Cited by 688Seed and Plant BiochemistryCeliac Disease Research and ManagementFood composition and properties

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

Alvarez-Jubete, L., Arendt, E.K., Gallagher, E.·2010·Trends in Food Science & Technology

DOI 10.1016/j.tifs.2009.10.014

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Authors: Alvarez-Jubete, L., Arendt, E. K., & Gallagher, E.
Affiliations: National University of Ireland (IE)
Teagasc - The Irish Agriculture and Food Development Authority (IE)
Corresponding author: Gallagher, E.
ORCID: Arendt, E.K.
Gallagher, E.
Venue: Trends in Food Science & Technology
Publisher: Elsevier BV
Published: 2010-02
Volume: 21
Issue: 2
Pages: 106-113
ISSN: 0924-2244 (ISSN-L)
DOI: 10.1016/j.tifs.2009.10.014
OpenAlex: W2065570770
Cited by: 688
References: 84
Citations by year: 2026: 34 · 2025: 34 · 2024: 40 · 2023: 53 · 2022: 69 · 2021: 53 · 2020: 61 · 2019: 58 · 2018: 58 · 2017: 48 · 2016: 40 · 2015: 38 · 2014: 37 · 2013: 22 · 2012: 24
FWCI: 22.78
Type: journal article
Language: en
Open access: closed
Licence: www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Locations: Trends in Food Science & Technology (publishedVersion)
Topics: Life Sciences › Agricultural and Biological Sciences › Food Science › Seed and Plant Biochemistry
Health Sciences › Medicine › Gastroenterology › Celiac Disease Research and Management
Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
Keywords: pseudocereals, gluten-free foods, Amaranthus, quinoa, buckwheat, nutritional value, celiac disease, gluten-free bread, gluten-free pasta, functional food ingredients, cereal products

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

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