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 501–600 of 685

An Assessment of the Functional Properties of Black Amaranth Flour During Fermentation with Probiotic Lactic Acid Bacteria
Souaré, M. L., Diallo, A. O. S., Balan, N., Vasile, A. M., Traore, L., Bahrim, G. E., Cotârleț, M., & Dumitru, C. N. (2025) · Fermentation · doi:10.3390/fermentation11070414 · Cited by 3
The Technological Properties of Functional Gluten‐Free Pasta Based on Pseudocereals Improved by the Addition of Fermented Quinoa Flour
Ghassemi, A., Emam‐Djomeh, Z., Shotorbani, P. M., Jouki, M., & Behmadi, H. (2025) · Journal of Food Processing and Preservation · doi:10.1155/jfpp/2533288 · Cited by 3
Applications of metabolomic techniques to explore the diversity of phenolic compounds in pseudocereals: Effects of processing and health implications
Jain, I., Kathuria, D., Paul, M., & Singh, N. (2025) · Food Research International · doi:10.1016/j.foodres.2025.117485 · Cited by 3
Trace Element Content and Antioxidant Capacity of Gluten-Free Snacks Produced for Coeliac Disease Patients
Yalçın, G. (2017) · MARMARA PHARMACEUTCAL JOURNAL · doi:10.12991/marupj.323284 · Cited by 3
Review on chemical composition of gluten-free food for celiac people
Maggio, A., Orecchio, S., & Barreca, S. (2019) · Integrative Food Nutrition and Metabolism · doi:10.15761/ifnm.1000242 · Cited by 3
Buckwheat: Properties, Beneficial Effects and Technological Applications
Gallo, M., & Montesano, D. (2021) · Elsevier eBooks · doi:10.1016/b978-0-12-823960-5.00008-1 · Cited by 4
Impact of alpha-amylase enzyme on the Rheological and Microstructural properties of the different types of rice flour doughs and bread
Dabash, V., & Burešová, I. (2022) · Emirates Journal of Food and Agriculture · doi:10.9755/ejfa.2022.v34.i2.2822 · Cited by 3
Comparison of the nutritional value of minor and pseudocereal crops to major crops and the barriers in their breeding for developing healthy grains
Peñas, E., Tomé, I., & Martínez‐Villaluenga, C. (2023) · Elsevier eBooks · doi:10.1016/b978-0-323-90566-4.00007-2 · Cited by 3
Health and nutritional perspectives of traditional and ethnic foods in the northern belt of Ghana
Sefah, W., Engmann, F. N., Adi, D. D., & Serwah, A. (2024) · Elsevier eBooks · doi:10.1016/b978-0-443-27384-1.00012-7 · Cited by 3
Metabolite profiling of tartary buckwheat-an underutilized neutraceutical crop of Kashmir Himalaya
Pirzadah, T. B., Malik, B., Tahir, I., & Rehman, R. U. (2017) · The Journal of Phytology · doi:10.19071/jp.2016.v8.3106 · Cited by 3
Quinoa 21st Century Golden Grain for Nutrition Security and Health Benefits: A Review
Tripathy, B. S. S., & Kantwa, R. G. C. R. (2021) · International Journal of Current Microbiology and Applied Sciences · doi:10.20546/ijcmas.2021.1002.127 · Cited by 3
Optimizing quinoa growth cycle duration in northeast England by varying the sowing date
Domingos, I. F. N., & Bilsborrow, P. E. (2022) · Agronomy Journal · doi:10.1002/agj2.21131 · Cited by 3
Production of Biscuit Mixed with Date Powder
Latif, M. A. (2023) · Food Science & Nutrition Technology · doi:10.23880/fsnt-16000289 · Cited by 3
Celiac Disease and Role of a Gluten-Free Diet
Salehi, E. A., & Sardarodiyan, M. (2016) · Research and reviews in biosciences · Cited by 3
Effects of Heat Treatments on Physicochemical Properties and In Vitro Biological Activities of Quinoa (Chenopodium quinoa Willd.)
