1 |
Vega-Galvez A, Miranda M, Vergara J, Uribe E, Puente L, Martinez EA. 2010. Nutrition facts and functional potential of quinoa (Chenopodium quinoa Willd.), an ancient Andean grain: A review. J Sci Food Agric 90:2541-2547
DOI
|
2 |
Dini A, Rastrelli L, Saturnino P, Schettino O. 1992. A compositional study of Chenopodium quinoa seeds. Food/Nahrung 36:400-404
DOI
|
3 |
Dini I, Tenore GC, Dini A. 2004. Phenolic constituents of kancolla seeds. Food Chem 84:163-168
DOI
|
4 |
Dini I, Tenore GC, Dini A. 2010. Antioxidant compound contents and antioxidant activity before and after cooking in sweet and bitter Chenopodium quinoa seeds. LWT-Food Sci Technol 43:447-451
DOI
|
5 |
Escribano J, Cabanes J, Jimenez-Atienzar M, Ibanez-Tremolada M, Gomez-Pando LR, Garcia-Carmona F, Gandia-Herrero F. 2017. Characterization of betalains, saponins and antioxidant power in differently colored quinoa (Chenopodium quinoa) varieties. Food Chem 234:285-294
DOI
|
6 |
FAO. 2019. Quinoa. Available from http://www.fao.org/quinoa/en [cited 23 July 2019]
|
7 |
Garces R, Mancha M. 1993. One-step lipid extraction and fatty acid methyl esters preparation from fresh plant tissues. Anal Biochem 211:139-143
DOI
|
8 |
Hankyung Newspaper. 2017. Superfood Hongcheon quinoa, a new alternative to farming crops. Available from https://www.hankyung.com/economy/article/201707189037a [cited 23 July 2019]
|
9 |
Hirose Y, Fujita T, Ishii T, Ueno N. 2010. Antioxidative properties and flavonoid composition of Chenopodium quinoa seeds cultivated in Japan. Food Chem 119:1300-1306
DOI
|
10 |
INIA, FAO. 2015. Catalogue of Commercial Varieties Quinoa in Peru. pp.1-71. Food and Agriculture Organization of the United Nations
|
11 |
Vilcacundo R, Hernandez-Ledesma B. 2017. Nutritional and biological value of quinoa (Chenopodium quinoa Willd.). Curr Opin Food Sci 14:1-6
DOI
|
12 |
Ward SM. 2000. Response to selection for reduced grain saponin content in quinoa (Chenopodium quinoa Willd.). Field Crops Res 68:157-163
DOI
|
13 |
Yao Y, Yang X, Shi Z, Ren G. 2014. Anti-inflammatory activity of saponins from quinoa (Chenopodium quinoa Willd.) seeds in lipopolysaccharide-stimulated RAW 264.7 macrophages cells. J Food Sci 79:H1018-H1023
DOI
|
14 |
Yang SJ, Hong JH. 2016. Physicochemical characteristics and biological activities of fermented quinoa according to fermentation times. J Chitin Chitosan 21:188-196
DOI
|
15 |
Zhu N. Sheng S, Li D, Lavoie EJ, Karwe MV, Rosen RT, Ho CT. 2001. Antioxidative flavonoid glycosides from quinoa seeds (Chenopodium quinoa Willd.). J Food Lipids 8:37-44
DOI
|
16 |
INIAP. 1986. Historia de las Dos Primeras Variedades de Quinua. Unidad de Recursos Fitogentticos, Estacion Experimental "Santa Catalina". p.12. Instituto National de Investigaciones Agropecuarios
|
17 |
James LEA. 2009. Quinoa (Chenopodium quinoa Willd.): Composition, chemistry, nutritional, and functional properties. Adv Food Nutr Res 58:1-31
DOI
|
18 |
Iqbal MA. 2015. An assessment of quinoa (Chenopodium quinoa Willd.) potential as a grain crop on marginal lands in Pakistan. Am Eurasian J Agric Environ Sci 15:16-23
|
19 |
Jacobsen SE, Quispe H, Mujica A. 2000. Quinoa: An alternative crop for saline soils in the Andes. IPC Program Report (CIP) 1999-2000. pp.403-408
|
20 |
Jacobsen SE. 2003. The worldwide potential for quinoa (Chenopodium quinoa Willd.). Food Rev Int 19:167-177
DOI
|
21 |
Kansomjet P, Thobunluepop P, Lertmongkol S, Sarobol E, Kaewsuwan P, Junhaeng P, Pipattanawong N, Ivan MT. 2017. Response of physiological characteristics, seed yield and seed quality of quinoa under difference of nitrogen fertilizer management. Am J Plant Physiol 12:20-27
DOI
|
