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

The DOI matches its Crossref record; 80 of the 84 references it cites were found in a registry or an index.

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

Open this paper in CoChat — free account

Integrity signals

Registry

Crossref · 10.1016/j.tifs.2009.10.014

Cites

80 of 80 references verified0 citation errors · 0 not checkable

Statistics

Recomputing p-values needs the paper’s full text.

Claims the paper makes

We couldn’t retrieve this paper’s full text, so its claims and self-check weren’t run. The registry and citation checks still apply.

Claims other papers make about this one

Each is checked against this paper’s own text: does it say what the citing paper says it does?

Dietary polyphenols and the prevention of diseases
Scalbert, A., Manach, C., Morand, C., Rémésy, C., & Jiménez, L. (2005) · Critical Reviews in Food Science and Nutrition · doi:10.1080/1040869059096 · Cited by 2,999
Celiac Disease
Green, P. H. R., & Jones, R. (2006) · Cited by 2,453
Encyclopedia of food sciences and nutrition
Caballero, B. H., Trugo, L. C., & Finglas, P. M. (2003) · Academic eBooks · Cited by 1,639
Current approaches to diagnosis and treatment of celiac disease: An evolving spectrum
Fasano, A., & Catassi, C. (2001) · Gastroenterology · doi:10.1053/gast.2001.22123 · Cited by 1,286
Evolutionary aspects of diet, the omega-6/omega-3 ratio and genetic variation: Nutritional implications for chronic diseases
Simopoulos, A. P. (2006) · Biomedicine & Pharmacotherapy · doi:10.1016/j.biopha.2006.07.080 · Cited by 1,143
Saponins: Properties, Applications and Processing
Üstündağ, Ö. G., & Mazza, G. A. (2007) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408390600698197 · Cited by 1,048
Antioxidant Activity and Total Phenolics in Selected Cereal Grains and Their Different Morphological Fractions
Zieliński, H., & Kozłowska, H. (2000) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf990619o · Cited by 782
Polyphenol Composition and in Vitro Antioxidant Activity of Amaranth, Quinoa Buckwheat and Wheat as Affected by Sprouting and Baking
Alvarez-Jubete, L., Wijngaard, H., Arendt, E. K., & Gallagher, E. (2010) · Food Chemistry · doi:10.1016/j.foodchem.2009.07.032 · Cited by 736
Self-citation
Composition and technological properties of the flour and bran from common and tartary buckwheat
Bonafaccia, G., Marocchini, M., & Kreft, I. (2002) · Food Chemistry · doi:10.1016/s0308-8146(02)00228-5 · Cited by 555
Chemical composition and nutritional evaluation of quinoa (Chenopodium quinoa Willd.)
Kozioł, M. J. (1992) · Journal of Food Composition and Analysis · doi:10.1016/0889-1575(92)90006-6 · Cited by 510

Show all 84 references

Research works printed but not linked: 3

Gambus, 2002, Quality improvement of gluten-free bread by Amaranthus flour, Zywnosc, 9, 99
Schoenlechner, 2006, Production of short dough biscuits from the pseudocereals amaranth, quinoa and buckwheat with common bean, Ernahrung, 30, 101
Tosi, 1996, Utilisation of whole amaranthus (Amaranthus cruentus) flour in the manufacture of biscuits for coeliacs, Alimentaria, 34, 49

