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References

Canihua / Kaniwa - The New Quinoa?

  1. Ad Hoc Panel of the Advisory Committee on Technology Innovation; Board on Science and Technology for International Development; Policy and Global Affairs; National Research Council: Lost Crops of the Incas: Little-Known Plants of the Andes with Promise for Worldwide Cultivation (1989); Chapter: Kaniwa
  2. Peñarrieta JM, Alvarado JA, Akesson B, Bergenståhl B.: Total antioxidant capacity and content of flavonoids and other phenolic compounds in canihua (Chenopodium pallidicaule): an Andean pseudocereal.; Mol Nutr Food Res. 2008 Jun;52(6):708-17. doi: 10.1002/mnfr.200700189.; PMID: 18537130
  3. Ranilla LG, Apostolidis E, Genovese MI, Lajolo FM, Shetty K.: Evaluation of indigenous grains from the Peruvian Andean region for antidiabetes and antihypertension potential using in vitro methods.; J Med Food. 2009 Aug;12(4):704-13. doi: 10.1089/jmf.2008.0122.; PMID: 19735168
  4. Ritva Repo-Carrasco-Valencia: ANDEAN INDIGENOUS FOOD CROPS: NUTRITIONAL VALUE AND BIOACTIVE COMPOUNDS; ANDEAN INDIGENOUS FOOD CROPS: Department of Biochemistry and Food Chemistry, University of Turku, Turku 2011
  5. V. Lobo, A. Patil, A. Phatak, N. Chandra: Free radicals, antioxidants and functional foods: Impact on human health; Pharmacogn Rev. 2010 Jul-Dec; 4(8): 118–126.; doi: 10.4103/0973-7847.70902; PMCID: PMC3249911
  6. Repo-Carrasco-Valencia R, Acevedo de La Cruz A, Icochea Alvarez JC, Kallio H.: Chemical and functional characterization of Kañiwa (Chenopodium pallidicaule) grain, extrudate and bran.; Plant Foods Hum Nutr. 2009 Jun;64(2):94-101. doi: 10.1007/s11130-009-0109-0.; PMID: 19424801
  7. F. Abderrahim, E. Huanatico, R. Repo-Carrasco-Valencia, S.M. Arribas, M.C. Gonzalez, L. Condezo-Hoyos: Effect of germination on total phenolic compounds, total antioxidant capacity, Maillard reaction products and oxidative stress markers in canihua (Chenopodium pallidicaule); Journal of Cereal Science; Volume 56, Issue 2, September 2012, Pages 410–417; doi:10.1016/j.jcs.2012.04.013
  8. Repo-Carrasco-Valencia RA, Encina CR, Binaghi MJ, Greco CB, Ronayne de Ferrer PA.: Effects of roasting and boiling of quinoa, kiwicha and kañiwa on composition and availability of minerals in vitro.; J Sci Food Agric. 2010 Sep;90(12):2068-73. doi: 10.1002/jsfa.4053.; PMID: 20582934
  9. Ad Hoc Panel of the Advisory Committee on Technology Innovation; Board on Science and Technology for International Development; Policy and Global Affairs; National Research Council: Lost Crops of the Incas: Little-Known Plants of the Andes with Promise for Worldwide Cultivation (1989); Chapter: Kaniwa
  10. R. Grossa, F. Kochb, I. Malagac, A.F. de Mirandad, H. Schoenebergera, L.C. Trugoe: Chemical composition and protein quality of some local Andean food sources; Food Chemistry; Volume 34, Issue 1, 1989, Pages 25–34; doi:10.1016/0308-8146(89)90030-7
  11. Ritva Repo-Carrasco-Valencia: ANDEAN INDIGENOUS FOOD CROPS: NUTRITIONAL VALUE AND BIOACTIVE COMPOUNDS; ANDEAN INDIGENOUS FOOD CROPS: Department of Biochemistry and Food Chemistry, University of Turku, Turku 2011
  12. Ad Hoc Panel of the Advisory Committee on Technology Innovation; Board on Science and Technology for International Development; Policy and Global Affairs; National Research Council: Lost Crops of the Incas: Little-Known Plants of the Andes with Promise for Worldwide Cultivation (1989); Chapter: Kaniwa
  13. Luca Rastrelli, Francesco De Simone, Oreste Schettino, Antonio Dini: Constituents of Chenopodium pallidicaule (Cañihua) Seeds: Isolation and Characterization of New Triterpene Saponins; J. Agric. Food Chem., 1996, 44 (11), pp 3528–3533; DOI: 10.1021/jf950253p; Publication Date (Web): November 14, 1996