고혜경, & Lee, Y.-T. (2017) · Journal of the Korean Society of Food Science and Nutrition · Cited by 3
Farklı Azot ve Fosfor Seviyelerinin Horozibiği (Amarantus mantegazzianus)’nde Tane Verimi ve Bazı Verim Özelliklerine Etkisi Üzerine Bir Ön Araştırma
DUMANOĞLU, Z., & Geren, H. (2018) · Ege Üniversitesi Ziraat Fakültesi Dergisi · doi:10.20289/zfdergi.408886 · Cited by 3
Comparison of selected wheat, oat and buckwheat genotypes on proteomic level
Rajnincová, D., Gálová, Z., & Chňapek, M. (2019) · Journal of Central European Agriculture · doi:10.5513/jcea01/20.3.2293 · Cited by 3
Maş Fasulyesi (Vigna radiata L.) ve Glutensiz Gıdalarda Kullanım Potansiyeli
Taşkın, B. (2019) · Akademik Gıda · doi:10.24323/akademik-gida.667273 · Cited by 3
Estimation of quality of spaghetti-form commercial gluten-free pastas
Kosiński, J., & Cacak‐Pietrzak, G. (2020) · Acta Agrophysica · doi:10.31545/aagr/125721 · Cited by 3
Gluten-Free Bread from ingredients and nutrition point of view: A Mini-Review
Tóth, M., Vatai, G. N., & Koris, A. K. (2020) · Emirates Journal of Food and Agriculture · doi:10.9755/ejfa.2020.v32.i9.2145 · Cited by 3
African Fermented Vegetable Products
Mahunu, G. K., & Mariod, A. A. (2022) · Springer eBooks · doi:10.1007/978-3-030-82902-5_18 · Cited by 3
The Effects of Quinoa and Chickpeas Flours on the Physical, Chemical, Functional and Sensorial properties of Tarhana Soup
جوهري, ص. ط. (2022) · المجلة المصرية للدراسات المتخصصة · doi:10.21608/ejos.2022.248306 · Cited by 3
Pseudocereals
Sánchez‐Velázquez, O. A., Manzanilla‐Valdez, M. L., Mondor, M., Melgar‐Lalanne, G., & Hernández‐Álvarez, A. J. (2022) · Wiley eBooks · doi:10.1002/9781119804055.ch16 · Cited by 3
Exploring Genus Amaranthus as a promising fishmeal alternative in aquaculture: A mini review
Ndeda, V. (2022) · International Journal of Fisheries and Aquatic Studies · doi:10.22271/fish.2022.v10.i6b.2839 · Cited by 2
The use of quinoa grain/flour instead of bulgur/wheat flour in traditional couscous production
DEMİR, M. K., & Kılınç, M. (2023) · European Food Science and Engineering · doi:10.55147/efse.1400555 · Cited by 2
Gluten-Free Cereals and Pseudocereals: Nutrition and Health
Frutos, M. F.-D., Fotschki, B., Musoles, R. F., & Llopis, J. M. L. (2019) · Reference series in phytochemistry · doi:10.1007/978-3-319-78030-6_60 · Cited by 2
Adapting the CROPGRO‐faba bean model to simulate the growth and development of Amaranthus species
Nkebiwe, P. M., Boote, K. J., Pflugfelder, A., Münz, S., & Graeff‐Hönninger, S. (2022) · Agronomy Journal · doi:10.1002/agj2.21090 · Cited by 2
AN ASSESSMENT OF THE POSSIBILITY OF USING PLANT DRINKS IN A GLUTEN-FREE BREAD RECIPE
Marciniak-Łukasiak, K., GADOMSKA, K., SOWIŃSKI, M., Żbikowska, K., Łukasiak, P., & Żbikowska, A. (2022) · Zywnosc-nauka Technologia Jakosc · doi:10.15193/zntj/2022/131/416 · Cited by 2
World Trends in Infant Formulas Composition Enhancement
Belyaeva, I. A., Namazova-Baranova, L. S., Петровна, Б. Е., & Turti, T. V. (2022) · Вопросы современной педиатрии · doi:10.15690/vsp.v21i6.2479 · Cited by 2
Role of phytases from lactic acid bacterial species in level upgradation of bioavailable micronutrients in food applications