22 |
Kim AN. 2016. A study on the quinoa by different preparation methods and its application to food. Master's Thesis, Kyunghee Univ. Seoul. Korea
|
23 |
Kim MH, Song BM, Choi EY. 2017. Determination of growth, yield and carbohydrate content of Allium hookeri grown under shading treatment. Korean J Med Crop Sci 25:397-403
DOI
|
24 |
Lee MJ, Sim KH. 2018. Nutritional value and the kaempferol and quercetin contents of quinoa (Chenopodium quinoa Willd.) from different regions. Korean J Food Sci Technol 50:680-687
DOI
|
25 |
Konishi Y, Hirano S, Tsuboi H, Wada M. 2004. Distribution of minerals in quinoa (Chenopodium quinoa Willd.) seeds. Biosci Biotechnol Biochem 68:231-234
DOI
|
26 |
Koziol MJ. 1992. Chemical composition and nutritional evaluation of quinoa (Chenopodium quinoa Willd.). J Food Compos Anal 5:35-68
DOI
|
27 |
Lee JH. 2007. New beneficial crops amaranth and quinoa for food nutritional source. Food Indust Nutr 12:29-36
|
28 |
Marengo M, Carpen A, Bonomi F, Casiraghi MC, Meroni E, Quaglia L. Iametti S, Pagani MA, Marti A. 2016. Macromolecular and micronutrient profiles of sprouted chickpeas to be used for integrating cereal-based food. Cereal Chem 94:82-88
|
29 |
Lee YR. 2018. Nutritional composition of rice bread with different rice flour. Korean J Food Nutr 31:435-440
DOI
|
30 |
Marchyshyn SM, Shanayda MI, Kernychna IZ, Demydiak OL, Dahym IS, Berdey TS, Potishnyj IM. 2016. Qualitative composition and organic acids content in the above ground part of plants from families Lamiaceae, Asteraceae, Apiaceae and Chenopodiaceae. Int J Medc Med Res 2:19-22
|
31 |
Matsuo M. 2005. In vivo antioxidant activity of methanol extract from quinoa fermented with Rhizopus oligosporus. J Nutr Sci Vitaminol 51:449-452
DOI
|
32 |
Ministry of Food and Drug Safety Korean. 2018. Food standards codex. Available from http://www.foodsafetykorea.go.kr/foodcode/01_02.jsp?idx=263 [cited 19 February 2019]
|
33 |
Miranda M, Vega-Galvez A, Martinez E, Lopez J, Rodriguez MJ, Henriquez K, Fuentes F. 2012. Genetic diversity and comparison of physicochemical and nutritional characteristics of six quinoa (Chenopodium quinoa Willd.) genotypes cultivated in Chile. Cienc Tecnol Aliment 32:835-843
DOI
|
34 |
Omary MB, Fong C, Rothschild J, Finney P. 2012. Effects of germination on the nutritional profile of gluten-free cereals and pseudocereals: A review. Cereal Chem 89:1-14
DOI
|
35 |
Miranda M, Vega-Galvez A, Quispe-Fuentes I, Rodriguez MJ, Maureira H, Martinez EA. 2012. Nutritional aspects of six quinoa (Chenopodium quinoa Willd.) ecotypes from three geographical areas of Chille. Chilean J Agric Res 72:175-181
DOI
|
36 |
Miranda M, Vega-Galvez A, Uribe E, Lopez J, Martinez E, Rodriguez MJ, Quispe I, Scala KD. 2011. Physico-chemical analysis, antioxidant capacity and vitamins of six ecotypes of chilean quinoa (Chenopodium quinoa Willd). Procedia Food Sci 1:1439-1446
DOI
|
37 |
Navruz-Varli S, Sanlier N. 2016. Nutritional and health benefits of quinoa (Chenopodium quinoa Willd.). J Cereal Sci 69:371-376
DOI
|
38 |
Nowak V, Du J, Charrondiere UR. 2015. Assessment of the nutritional composition of quinoa (Chenopodium quinoa Willd.). Food Chem 193:47-54
DOI
|
39 |
Nsimba RY, Kikuzaki H, Konishi Y. 2008. Antioxidant activity of various extracts and fractions of Chenopodium quinoa and Amaranthus spp. seeds. Food Chem 106:760-766
DOI
|
40 |
Park JH, Lee YJ, Kim YH, Yoon KS. 2017. Antioxidant and antimicrobial activities of quinoa (Chenopodium quinoa Willd.) seeds cultivated in Korea. Prev Nutr Food Sci 22:195-202
DOI
|
41 |
Park TK, Kim EK. 2000. Living Nutrition of Modern Humans. pp.94-135. Kyomunsa Co. Ltd
|
42 |
