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References from From raw material to functional food: Effect of dry-heat treatment on whole quinoa flour structure and dough rheology, with in vivo hypoglycemic validation at the optimal temperature. Local targets link to admitted publications; unresolved targets remain external evidence.
Quinoa seeds (Chenopodium quinoa): Nutritional value and potential biological effects on hyperglycemic rats
10.1016/j.jksus.2022.102427 · 2023 · External reference
Effect of gamma irradiation treatment on the antioxidant activity, phenolic compounds and flavonoid content of common buckwheat
10.1016/j.radphyschem.2023.111127 · 2023 · External reference
Emerging insights on the ultrasonication assisted modification of multi-scale structure-digestibility relationships in starches: A review
10.1016/j.ijbiomac.2025.144759 · 2025 · External reference
Structural changes and components’ interactions alter the digestion property of in-kernel starch from thermally processed Tibetan Qingke
10.1016/j.foodres.2022.111950 · 2022 · External reference
Effect of incorporating white, red or black quinoa flours on free and bound polyphenol content, antioxidant activity and colour of bread
10.1007/s11130-019-00718-w · 2019 · External reference
Total phenolic content and antioxidant activity of red and yellow quinoa (Chenopodium quinoa Willd.) seeds as affected by baking and cooking conditions
10.4236/fns.2012.38151 · 2012 · External reference
Classification and measurement of nutritionally important starch fractions
1992 · External reference
Effect of quinoa, buckwheat and lupine on nutritional properties and consumer preferences of tarhana
2019 · External reference
Analysis of the physicochemical and structural properties of chestnut starch after thermal processing
10.3390/foods14071190 · 2025 · External reference
Development of low glycemic index (GI) foods by incorporating pulse ingredients into cereal-based products: Use of in vitro screening and in vivo methodologies
10.1094/cchem-04-16-0119-fi · 2017 · External reference
Characterization of the physicochemical property, antioxidant activity and hypoglycemic potential of quinoa protein hydrolysates
10.1016/j.fbio.2025.106685 · 2025 · External reference
Unresolved reference
2019 · External reference
Unresolved reference
2019 · External reference
Effects of dry heat treatment temperature on the structure of wheat flour and starch in vitro digestibility of bread
10.1016/j.ijbiomac.2020.11.023 · 2020 · External reference
Structure-activity relationship between gluten and dough quality of sprouted wheat flour based on air classification-induced component recombination
10.1002/jsfa.12783 · 2023 · External reference
The effects of quinoa and Amaranth flour on the qualitative characteristics of gluten-free cakes
10.1155/2023/6042636 · 2023 · External reference
An overview on the dry heat treatment (DHT) for starch modification: Current progress and prospective applications
10.1016/j.crfs.2025.101007 · 2025 · External reference
Amaranth and quinoa as potential nutraceuticals: A review of anti-nutritional factors, health benefits and their applications in food, medicinal and cosmetic sectors
10.1016/j.fochx.2023.100687 · 2023 · External reference
Enhancing Kodo millet starch-based hybrid gel for fat replacement in cookies: Dual modification (heat treatment-octenyl succinic anhydride) for improved properties
10.1016/j.foodchem.2025.143709 · 2025 · External reference
Dietary antioxidants and cardiovascular health—Editorial comments and summary
2023 · External reference
Red quinoa hydrolysates with antioxidant properties improve cardiovascular health in spontaneously hypertensive rats
10.3390/antiox12061291 · 2023 · External reference
Characterization of Nano- and Microstructures of native potato starch as affected by physical, chemical, and biological treatments
10.3390/foods13132001 · 2024 · External reference
Effect of microwave dry-heat treatment of wheat flour in the in vitro digestibility of bread starch
10.1016/j.ijbiomac.2025.144392 · 2025 · External reference
Effect of dry heat treatment on physical property and in vitro starch digestibility of high amylose rice starch
10.1016/j.ijbiomac.2017.11.180 · 2018 · External reference
Effect of dry heat treatment on the development of resistant starch in rice (Oryza sativa) and barnyard millet (Echinochloa furmantacea)
2019 · External reference
Nutrient composition, functional activity and industrial applications of quinoa (Chenopodium quinoa Willd.)
10.1016/j.foodchem.2022.135290 · 2023 · External reference
Impact of cooking and fermentation by lactic acid bacteria on phenolic profile of quinoa and buckwheat seeds
10.1016/j.foodres.2018.10.073 · 2019 · External reference
Comparison of annealing and heat-moisture modification on effects of Tartary buckwheat starch under plasma-activated water condition
10.1016/j.foodchem.2025.144014 · 2025 · External reference
Evaluation of pure antioxidative capacity of antioxidants: ESR spectroscopy of stable radicals by DPPH and ABTS assays with singular value decomposition
10.1016/j.fbio.2022.101714 · 2022 · External reference
The mechanisms of thermal processing techniques on modifying structural, functional and flour-processing properties of whole-grain highland barley
10.1016/j.foodchem.2024.142698 · 2025 · External reference
Effect of ultrasonic and microwave dual-treatment on the physicochemical properties of chestnut starch
10.3390/polym12081718 · 2020 · External reference
Evaluation of amylose content: Structural and functional properties, analytical techniques, and future prospects
2024 · External reference
Inhibitory effect of bioactive compounds from quinoa of different colors on the in vitro digestibility of starch
10.1016/j.ijbiomac.2025.139918 · 2025 · External reference
The gluten structure, starch digestibility and quality properties of pasta supplemented with native or germinated quinoa flour
10.1016/j.foodchem.2022.133976 · 2023 · External reference
Biological functions of active ingredients in quinoa bran: Advance and prospective
10.1080/10408398.2022.2139219 · 2024 · External reference
Incorporation of wheat malt into a cookie recipe and its effect on the physicochemical properties of the corresponding dough and cookies
10.1016/j.lwt.2019.108651 · 2020 · External reference
The influence of fermented buckwheat, quinoa and amaranth flour on gluten-free bread quality
10.1016/j.lwt.2022.113301 · 2022 · External reference
Physical properties and FTIR analysis of rice-oat flour and maize-oat flour based extruded food products containing olive pomace
10.1016/j.foodres.2017.07.062 · 2017 · External reference
Pre-dry heat treatment alters the structure and ultimate in vitro digestibility of wheat starch-lipids complex in hot-extrusion 3D printing
10.1016/j.carbpol.2024.122026 · 2024 · External reference
Effects of repeated and continuous dry heat treatments on the physicochemical and structural properties of quinoa starch
2020 · External reference
