Luonnonvarakeskuksen julkaisut

Acclimatization of Quinoa (Chenopodium quinoa, Willd) and Canihua (Chenopodium pallidicaule, Aellen) to Finland

Carmen, Miguel L.
Annales agriculturae FenniaeAnnales Agriculturae Fenniae. Seria AgriculturaMaatalouden tutkimuskeskuksen aikakauskirja = Journal of the Agricultural Research Centre : 370 (Agricultural Research CentreMaatalouden tutkimuskeskus, 1984)

Development of a fermented quinoa-based beverage

Ludena Urquizo, Fanny Emma; Torres, Silvia Melissa Garcia; Tolonen, Tiina; Jaakkola, Mari; Pena-Niebuhr, Maria Grazzia; von Wright, Atte; Repo-Carrasco-Valencia, Ritva; Korhonen, Hannu; Plumed-Ferrer, Carme
Food Science and Nutrition : 3 (Wiley, 2017)

Experiences of the first steps of the production of andean pseudocereals in Finland

Keskitalo, Marjo (Universidad Nacional Agraria La Molina, 2014)

Fermentation as means of nutritional enhancement of quinoa-based products

Kahala, Minna; Mäkinen, Sari; Mattila, Pirjo; Pihlanto, Anne (2017)

Nutritional Value and Bioactive Compounds in Quinoa (Chenopodium quinoa Willd.), Kañiwa (Chenopodium pallidicaule Aellen) and Kiwicha (Amaranthus Caudatus L.)

Repo-Carrasco-Valencia, R.; Melgarejo, S.; Pihlava, J.-M. (Nova Science Publishers, 2019)

Nutritional Value of Commercial Protein-Rich Plant Products

Mattila, Pirjo; Mäkinen, Sari; Eurola, Merja; Jalava, Taina; Pihlava, Juha-Matti; Hellström, Jarkko; Pihlanto, Anne
Plant Foods for Human Nutrition : 2 (Springer Verlag, 2018)

The effect of cooking on the antioxidant activity of quinoa seeds

Vainio, T.M.; Järvenpää, Eila; Repo-Carrasco, V.R. (2013)

"quinoa" - Selaus asiasanan mukaan Luonnonvarakeskuksen julkaisut

Acclimatization of Quinoa (Chenopodium quinoa, Willd) and Canihua (Chenopodium pallidicaule, Aellen) to Finland ﻿

Development of a fermented quinoa-based beverage ﻿

Experiences of the first steps of the production of andean pseudocereals in Finland ﻿

Fermentation as means of nutritional enhancement of quinoa-based products ﻿

Nutritional Value and Bioactive Compounds in Quinoa (Chenopodium quinoa Willd.), Kañiwa (Chenopodium pallidicaule Aellen) and Kiwicha (Amaranthus Caudatus L.) ﻿

Nutritional Value of Commercial Protein-Rich Plant Products ﻿

The effect of cooking on the antioxidant activity of quinoa seeds ﻿