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 …

Aroma is an important feature of quinoa that influences consumer preferences. Differently
coloured quinoa seeds exhibit diverse nutritional characteristics; however, their aromatic …

Abstract Quinoa (Chenopodium quinoa Willd.) grain is gaining great popularity worldwide
because it is a rich source of nutrients, bioactive compounds, complete essential amino …

BACKGROUND Milled rice are prone to be contaminated with spoilage or toxigenic fungi
during storage, which may pose a real threat to human health. Most traditional methods …

Quinoa flour has been receiving an increasing attention as a substitute for wheat flour in
bread formulations due to immuno-nutritional features. This growing interest in quinoa has …

In this study, headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and
principal component analysis (PCA) were used to analyze the volatile flavor compounds in …

The adulteration of rice using synthetic aromatic flavorings to fraudulently imitate
commercially valuable fragrant rice varieties has attracted extensive attention from …

Quinoa is one of the highest nutritious grains, and global consumption of quinoa flour has
increased as people pay more attention to health. Due to its high value, quinoa flour is …

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

Quinoa flour is prone to economically motivated adulteration due to its high nutritional value
and growing demand worldwide. In this study, portable near-infrared spectroscopy (NIRS) …