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
Overview
Integrity signals
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Claims the paper makes
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?
In the citing paper
“Quinoa seeds have also been shown to contain higher levels of polyphenols than rice and wheat.2, 18–20”
Citations
Cites
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
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
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
Zieliński, H., & Kozłowska, H. (2000) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf990619o · Cited by 782
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-citationComposition 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
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
Cited by
Sorted by citations
Plant proteins as high-quality nutritional source for human diet
Sá, A. G. A., Moreno, Y. M. F., & Carciofi, B. A. M. (2020) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2020.01.011 · Cited by 626
Assessment of the nutritional composition of quinoa (Chenopodium quinoa Willd.)
Nowak, V., Du, J., & Charrondière, U. R. (2015) · Food Chemistry · doi:10.1016/j.foodchem.2015.02.111 · Cited by 485
Quinoa: Nutritional, functional, and antinutritional aspects
Filho, A. M. M., Pirozi, M. R., Borges, J. T. D. S., Sant’Ana, H. M. P., Chaves, J. B. P., & Coimbra, J. S. D. R. (2015) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2014.1001811 · Cited by 461
Venskutonis, P. R., & Kraujalis, P. (2013) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12021 · Cited by 405
Sustaining Protein Nutrition Through Plant-Based Foods
Langyan, S., Yadava, P., Khan, F. N., Dar, Z. A., Singh, R., & Kumar, A. (2022) · Frontiers in Nutrition · doi:10.3389/fnut.2021.772573 · Cited by 412
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
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.
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