Sorted by citations

Items 401–500 of 685

Development of newly enriched bread with quinoa flour and whey
Salazar, D., Naranjo, M., Pérez, L., Valencia, Á., Acurio, L., Gallegos, L. M., Álvarez, F., Proaño, P. I. A., Valencia, M. P. M., Rodriguez, C. A., et al. (2017) · IOP Conference Series Earth and Environmental Science · doi:10.1088/1755-1315/77/1/012018 · Cited by 9
Rheological and Sensory Attributes of Wheat, Quinoa and Buckwheat Composite Flour and their Use in Bakery Products
Mahmood, S., Pasha, I., Iqbal, M. W., Riaz, T., Adnan, M., Chitrakar, B., & Azam, M. (2019) · Journal of Food Science and Technology Nepal · doi:10.3126/jfstn.v11i0.29706 · Cited by 9
Proteomics reveals that quinoa bioester promotes replenishing effects in epidermal tissue
Camillo-Andrade, A. C., Santos, M. D. M., Fischer, J. D. S. D. G., Swinka, B. B., Bosquetti, B., Schuck, D. C., Pincerati, M. R., Lorencini, M., & Carvalho, P. C. (2020) · Scientific Reports · doi:10.1038/s41598-020-76325-6 · Cited by 9
Potential of lactic acid bacteria as starter cultures for food fermentation and as producers of biochemicals for value addition
Padhi, S., Sharma, S., Sahoo, D., Montēt, D., & Rai, A. K. (2022) · Elsevier eBooks · doi:10.1016/b978-0-323-89875-1.00009-2 · Cited by 9
Formulating breads for specific dietary requirements
Hager, A.-S., Zannini, E., & Arendt, E. K. (2012) · Elsevier eBooks · doi:10.1533/9780857095695.4.711 · Cited by 10
Self-citation
Practical method for the confirmation of authentic flours of different types of cereals and pseudocereals
Ačanski, M., Vujić, D. N., & Psodorov, D. (2014) · Food Chemistry · doi:10.1016/j.foodchem.2014.09.068 · Cited by 9
Geleneksel tarhana üretiminde kinoa ununun kullanımı
Üçok, G., Kömürcü, T. C., & DEMİR, M. K. (2019) · Harran Tarım ve Gıda Bilimleri Dergisi · doi:10.29050/harranziraat.402350 · Cited by 8
Processing, value addition and health benefits
Sharma, K. D., Sharma, B., & Saini, H. K. (2020) · Elsevier eBooks · doi:10.1016/b978-0-12-820089-6.00010-0 · Cited by 8
Physicochemical properties of esterified/crosslinked quinoa starches and their influence on bread quality
Wang, D., Tang, Z., Chen, R., Zhong, X., Du, X., Li, Y., & Zhao, Z. (2024) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.13265 · Cited by 8
Insect pest susceptibility of grains and seeds recently introduced to the Italian market: An experimental evaluation
Cominelli, F., Reguzzi, M. C., Aldini, R. N., & Mazzoni, E. (2020) · Journal of Stored Products Research · doi:10.1016/j.jspr.2020.101691 · Cited by 8
Cereal fermentation by LAB: From ancient to modern alimentation biotechnologies
Petrova, P. M., Arsov, A., & Petrov, K. K. (2022) · Elsevier eBooks · doi:10.1016/b978-0-323-89875-1.00017-1 · Cited by 8
Morphological characterization, variability, and diversity among amaranth genotypes from Ethiopia
Yeshitila, M., Gedebo, A., Olango, T. M., & Tesfaye, B. (2023) · Genetic Resources and Crop Evolution · doi:10.1007/s10722-023-01591-y · Cited by 8
An Ecological and Economical Assessment of Integrated Amaranth (Amaranthus hybridus) and Nile Tilapia (Oreochromis niloticus) Farming in Dar es Salaam, Tanzania
Mulokozi, D. P., Berg, H., & Lundh, T. (2020) · Fishes · doi:10.3390/fishes5030030 · Cited by 8
Nutritional Aspects and Health Implications of Gluten-Free Products
Pandey, S. (2021) · Food engineering series · doi:10.1007/978-3-030-88697-4_2 · Cited by 8
Gluten-free products
Ζουμποπούλου, Γ., & Tsakalidou, E. (2019) · Elsevier eBooks · doi:10.1016/b978-0-12-816453-2.00008-5 · Cited by 8
