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Your search keyword '"amaranthus"' showing total 28 results

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28 results on '"amaranthus"'

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1. 3D-printed electrodes using graphite/carbon nitride/polylactic acid composite material: A greener platform for detection of amaranth dye in food samples.

2. Water-ultrastable perovskite CsPbBr 3 nanocrystals tailored by surface-confined strategy for amaranth sensing in food samples.

3. Quantitative saccharide release of hydrothermally treated flours by validated salivary/pancreatic on-surface amylolysis (nanoGIT) and high-performance thin-layer chromatography.

4. Angiotensin-I converting enzyme inhibitory activity of Amaranthus hypochondriacus seed protein hydrolysates produced with lactic bacteria and their peptidomic profiles

5. Amaranthus hypochondriacus seeds as a rich source of cysteine rich bioactive peptides

6. Combined effect of pH treatment and the extraction pH on the physicochemical, functional and rheological characteristics of amaranth (Amaranthus hypochondriacus) seed protein isolates

7. Structural changes of different starches illuminated with linearly polarised visible light

8. Red beet (Beta vulgaris) and amaranth (Amaranthus sp.) microgreens: Effect of storage and in vitro gastrointestinal digestion on the untargeted metabolomic profile

9. Organic amaranth starch: A study of its technological properties after heat-moisture treatment

10. Variations in the polyphenol content of seeds of field grown Amaranthus genotypes

11. Physical properties of Amaranthus starch

12. Effect of amaranth proteins on the RAS system. In vitro, in vivo and ex vivo assays

13. Anti-inflammatory and antioxidant effects of peptides released from germinated amaranth during in vitro simulated gastrointestinal digestion

14. Amaranthus hypochondriacus seeds as a rich source of cysteine rich bioactive peptides.

15. Protein content of amaranth and quinoa starch plays a key role in their ability as Pickering emulsifiers

16. Angiotensin-I converting enzyme inhibitory activity of Amaranthus hypochondriacus seed protein hydrolysates produced with lactic bacteria and their peptidomic profiles.

17. Response of nutrients, minerals, antioxidant leaf pigments, vitamins, polyphenol, flavonoid and antioxidant activity in selected vegetable amaranth under four soil water content

18. Natural diversity of hydroxycinnamic acid derivatives, flavonoid glycosides, carotenoids and chlorophylls in leaves of six different amaranth species

19. Characterisation of nutrient profile of quinoa (Chenopodium quinoa), amaranth (Amaranthus caudatus), and purple corn (Zea mays L.) consumed in the North of Argentina: Proximates, minerals and trace elements

20. Cereal foods are the major source of betaine in the Western diet – Analysis of betaine and free choline in cereal foods and updated assessments of betaine intake

21. In vitro inhibition of dipeptidyl peptidase IV by peptides derived from the hydrolysis of amaranth (Amaranthus hypochondriacus L.) proteins

22. Mitigating effect of amaranth (Amarantus hypochondriacus) protein on acrylamide formation in foods

23. Crystal structure of a major seed storage protein, 11S proglobulin, from Amaranthus hypochondriacus: Insight into its physico-chemical properties

24. Determination of spinetoram and its metabolites in amaranth and parsley using QuEChERS-based extraction and liquid chromatography–tandem mass spectrometry

25. Free amino acid profiling in grain Amaranth using LC–MS/MS

26. Variations in the polyphenol content of seeds of field grown Amaranthus genotypes

27. Quinoa (Chenopodium quinoa W.) and amaranth (Amaranthus caudatus L.) provide dietary fibres high in pectic substances and xyloglucans

28. The effects of host defence elicitors on betacyanin accumulation in Amaranthus mangostanus seedlings

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