Concepedia

Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients

Laura Alvarez‐Jubete, Elke K. Arendt, Eimear Gallagher

Trends in Food Science & Technology · 2009 · 679 citations · 55 references

DOI

Concepts

References

55

Antioxidant Activity and Total Phenolics in Selected Cereal Grains and Their Different Morphological Fractions

Henryk Zieliński, Hanna Kozłowska · Journal of Agricultural and Food Chemistry · 2000 · 780 citations

, , +15

Polyphenol composition and in vitro antioxidant activity of amaranth, quinoa buckwheat and wheat as affected by sprouting and baking

Laura Alvarez‐Jubete, Hilde H. Wijngaard, Elke K. Arendt et al. · Food Chemistry · 2009 · 729 citations

, , +16

Composition and technological properties of the flour and bran from common and tartary buckwheat

Giovanni Bonafaccia, M Marocchini, Ivan Kreft · Food Chemistry · 2002 · 557 citations

, , +13

Chemical composition and nutritional evaluation of quinoa (Chenopodium quinoa Willd.)

M. J. KOZIOŁ · Journal of Food Composition and Analysis · 1992 · 514 citations

, , +11

Gluten‐free diet survey: are Americans with coeliac disease consuming recommended amounts of fibre, iron, calcium and grain foods?

Terry L. Thompson, Melinda Dennis, Laurie Higgins et al. · Journal of Human Nutrition and Dietetics · 2005 · 399 citations

, , +14