University of Natural Resources and Life Sciences, Vienna (BOKU) - Research portal
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Search Items: Quinoa, 1970. hits: 13
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2023
** 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
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** 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):
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2021
** 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.
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2019
** 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.
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2017
** 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_BOKU2015
** 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_BOKU2012
** 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_BOKU2010
** 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_BOKU2005
** 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