The DOI matches its Crossref record; 130 of the 130 references it cites were found in a registry or an index.
Innovations in Health Value and Functional Food Development of Quinoa ( Chenopodium quinoa Willd.)
Open accessAbstract
Quinoa ( Chenopodium quinoa Willd., Amaranthaceae) is a grain‐like, stress‐tolerant food crop that has provided subsistence, nutrition, and medicine for Andean indigenous cultures for thousands of years. Quinoa contains a high content of health‐beneficial phytochemicals, including amino acids, fiber, polyunsaturated fatty acids, vitamins, minerals, saponins, phytosterols, phytoecdysteroids, phenolics, betalains, and glycine betaine. Over the past 2 decades, numerous food and nutraceutical products and processes have been developed from quinoa. Furthermore, 4 clinical studies have demonstrated that quinoa supplementation exerts significant, positive effects on metabolic, cardiovascular, and gastrointestinal health in humans. However, vast challenges and opportunities remain within the scientific, agricultural, and development sectors to optimize quinoa's role in the promotion of global human health and nutrition.
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Cited by
Nutritional and Health Benefits of Quinoa (Chenopodium quinoa Willd.)
Navruz-Varli, S., & Sanlier, N. (2016) · Journal of Cereal Science · doi:10.1016/j.jcs.2016.05.004 · Cited by 380
Nutritional and Biological Value of Quinoa (Chenopodium quinoa Willd.)
Vilcacundo, R., & Hernández-Ledesma, B. (2017) · Current Opinion in Food Science · doi:10.1016/j.cofs.2016.11.007 · Cited by 334
Martínez-Villaluenga, C., Peñas, E., & Hernández-Ledesma, B. (2020) · Food and Chemical Toxicology · doi:10.1016/j.fct.2020.111178 · Cited by 325
Pellegrini, M., Lucas-Gonzales, R., Ricci, A., Fontecha, J., Fernández-López, J., Pérez-Álvarez, J. A., & Viuda-Martos, M. (2018) · Industrial Crops and Products · doi:10.1016/j.indcrop.2017.10.006 · Cited by 240
Pathan, S., & Siddiqui, R. A. (2022) · Nutrients · doi:10.3390/nu14030558 · Cited by 222
Metadata
- Authors
- Graf, B. L., Rojas‐Silva, P., Rojo, L. E., Delatorre‐Herrera, J., Baldeón, M. E., & Raskin, I.
- Venue
- Comprehensive Reviews in Food Science and Food Safety
- Publisher
- Wiley
- Published
- 2015-04-10
- Volume
- 14
- Issue
- 4
- Pages
- 431-445
- ISSN
- 1541-4337 (ISSN-L)
- OpenAlex
- W1605295929
- Cited by
- 277
- References
- 130
- FWCI
- 13.38
- Type
- journal article
- Language
- en
- Open access
- green
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- Graf, B. L., Rojas‐Silva, P., Rojo, L. E., Delatorre‐Herrera, J., Baldeón, M. E., & Raskin, I. (2015). Innovations in Health Value and Functional Food Development of Quinoa ( Chenopodium quinoa Willd.). Comprehensive Reviews in Food Science and Food Safety. https://doi.org/10.1111/1541-4337.12135
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Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
