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 +11 more
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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 +2 more
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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 +4 more
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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 +10 more
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A holistic approach to enhance the use of neglected and underutilized species: the case of Andean grains in Bolivia and Peru [PDF]
, 2014 The IFAD-NUS project, implemented over the course of a decade in two phases, represents the first UN-supported global effort on neglected and underutilized species (NUS).
Amaya, K. +5 more
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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 +3 more
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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 +6 more
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Elaboration of a spontaneous gluten-free sourdough with a mixture of amaranth, buckwheat, and quinoa flours analyzing microbial load, acidity, and pH [PDF]
, 2019 Pseudocereals are gluten-free, nutrient-dense raw materials that are being considered for the production of gluten-free products, especially bread. This study proposes a gluten-free sourdough formula based on equal amounts of amaranth, buckwheat and ...
Carbó Moliner, Rosa +3 more
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Worldwide development of agronomic management practices for quinoa cultivation: a systematic review
Frontiers in Agronomy, 2023 Quinoa (Chenopodium quinoa Wild.) is a drought and salinity-tolerant crop that originated in the Andes over 7000 years ago. It is adapted to different agroecological areas and can be grown from sea level to an altitude of 4000 m.
Nawal Taaime +6 more
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Research Progress on the Characteristic Aroma of Quinoa [PDF]
Shipin KexueKnown 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
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