Sharma, N. (2023) · Elsevier eBooks · doi:10.1016/b978-0-323-91930-2.00011-0 · Cited by 2
Evaluación de parámetros físico-químicos y organolépticos de una leche fermentada enriquecida con quinua (Chenopodium quinoa)
Mera, J. A. B., Verduga, G. C. V., Andrade, V. V. A., Muñoz, W. A. G., & Mendoza, J. J. G. (2019) · La Técnica Revista de las Agrociencias · doi:10.33936/la_tecnica.v0i22.1716 · Cited by 2
Forage production and nutrional characteristics of buckwheat as affected by maturity and conservation methods
Mariotti, M., Andreuccetti, V., & Tozzi, B. (2015) · AGROCHIMICA · doi:10.12871/0021857201524 · Cited by 2
Amarant, Karabuğday ve Siyez Katkılı Tavuk Nuggetların Bazı Özelliklerinin Belirlenmesi
Alp, H., Ünal, K., & Erdem, N. (2022) · Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi · doi:10.21597/jist.993723 · Cited by 2
Propiedades nutritivas y tecno funcionales de barras de pseudocereales adicionadas con soya, mango y granada
López, J. E. A., Flores‐Gallegos, A. C., Rodríguez‐Jasso, R. M., Aguilar, C. N., & Serna‐Cock, L. (2023) · Archivos Latinoamericanos de Nutrición · doi:10.37527/2023.73.1.003 · Cited by 2
The Use of The Ancient Amaranth (Amaranthus) Grain in Traditional Turkish Cuisine
Onur, M., & Sezgin, A. C. (2024) · Turkish Journal of Agriculture - Food Science and Technology · doi:10.24925/turjaf.v12i12.2557-2570.7057 · Cited by 2
Assessment of Salt Stress Effects on Antioxidant Levels and Membrane Transport Protein in Amaranthus caudatus
Tebini, M., Chieb, M., Luu, D., Dailly, H., Lutts, S., Ahmed, H. B., & Chalh, A. (2025) · Journal of Plant Growth Regulation · doi:10.1007/s00344-024-11619-x · Cited by 2
Screening of early-maturing amaranth accessions from the VIR collection for the amino acid composition of seeds
Sokolova, D. A., Solovyeva, A. E., & Shelenga, T. (2026) · PROCEEDINGS ON APPLIED BOTANY GENETICS AND BREEDING · doi:10.30901/2227-8834-2026-1-o11 · Cited by 2
Chemical composition and digestibility of Amaranthus dubius Mart. ex Thell. A promisingsource of nutrients
Montero-Quintero, K. C., Moreno, R., Molina, E., González, P., & Sánchez-Urdaneta, A. B. (2015) · Revista de la Facultad de Agronomía · Cited by 2
Effect of Nigella sativa Meal Protein Isolates Supplementation on the Physical and Sensory Characteristics of Cookies During Storage
Batool, R., Butt, M. S., Sharif, M. K., & Nawaz, H. (2013) · Pakistan Journal of Nutrition · doi:10.3923/pjn.2013.521.528 · Cited by 2
Bread and Other Baked Goods
Rose, D. J. (2012) · CRC Press eBooks · doi:10.1201/b12127-5 · Cited by 2
Different formulations in gluten-free bread production: A review
Sungur, B. (2018) · International Journal of Agriculture Environment and Food Sciences · doi:10.31015/jaefs.18019 · Cited by 2
Effect of disulphide bonds and sulphhydryl concentrations on properties of wheat flour
Li, C., & Lu, Q. (2020) · Czech Journal of Food Sciences · doi:10.17221/131/2018-cjfs · Cited by 2
Wpływ przetwarzania ziarniaków gryki i obróbki termicznej na składniki odżywcze
Worobiej, E., Piecyk, M., Perzyna, G., & Turos, J. (2017) · Zywnosc-nauka Technologia Jakosc · doi:10.15193/zntj/2017/112/198 · Cited by 2
