Amaranth (Amaranthus hypochondriacus) as an alternative crop for sustainable food production: Phenolic acids and flavonoids with potential impact on its nutraceutical quality

By A. B. Rosa, I. Fomsgaard, B. Laursen, A. Mortensen, L. Olvera-Martínez, C. Silva‐Sanchez, A. Mendoza-Herrera, J. González-Castañeda, A. Léon-Rodríguez. 2009

180 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/26db08a2086971f54dcaffa4be74a1d54f089c91

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In Food Science

1. John R. N. Taylor
2. K. Duodu
3. P. Belton

In Nutrition and Dietetics

1. John R. N. Taylor
2. K. Duodu
3. P. Belton
4. T. Beta

Citations in the corpus

• Increasing the utilisation of sorghum, millets and pseudocereals: Developments in the science of their phenolic phytochemicals, biofortification and protein functionality (2014, background): “…Rutin Orientin Vitexin Morin Hesperidin Neohesperidin Dykes and Rooney (2007) Dykes and Rooney (2007) Dykes and Rooney (2007) Barba de la Rosa et al. (2009); Kalinova and Dadakova (2009) Barba de la Rosa et al. (2009) Kalinova and Dadakova (2009) Khandaker et al. (2008) Pasko et al.…”
• Proximate composition, phenolic acids, and flavonoids characterization of commercial and wild nopal (Opuntia spp.) (2010, methodology): “More details regarding the analytical method can be found elsewhere (Barba de la Rosa et al., 2009).”
• Flavonoids and other phenolic compounds in Andean indigenous grains: Quinoa (Chenopodium quinoa), kañiwa (Chenopodium pallidicaule) and kiwicha (Amaranthus caudatus) (2010, background): “Recently, Barba de la Rosa et al. (2009) published information concerning the phenolic acid content of a different amaranth species (A.”