The DOI matches its Crossref record; 1 of the 1 references it cites were found in a registry or an index.
The content of proteic and nonproteic (free and protein-bound) tryptophan in quinoa and cereal flours
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Citations
Cites
Nutritional quality of the protein in quinoa (Chenopodium quinoa, Willd) seeds
Ruales, J., & Nair, B. M. (1992) · Plant Foods for Human Nutrition · doi:10.1007/bf02196067 · Cited by 212
Cited by
Chapter 1 Quinoa (Chenopodium quinoa Willd.)
Abugoch James, L. E. (2009) · Advances in Food and Nutrition Research · doi:10.1016/s1043-4526(09)58001-1 · Cited by 516
Nutritional and Health Benefits of Quinoa (Chenopodium quinoa Willd.)
Navruz-Varli, S., & Sanlier, N. (2016) · Journal of Cereal Science · doi:10.1016/j.jcs.2016.05.004 · Cited by 380
Quinoa protein: Composition, structure and functional properties
Dakhili, S., Abdolalizadeh, L., Hosseini, S. M., Shojaee-Aliabadi, S., & Mirmoghtadaie, L. (2019) · Food Chemistry · doi:10.1016/j.foodchem.2019.125161 · Cited by 363
Abugoch, L. E., Romero, N., Tapia, C. A., Silva, J., & Rivera, M. (2008) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf703689u · Cited by 302
Innovations in Health Value and Functional Food Development of Quinoa ( Chenopodium quinoa Willd.)
Graf, B. L., Rojas‐Silva, P., Rojo, L. E., Delatorre‐Herrera, J., Baldeón, M. E., & Raskin, I. (2015) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12135 · Cited by 277
Metadata
- Authors
- Comai, S., Bertazzo, A., Bailoni, L., Zancato, M., Costa, C. V. L., & Allegri, G.
- Venue
- Food Chemistry
- Publisher
- Elsevier BV
- Published
- 2007-01
- Volume
- 100
- Issue
- 4
- Pages
- 1350-1355
- ISSN
- 0308-8146 (ISSN-L)
- OpenAlex
- W2146086909
- Cited by
- 165
- References
- 1
- FWCI
- 9.27
- Type
- journal article
- Language
- en
- Open access
- closed
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- This page
- CoChat. (2026). Citation check: The content of proteic and nonproteic (free and protein-bound) tryptophan in quinoa and cereal flours. https://app.cochat.ai/papers/10.1016/j.foodchem.2005.10.072
- The paper
- Comai, S., Bertazzo, A., Bailoni, L., Zancato, M., Costa, C. V. L., & Allegri, G. (2007). The content of proteic and nonproteic (free and protein-bound) tryptophan in quinoa and cereal flours. Food Chemistry. https://doi.org/10.1016/j.foodchem.2005.10.072
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