Nutritional Benefits of Cereals and Pseudo-cereals
Talabi, A. O., & Nhamo, N. (2022) · Elsevier eBooks · doi:10.1016/b978-0-12-823960-5.00022-6 · Cited by 2
Steps Toward a More Sustainable Use of Major Cereal Crops
Marti, A., & Tyl, C. E. (2022) · Elsevier eBooks · doi:10.1016/b978-0-12-823960-5.00034-2 · Cited by 2
Advances in Pseudocereals: Crop Cultivation, Food Application, and Consumer Perception
Alencar, N. M. M., & Oliveira, L. D. C. (2017) · Reference series in phytochemistry · doi:10.1007/978-3-319-54528-8_63-1 · Cited by 2
POSSIBLE REVOLUTIONARY SUBSTITUTE TO WHEAT: A REVIEW ON NUTRIENT RICH AND HEALTHY DIET DEVELOPMENT BY PSEUDO CEREALS
AHMED, A., AKRAM, Q., NAZ, W., Akhtar, S., AMJAD, I., ASHRAF, M., Shakeel, A., Saeed, A., SARFRAZ, S., SHAMIM, F., et al. (2022) · Biological and Clinical Sciences Research Journal · doi:10.54112/bcsrj.v2022i1.108 · Cited by 2
The Impact of Substituting Wheat Flour With Several Gluten-Free Flours (Coconut, Peas, Almond ,and Quinoa Flours) on Rheological Dough
hassan, D. (2022) · Egyptian Journal of Food Science · doi:10.21608/ejfs.2022.172304.1144 · Cited by 2
Amaranth & Quinoa Sprouts
Sharma, A., Alam, M., Pant, K., & Nanda, V. (2023) · Springer eBooks · doi:10.1007/978-3-031-40916-5_5 · Cited by 2
General Over View of Composition, Use in Human Nutrition, Process of Sprouting, Change in Composition During Sprouting, Parameters Affecting Nutritional Quality During Sprouting, Benefits of Sprouts, Nutritional Value and Food Safety Issues of Cereals/Pseudo Cereal Sprouts
Duhan, J., Kumari, N., Singh, M., & Garg, B. (2023) · Springer eBooks · doi:10.1007/978-3-031-40916-5_1 · Cited by 2
The effect of combined training with quinoa seed supplementation on total antioxidant capacity, HbA1c, lipid profile, and blood pressure in women with type 2 diabetes
Moradi, N., Azizi, M., Niromand, E., & Tahmasebi, W. (2024) · Sport Sciences for Health · doi:10.1007/s11332-024-01235-3 · Cited by 2
A SHORT REVIEW GLUTEN FREE FOODS
Chandralekha, Sankar, A., Chandni, R. C., & Raghu, A. V. (2017) · International Journal of Research -GRANTHAALAYAH · doi:10.29121/granthaalayah.v5.i4rast.2017.3294 · Cited by 2
Fagopyrum esculentum
Lim, T. K. (2012) · Springer eBooks · doi:10.1007/978-94-007-5653-3_25 · Cited by 2
Aprovechamiento integral de raíces de ahipa (Pachyrhizus ahipa) y sus productos derivados con fines alimentarios
Doporto, M. C. (2014) · El Servicio de Difusión de la Creación Intelectual (National University of La Plata) · doi:10.35537/10915/34924 · Cited by 2
Bestimmung präcecaler Verdaulichkeitskoeffizienten für heimische Energiefuttermittel für die Hühnermast
Ritteser, C., & Grashorn, M. A. (2015) · Organic Eprints (International Centre for Research in Organic Food Systems, and Research Institute of Organic Agriculture) · Cited by 2
Péptidos bioactivos de globulinas de amaranto
Nardo, A. E. (2017) · doi:10.35537/10915/60636 · Cited by 2
Influence of Quinoa Enrichment on the Formulation, Qualitative Parameters and Consumer Acceptability of Low-Gluten Foods
Kanimozhi, S., & Arivuchudar, R. (2023) · Biosciences Biotechnology Research Asia · doi:10.13005/bbra/3117 · Cited by 1
