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Publications by Vanesa Castro‐Alba

Fermentation of Pseudocereals Quinoa, Canihua, and Amaranth to Improve Mineral Accessibility Through Degradation of Phytate

Journal of the Science of Food and Agriculture

English

Related publications

Lactic Fermentation as a Strategy to Improve the Nutritional and Functional Values of Pseudocereals

Frontiers in Nutrition

English

Application of NIR Imaging to the Study of Expanded Snacks Containing Amaranth, Quinoa and Kañiwa

LWT - Food Science and Technology

English

Effect of Fertilization on Yield and Quality of Biomass of Quinoa (Chenopodium Quinoa Willd.) and Green Amaranth (Amaranthus Retroflexus L.)

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Horticulture

English

Development and Testing of Gluten-Free Pasta Based on Rice, Quinoa and Amaranth Flours

Journal of Food Research

English

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

Food and Nutrition Sciences

English

Macro and Micro Mineral Contents of Different Quinoa (Chenopodium Quinoa Willd.) Varieties Used as Forage by Cattle

Turk Tarim ve Ormancilik Dergisi/Turkish Journal of Agriculture and Forestry

English

Effects of Reducing Phytate Content in Sorghum Through Genetic Modification and Fermentation on in Vitro Iron Availability in Whole Grain Porridges

Analytical Chemistry

English

Double Ant Colony System to Improve Accessibility After a Disaster

English

Evaluation and Strategies to Improve Fermentation Characteristics of Modified Dry-Grind Corn Processes

Cereal Chemistry

Organic Chemistry

English