Results 11 to 20 of about 18,949 (254)

Preparation of Antioxidant Peptides Derived From Quinoa Protein and Evaluation of Their Antioxidant Activity Through a D-Galactose-Induced Aging Mice Model. [PDF]

Food Sci Nutr
Quinoa protein peptides (QPP) were prepared via pepsin hydrolysis and showed strong in vitro antioxidant activity. In D‐galactose‐induced aging mice, QPP alleviated organ damage, enhanced antioxidant enzyme activities, and upregulated hepatic antioxidant gene and protein expression. QPP is a promising natural anti‐aging ingredient for functional foods.
Gao D, Zhang Y, Ma H.
europepmc   +2 more sources

quinoacomputing/quinoa: Quinoa v0.4

, 2023
Quinoa is a set of computational tools that enables research and numerical analysis in fluid dynamics. At this time it remains a test-bed to experiment with various algorithms using fully asynchronous runtime systems.
Katrin Leinweber, Jozsef Bakosi, Aditya Pakki, Christoph Junghans, The Gitter Badger, Tanner Nielsen, Robert Pavel, Robert Bird, Weizhao Li, brog2610, Ondřej Čertík, Aditya Pandare   +11 more
core   +1 more source

ECONOMIC ASPECTS OF QUINOA TRADE BETWEEN PERU AND THE EUROPEAN UNION [PDF]

Scientific Papers Series : Management, Economic Engineering in Agriculture and Rural Development, 2022
The paper points out the quinoa trade between Peru and the European Union regarding selected economic issues of quinoa production and prices in Peru and import into the EU.
Ľubica RUMANOVSKÁ, Jarmila LAZÍKOVÁ, Ivan TAKÁČ, Eric RENDÓN SCHNEIR, Aygul ISMAILOVA   +4 more
doaj  

Worldwide Evaluations of Quinoa—Biodiversity and Food Security under Climate Change Pressures

, 2023
This volume collates the main recent developments from studies on quinoa (Chenopodium quinoa Willd.) worldwide. The most important studies focused on the study of the main agronomic practices, ecophysiological traits, genetics, and post-harvest aspects ...

core   +1 more source

Experimental data for the synthesis of a new dimeric prodelphinidin gallate

Data in Brief, 2016
This data article contains raw and processed data related to research published in Teixeira et al. (2016) [1]. Here we introduce data acquired from the synthesis of a prodelphinidin dimer gallate.
Natércia Teixeira, Nuno Mateus, Victor de Freitas   +2 more
doaj   +1 more source

Quinoa in Ecuador: Recent Advances under Global Expansion

Plants, 2021
Quinoa is a highly diverse crop domesticated in the Andean region of South America with broad adaptation to a wide range of marginal environments. Quinoa has garnered interest worldwide due to its nutritional and health benefits.
Leonardo Hinojosa, Alex Leguizamo, Carlos Carpio, Diego Muñoz, Camilo Mestanza, José Ochoa, Carmen Castillo, Angel Murillo, Elena Villacréz, Carlos Monar, Nicolas Pichazaca, Kevin Murphy   +11 more
doaj   +1 more source

Integrative Analysis of the Metabolome and Transcriptome Provides Insights into the Mechanisms of Flavonoid Biosynthesis in Quinoa Seeds at Different Developmental Stages

Metabolites, 2022
Quinoa (Chenopodium quinoa Willd.) is a crop with high nutritional and health benefits. Quinoa seeds are rich in flavonoid compounds; however, the mechanisms behind quinoa flavonoid biosynthesis remain unclear.
Qianchao Wang, Lan Yao, Qunying Li, Heng Xie, Yirui Guo, Tingzhi Huang, Xuesong Zhang, Junna Liu, Ping Zhang, Li Li, Peng Qin   +10 more
doaj   +1 more source

Technological, Sensory, and Hypoglycemic Effects of Quinoa Flour Incorporation into Biscuits

Journal of Food Quality, 2022
Background. Biscuits are consumed by all of society in the world. Incorporation of different ratios of quinoa flour into wheat flour for the production of biscuits is needed for the production of functional foods. Objective.
Amnah Mohammed Alsuhaibani, Amal Nassir Alkuraieef, Moneera Othman Aljobair, Amal Hassan Alshawi   +3 more
doaj   +1 more source

Research Progress on the Characteristic Aroma of Quinoa [PDF]

Shipin Kexue
Known as a “super grain”, quinoa is the only single plant that meets all nutritional needs of the human body. Aroma is the key factor determining the flavor quality of quinoa, and its core lies in the composition characteristics and dynamic changes of ...
ZHANG Xiyan, YANG Runqi, SI Jianle, ZHANG Xiaoshu, SONG Jianxin
doaj   +1 more source

Research Progress of Quinoa Seeds (Chenopodium quinoa Wild.): Nutritional Components, Technological Treatment, and Application

Foods, 2023
Quinoa (Chenopodium quinoa Wild.) is a pseudo-grain that belongs to the amaranth family and has gained attention due to its exceptional nutritional properties.
Hongyan Mu, Sophia Xue, Qingrui Sun, John Shi, Danyang Zhang, Deda Wang, Jianteng Wei   +6 more
doaj   +1 more source