2018
DOI: 10.1016/j.indcrop.2017.10.006
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Chemical, fatty acid, polyphenolic profile, techno-functional and antioxidant properties of flours obtained from quinoa (Chenopodium quinoa Willd) seeds

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Cited by 190 publications
(209 citation statements)
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“…The range of phenolics determined in the study is comparable with that previously reported by Pellegrini et al . for white‐coated quinoa; however, it was higher than the value determined by Paśko et al .…”
Section: Resultssupporting
confidence: 89%
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“…The range of phenolics determined in the study is comparable with that previously reported by Pellegrini et al . for white‐coated quinoa; however, it was higher than the value determined by Paśko et al .…”
Section: Resultssupporting
confidence: 89%
“…found phenolic content of 7.70 and 8.60 g kg −1 for two sweet and bitter quinoa cultivars, respectively. Although the determined contents of phenolics were comparable with the results obtained in the present study, the white Bolivian quinoa from organic farming had significantly higher antioxidant activity – 3.88 and 2.37 g TE kg −1 . In contrast, Alvarez‐Jubete et al .…”
Section: Resultssupporting
confidence: 88%
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