University of Natural Resources and Life Sciences, Vienna (BOKU) - Research portal

Logo BOKU Resarch Portal


Search Items: Quinoa, 1970. hits: 13

** = Publications listed in SCI/SSCI - Journals (published in Web of Science)
* = peer-reviewed publication (not listed in SCI/SSCI)
Only: Full paper/article, Review, Proceedings Paper


** Quaglia, M; Beccari, G; Vella, GF; Filippucci, R; Buldini, D; Onofri, A; Sulyok, M; Covarelli, L Marketed Quinoa (Chenopodium quinoa Willd.) Seeds: A Mycotoxin-Free Matrix Contaminated by Mycotoxigenic Fungi.

PATHOGENS. 2023; 12(3), 418 WoS PubMed FullText FullText_BOKU

** Schoenlechner, R; Bender, D; D"Amico, S; Kinner, M; Tömösközi, S; Yamsaengsung, R; Dry Fractionation and Gluten-Free Sourdough Bread Baking from Quinoa and Sorghum..

Foods. 2023; 12(16): WoS PubMed PUBMED Central FullText FullText_BOKU


** Bender, D; Schonlechner, R Recent developments and knowledge in pseudocereals including technological aspects.

ACTA ALIMENT HUNG. 2021; 50(4): 583-609. WoS FullText FullText_BOKU

** Vidaurre-Ruiz, J; Salas-Valerio, F; Schoenlechner, R; Repo-Carrasco-Valencia, R Rheological and textural properties of gluten-free doughs made from Andean grains.

INT J FOOD SCI TECH. 2021; 56(1): 468-479. WoS FullText FullText_BOKU


** D'Amico, S; Jungkunz, S; Balasz, G; Foeste, M; Jekle, M; Tomoskoszi, S; Schoenlechner, R Abrasive milling of quinoa: Study on the distribution of selected nutrients and proteins within the quinoa seed kernel.

J CEREAL SCI. 2019; 86: 132-138. WoS FullText FullText_BOKU

** Linares-Garcia, L; Repo-Carrasco-Valencia, R; Paulet, PG; Schoenlechner, R Development of gluten-free and egg-free pasta based on quinoa (Chenopdium quinoa Willd) with addition of lupine flour, vegetable proteins and the oxidizing enzyme POx.

EUR FOOD RES TECHNOL. 2019; 245(10): 2147-2156. WoS FullText FullText_BOKU


** Cueto, M; Farroni, A; Schoenlechner, R; Schleining, G; Buera, P Carotenoid and color changes in traditionally flaked and extruded products.

FOOD CHEM. 2017; 229: 640-645. WoS PubMed FullText FullText_BOKU


** Cueto, M; Porras-Saavedra, J; Farroni, A; Alamilla-Beltran, L; Schoenlechner, R; Schleining, G; Buera, P Physical and mechanical properties of maize extrudates as affected by the addition of chia and quinoa seeds and antioxidants.

J FOOD ENG. 2015; 167: 139-146. WoS FullText FullText_BOKU

** DxxxAmico, S; Maschle, J; Jekle, M; Tomoskozi, S; Lango, B; Schoenlechner, R Effect of high temperature drying on gluten-free pasta properties.

LWT-FOOD SCI TECHNOL. 2015; 63(1): 391-399. WoS FullText FullText_BOKU


** Linsberger-Martin, G; Lukasch, B; Berghofer, E Effects of high hydrostatic pressure on the RS content of amaranth, quinoa and wheat starch.

STARCH-STARKE. 2012; 64(2): 157-165. WoS FullText FullText_BOKU


** Schoenlechner, R; Drausinger, J; Ottenschlaeger, V; Jurackova, K; Berghofer, E; Functional properties of gluten-free pasta produced from amaranth, quinoa and buckwheat..

Plant Foods Hum Nutr. 2010; 65(4):339-349 WoS PubMed FullText FullText_BOKU

** Schoenlechner, R; Wendner, M; Siebenhandl-Ehn, S; Berghofer, E Pseudocereals as alternative sources for high folate content in staple foods.

J CEREAL SCI. 2010; 52(3): 475-479. WoS FullText FullText_BOKU


** Schulte auf'm Erley, G; Kaul, H-P; Kruse, M; Aufhammer, W Yield and nitrogen utilization efficiency of the pseudocereals amaranth, quinoa, and buckwheat under differing nitrogen fertilization.

European Journal of Agronomy , 22, 95-100 WoS FullText FullText_BOKU

© BOKU Wien Imprint