Background Pseudocereals, especially quinoa, amaranth, and buckwheat, have attracted an
increasing amount of attention because of their nutritive and health-benefiting properties …

Chenopodium quinoa Willd, known as quinoa, has been cultivated and consumed by
humans for the last 5,000-7,000 years. Quinoa was important to pre-Columbian Andean …

The aim of the study was to investigate the effect of adding (in two different doses 15% and
30%) pseudocereal (buckwheat, amaranth and quinoa) flour on the antioxidant properties …

The current production levels of the major staple food crops are not sufficient to fulfill the
projected global food requirements, with more than 75% of total grain production being …

An increasing demand of gluten‐free (GF) products is caused by a growing number of
diagnosed coeliacs and a consumption trend to eliminate allergenic proteins from diet …

Defining and optimizing the technological process to improve the sensory and nutritional
characteristics of gluten-free (GF) products still represent a challenge for researchers and …

There is currently much interest in the use of pseudocereals for developing nutritious food
products. Amaranth, buckwheat, and quinoa are the 3 major pseudocereals in terms of world …

Pasta was prepared by replacing 20% of semolina with native and fermented quinoa flour
and the effects of substitution on the technological and nutritional characteristics were …

The use of gluten-free products is increasing since a growing number of people are suffering
from celiac disease and thereby need gluten-free diet. Gluten is responsible for the visco …

For centuries, ancient grains fed populations, but due to their low yield, they were
abandoned and replaced by high‐yielding species. However, currently, there is a renewed …