Christian R. Encina‐Zelada

Chemical and nutritional characterization of Chenopodium quinoa Willd (quinoa) grains: A good alternative to nutritious food

Eliana Pereira, Christian R. Encina‐Zelada, Lillian Barros et al. · Food Chemistry · 2018 · 273 citations

Food Chemistry, Nutritional Characterization, Nutritious Food +1

Combined effect of xanthan gum and water content on physicochemical and textural properties of gluten-free batter and bread

Christian R. Encina‐Zelada, Vasco Cadavez, Fernando C. Monteiro et al. · Food Research International · 2018 · 84 citations · Full text

Food Chemistry, Food Analysis, Hemicellulose +5

Chenopodium quinoa Willd. (quinoa) grains: A good source of phenolic compounds

Eliana Pereira, Vasco Cadavez, Lillian Barros et al. · Food Research International · 2020 · 76 citations · Full text

Phenolic Compounds, Organic Chemistry, Good Source +5

Optimization of Quality Properties of Gluten-Free Bread by a Mixture Design of Xanthan, Guar, and Hydroxypropyl Methyl Cellulose Gums

Christian R. Encina‐Zelada, Vasco Cadavez, J. A. Teixeira et al. · Foods · 2019 · 39 citations · Full text

Nutrition, Mixture Design, Food Analysis +16

Estimation of composition of quinoa (Chenopodium quinoa Willd.) grains by Near-Infrared Transmission spectroscopy

Christian R. Encina‐Zelada, Vasco Cadavez, Jorge Pereda et al. · LWT · 2017 · 27 citations · Full text

Near-infrared Transmission Spectroscopy