Traditional Food Plants in the Face of Global Change: Past, Present, and Future
Anju, T., & Kumar, A. (2022) · Annual Plant Reviews online · doi:10.1002/9781119312994.apr0796 · Cited by 8
Impacto de la germinación en los compuestos bioactivos de dos ecotipos de kiwicha de grano color negro y rosado (Amaranthus caudatus L.)
Sarmiento-Aguilar, W., & Vera, E. P. (2022) · Revista chilena de nutrición · doi:10.4067/s0717-75182022000700723 · Cited by 7
The Agronomic, Nutritional, Environmental, and Health Benefits of Teff ( Eragrostis tef ) as an Underutilized Gluten‐Free Superfood and Feed Source
Mallu, T. S., Okbagabir, S. G., Negassi, B. T., Tesfay, T., Negash, T., Menghis, T. B., Medhn, T. A., Teklay, S. G., Gebremeskal, Y. H., Tewolde, R. H., et al. (2025) · International Journal of Agronomy · doi:10.1155/ioa/6128837 · Cited by 7
Production, properties and quality improvements of gluten-free bread from underutilised cereals and legumes
Arowolo, A. O., Ajewole, D. S., Agbi, P. J., Foluso, O. E., & Enujiugha, V. N. (2026) · Exploration of Foods and Foodomics · doi:10.37349/eff.2026.1010138 · Cited by 7
Exploring the acceptability of amaranth-enriched bread to support household food security
de Beer, H., Mielmann, A., & Coetzee, L. (2016) · British Food Journal · doi:10.1108/bfj-06-2016-0240 · Cited by 7
Physicochemical properties and viscoelastic behavior of rice–mung bean composite flour systems as potential ingredients for plant‐based foods
Piyapattanamongkol, T., Kongpensook, V., & Tananuwong, K. (2022) · Cereal Chemistry · doi:10.1002/cche.10588 · Cited by 7
Does Quinoa (Chenopodium quinoa) Consumption Improve Blood Glucose, Body Weight and Body Mass Index? A Systematic Review and Dose-Response Meta-Analysis of Clinical Trials
Atefi, M., Heidari, Z., Shojaei, M., Askari, G., Kesharwani, P., Bagherniya, M., & Sahebkar, A. (2023) · Current Medicinal Chemistry · doi:10.2174/0929867330666230227151852 · Cited by 8
Nutritional characterization of pseudocereals: A review
Dhondiram, D. S., Sawant, A. A., Mamoon, F., Aneja, I., & Duggal, M. (2023) · The Pharma Innovation · doi:10.22271/tpi.2023.v12.i3b.19413 · Cited by 7
Sustainable Processes and Physico-Chemical Characterization of Artisanal Spontaneous Gluten Free Sourdough (Quinoa, Amaranth and Brown Rice) Compared to Wheat Sourdough
Peñalver, R., Díaz-Vásquez, W. A., Maulén, M., & Nieto, G. (2024) · Sustainability · doi:10.3390/su16083297 · Cited by 7
Measuring Minerals in Pseudocereals Using Inductively Coupled Plasma Optical Emission Spectrometry: What Is the Optimal Digestion Method?
Nascimento, A. C., Motta, C., Rego, A., Delgado, I. M., Santiago, S., Assunção, R., Matos, A. S., Santos, M., & Castanheira, I. P. (2025) · Foods · doi:10.3390/foods14040565 · Cited by 7
Effect of Chitosan Nanoparticles Incorporating Antioxidants from Salvia hispanica L. on the Amaranth Flour Films
Morales-Olán, G., Ríos-Corripio, M. A., Hernández-Cázares, A. S., Zaca-Moran, P., Luna‐Suárez, S., & Rojas‐López, M. (2021) · Food Technology and Biotechnology · doi:10.17113/ftb.60.01.22.7144 · Cited by 7
Re-emergence of Pseudocereals as Superfoods for Food Security and Human Health: Current Progress and Future Prospects
Ram, A., Anju, T., & Kumar, A. (2023) · Plant life and environment dynamics · doi:10.1007/978-981-19-6502-9_9 · Cited by 7
ELABORAÇÃO E CARACTERIZAÇÃO DE BEBIDA FERMENTADA À BASE DE EXTRATO HIDROSSOLÚVEL DE QUINOA COM POLPA DE FRUTAS
