[1]
|
Pseudocereals - Recent Advances and New Perspectives
Agricultural Sciences,
2024
DOI:10.5772/intechopen.113369
|
|
|
[2]
|
Effect of subcritical water flash release processing on buckwheat flour properties
Journal of the Science of Food and Agriculture,
2023
DOI:10.1002/jsfa.12399
|
|
|
[3]
|
A Review on Factors Influencing the Fermentation Process of Teff (Eragrostis teff) and Other Cereal-Based Ethiopian Injera
International Journal of Food Science,
2022
DOI:10.1155/2022/4419955
|
|
|
[4]
|
Effect of roasting treatments on total phenol, antioxidant activity, fatty acid compositions, and phenolic compounds of teff grains
Cereal Chemistry,
2021
DOI:10.1002/cche.10442
|
|
|
[5]
|
Phenolic, apparent antioxidant and nutritional composition of quinoa (
Chenopodium
quinoa
Willd.) seeds
International Journal of Food Science & Technology,
2021
DOI:10.1111/ijfs.14962
|
|
|
[6]
|
Comparative analysis of total phenol, total flavonoid and in vitro antioxidant capacity of white and brown teff (Eragrostis tef), and identification of individual compounds using UPLC-qTOF-MS
Journal of Food Measurement and Characterization,
2021
DOI:10.1007/s11694-021-01113-3
|
|
|
[7]
|
Comparison between ultra‐homogenisation and ultrasound for extraction of phenolic compounds from teff (Eragrostis tef (Zucc.))
International Journal of Food Science & Technology,
2020
DOI:10.1111/ijfs.14523
|
|
|
[8]
|
Comparison between ultra‐homogenisation and ultrasound for extraction of phenolic compounds from teff (
Eragrostis tef
(Zucc
.
))
International Journal of Food Science & Technology,
2020
DOI:10.1111/ijfs.14523
|
|
|
[9]
|
A Review of Recent Studies on the Antioxidant Activities of a Third-Millennium Food: Amaranthus spp.
Antioxidants,
2020
DOI:10.3390/antiox9121236
|
|
|
[10]
|
Quinoa protein: Composition, structure and functional properties
Food Chemistry,
2019
DOI:10.1016/j.foodchem.2019.125161
|
|
|
[11]
|
Lactic Fermentation as a Strategy to Improve the Nutritional and Functional Values of Pseudocereals
Frontiers in Nutrition,
2019
DOI:10.3389/fnut.2019.00098
|
|
|
[12]
|
Analysis of volatile compounds in gluten-free bread crusts with an optimised and validated SPME-GC/QTOF methodology
Food Research International,
2018
DOI:10.1016/j.foodres.2018.01.048
|
|
|
[13]
|
Effect of feed components on quality parameters of wheat–tef–sesame–tomato based extruded products
Journal of Food Science and Technology,
2018
DOI:10.1007/s13197-018-3187-x
|
|
|
[14]
|
Hydrodynamic cavitation of brewery spent grain diluted by wastewater
Chemical Engineering Journal,
2017
DOI:10.1016/j.cej.2016.10.132
|
|
|
[15]
|
Changing of biochemical parameters and cell wall polysaccharides distribution during physiological development of tomato fruit
Plant Physiology and Biochemistry,
2017
DOI:10.1016/j.plaphy.2017.09.010
|
|
|