Found: 18
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Guanábana (Annona muricata L): Origen, características, cosecha, Postcosecha, actividad antioxidante, actividad antinflamatoria y beneficios para la salud.
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- Agroindustrial Science, 2022, v. 12, n. 1, p. 123, doi. 10.17268/agroind.sci.2022.01.14
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- Article
Mashua (tropaeolum tuberosum): Composición nutricional, características químicas, compuestos bioactivos y propiedades beneficiosas para la salud.
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- Agroindustrial Science, 2022, v. 12, n. 1, p. 95, doi. 10.17268/agroind.sci.2022.01.12
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- Article
Smart Pasta Design: Tailoring Formulations for Technological Excellence with Sprouted Quinoa and Kiwicha Grains.
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- Foods, 2024, v. 13, n. 2, p. 353, doi. 10.3390/foods13020353
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- Article
Enhancing Nutritional Profile of Pasta: The Impact of Sprouted Pseudocereals and Cushuro on Digestibility and Health Potential.
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- Foods, 2023, v. 12, n. 24, p. 4395, doi. 10.3390/foods12244395
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- Article
Andean Sprouted Pseudocereals to Produce Healthier Extrudates: Impact in Nutritional and Physicochemical Properties.
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- Foods, 2022, v. 11, n. 20, p. 3259, doi. 10.3390/foods11203259
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- Article
Performance of Thermoplastic Extrusion, Germination, Fermentation, and Hydrolysis Techniques on Phenolic Compounds in Cereals and Pseudocereals.
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- Foods, 2022, v. 11, n. 13, p. 1957, doi. 10.3390/foods11131957
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- Article
Reformulating Bread Using Sprouted Pseudo-cereal Grains to Enhance Its Nutritional Value and Sensorial Attributes.
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- Foods, 2022, v. 11, n. 11, p. 1541, doi. 10.3390/foods11111541
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- Publication type:
- Article
Improving Nutritional and Health Benefits of Biscuits by Optimizing Formulations Based on Sprouted Pseudocereal Grains.
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- Foods, 2022, v. 11, n. 11, p. 1533, doi. 10.3390/foods11111533
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- Article
Response surface optimisation of germination conditions to improve the accumulation of bioactive compounds and the antioxidant activity in quinoa.
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- International Journal of Food Science & Technology, 2018, v. 53, n. 2, p. 516, doi. 10.1111/ijfs.13623
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- Article
Tecnologías emergentes no térmicas en la industria alimentaria: Avances y potenciales aplicaciones en el procesamiento de alimentos.
- Published in:
- Scientia Agropecuaria, 2024, v. 15, n. 1, p. 65, doi. 10.17268/sci.agropecu.2024.006
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- Publication type:
- Article
Maracuyá (Passiflora edulis): Composición nutricional, compuestos bioactivos, aprovechamiento de subproductos, biocontrol y fertilización orgánica en el cultivo.
- Published in:
- Scientia Agropecuaria, 2023, v. 14, n. 4, p. 479, doi. 10.17268/sci.agropecu.2023.040
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- Publication type:
- Article
Quinua (Chenopodium quinoa): Composición nutricional y Componentes bioactivos del grano y la hoja, e impacto del tratamiento térmico y de la germinación.
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- Scientia Agropecuaria, 2022, v. 13, n. 3, p. 209, doi. 10.17268/sci.agropecu.2022.019
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- Article
Pitahaya (Hylocereus spp.): Cultivo, características fisicoquímicas, composición nutricional y compuestos bioactivos.
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- Scientia Agropecuaria, 2020, v. 11, n. 3, p. 439, doi. 10.17268/sci.agropecu.2020.03.16
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- Publication type:
- Article
Lúcuma (Pouteria lucuma): Composición, componentes bioactivos, actividad antioxidante, usos y propiedades beneficiosas para la salud.
- Published in:
- Scientia Agropecuaria, 2020, v. 11, n. 1, p. 135, doi. 10.17268/sci.agropecu.2020.01.15
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- Article
Oxidative stability and shelf life of avocado oil extracted cold and hot using discard avocado (Persea americana).
- Published in:
- Scientia Agropecuaria, 2020, v. 11, n. 1, p. 127, doi. 10.17268/sci.agropecu.2020.01.14
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- Publication type:
- Article
Optimización de las características nutricionales, texturales y sensoriales de cookies enriquecidas con chía (Salvia hispánica) y aceite extraído de tarwi (Lupinus mutabilis).
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- Scientia Agropecuaria, 2019, v. 10, n. 1, p. 7, doi. 10.17268/sci.agropecu.2019.01.01
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- Article
Effect of Dry Heat Puffing on Nutritional Composition, Fatty Acid, Amino Acid and Phenolic Profiles of Pseudocereals Grains.
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- Polish Journal of Food & Nutrition Sciences, 2018, v. 68, n. 4, p. 289, doi. 10.1515/pjfns-2018-0005
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- Article
Optimization of rheological properties of bread dough with substitution of wheat flour for whole grain flours from germinated Andean pseudocereals.
- Published in:
- Ciência Rural, 2024, v. 54, n. 11, p. 1, doi. 10.1590/0103-8478cr20220402
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- Article