| Nutritional Value and Use of the Andean Crops Quinoa (Chenopodium quinoa) and Kañiwa (Chenopodium pallidicaule) R Repo-Carrasco, C Espinoza, SE Jacobsen Food reviews international 19 (1-2), 179-189, 2003 | 1045 | 2003 |
| Flavonoids and other phenolic compounds in Andean indigenous grains: Quinoa (Chenopodium quinoa), kañiwa (Chenopodium pallidicaule) and kiwicha (Amaranthus caudatus) R Repo-Carrasco-Valencia, JK Hellström, JM Pihlava, PH Mattila Food chemistry 120 (1), 128-133, 2010 | 559 | 2010 |
| Quinoa (Chenopodium quinoa, Willd.) as a source of dietary fiber and other functional components RAM Repo-Carrasco-Valencia, LA Serna Food Science and Technology 31, 225-230, 2011 | 356 | 2011 |
| Determinación de la capacidad antioxidante y compuestos bioactivos de frutas nativas peruanas R Repo de Carrasco, CR Encina Zelada Revista de la sociedad química del Perú 74 (2), 108-124, 2008 | 306 | 2008 |
| Dietary fiber and other functional components in two varieties of crude and extruded kiwicha (Amaranthus caudatus) R Repo-Carrasco-Valencia, J Peña, H Kallio, S Salminen Journal of Cereal Science 49 (2), 219-224, 2009 | 241 | 2009 |
| Chemical and Functional Characterization of Kañiwa (Chenopodium pallidicaule) Grain, Extrudate and Bran R Repo-Carrasco-Valencia, A Acevedo de La Cruz, JC Icochea Alvarez, ... Plant foods for human nutrition 64, 94-101, 2009 | 142 | 2009 |
| Determinación de la capacidad antioxidante y compuestos fenólicos de cereales andinos: quinua (Chenopodium quinoa), kañiwa (Chenopodium pallidicaule) y kiwicha (Amaranthus … R Repo de Carrasco, CR Encina Zelada Revista de la sociedad quimica del Peru 74 (2), 85-99, 2008 | 135 | 2008 |
| Breadmaking use of andean crops quinoa, kañiwa, kiwicha, and tarwi CM Rosell, G Cortez, R Repo‐Carrasco Cereal chemistry 86 (4), 386-392, 2009 | 132 | 2009 |
| Effects of roasting and boiling of quinoa, kiwicha and kañiwa on composition and availability of minerals in vitro RAM Repo‐Carrasco‐Valencia, CR Encina, MJ Binaghi, CB Greco, ... Journal of the Science of Food and Agriculture 90 (12), 2068-2073, 2010 | 114 | 2010 |
| Development of a fermented quinoa‐based beverage FE Ludena Urquizo, SM García Torres, T Tolonen, M Jaakkola, ... Food science & nutrition 5 (3), 602-608, 2017 | 95 | 2017 |
| Effect of germination on total phenolic compounds, total antioxidant capacity, Maillard reaction products and oxidative stress markers in canihua (Chenopodium pallidicaule) F Abderrahim, E Huanatico, R Repo-Carrasco-Valencia, SM Arribas, ... Journal of Cereal Science 56 (2), 410-417, 2012 | 90 | 2012 |
| De tales harinas, tales panes. Granos, harinas y productos de panificación en Iberoamérica AE León, CM Rosell, M Gómez Pallarés, C Brites, M Haros, MJ Trigo, ... ISEKI-Food, 2007 | 87 | 2007 |
| Effects of germination and kilning on the phenolic compounds and nutritional properties of quinoa (Chenopodium quinoa) and kiwicha (Amaranthus caudatus) S Pilco-Quesada, Y Tian, B Yang, R Repo-Carrasco-Valencia, ... Journal of Cereal Science 94, 102996, 2020 | 83 | 2020 |
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| Physicochemical and Functional Characterization of Protein Isolated from Different Quinoa Varieties (Chenopodium quinoa Willd.) ME Steffolani, P Villacorta, ER Morales‐Soriano, R Repo‐Carrasco, ... Cereal Chemistry 93 (3), 275-281, 2016 | 60 | 2016 |
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| Influence of tara gum and xanthan gum on rheological and textural properties of starch-based gluten-free dough and bread J Vidaurre-Ruiz, S Matheus-Diaz, F Salas-Valerio, G Barraza-Jauregui, ... European Food Research and Technology 245, 1347-1355, 2019 | 49 | 2019 |
| Physicochemical and functional properties of isolated starch and their correlation with flour from the Andean Peruvian quinoa varieties ME Steffolani, R Repo-Carrasco-Valencia, GT Pérez, L Condezo-Hoyos International Journal of Biological Macromolecules 147, 997-1007, 2020 | 48 | 2020 |
| Profile and Content of Residual Alkaloids in Ten Ecotypes of Lupinus mutabilis Sweet after Aqueous Debittering Process P Cortés-Avendaño, M Tarvainen, JP Suomela, P Glorio-Paulet, B Yang, ... Plant Foods for Human Nutrition 75, 184-191, 2020 | 43 | 2020 |
| Development of gluten-free and egg-free pasta based on quinoa (Chenopdium quinoa Willd) with addition of lupine flour, vegetable proteins and the oxidizing … L Linares-García, R Repo-Carrasco-Valencia, P Glorio Paulet, ... European Food Research and Technology 245, 2147-2156, 2019 | 41 | 2019 |