Bicudo, M. O. P., Vasques, É. D. C., Zuim, D. R., & Cândido, L. M. B. (2012) · Boletim do Centro de Pesquisa de Processamento de Alimentos · doi:10.5380/cep.v30i1.28468 · Cited by 7
Influence of chia seeds (Salvia hispanica L.) and extra virgin olive oil addition on nutritional properties of salty crackers
Demin, M. A., Rabrenović, B., Pezo, L. L., & Laličić-Petronijević, J. (2019) · Journal of Food Measurement & Characterization · doi:10.1007/s11694-019-00300-7 · Cited by 7
Quality of gluten-free cookies made with rice flour of different levels of amylose and cowpea beans
de Souza, E. J. D., Pereira, A. M., Fontana, M., Vanier, N. L., & Gularte, M. A. (2020) · British Food Journal · doi:10.1108/bfj-09-2020-0860 · Cited by 7
Sustainable Crops for Food Security: Quinoa (Chenopodium quinoa Willd.)
Romano, A., & Ferranti, P. (2018) · Elsevier eBooks · doi:10.1016/b978-0-08-100596-5.22573-0 · Cited by 7
Quality- and Health-Promoting Compounds of Whole Wheat Bread with the Addition of Stale Bread, Cornmeal, and Apple Pomace
Gumul, D., Oracz, J., Litwinek, D., Żyżelewicz, D., Zięba, T., Sabat, R., Wywrocka-Gurgul, A., & Ziobro, R. (2024) · Foods · doi:10.3390/foods13111767 · Cited by 6
Quinoa Fibre Isolated By Wet Milling as a New Ingredient for Food Enrichment: Nutritional Value and Technological Properties
Alonso-Álvarez, A., & Haros, C. M. (2025) · Plant Foods for Human Nutrition · doi:10.1007/s11130-025-01409-5 · Cited by 6
Nutritional Quality of Gluten-Free Breads
Ashraf, S., Sofi, S. A., Muzaffar, K., Majid, D., & Kour, J. (2021) · Springer eBooks · doi:10.1007/978-3-030-73898-3_6 · Cited by 6
Identification of the flavor profiles of Chinese pancakes from various areas using smart instruments combined with E-noses and E-tongues
Liu, W., Fan, Y., Liu, Q., Xu, F., Zhang, L., & Hu, H. (2023) · International journal of agricultural and biological engineering · doi:10.25165/j.ijabe.20231601.6817 · Cited by 6
Pigmented Pseudocereals: Chemistry, Functionality, and Technological Aspects in Food Systems
Mehany, T., Taha, A., Olawoye, B. T., Korma, S. A., Popoola-Akinola, O. O., Esua, O. J., & Manzoor, M. F. (2023) · Royal Society of Chemistry eBooks · doi:10.1039/9781837670291-00144 · Cited by 6
Nutritional Value and Structure Characterization of Protein Components of Corylus mandshurica Maxim
Hou, Y., Ding, J., Guo, Q., & Zhang, N. (2023) · Molecules · doi:10.3390/molecules28176355 · Cited by 6
Understanding Malaysian consumers perception and acceptability of plant-based alternatives to chicken: Do texture, taste, and environmental impact matter?
Tan, X. Y., & Cheng, S.-H. (2024) · Food and Humanity · doi:10.1016/j.foohum.2024.100304 · Cited by 6
The functionality of pseudocereal starches
Perez‐Rea, D., & Antezana-Gomez, R. (2024) · Elsevier eBooks · doi:10.1016/b978-0-323-96102-8.00013-9 · Cited by 6
Toward an innovative gluten-free diet
Mosca, A. C., & Pellegrini, N. (2021) · Elsevier eBooks · doi:10.1016/b978-0-12-821594-4.00002-5 · Cited by 6
Pseudocereals: Quinoa (Chenopodium quinoa Willd.)
Romano, A., & Ferranti, P. (2021) · Elsevier eBooks · doi:10.1016/b978-0-12-823960-5.00004-4 · Cited by 6
Amaranth, quinoa and buckwheat grain products: role in human nutrition and maintenance of the intestinal microbiome
Markova, Y. M., & Sidorova, Y. S. (2022) · Voprosy Pitaniya · doi:10.33029/0042-8833-2022-91-6-17-29 · Cited by 6
Nutritional profiling and quantitative analysis of amino acids and vitamins using LC–MS / MS in selected raw and germinated ancient grains
Navami, M. M., Abraham, B., Archana, H., & Nisha, P. (2023) · JSFA reports · doi:10.1002/jsf2.141 · Cited by 6