Wartość odżywcza i prozdrowotna zbóż bezglutenowych
Zarzecka, K. E., Ginter, A., & Mystkowska, I. T. (2024) · HERBALISM · doi:10.12775/herb.2024.012 · Cited by 1
Combined effects of hydrocolloids, frozen storage and thawing on proximate composition of frozen dough bread using response surface methodology
Rajput, I., Bharti, A., Patel, R., Parihar, P., & Shukla, S. S. (2024) · International Journal of Advanced Biochemistry Research · doi:10.33545/26174693.2024.v8.i7c.1467 · Cited by 1
Buck Wheat: Nutritional, Bioactive Characteristics, Health Benefits, and Side Effects
Farooq, M., Mir, S. A., & Naseem, Z. (2025) · Future Postharvest and Food · doi:10.1002/fpf2.70036 · Cited by 1
Effect of pearling and altitude on quinoa grain composition and protein digestibility
Benítez, R. B., Mamián, A. F. A., & Villa, R. S. (2026) · Journal of Food Composition and Analysis · doi:10.1016/j.jfca.2026.108931 · Cited by 1
A Narrative Review on Pseudocereals and Cardiometabolic Health: Biological Mechanisms and Evidence from Human Studies
Öztekin, Y., & Buyuktuncer, Z. (2026) · Nutrients · doi:10.3390/nu18071093 · Cited by 1
Polygonum cognatum Powder as a Functional Ingredient: Improving Nutritional Quality and Reducing Glycemic Index of Gluten-free and Wheat-based Crackers
Kömürcü, T. C., & Bilgiçli, N. (2026) · Plant Foods for Human Nutrition · doi:10.1007/s11130-026-01518-9 · Cited by 1
Grain Amaranth (Amaranthus spp.): The Sacred Seed of Ancient Civilizations
Kaur, N., Verma, S., & Singh, S. (2025) · Springer eBooks · doi:10.1007/978-981-95-2762-5_3 · Cited by 1
Perfil nutricional, valor biológico y aceptabilidad general de panes: evaluación comparativa de formulaciones tradicionales, enriquecidas y sin gluten.
Sotelo-Méndez, A., Ramón, D. F. G., Meza, E. N., Vega, M. N., Sumarriva-Bustinza, L. A., Álvarez, H., Torres, J. A., Sarapura, E. Z., & Heurck, M. V. (2025) · Nutrición clínica y dietética hospitalaria/Nutrición clínica, dietética hospitalaria · doi:10.12873/452garcia · Cited by 1
Plant-based protein digestibility and bioavailability
Keerthana, M., Sounderrajan, V., K., S., Sunil, C. K., & Baskaran, N. (2025) · Elsevier eBooks · doi:10.1016/b978-0-443-33955-4.00005-x · Cited by 1
Fermented and extruded quinoa (Chenopodium quinoa): Physicochemical properties and in vitro mineral accessibility
Mérida-López, J., Antezana-Gomez, R., Castro‐Alba, V., Purhagen, J., Rojas, C. C., & Perez‐Rea, D. (2026) · LWT · doi:10.1016/j.lwt.2026.119004 · Cited by 1
A comparative nutritional analysis of pseudocereals and millet in the context of plant-based diets
Pferdmenges, L. E., Sarvan, I., Brühl, L., Hüsken, A., Lohmayer, R., Meinhardt, A.-K., Ostermeyer, U., Schmidt, M., & Frommherz, L. (2026) · Journal of Food Composition and Analysis · doi:10.1016/j.jfca.2026.109141 · Cited by 1
Leveraging genomic technologies in amaranth for stress resilience and food security: advancements, challenges, and future perspectives
Das, D., Sachdeva, S., Vats, G., Singh, A. K., Maurya, A., Bansal, S., Singh, A. K., Rajkumar, S., Singh, G. P., & SINGH, R. D. (2026) · Journal of Agriculture and Food Research · doi:10.1016/j.jafr.2026.102935 · Cited by 1
