Results 21 to 30 of about 19,644 (226)
Integration of functional and traditional food in emerging markets. Regulatory and substantive aspects of yerba mate and quinoa [PDF]
, 2016 Given the rising cost of healthcare, the increase in life expectancy and the wish for a better quality of life, the request for foods and beverages producing a beneficial effect on health has increased worldwide.
Gafare, Claudia Elena +3 more
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Crop Journal, 2017 The genus Chenopodium comprises about 150 species, of which Chenopodium quinoa and C. album are important for their nutritional value. Evaluation of variation in qualitative morphological traits of plants and SNPs in chloroplast rbcL and matK gene ...
Rajkumari Jashmi Devi +1 more
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Phylogenetic Determination of Chenopodium quinoaBased on the Chloroplast Genes rbcL and matK
International Journal of Agronomy, 2023 Chenopodium quinoa is an Andean species of great interest because of its excellent nutritional quality and great adaptability to different environmental conditions.
Elsa Helena Manjarres-Hernández +1 more
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Progress in the Investigation on Nutrition and Starch Properties of Quinoa
Liang you shipin ke-ji, 2021 Quinoa (Chenopodium quinoa Willd.) has gaining wider attention for its well-balanced nutrition in recent years.As the main ingredient of quinoa grain,starch accounts for more than 50% of the dry weight,which plays an important role in defining the ...
WANG Xiao-xuan +7 more
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QUINOA AS A NEW LEAFY VEGETABLE CROP IN EGYPT [PDF]
Arab Universities Journal of Agricultural Sciences, 2018 The present work was aimed to evaluate Chenopodium quinoa cultivar CICA (Chenopodium quinoa Willd. cv. CICA), in field experiments, as a new and non-traditional leafy crop in Egypt under saline (ECe 17.9 dSm-1) and non-saline (ECe 1.9 dSm-1) soil ...
A. El-Naggar +3 more
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Pesquisa Agropecuária Tropical, 2011 Quinoa (Chenopodium quinoa Willd.), native to the South American Andes, has been adapted for cultivation in Brazil, via progeny selection. Originating from the Q4 population, from Ecuadorian valleys, Q4.5 has shown outstanding performance.
Roberto Lorena de Barros Santos +2 more
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Mitochondrial DNA. Part B. Resources, 2021 The grain Chenopodium quinoa Willd. is the main traditional food of Inca aboriginal, which was a native grain in South American Andes Mountains, the edible and cultivation history of which has been more than five thousand years.
Ming-Ze Gao +4 more
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Effect of temperature on the growth and development of quinoa plants (Chenopodium quinoa Willd.): A review on a global scale [PDF]
, 2020 The increase in temperature and constant changes in climate negatively affects the development of the plants, which has resulted in an alarming situation for many of the different crops of agricultural and food interest.
Bazile, Didier +5 more
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Characterization of the complete chloroplast genome of Chenopodium quinoa Willd
Mitochondrial DNA. Part B. Resources, 2017 Chenopodium quinoa Willd is the main traditional food of Inca aboriginal, which was a native grain in South American andes mountains. It has more than five thousand years of edible and cultivation history.
Kangyu Wang +6 more
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Food Chemistry: X, 2023 Quinoa (Chenopodium quinoa Willd.) is an ancient crop with perfect nutritional composition and antioxidants substances. However, the current research on the nutritional quality of quinoa is limited to a small number of varieties or a single origin.
Xuan Chen +5 more
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