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Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients
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“Quinoa seeds have also been shown to contain higher levels of polyphenols than rice and wheat.2, 18–20”
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Metadata
- 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.
- Venue
- Trends in Food Science & Technology
- Publisher
- Elsevier BV
- Published
- 2010-02
- Volume
- 21
- Issue
- 2
- Pages
- 106-113
- ISSN
- 0924-2244 (ISSN-L)
- 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
- 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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