Inês Delgado

Impact of cooking methods and malting on amino acids content in amaranth, buckwheat and quinoa

Carla Motta, Isabel Castanheira, Gerard Bryan Gonzales et al. · Journal of Food Composition and Analysis · 2018 · 89 citations

Food Chemistry, Nutrition, Amino Acids Content +8

The effect of cooking methods on the mineral content of quinoa (Chenopodium quinoa), amaranth (Amaranthus sp.) and buckwheat (Fagopyrum esculentum)

Carla Mota, Ana Cláudia Nascimento, Mariana Santos et al. · Journal of Food Composition and Analysis · 2016 · 60 citations

Food Chemistry, Agricultural Chemistry, Botany +6

Composition and bioaccessibility of elements in green seaweeds from fish pond aquaculture

Cláudia Afonso, Carlos Cardoso, Andrea Ripol et al. · Food Research International · 2017 · 40 citations

Aquatic Food System, Green Seaweeds, Engineering +7

Bioactive and nutritional potential of Alaria esculenta and Saccharina latissima

Cláudia Afonso, Joana Matos, I. Guarda et al. · Journal of Applied Phycology · 2020 · 38 citations

Food Chemistry, Nutrition, Food Bioactive Compound +7

Folates in quinoa ( Chenopodium quinoa ), amaranth ( Amaranthus sp.) and buckwheat ( Fagopyrum esculentum ): Influence of cooking and malting

Carla Motta, Inês Delgado, Ana Sofia Matos et al. · Journal of Food Composition and Analysis · 2017 · 32 citations · Full text

Food Chemistry, Nutrition, Agricultural Chemistry +3