Compared with three major cereals, underutilized cereals (UCs) are those with less use but
having abundant bioactive components and better functionalities after proper processing. As …

Characteristic volatile profiles of quinoas were analyzed by gas chromatography–ion
mobility spectrometry (GC-IMS) and principal component analysis (PCA). A total of 28 …

Abstract Quinoa (Chenopodium quinoa Willd.) is an herb of the genus Chenopodiaceae that
is native to the Andes Mountains of South America. To understand the metabolic differences …

This study aimed to investigate the proximate composition, mineral content, functional
properties, molecular structure, in vitro starch digestibility, total phenolic content (TPC), total …

Abstract Quinoa (Chenopodium quinoa Willd) is a plant whose seeds have important
nutritional and technological potential as promising ingredients for the food industry …

The growing consumption of quinoa flour has triggered an elevating concern about its
adulteration with similar but cheaper cereals. Herein, a headspace-gas chromatography-ion …

The rapid development of online-to-offline food delivery service has necessitated the
replacement of plastic lunchbox using biodegradable ones. In current study, a total number …

Quinoa is a promising raw material for the production of foods with high nutritional quality.
This study used quinoa flour (Chenopodium quinoa Willd.), egg white, and yucca starch to …

Food irradiation seems to be an effective and safe method for preventing microbial and
insect contamination in cereals. Interestingly, the determination of the aroma-active …

The lipase (LA) and peroxidase (POD) activities, as well as morphological structure,
physicochemical and digestion properties of sand rice flour (SRF) treated with superheated …