Peiretti PG, Gai F, Tassone S. 2013. Fatty acid profile and nutritive value of quinoa (Chenopodium quinoa Willd.) seeds and plants at different growth stages. Anim Feed Sci Technol 183:56-61
DOI
|
43 |
Ruales J, Nair BM. 1993. Content of fat, vitamins and minerals in quinoa (Chenopodium quinoa Willd) seeds. Food Chem 48:131-136
DOI
|
44 |
Pellegrini M, Lucas-Gonzales R, Ricci A, Fontecha J, Fernandez-Lopez J, Perez-Alvarez JA, Viuda-Martos M. 2018. Chemical, fatty acid, polyphenolic profile, techno-functional and antioxidant properties of flours obtained from quinoa (Chenopodium quinoa Willd) seeds. Ind Crops Prod 111:38-46
DOI
|
45 |
Pereira E, Encina-Zelada C, Barros L, Gonzales-Barron U, Cadavez V, Ferreira CFRI. 2019. Chemical and nutritional characterization of Chenopodium quinoa Willd (quinoa) grains: A good alternative to nutritious food. Food Chem 280:110-114
DOI
|
46 |
Przybylski R, Chauhan GS, Eskin NAM. 1994. Characterization of quinoa (Chenopodium quinoa) lipids. Food Chem 51:187-192
DOI
|
47 |
Ren G, Zhu Y, Shi Z, Li J. 2017. Detection of lunasin in quinoa (Chenopodium quinoa Willd.) and the in vitro evaluation of its antioxidant and anti- inflammatory activities. J Sci Doof Agric 97:4110-4116
DOI
|
48 |
Repo-Carrasco-Valencia R, Hellstrom JK, Pihlava JM, Mattila PH. 2010. Flavonoids and other phenolic compounds in Andean indigenous grains: Quinoa (Chenopodium quinoa), kaniwa (Chenopodium pallidicaule) and kiwicha (Amaranthus caudatus). Food Chem 120:128-133
DOI
|
49 |
Bazile D, Jacobsen SE, Vemiau A. 2016. The global expansion of quinoa: Trends and limits. Front Plant Sci 7:622
|
50 |
Altuna JL, Silva M, Alvarez M, Quinteros MF, Morales D, Carrillo W. 2018. Ecuadorian quinoa (Chenopodium quinoa Willd) fatty acids profile. Asian J Pharm Clin Res 11:209-211
|
51 |
Bhargava A, Shukla S, Ohri D. 2006. Chenopodium quinoa: An Indian perspective. Ind Crops Prod 23:73-87
DOI
|
52 |
Carciochi RA, Manrique GD, Dimitrov K. 2014. Changes in phenolic composition and antioxidant activity during germination of quinoa seeds (Chenopodium quinoa Willd.). Int Food Res J 21:767-773
|
53 |
Carciochi RA, Manrique GD, Dimitrov K. 2015. Optimization of antioxidant phenolic compounds extraction from quinoa (Chenopodium quinoa) seeds. J Food Sci Technol 52:4396-4404
DOI
|
54 |
Choi JM, Kwak DY, Choe ME, Song SB, Park CH, Ko JY. 2019. Nutritional compositions of varieties of foxtail millet and proso millet developed in Korea. Korean J Crop Sci 64:137-143
DOI
|
55 |
Suarez-Estrella D, Torri L, Pagani MA, Marti A. 2018. Quinoa bitterness: Causes and solutions for improving product acceptability. J Sci Food Agric 98:4033-4041
DOI
|
56 |
Ruiz KB, Biondi S, Oses R, Acuaa-Rodriguez IS, Antognoni F, Martinez-Mosqueira EA, Coulibaly A, Canahua-Murillo A, Pinto M, Zurita-Silva A, Bazile D, Jacobsen SE, Molina-Montenegro MA. 2014. Quinoa biodiversity and sustainability for food security under climate change. A review. Agron Sustain Dev 34:349-359
DOI
|
57 |
Seol H, Sim KH. 2017. Quality characteristics of noodles with added germinated black quinoa powder. Korean J Food Nutr 30:19-30
DOI
|
58 |
Spehar CR, de Silva Rocha JE. 2010. Exploiting genotypic variability from low-altitude Brazilian savannah-adapted Chenopodium quinoa. Euphytica 175:13-21
DOI
|
59 |
Sung JM, Lim JH, Park KJ, Jeong JW. 2008. Effects of semi-dried red pepper with a different seed ratio on the quality of Kimchi. Korean J Food Preserv 15:427-436
|
60 |
Tang Y, Li X, Zhang B, Chen PX, Liu R, Tsao R. 2015. Characterisation of phenolics, betanins and antioxidant activities in seeds of three Chenopodium quinoa Willd. genotypes. Food Chem 166:380-388
DOI
|