South America and was an important crop at the
openaire   +1 more source

Utilisation and limitations of pseudocereals (quinoa, amaranth, and buckwheat) in food production: A review

Trends in Food Science and Technology, 2022
Nelson Marmiroli, Mariolina Gullì
exaly  

Fertilización Nitrogenada en Quinoa (Chenopodium quinoa Willd)

Ciencia e investigación agraria, 2000
Marisol Berti   +5 more
openaire   +1 more source

Effect of NaCl and CaCl2 concentration on the rheological and structural characteristics of thermally-induced quinoa protein gels

Food Hydrocolloids, 2022
Zhi Yang   +2 more
exaly  

Effect of ultrasonic on the structure and quality characteristics of quinoa protein oxidation aggregates

Ultrasonics Sonochemistry, 2021
Xiao Guan, Kai Huang, Yu Zhang
exaly  

Quinua (Chenopodium Quinoa)

The East African Agricultural Journal, 1942
openaire   +1 more source

Pickering emulsion gel stabilized by octenylsuccinate quinoa starch granule as lutein carrier: Role of the gel network

Food Chemistry, 2020
Songnan Li, Bin Zhang
exaly  

Assessment of the nutritional composition of quinoa (Chenopodium quinoa Willd.)

Food Chemistry, 2016
Verena Nowak
exaly  

A high-quality genome assembly of quinoa provides insights into the molecular basis of salt bladder-based salinity tolerance and the exceptional nutritional value

Cell Research, 2017
Changsong Zou, Peter Ache, Daniel Lang
exaly  

Quinoa protein: Composition, structure and functional properties

Food Chemistry, 2019
Seyede Marzieh Hosseini   +2 more
exaly  
quinoa
chloroplast genome
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