Teff, Buckwheat, Quinoa and Amaranth: Ancient Whole Grain Gluten-Free Egg-Free Pasta

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Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org

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"Teff, Buckwheat, Quinoa and Amaranth: Ancient Whole Grain Gluten-Free Egg-Free Pasta"
written by Talwinder S. Kahlon, Mei-Chen M. Chiu,
published by Food and Nutrition Sciences, Vol.6 No.15, 2015

has been cited by the following article(s):

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[5]	The Quality of Pasta with the Addition of Buckwheat Microgreens or Sprouts
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[6]	Nutritional composition, functionality, and processing technologies for Amaranth
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[11]	Quality evaluation of egg-free cake from soft tofu
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[12]	Glutensiz kraker üretimi ve modifiye atmosferde depolanması
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[13]	Defitinize Teff Ununun Bisküvi Üretiminde Kullanım Olanakları
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[14]	МАКАРОННІ ВИРОБИ З АМАРАНТОВОГО БОРОШНА
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[16]	Gluten-Free Cereal Products and Beverages: A Review of Their Health Benefits in the Last Five Years
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[17]	Kinoa ve amarant unu ilavesinin Türk mantısının kalite özelliklerine etkilerinin belirlenmesi
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[18]	Gluten Related Disorders and Novel Approaches in Gluten-Free Pasta Making
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[19]	Drivers and barriers in the consumption of alternative staples. A systematic literature review and future research agenda
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[20]	Optimum formulation determination and carbon footprint analysis of a novel gluten‐free pasta recipe using buckwheat, teff, and chickpea flours
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[21]	Formulating Reduced-fat Sausages with Quinoa or Teff Flours: Effects on Emulsion Characteristics and Product Quality
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[22]	Innovative Gluten‐Free Products
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[23]	Relationship of Compositional, Mechanical, and Textural Properties of Gluten-Free Pasta Using Different Quinoa (Chenopodium quinoa) Varieties
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[24]	Buckwheat-pasta enriched with silkworm powder: Technological analysis and sensory evaluation
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[25]	Quinoa flour as an ingredient to enhance the nutritional and functional features of cereal-based foods
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[26]	Gluten‐free bakery and pasta products: prevalence and quality improvement
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[27]	Effect of leaf harvest on grain yield and nutrient content of diverse amaranth entries
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[28]	Utilization of Quinoa Seeds to Produce Gluten-Free Pan Bread
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[29]	Different effectiveness of two pastas supplemented with either lipophilic or hydrophilic/phenolic antioxidants in affecting serum as evaluated by the novel Antioxidant …
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[30]	전분을 첨가한 글루텐 프리 쌀 파스타의 텍스처 특성
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[31]	Textural properties of gluten-free rice pasta prepared employing various starches
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[32]	Development of bread products containing Chordaria cladosiphon (mozuku) and its bioactive extract fucoidan: a thesis presented in partial fulfilment of the …
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[33]	Different effectiveness of two pastas supplemented with either lipophilic or hydrophilic/phenolic antioxidants in affecting serum as evaluated by the novel Antioxidant/ …
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[34]	메밀, 녹두, 도토리 전분을 첨가한 글루텐 프리 쌀파스타의 관능적 특성
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[35]	Sensory characteristics and consumer acceptance of gluten-free rice pasta with added buckwheat, mungbean and acorn starches
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[2]	Nutritional Composition, Functionality, and Processing Technologies for Amaranth Journal of Food Processing and Preservation, 2023 DOI:10.1155/2023/1753029

[3]	Nutritional contributions and processability of pasta made from climate-smart, sustainable crops: A critical review Critical Reviews in Food Science and Nutrition, 2023 DOI:10.1080/10408398.2023.2271952

[4]	Quality evaluation of egg-free cake from soft tofu Journal of Food Science and Technology, 2022 DOI:10.1007/s13197-022-05501-5

[5]	Drivers and barriers in the consumption of alternative staples. A systematic literature review and future research agenda British Food Journal, 2021 DOI:10.1108/BFJ-12-2020-1098

[6]	Gluten-Free Cereal Products and Beverages: A Review of Their Health Benefits in the Last Five Years Foods, 2021 DOI:10.3390/foods10112523

[7]	Optimum formulation determination and carbon footprint analysis of a novel gluten‐free pasta recipe using buckwheat, teff, and chickpea flours Journal of Food Processing and Preservation, 2020 DOI:10.1111/jfpp.14701

[8]	Relationship of Compositional, Mechanical, and Textural Properties of Gluten-Free Pasta Using Different Quinoa (Chenopodium quinoa) Varieties Foods, 2020 DOI:10.3390/foods9121849

[9]	Innovative Processing Technologies for Healthy Grains 2020 DOI:10.1002/9781119470182.ch8

[10]	Buckwheat-pasta enriched with silkworm powder: Technological analysis and sensory evaluation LWT, 2019 DOI:10.1016/j.lwt.2019.108542

[11]	Gluten-free bakery and pasta products: prevalence and quality improvement International Journal of Food Science & Technology, 2018 DOI:10.1111/ijfs.13505

[12]	Effect of leaf harvest on grain yield and nutrient content of diverse amaranth entries Scientia Horticulturae, 2018 DOI:10.1016/j.scienta.2018.03.028

[13]	Improved glucose metabolism by Eragrostis tef potentially through beige adipocyte formation and attenuating adipose tissue inflammation PLOS ONE, 2018 DOI:10.1371/journal.pone.0201661

[14]	Gluten‐free bakery and pasta products: prevalence and quality improvement International Journal of Food Science & Technology, 2018 DOI:10.1111/ijfs.13505

[15]	Different effectiveness of two pastas supplemented with either lipophilic or hydrophilic/phenolic antioxidants in affecting serum as evaluated by the novel Antioxidant/Oxidant Balance approach Food Chemistry, 2017 DOI:10.1016/j.foodchem.2016.10.050

[16]	Textural Properties of Gluten-free Rice Pasta Prepared Employing Various Starches Korean Journal of Food & Cookery Science, 2017 DOI:10.9724/kfcs.2017.33.1.28

[17]	Sensory Characteristics and Consumer Acceptance of Gluten-Free Rice Pasta with Added Buckwheat, Mungbean and Acorn Starches Korean Journal of Food & Cookery Science, 2016 DOI:10.9724/kfcs.2016.32.4.413

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