Mapping the knowledge structure of a gluten-free diet: a global perspective
Zyoud, S. ’. H., Shakhshir, M. H., Abushanab, A. S., Koni, A. A., Hamdallah, M., & Al‐Jabi, S. W. (2023) · Translational Medicine Communications · doi:10.1186/s41231-023-00152-w · Cited by 6
Bioactive Compounds in Quinoa (Chenopodium quinoa) and Kañiwa (Chenopodium pallidicaule)
Repo‐Carrasco‐Valencia, R., & Vidaurre-Ruiz, J. M. (2021) · Springer eBooks · doi:10.1007/978-981-16-3832-9_12 · Cited by 6
Propiedades de pasta y texturales de las mezclas de harinas de quinua (Chenopodium quinoa), kiwicha (Amaranthus caudatus) y tarwi (Lupinus mutabilis) en un sistema acuoso
Universidad Nacional Agraria La Molina, L., Vidaurre-Ruiz, J. M., Salas-Valerio, W. F., & Repo‐Carrasco‐Valencia, R. (2019) · Revista de Investigaciones Altoandinas - Journal of High Andean Research · doi:10.18271/ria.2019.441 · Cited by 6
Approximation of Protein Quality (DIAAS) of Vegetarian Dishes Served in Restaurants
Tas, A. A., Umit, N., Alkan, R., Boynak, A., & Yeral, S. (2019) · International Journal of Obesity and Nutritional Science · doi:10.18689/ijons-1000101 · Cited by 6
Untitled work
(2016) · K-State Research Exchange (Kansas State University) · Cited by 6
Nutritional, functional, and environmental benefits of pseudocereals-A review
Mankotia, R., Singh, H., Varsha, N., Ghritlahare, M. K., Krishna, M. S., Meena, R., Murmu, D. K., & Mani, A. (2025) · International Journal of Research in Agronomy · doi:10.33545/2618060x.2025.v8.i4sb.2785 · Cited by 5
Enhancing the Antioxidant and Nutritional Profile of Gluten-Free Sourdough Bread Using Hemp Press Cake Meal
Nakov, G., Jukić, M., Soler, F., Syleimanova, S., Lukinac, J., Estivi, L., Brandolini, A., & Hidalgo, A. (2025) · Foods · doi:10.3390/foods14203571 · Cited by 5
Desert locust (Schistocerca gregaria) flour as an emerging functional ingredient for baking flavorful and nutritious whole wheat bread
Tanga, C. M., Nzomo, A. M., Ndegwa, P. N., Ekesi, S., Khamis, F. M., Akutse, K. S., Ong’amo, G. O., Ochieng, B. O., Kababu, M. O., Beesigamukama, D., et al. (2025) · Applied Food Research · doi:10.1016/j.afres.2025.100802 · Cited by 5
Quinoa alleviates the diabetic symptoms of db/db mice by upregulating insulin signaling and modulating gut microbiota composition
Li, L., Hu, X., Sun, X., Wei, X., Zhang, H., & Wang, P. (2025) · Journal of Functional Foods · doi:10.1016/j.jff.2025.106813 · Cited by 6
Celiakia - aspekty molekularne, technologiczne, dietetyczne
Darewicz, M., Dziuba, J., & Jaszczak, L. (2011) · Cited by 5
Effect of cashew nut protein concentrate substitution on the physicochemical properties, antioxidant activity and consumer acceptability of wheat bread
Azeez, S., Chinma, C. E., Makanjuola, A. J., Afolabi, R. O., Kolawole, F. L., & Audu, Y. (2021) · Journal of Food Science and Technology · doi:10.1007/s13197-021-05233-y · Cited by 6
Processing of plant proteins in the development of plant-based meat analogs
Sharma, M. T., Kaur, I., Kumar, P., Verma, A. K., Umaraw, P., Mehta, N. R., Ismail‐Fitry, M. R., Sharma, N., & Sazili, A. Q. (2024) · Elsevier eBooks · doi:10.1016/b978-0-443-21846-0.00022-8 · Cited by 5
Part I: the influence of serial repitching ofSaccharomyces pastorianuson the uptake dynamics of metal ions and fermentable carbohydrates during the fermentation of barley and gluten-free buckwheat and quinoa wort
Deželak, M., Gebremariam, M. M., Zarnkow, M., Becker, T. M., & Košir, I. J. (2015) · Journal of the Institute of Brewing · doi:10.1002/jib.244 · Cited by 5
