Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients

By L. Alvarez-Jubete, E. Arendt, E. Gallagher. 2010

453 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/8fe59ab81f06b4481e3257988fefa91e10812135

How researchers see this paper

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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, methodology): “…(2012) Pasko et al. (2008); Okarter (2012) Pasko et al. (2008); Alvarez-Jubete et al. (2010); Okarter (2012) Pasko et al. (2008) Pasko et al. (2008) Alvarez-Jubete et al. (2010b) Flavonoids Sorghum Millets Pearl millet Fonio Anthocyanins Apigeninidin and derivatives Luteolinidin and derivatives…”