Amaranth Seeds as Lactic Acid Bacteria Fermentation Substrates: Prospects for Metabiotic Foods and Functional Ingredients
Vasile, A. M., Pihurov, M., Cotârleț, M., & Bahrim, G. E. (2026) · Foods · doi:10.3390/foods15152645 · Cited by 1
Zmiany na rynku żywności bezglutenowej
Rybicka, I. (2014) · PRZEMYSŁ SPOŻYWCZY · Cited by 1
Wpływ warunków słodowania ziarna gryki na zawartość ekstraktu, barwę oraz lepkość brzeczek laboratoryjnych (kongresowych)
Podeszwa, T., & Rutkowska, W. (2015) · Prace Naukowe Uniwersytetu Ekonomicznego we Wrocławiu · doi:10.15611/pn.2015.411.10 · Cited by 1
Influence of percentage of addition of quinoa (Chenopodium quinoa), pineapple (Ananas comosus L. Merr) and dilution level of fortification nectar apple (Malus domestica) on the quality of the product
Juárez, L. M. C., Leonardo, O. P. S., & León-Roque, N. (2016) · Agroindustrial science · doi:10.17268/agroind.science.2016.01.11 · Cited by 1
The role of nutrtion in children with celiac disease
Kadim, M. (2021) · World Nutrition Journal · doi:10.25220/wnj.v05.i1.0011 · Cited by 1
Formulación de pasta para celiacos con harina pregelatinizada de Chenopodium quinoa Willd y Oryza sativa
Huayhua, L. L. A., Yapias, R. J. M., Areche, F. O., & Rodríguez, A. R. (2022) · Revista Alfa · doi:10.33996/revistaalfa.v6i16.147 · Cited by 1
Sourdough and Gluten-Free Products
Arendt, E. K., Shwaiki, L. N., & Zannini, E. (2023) · Springer eBooks · doi:10.1007/978-3-031-23084-4_11 · Cited by 2
Self-citation
Quinoa starch: extraction, physicochemical properties, functionality and potential applications
Kalpanadevi, C. (2023) · Elsevier eBooks · doi:10.1016/b978-0-443-18981-4.00011-2 · Cited by 1
Explicating physicochemical, structural, anti-inflammatory properties and starch digestibility of buckwheat incorporated biscuit
Kumari, R., & Gupta, M. (2023) · Journal of Food Measurement & Characterization · doi:10.1007/s11694-023-02270-3 · Cited by 1
Effects of Gluten on Health
Bayrakci, I., & Aktar, T. (2024) · Advances in environmental engineering and green technologies book series · doi:10.4018/979-8-3693-0819-6.ch013 · Cited by 1
Pseudocereals in a gluten-free diet
Cvjetković, V. G., Marjanovic-Balaban, Z. R., Gojković, B. S., Rajić, D., Vukić, M., & Smiljanić, M. (2024) · JOURNAL OF ENGINEERING & PROCESSING MANAGEMENT · doi:10.61458/jepm.2024.210 · Cited by 1
Genome-wide identification, in-silico analysis and expression profiling of regulatory genes involved in essential amino acid biosynthesis during different stages of germination in grain amaranth (Amaranthus hypochondriacus)
Aswal, K. S., Prabhakaran, S., Chauhan, R., Joshi, D. C., Sharma, R., & Pandey, D. K. (2025) · Genetic Resources and Crop Evolution · doi:10.1007/s10722-025-02373-4 · Cited by 1
Gluten-Free Autochthonous Foodstuff (South America and Other Countries)
García, M. A., & Viña, S. Z. (2015) · doi:10.3926/oms.266 · Cited by 1
Bound phenolic compounds of whole cereals grain as a functional food component: part one
Terpinc, P. (2019) · Acta agriculturae Slovenica · doi:10.14720/aas.2019.114.2.12 · Cited by 1
Amaranthus caudatus L. as a Potential Bioresource for Nutrition and Health