Zboża bezglutenowe alternatywą dla osób chorych na celiakię
Przetaczek‐Rożnowska, I., & Bubis, E. (2016) · Cited by 5
Determination of the presence of buckwheat flour in bread by the analysis of minor fatty acid methyl esters
Ačanski, M., Pastor, K., Psodorov, D., Vujić, D. N., Razmovski, R. N., & Kravić, S. (2015) · Advanced technologies · doi:10.5937/savteh1502086a · Cited by 5
POTENTIAL USE OF SOME PSEUDOCEREALS IN THE FOOD INDUSTRY
Stamatovska, V., Nakov, G., Uzunoska, Z., Kalevska, T., & Меnkinoska, М. (2018) · Applied Researches in Technics Technologies and Education · doi:10.15547/artte.2018.01.009 · Cited by 5
Amaranth, Buckwheat, and Chenopodium: The “ABC” Nutraceuticals of Northwestern Himalayas
Singh, A., Kumari, A., & Chaudhary, H. K. (2021) · Springer eBooks · doi:10.1007/978-981-16-2339-4_26 · Cited by 5
Production of Flours with Reduced Epitope Content Using Milling Technology
Sutton, K. H., Simmons, L. D., Cummack, J. B., & Roberts, S. J. (2015) · Cereal Chemistry · doi:10.1094/cchem-10-15-0208-r · Cited by 5
Effect of processing and flavour fine-tuning techniques on the volatile flavour constituents of pseudocereals and some minor cereals
Lasekan, O., & Lasekan, A. (2012) · Universiti Putra Malaysia Institutional Repository (Universiti Putra Malaysia) · Cited by 5
Amaranth: An Andean Crop with History, Its Feeding Reassessment in America
Villarreal, M. E., & Iturriaga, L. B. (2016) · Springer eBooks · doi:10.1007/978-1-4899-7648-2_15 · Cited by 5
Technological and Nutritional Applications of Starches in Gluten-Free Products
Benavent‐Gil, Y., & Rosell, C. M. (2018) · Elsevier eBooks · doi:10.1016/b978-0-12-809440-2.00009-5 · Cited by 5
Physicochemical Changes of the Gluten-Free Rice-Buckwheat Cookies during Storage – Artificial Neural Network Model
Pestorić, M., Sakač, M. B., Pezo, L. L., Škrobot, D., Nedeljković, N. M., Jovanov, P. T., Filipčev, B. V., & Mandić, A. (2019) · Periodica Polytechnica Chemical Engineering · doi:10.3311/ppch.13155 · Cited by 5
Quinoa
Liu, J. (2019) · Springer eBooks · doi:10.1007/978-981-13-6167-8_12 · Cited by 5
Quinoa
Collar, C. (2015) · Elsevier eBooks · doi:10.1016/b978-0-12-384947-2.00583-3 · Cited by 5
Exploring Neglected and Underutilized Plant Foods to Fight Malnutrition and Hunger in South Asia
Akram, I., Layla, A., & Ismail, T. (2023) · Springer eBooks · doi:10.1007/978-3-031-37077-9_3 · Cited by 4
Production of Opuntia ficus-indica fortified breads: A comparative analysis of wheat and gluten-free varieties and the impact on phytochemicals and antioxidant capacity
Ferreira, R. M., Wessel, D. F., Silva, A. M. S., Saraiva, J. A., & Cardoso, S. M. (2024) · Food and Bioproducts Processing · doi:10.1016/j.fbp.2024.07.005 · Cited by 4
Transformative role of extrusion in enhancing nutritional quality of pseudocereal-based products
Joshi, T. J., Alavudeen, A., Krishnan, S. A., & Krishnan, V. C. A. (2025) · European Food Research and Technology · doi:10.1007/s00217-025-04887-8 · Cited by 4
Development and validation of a high-density ‘Amahysnp’ genotyping array in grain amaranth (Amaranthus hypochondriacus)
SINGH, R. D., Mahato, A. K., Rajkumar, S., Singh, A., Singh, A. K., Maurya, A., Gupta, R., Bhardwaj, R., Kaushik, S., Kumar, S., et al. (2025) · BMC Plant Biology · doi:10.1186/s12870-025-07367-z · Cited by 4
Understanding the Role of Additives in Gluten-Free Breads
Mir, S. A., Sablania, V., Rajput, R., & Muzaffar, K. (2021) · Springer eBooks · doi:10.1007/978-3-030-73898-3_9 · Cited by 4
