标题/作者	年份
Pseudocereal grains: Nutritional value, health benefits and current applications for the development of gluten-free foods C Martínez-Villaluenga, E Peñas, B Hernández-Ledesma Food and Chemical Toxicology 137, 111178	2020
Speed breeding orphan crops T Chiurugwi, S Kemp, W Powell, LT Hickey Theoretical and Applied Genetics 132, 607-616	2019
Nutraceutical value of kiwicha (Amaranthus caudatus L.) A Martinez-Lopez, MC Millan-Linares, NM Rodriguez-Martin, F Millan, ... Journal of Functional Foods 65, 103735	2020
Phenomics and genomics of finger millet: current status and future prospects S Sood, DC Joshi, AK Chandra, A Kumar Planta 250, 731-751	2019
Enhancing crop diversity for food security in the face of climate uncertainty A Zsögön, LEP Peres, Y Xiao, J Yan, AR Fernie The Plant Journal 109 (2), 402-414	2022
Genetics and breeding for climate change in Orphan crops SN Kamenya, EO Mikwa, B Song, DA Odeny Theoretical and Applied Genetics 134, 1787-1815	2021
Effects of grain source and processing methods on the nutritional profile and digestibility of grain amaranth MML Grundy, DK Momanyi, C Holland, F Kawaka, S Tan, M Salim, ... Journal of Functional Foods 72, 104065	2020
Integrating omics and gene editing tools for rapid improvement of traditional food plants for diversified and sustainable food security A Kumar, T Anju, S Kumar, SS Chhapekar, S Sreedharan, S Singh, ... International Journal of Molecular Sciences 22 (15), 8093	2021
Prospects and potentials of underutilized leafy Amaranths as vegetable use for health-promotion U Sarker, YP Lin, S Oba, Y Yoshioka, K Hoshikawa Plant Physiology and Biochemistry 182, 104-123	2022
Quinoa and amaranth as functional foods: A review D Schmidt, MR Verruma-Bernardi, VA Forti, MTMR Borges Food Reviews International 39 (4), 2277-2296	2023
Nutrients and antinutrient constituents of Amaranthus caudatus L. Cultivated on different soils MO Jimoh, AJ Afolayan, FB Lewu Saudi Journal of Biological Sciences 27 (12), 3570-3580	2020
Impact of different amaranth particle sizes addition level on wheat flour dough rheology and bread features I Coțovanu, S Mironeasa Foods 10 (7), 1539	2021
Characterization of quinoa seeds milling fractions and their effect on the rheological properties of wheat flour dough I Coțovanu, A Batariuc, S Mironeasa Applied Sciences 10 (20), 7225	2020
Wholegrains: A review on the amino acid profile, mineral content, physicochemical, bioactive composition and health benefits FM Allai, Z Azad, K Gul, BN Dar International Journal of Food Science & Technology 57 (4), 1849-1865	2022
A chromosome‐level Amaranthus cruentus genome assembly highlights gene family evolution and biosynthetic gene clusters that may underpin the nutritional value of this traditional crop X Ma, FE Vaistij, Y Li, WS Jansen van Rensburg, S Harvey, MW Bairu, ... The Plant Journal 107 (2), 613-628	2021
Utilisation and limitations of pseudocereals (quinoa, amaranth, and buckwheat) in food production: A review S Graziano, C Agrimonti, N Marmiroli, M Gullì Trends in Food Science & Technology 125, 154-165	2022
Hydrogen production at centralized utilization of agricultural waste JV Karaeva International Journal of Hydrogen Energy 46 (69), 34089-34096	2021
Differences in seed weight, amino acid, fatty acid, oil, and squalene content in γ-irradiation-developed and commercial amaranth varieties (Amaranthus spp.) M Szabóová, M Záhorský, J Gažo, J Geuens, A Vermoesen, E D’Hondt, ... Plants 9 (11), 1412	2020
Amaranthus phenology during its introduction in the Middle Urals EP Artemyeva, VV Valdayskikh, TA Radchenko, PA Belyaeva AIP Conference Proceedings 2063 (1)	2019
Glycaemic response of pseudocereal‐based gluten‐free food products: a review S Punia Bangar, N Sharma, A Singh, Y Phimolsiripol, CS Brennan International Journal of Food Science & Technology 57 (8), 4936-4944	2022

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