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References
Each and every month at WHFoods, we rely on hundreds of research studies to keep you up-to-date on scientific information about food, nutrition, and health. (For more information about the role of science in our website content, please see Our Approach to Science Research). Among the featured sections of our website are 100 food profiles and 31 nutrient profiles. In terms of scientific review, we make these profiles one of our website priorities. In each of these profiles, you will find a dedicated References section that contains an alphabetized list of key scientific references involving that particular food or nutrient. In order to make all of these key food and nutrient research references available to you in a single place, we created this WHFoods Reference Library. You can use the radio buttons below to start with either Foods or Nutrients. Then simply choose the specific food or nutrient of interest, and click on it to obtain an alphabetized list of key research references.

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Quinoa references

  • Alvarez-Jubete L, Wijngaard H, Arendt EK et al. Polyphenol composition and in vitro antioxidant activity of amaranth, quinoa buckwheat and wheat as affected by sprouting and baking. Food Chemistry, Volume 119, Issue 2, 15 March 2010, Pages 770-778. 2010.
  • Bazile D, Pulvento C, Verniau A, et al. Worldwide Evaluations of Quinoa: Preliminary Results from Post International Year of Quinoa FAO Projects in Nine Countries. Front Plant Sci. 2016; 7: 850. Published online 2016 Jun 21. doi: 10.3389/fpls.2016.00850.
  • Bhathal SK, Navjot K, and Gill JPS. Effect of processing on the nutritional composition of quinoa (Chenopodium quinoa Willd). Agricultural Research Journal, 2017, 54, 1, pages 90-93.
  • Cordeiro LMC, Reinhardt V, Baggio C et al. Arabinan and arabinan - rich pectic polysaccharides from quinoa (Chenopodium quinoa) seeds: structure and gastroprotective activity. ood Chemistry130. 4 (2012): 937-944. 2012.
  • da Silva JA, Pompey DG, da Costa OF, et al. The importance of heat against antinutritional factors from Chenopodium quinoa seeds. Food Science and Technology. 2015;35(1):74-82.
  • Dini I, Tenore GC, and Dini A. Antioxidant compound contents and antioxidant activity before and after cooking in sweet and bitter Chenopodium quinoa seeds. LWT - Food Science and Technology, Volume 43, Issue 3, April 2010, Pages 447-451. 2010.
  • Dixit AA, Azar KM, Gardner CD et al. Incorporation of whole, ancient grains into a modern Asian Indian diet to reduce the burden of chronic disease. Nutr Rev. 2011 Aug;69(8):479-88. doi: 10.1111/j.1753-4887.2011.00411. 2011.
  • Escribano J, Cabanes J, Jiminez-Atienar M et al. Characterization of betalains, saponins and antioxidant power in differently colored quinoa (Chenopodium quinoa) varieties. Food Chemistry 234 (2017) 285—294.
  • Graf BL, Poulev A, Kuhn P, et al. Quinoa seeds leach phytoecdysteroids and other compounds with anti-diabetic properties. Food Chemistry. 2014;163:178-185.
  • Graf BL, Rojas-Silva P, Rojo LE, et al. Innovations in Health Value and Functional Food Development of Quinoa (Chenopodium quinoa Willd.) Compr Rev Food Sci Food Saf. 2015 Jul; 14(4): 431—445.
  • Laus MN, Cataldi MPO, Robbe C, et al. Antioxidant capacity, phenolic and vitamin C contents of quinoa (Chenopodium quinoa Willd.) as affected by sprouting and storage conditions. Italian Journal of Agronomy. 2017;12(1) DOI 10.4081/ija.2017.816.