Development and Statistical Optimization of Flakes from Selected Local Food Ingredients
Olorunsogo, S. T., & Adejumo, B. A. (2023) · Aksaray University Journal of Science and Engineering · doi:10.29002/asujse.1087727 · Cited by 4
Field management practices for pseudocereals: Yield gains and health benefits
Nhamo, N., & Talabi, A. O. (2023) · Elsevier eBooks · doi:10.1016/b978-0-323-90566-4.00003-5 · Cited by 4
Productive, Qualitative, and In Vitro Fermentation Traits of Amaranthus Grains as Potential Ingredients for Pig Diet
Chiofalo, B., Vastolo, A., Oteri, M., Calabrò, S., Armone, R., Scordia, D., Cutrignelli, M. I., & Gresta, F. (2023) · Agriculture · doi:10.3390/agriculture13071445 · Cited by 4
To Study the Germination Effect on Finger Millet, Pearl Millet and Buckwheat: It’s Impact on Phytochemical Properties and Their Prebiotic Effect
(2023) · Journal of Food Chemistry and Nanotechnology · doi:10.17756/jfcn.2023-s1-022 · Cited by 4
Effect of Semolina Replacement with Amaranth Flour on Quality Characteristics of Functional Pasta
Alizadeh, S., Ahmadi‐Dastgerdi, A., Reisi, S., Tirtashi, F. E., Zokaei, M., & Tahriri, S. (2024) · Journal of Food Quality · doi:10.1155/2024/3091944 · Cited by 4
Buckwheat: Biology, Functional Potential and Sustainable Utilization
Jose, N., & Selvan, S. S. (2024) · World sustainability series · doi:10.1007/978-3-031-64237-1_13 · Cited by 4
Buckwheat cultivation in Mediterranean climates; challenges and future outlook.
Arduini, I., & Mariotti, M. (2018) · Cited by 4
Quinoa Fermentation and Dry Roasting to Improve Nutritional Quality and Sensory Properties
Lazarte, C. E., Castro‐Alba, V., & Granfeldt, Y. E. (2021) · Springer eBooks · doi:10.1007/978-981-16-3832-9_15 · Cited by 4
What’s So Important About Traditional Cultural Landscapes?
Zerbe, S. (2022) · Landscape series · doi:10.1007/978-3-030-95572-4_3 · Cited by 4
El Diseño Simplex-Centroide y la Función de Deseabilidad en la optimización de la aceptabilidad sensorial de pan dulce enriquecido con Chenopodium quinoa
Siché, R., Aredo, V., Velásquez, L., & Castillo, I. (2016) · Enfoque UTE · doi:10.29019/enfoqueute.v7n3.106 · Cited by 4
Gluten-Free Cereals and Pseudocereals: Nutrition and Health
Frutos, M. F.-D., Fotschki, B., Musoles, R. F., & Llopis, J. M. L. (2017) · Reference series in phytochemistry · doi:10.1007/978-3-319-54528-8_60-1 · Cited by 4
Rutin content in the forage and grain of common buckwheat (Fagopyrum esculentum) as affected by sowing time and irrigation in a Mediterranean environment
Mariotti, M., Macchia, M., Cerri, D., Gatta, D., Arduini, I., & Saccomanni, G. (2020) · Australian Journal of Agricultural Research · doi:10.1071/cp19238 · Cited by 4
Health and nutritional aspect of underutilized high-value food grain of high hills and mountains of Nepal
Koirala, U. (2020) · Elsevier eBooks · doi:10.1016/b978-0-12-820011-7.00023-x · Cited by 4
Investigation of Some Quinoa (Chenopodium Quinoa) Genotypes in Terms of Quality Criteria
Koç, A., & Çetin, M. D. (2020) · Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi · doi:10.21597/jist.631050 · Cited by 4
Deciphering the in vitro antioxidant potential and mineral analysis of Fagopyrum species from Kashmir and Ladakh regions
Rehman, R. U., Dar, F. A., Pirzadah, T. B., & Tahir, I. (2020) · Journal of Reports in Pharmaceutical Sciences · doi:10.4103/jrptps.jrptps_70_19 · Cited by 4
Food Allergens — Food Safety Hazard
Raljić, J. P., Aleksić, M., & Janković, V. V. (2022) · Meat Technology · doi:10.18485/meattech.2022.63.1.2 · Cited by 4