Ramzan, A., & Rehman, R. U. (2021) · Springer eBooks · doi:10.1007/978-3-030-58975-2_9 · Cited by 1
التقييم الکيميائي والحسي للسابليه وبلح الشام المدعم بدقيق الکينوا لمرضى حساسية الجلوتين
الورداني, ن., & شتيوي, ا. (2018) · Mağallaẗ Al-Iqtiṣād Al-Manzilī - Ǧāmiʿaẗ Al-Munūfiyyaẗ · doi:10.21608/mkas.2018.165485 · Cited by 1
Rheology and Quality Research of Cereal-Based Food
Raymundo, A., Torres, M. D., & de Sousa, I. M. N. (2021) · MDPI eBooks · doi:10.3390/books978-3-0365-0505-3 · Cited by 1
Formulating breads for specific dietary requirements
Hager, A.-S., Zannini, E., & Arendt, E. K. (2012) · Elsevier eBooks · doi:10.1016/b978-0-08-102519-2.00024-4 · Cited by 1
Self-citation
Variabilidad genética de Chenopodium quinoa Willd. en el Noroeste Argentino y su relación con la dispersión de la especie
Costa-Tártara, S. (2014) · El Servicio de Difusión de la Creación Intelectual (National University of La Plata) · doi:10.35537/10915/43830 · Cited by 2
Evaluation of physiochemical properties and applications of grain flour
Ozoh, C. F. (2016) · doi:10.31274/etd-180810-4644 · Cited by 1
Exogenous caffeic acid alters molecular responses in Salvia hispanica L.
Jones, S. A. (2016) · UWC Research Repository (University of the Western Cape) · Cited by 1
Obtención de inhibidores de la Dipeptidil Peptidasa-IV del grano de Amaranto (Amaranthus hypochondriacus L.) y su efecto en la Glucemia de ratones Diabéticos
Reyes-Bautista, R. (2017) · doi:10.24275/uami.fj2362114 · Cited by 1
In situ fortification of vitamin B12 in grain materials by fermentation with Propionibacterium freudenreichii
Xie, C. (2020) · Työväentutkimus Vuosikirja · Cited by 1
The development of gluten-free milk-free French bread
Bentley, A. C. (2012) · Civil War Book Review · doi:10.31390/gradschool_theses.1972
ANTIOXIDANT PROPERTIES OF BUCKWHEAT GRAIN EXTRACTS AND OF PRODUCTS PRODUCED DURING THEIR PROCESSING
Hęś, M., Górecka, D., Dziedzic, K., Kobus‐Cisowska, J., & Korczak, J. (2015) · Zywnosc-nauka Technologia Jakosc · doi:10.15193/zntj/2015/98/008
Produção de cervejas com teor reduzido de etanol, contendo quinoa malteada como adjunto
Hendges, D. H. (2014) · doi:10.11606/t.97.2014.tde-07112014-160907
NUEVAS ESTRATEGIAS PARA INCREMENTAR LA CALIDAD NUTRICIONAL DE PRODUCTOS DE PANADERÍA. EFECTO SOBRE EL CONTENIDO DE FITATOS Y LA BIODISPONIBILIDAD DE HIERRO EN CACO-2
Sanz‐Penella, J. M. (2012) · doi:10.4995/thesis/10251/15151
The quest for celiac-safe wheat
van den Broeck, H. C. (2010) · doi:10.18174/151895
Comparison of Aromatic Substances in Buckwheat Vinegar that Adding the Moldy Bran, Drug Koji and A.schutzenbachii during Fermentation
Zhang, X. M., Ma, T. J., Yang, X., Qin, P., Liu, S. C., & Ren, G. X. (2014) · Advanced materials research · doi:10.4028/www.scientific.net/amr.1033-1034.629
Buckwheat (Fagopyrum esculentum) as partial replacement of corn and soy in the laying hen diet
Benvenuti, M. N., Berrugi, V., Pasqua, C., & Bagliacca, M. (2011) · Wageningen Academic Publishers eBooks · doi:10.3920/978-90-8686-741-7_34
Charakteristika a vlastnosti pohanky
Mrázová, B. (2010)

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