  • Lazarte CE, Carlsson NG, Almgren A, et al. Phytate, zinc, iron and calcium content of common Bolivian food, and implications for mineral bioavailability. Journal of Food Composition and Analysis, Volume 39, May 2015, pages 111-119.
  • Miranda M, Vega-Galvez Am Uribe E et al. Physico-chemical analysis, antioxidant capacity and vitamins of six ecotypes of chilean quinoa (Chenopodium quinoa Willd). Procedia Food Science, Volume 1, 2011, Pages 1439-1446. 2011.
  • Motta C, Delgado I, Matos AS, et al. Folates in quinoa (Chenopodium quinoa), amaranth (Amaranthus sp.) and buckwheat (Fagopyrum esculentum): Influence of cooking and malting. Journal of Food Composition and Analysis, Volume 64, Part 2, December 2017, pages 181-187.
  • Mota C, Santos M, Mauro R, et al. Protein content and amino acids profile of pseudocereals. Food Chemistry, Volume 193, 15 February 2016, pages 55-61.
  • Navruz-Varli S and Sanlier N. Nutritional and health benefits of quinoa (Chenopodium quinoa Willd.) Journal of Cereal Science, Volume 69, May 2016, pages 371-376.
  • Park JH, Lee YJ, Kim H, et al. Antioxidant and Antimicrobial Activities of Quinoa (Chenopodium quinoa Willd.) Seeds Cultivated in Korea. Prev Nutr Food Sci. 2017 Sep; 22(3): 195—202.
  • Pelligrini M, Lucas-Gonzales R, Fontecha J, et al. Chemical, fatty acid, polyphenolic profile, techno-functional and antioxidant properties of flours obtained from quinoa (Chenopodium quinoa Willd) seeds. Industrial Crops and Products, Volume 111, January 2018, pages 38-46.
  • Quignard-Boulange A, Foucault AS, Mathe V et al. Quinoa extract enriched in 20-hydroxyecdysone protects mice from diet-induced obesity and modulates adipokines expression. esity 20. 2 (2012): 270-277. 2012.
  • Repo-Carrasco-Valencia R, Hellstrom JK, Pihlava JM et al. Flavonoids and other phenolic compounds in Andean indigenous grains: Quinoa (Chenopodium quinoa), kaniwa (Chenopodium pallidicaule) and kiwichi (Amaranthus caudatus). Food Chemistry, Volume 120, Issue 1, 1 May 2010, Pages 128-133. 2010.
  • Repo-Carrasco-Valencia RA, EncinaRepo-Carrasco-Valencia RA, Encina CR, Binaghi MJ et al. CR, Binaghi MJ et al. Effects . Effects of roasting and boiling of quinoa, kiwicha and kaniwa on composition and availability of minerals in vitro. J Sci Food Agric. 2010 Sep;90(12):2068-73. 2010.
  • Simnadis TG, Tapsell LC, and Beck EJ. Physiological Effects Associated with Quinoa Consumption and Implications for Research Involving Humans: a Review. Plant Foods Hum Nutr. 2015 Sep;70(3):238-49. doi: 10.1007/s11130-015-0506-5.
  • Suarez-Estrella D, Torri L, Pagani MA, et al. Quinoa bitterness: causes and solutions for improving product acceptability. J Sci Food Agric. 2018 Feb 27. doi: 10.1002/jsfa.8980. [Epub ahead of print] Review.
  • Verza SG, Silveira F, Cibulski S et al. Immunoadjuvant activity, toxicity assays, and determination by UPLC/Q-TOF-MS of triterpenic saponins from Chenopodium quinoa seeds. J Agric Food Chem. 2012 Mar 28;60(12):3113-8. Epub 2012 Mar 20. 2012.
  • Vilcacundo R and Hernandez-Ledesma B. Nutritional and biological value of quinoa (Chenopodium quinoa Willd.) Current Opinion in Food Science, Volume 14, April 2017, pages 1-6.
  • Yang WG, Ross CF, Morris CF, et al. Lexicon development, consumer acceptance, and drivers of liking of quinoa varieties. Journal of Food Science, 2017, 82, 4, pages 993-1005.

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