Genome-Wide Identification and Characterisation of Abiotic Stress Responsive mTERF Gene Family in Amaranthus hypochondriacus
Hajyzadeh, M. (2023) · Phyton · doi:10.32604/phyton.2023.028028 · Cited by 4
Novel Fortification Strategies for Staple Gluten-Free Products
Jastrebova, J. A., & Jägerstad, M. (2013) · Springer eBooks · doi:10.1007/978-1-4614-7076-2_24 · Cited by 4
New Trends in Cereal-Based Products
Collar, C. (2013) · Contemporary food engineering · doi:10.1201/b15246-14 · Cited by 4
Risk/Benefits Evaluation of Acrylamide Mitigation Initiatives in Cereal Products
Mesías, M., Delgado‐Andrade, C., & Morales, F. J. (2019) · Royal Society of Chemistry eBooks · doi:10.1039/9781788016438-00045 · Cited by 4
Gluten-Free Products
Koehler, P., Wieser, H., & Konitzer, K. (2014) · Elsevier eBooks · doi:10.1016/b978-0-12-420220-7.00004-3 · Cited by 4
Quality Evaluation of Gluten-free Danish Bread Employing Different Flours and Starches
Espino-Manzano, S. O., Vera, N. G., Chanona‐Pérez, J. J., Bernardino‐Nicanor, A., Hernández‐Uribe, J. P., Ovando, A. C., Piloni‐Martini, J., & Alanís‐García, E. (2018) · Food Science and Technology Research · doi:10.3136/fstr.24.785 · Cited by 4
Altered Metabolites in Hepatocellular Carcinoma (HCC) Paving the Road for Metabolomics Signature and Biomarkers for Early Diagnosis of HCC
Al-Amodi, H. S. A. B., & Kamel, H. F. M. (2024) · Cureus · doi:10.7759/cureus.71968 · Cited by 3
Comparative proteomics of amaranth and quinoa seeds reveals species-specific solubility traits of 11S globulins after Osborne and polarity-based extractions
Bojórquez‐Velázquez, E., Vidal-Limon, A., Zamora‐Briseño, J. A., Llamas-García, M. L., Barrera-Pacheco, A., Rangel, E. E., & de la Rosa, A. P. B. (2026) · Journal of Proteomics · doi:10.1016/j.jprot.2026.105621 · Cited by 3
Soybean bran as the fat replacer in gluten-free cookie formulation: Physicochemical properties and sensory profiles
Milićević, N., Sakač, M. B., Šarić, B. M., Škrobot, D., Filipčev, B. V., Šimurina, O., Jovanov, P. T., Pestorić, M., & Marić, A. (2022) · Chemical Industry and Chemical Engineering Quarterly · doi:10.2298/ciceq211222025m · Cited by 3
Possible applications of certain pseudocereals within the food manufacturing sector
Kaur, H. (2023) · The Pharma Innovation · doi:10.22271/tpi.2023.v12.i8ss.22405 · Cited by 3
Recent advances in the modification of underutilized pseudocereal proteins for improving their functionality: A practical, comprehensive and up-to-date review
Mir, N. A., Yousuf, B., & Gani, A. (2024) · Food Reviews International · doi:10.1080/87559129.2023.2279594 · Cited by 4
Comprehensive Characterization of Raw and Processed Quinoa from Conventional and Organic Farming by Label-Free Shotgun Proteomics
Galindo‐Luján, R., Pont, L., Minić, Z., Berezovski, M. V., Jacobo, F. Q., Sanz‐Nebot, V., & Benavente, F. (2025) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.4c08623 · Cited by 3

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

About these checks

Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.

Statistics and arithmetic are recomputed, not judged.

Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.

What counts as a claim ›How we measure confidence ›How we check this ›

Are you an author, or do you see a problem with this page? Request a review

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

Overview

Integrity signals

Verification

Claims the paper makes

Claims other papers make about this one

Citations

Cites

Cited by

Related

Metadata

Record

About these checks