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Influence of hydrocolloids on dough handling and technological properties of gluten-free breads

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Quinoa starch: Structure, properties, and applications

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Overview on the General Approaches to Improve Gluten-Free Pasta and Bread

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Legumes as Functional Ingredients in Gluten-Free Bakery and Pasta Products

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Nutritional and bioactive characteristics of buckwheat, and its potential for developing gluten‐free products: An updated overview

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Physicochemical properties and starch digestibility of whole grain sorghums, millet, quinoa and amaranth flours, as affected by starch and non-starch constituents

Srichuwong, S., Curti, D., Austin, S., King, R., Lamothe, L. M., & Gloria, H. (2017) · Food Chemistry · doi:10.1016/j.foodchem.2017.04.019 · Cited by 178 · see citing works

Nutritional constituents of pseudo cereals and their potential use in food systems: A review

Mir, N. A., Riar, C. S., & Singh, S. (2018) · Trends in Food Science &amp; Technology · doi:10.1016/j.tifs.2018.03.016 · Cited by 174 · see citing works

Increasing the utilisation of sorghum, millets and pseudocereals: Developments in the science of their phenolic phytochemicals, biofortification and protein functionality

TAYLOR, J. R. N., Belton, P., Trust Beta, & Duodu, K. G. (2013) · Journal of Cereal Science · doi:10.1016/j.jcs.2013.10.009 · Cited by 173 · see citing works

Physical, textural, and sensory characteristics of wheat and amaranth flour blend cookies

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Lactic Acid Fermentation of Cereals and Pseudocereals: Ancient Nutritional Biotechnologies with Modern Applications

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Cereals for developing gluten-free products and analytical tools for gluten detection

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Lactic Fermentation as a Strategy to Improve the Nutritional and Functional Values of Pseudocereals

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Recently isolated antidiabetic hydrolysates and peptides from multiple food sources: a review

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Starch and starch derivatives in gluten-free systems – A review

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The Impact of Milling and Thermal Processing on Phenolic Compounds in Cereal Grains

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Antioxidant Activity and Phenolic Composition of Amaranth (Amaranthus caudatus) during Plant Growth

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Bioaccessibility and bioavailability of phenolic compounds in bread: a review

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Current Trends in Ancient Grains‐Based Foodstuffs: Insights into Nutritional Aspects and Technological Applications

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Use of Selected Lactic Acid Bacteria and Quinoa Flour for Manufacturing Novel Yogurt-Like Beverages

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Structure and quality of pasta enriched with functional ingredients

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Cereal-Based Gluten-Free Food: How to Reconcile Nutritional and Technological Properties of Wheat Proteins with Safety for Celiac Disease Patients

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Nutritional and Functional Properties of Gluten-Free Flours

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Simultaneous Determination of Phenolic Compounds and Saponins in Quinoa (Chenopodium quinoa Willd) by a Liquid Chromatography–Diode Array Detection–Electrospray Ionization–Time-of-Flight Mass Spectrometry Methodology

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Fermentation of pseudocereals quinoa, canihua, and amaranth to improve mineral accessibility through degradation of phytate

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Quality assessment of gluten-free crackers based on buckwheat flour

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Antioxidant activity of commercial buckwheat flours and their free and bound phenolic compositions

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Extrusion improved the anti‐inflammatory effect of amaranth ( A maranthus hypochondriacus) hydrolysates in LPS ‐induced human THP ‐1 macrophage‐like and mouse RAW 264.7 macrophages by preventing activation of NF ‐κ B signaling

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Influence of breadmaking on antioxidant capacity of gluten free breads based on rice and buckwheat flours

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Functional Properties of Composite Flour: A Review

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Assessing the Fatty Acid, Carotenoid, and Tocopherol Compositions of Amaranth and Quinoa Seeds Grown in Ontario and Their Overall Contribution to Nutritional Quality

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Influence of natural and synthetic vitamin C (ascorbic acid) on primary and secondary metabolites and associated metabolism in quinoa ( Chenopodium quinoa Willd.) plants under water deficit regimes

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Identification of Bioactive Peptide Sequences from Amaranth ( Amaranthus hypochondriacus ) Seed Proteins and Their Potential Role in the Prevention of Chronic Diseases

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Utilisation and limitations of pseudocereals (quinoa, amaranth, and buckwheat) in food production: A review

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State of the Art in Gluten‐Free Research

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Applications of quinoa (Chenopodium quinoa Willd.) and amaranth (Amaranthus spp.) and their influence in the nutritional value of cereal based foods.

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Quinoa Intake Reduces Plasma and Liver Cholesterol, Lessens Obesity-Associated Inflammation, and Helps to Prevent Hepatic Steatosis in Obese Db/Db Mouse

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Bread with whole quinoa flour and bifidobacterial phytases increases dietary mineral intake and bioavailability

Puig, E. I., Monedero, V., & Haros, C. M. (2014) · LWT · doi:10.1016/j.lwt.2014.09.045 · Cited by 109 · see citing works

Complimenting gluten free bakery products with dietary fiber: Opportunities and constraints

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A Systematic Review on Gluten-Free Bread Formulations Using Specific Volume as a Quality Indicator

Monteiro, J. S., Farage, P., Zandonadi, R. P., Botelho, R. B. A., de Oliveira, L. D. L., Raposo, A., Shakeel, F., Alshehri, S., Mahdi, W. A., & Araújo, W. M. C. (2021) · Foods · doi:10.3390/foods10030614 · Cited by 108 · see citing works

Gluten-free breadmaking: Improving nutritional and bioactive compounds

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The impact of alkaline conditions on storage proteins of cereals and pseudo-cereals

Deleu, L. J., Lambrecht, M. A., de Vondel, J. V., & Delcour, J. A. (2019) · Current Opinion in Food Science · doi:10.1016/j.cofs.2019.02.017 · Cited by 105 · see citing works

Influence of maize flour particle size on gluten‐free breadmaking

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Addition of quinoa and amaranth flour in gluten-free breads: Temporal profile and instrumental analysis

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Preparation and characterization of quinoa starch nanoparticles as quercetin carriers

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The impact of different agroecological conditions on the nutritional composition of quinoa seeds

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Gluten-Free Diet and Other Celiac Disease Therapies: Current Understanding and Emerging Strategies

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Antioxidant capacity, total phenolics and nutritional content in selected ethiopian staple food ingredients

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Determination of Free and Bound Phenolic Compounds in Buckwheat Spaghetti by RP-HPLC-ESI-TOF-MS: Effect of Thermal Processing from Farm to Fork

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Composition, Protein Profile and Rheological Properties of Pseudocereal-Based Protein-Rich Ingredients

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Vegetable milks and their fermented derivative products

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Future foods: Alternative proteins, food architecture, sustainable packaging, and precision nutrition

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Rheological properties of wheat flour substitutes/alternative crops assessed by Mixolab

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Modelling the effects of orange pomace using response surface design for gluten-free bread baking

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Impact of Processing on the Protein Quality of Pinto Bean (Phaseolus vulgaris) and Buckwheat (Fagopyrum esculentum Moench) Flours and Blends, As Determined by in Vitro and in Vivo Methodologies

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Evaluation of wheat flour substitution with amaranth flour on chicken nugget properties

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Proteomic analysis in allergy and intolerance to wheat products

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Prospects and potentials of underutilized leafy Amaranths as vegetable use for health-promotion

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Pseudocereals in Bakery Products: A Review of Nutritional Composition, Health Benefits and Bakery Applications

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Pseudocereals and their importance in nutrition

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