Protein content and amino acids profile of pseudocereals

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

Impact of cooking methods and malting on amino acids content in amaranth, buckwheat and quinoa

The effect of cooking methods on the mineral content of quinoa (Chenopodium quinoa), amaranth (Amaranthus sp.) and buckwheat (Fagopyrum esculentum)

A new insight into polyurethane foam deterioration – the use of Raman microscopy for the evaluation of long‐term storage conditions

Folates in quinoa ( Chenopodium quinoa ), amaranth ( Amaranthus sp.) and buckwheat ( Fagopyrum esculentum ): Influence of cooking and malting