Author:
Alvarez-Jubete L.,Arendt E.K.,Gallagher E.
Subject
Food Science,Biotechnology
Reference81 articles.
1. Nutritive value and chemical composition of pseudocereals as gluten-free ingredients;Alvarez-Jubete;International Journal of Food Science and Nutrition,2009
2. Alvarez-Jubete, L., Auty, M., Arendt, E., & Gallagher, E. Baking properties and microstructure of pseudocereal flours in gluten-free formulations. European Food Research and Technology, in press.
3. Alvarez-Jubete, L., Holse, M., Hansen, A., Arendt, E. K., & Gallagher, E. (2009). Impact of baking on the vitamin E content of the pseudocereals amaranth, quinoa and buckwheat. Cereal Chemistry, 86(5), 511–515.
4. Alvarez-Jubete, L., Wijngaard, H. H., Arendt, E. K., & Gallagher, E. (2010). Polyphenol composition and in-vitro antioxidant activity of amaranth, quinoa and buckwheat as affected by sprouting and bread baking. Food Chemistry, 119(2), 770--778.
5. Characterization of buckwheat grain proteins and its products;Aubrecht;Acta Alimentaria,2001
Cited by
455 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献