Phenolic content and antioxidant activity of tortillas produced from pigmented maize processed by conventional nixtamalization or extrusion cooking

Extrusion improved the anti‐inflammatory effect of amaranth (Amaranthus hypochondriacus) hydrolysates in LPS‐induced human THP‐1 macrophage‐like and mouse RAW 264.7 macrophages by preventing activation of NF‐κB signaling

Identification of Bioactive Peptide Sequences from Amaranth ( Amaranthus hypochondriacus ) Seed Proteins and Their Potential Role in the Prevention of Chronic Diseases

Increasing the Antioxidant Activity, Total Phenolic and Flavonoid Contents by Optimizing the Germination Conditions of Amaranth Seeds

Improvement of Chia Seeds with Antioxidant Activity, GABA, Essential Amino Acids, and Dietary Fiber by Controlled Germination Bioprocess

Tempeh flour from chickpea (Cicer arietinum L.) nutritional and physicochemical properties