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Differences in Seed Weight, Amino Acid, Fatty Acid, Oil, and Squalene Content in gamma-Irradiation-Developed and Commercial Amaranth Varieties (Amaranthus spp.)
Názov Differences in Seed Weight, Amino Acid, Fatty Acid, Oil, and Squalene Content in gamma-Irradiation-Developed and Commercial Amaranth Varieties (Amaranthus spp.) Autor Szabóová Monika 1986- SAVGEBIO - Ústav genetiky a biotechnológií rastlín SAV SCOPUS RID ORCID Spoluautori Záhorský Michal 1989- Gažo Ján Geuens Jeroen Vermoesen Ann D´Hondt Els Hricová Andrea 1971- SAVGEBIO - Ústav genetiky a biotechnológií rastlín SAV SCOPUS RID ORCID Zdroj.dok. Plants. Vol. 9, no. 11 (2020), art. no. 1412 Jazyk dok. eng - angličtina Druh dok. rozpis článkov z periodík (rbx) Ohlasy MYKOLENKO, S. – HEZ, Y. – PIVOVAROV, O. Effect of bioactivated amaranth grain on the quality and amino acid composition of bread. In Ukrainian Food Journal. 2021. ISSN 2313–5891 (Online) ISSN 2304–974X (Print). VEDMEDEVA, K.V. - MAKHOVA, T.V. – LEVCHENKO, V.I. Prospects of using amaranth Amaranthus caudatus L. as an oil culture in southern Ukraine. Cientific and Technical Bulletin of the Institute of Oilseed Crops NAAS. 2021. DOI: 10.36710/ioc-2021-31-04. FIDELIS E MOURA, Marilia Aparecida - MARTINS, Bruna de Almeida - DE OLIVEIRA, Geane P. - TAKAHASHI, Jacqueline A. Alternative protein sources of plant, algal, fungal and insect origins for dietary diversification in search of nutrition and health. In CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. ISSN 1040-8398, 2022. VALADEZ-VEGA, Carmen - LUGO-MAGANA, Olivia - FIGUEROA-HERNANDEZ, Claudia - BAUTISTA, Mirandeli - BETANZOS-CABRERA, Gabriel - BERNARDINO-NICANOR, Aurea - MARIA GONZALEZ-AMARO, Rosa - ALONSO-VILLEGAS, Rodrigo - MORALES-GONZALEZ, Jose A. - GONZALEZ-CRUZ, Leopoldo. Effects of Germination and Popping on the Anti-Nutritional Compounds and the Digestibility of Amaranthus hypochondriacus Seeds. In FOODS. JUL 2022, vol. 11, no. 14. KANBAR, Adnan - BEISEL, Julia - WETTERS, Sascha - GUTIERREZ, Meylin Terrel - GRAEFF-HOENNINGER, Simone - NICK, Peter. A rapid, simple, and reliable assay to authenticate Peruvian kiwicha (A. caudatus) for food applications. In EUROPEAN FOOD RESEARCH AND TECHNOLOGY. ISSN 1438-2377, NOV 2022, vol. 248, no. 11, p. 2779-2797. ULRIKH, Elena Viktorovna - SMOLOVSKAYA, Oksana Vladimirovna. Evaluation of anti-inflammatory and wound healing properties of Squalene: An important phytochemical component of amaranth oil. In International Journal of Chemical and Biochemical Sciences, 2022-01-01, 21, pp. 54-60. JIMOH, Muhali Olaide - OKAIYETO, Kunle - OGUNTIBEJU, Oluwafemi Omoniyi - LAUBSCHER, Charles Petrus. A Systematic Review on Amaranthus-Related Research. In Horticulturae, 2022-03-01, 8, 3, pp. Dostupné na: https://doi.org/10.3390/horticulturae8030239. Darshan, T. Dharajiya - Gauravi, N. Trivedi - Nevya, J. Thakkar - Karen, P. Pachchigar - Basavaraj, Teli - Kapil, K. Tiwari - Matthew W. Blair.Genomics-Assisted Design of Biotic Stress Resistant Vegetable Amaranths. In Genomic Designing for Biotic Stress Resistant Vegetable Crops. Cham: Springer International Publishing, 2022, p. 261-300, ISBN 978-3-030-97784-9, ISBN 78-3-030-97785-6 (eBook) https://doi.org/10.1007/978-3-030-97785-6. TYRUS, Mariia - LYKHOCHVOR, Volodymyr - HNATIV, Petro. Amaranth: a multi-purpose crop for war-torn land. In International Journal of Environmental Studies, 2023, vol. 80, no., pp. ISSN 0020-7233. Dostupné na: https://doi.org/10.1080/00207233.2023.2178207. BEITANE, Ilze - MARISHEVA, Alla. The Potential of Amaranth as a Basic Raw Material for the Production of Pasta for a Vegan Diet. In APPLIED SCIENCES-BASEL, 2023, vol. 13, no. 6, pp. Dostupné na: https://doi.org/10.3390/app13063944. ARAUJO-LEON, Jesus Alfredo - AGUILAR-HERNANDEZ, Victor - SANCHEZ-DEL PINO, Ivonne - BRITO-ARGAEZ, Ligia - PERAZA-SANCHEZ, Sergio R. - XINGU-LOPEZ, Andres - ORTIZ-ANDRADE, Rolffy. Analysis of Red Amaranth (Amaranthus cruentus L.) Betalains by LC-MS. In JOURNAL OF THE MEXICAN CHEMICAL SOCIETY, 2023, vol. 67, no. 3, pp. 227-239. ISSN 1870-249X. Dostupné na: https://doi.org/10.29356/jmcs.v67i3.1967. YANG, Jingying - PAN, Mingfei - HAN, Ran - YANG, Xiao - LIU, Xuan - YUAN, Shifang - WANG, Shuo. Food Irradiation: An Emerging Processing Technology to Improve the Quality and Safety of Foods. In FOOD REVIEWS INTERNATIONAL, 2024, vol. 40, no. 8, pp. 2321-2343. ISSN 8755-9129. Dostupné na: https://doi.org/10.1080/87559129.2023.2272961. MARISHEVA, Alla - BEITANE, Ilze. Evaluation of Fatty Acid Composition in Amaranth Pasta Developed for a Vegan Diet. In Rural Sustainability Research, 2023-08-01, 49, 344, pp. 58-65. Dostupné na: https://doi.org/10.2478/plua-2023-0008. RAUNGRUSMEE, Sujitta. Underutilized Cereals and Pseudocereals’ Nutritional Potential and Health Implications. In Pandemics and Innovative Food Systems, 2023-01-01, pp. 163-193. Dostupné na: https://doi.org/10.1201/9781003191223-9. Kategória ADCA - Vedecké práce v zahraničných karentovaných časopisoch impaktovaných Kategória (od 2022) V3 - Vedecký výstup publikačnej činnosti z časopisu Typ výstupu článok Rok vykazovania 2020 Registrované v WOS Registrované v SCOPUS Registrované v CCC DOI 10.3390/plants9111412 
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Názov súboru Prístup Veľkosť Stiahnuté Typ Licence Differences in Seed Weight, Amino Acid, Fatty Acid,.pdf Prístupný 1.6 MB 2 Vydavateľská verzia rok CC IF IF Q (best) JCR Av Jour IF Perc SJR SJR Q (best) CiteScore A rok vydania rok metriky IF IF Q (best) SJR SJR Q (best) 2020 2019 2.762 Q1 0.877 Q1
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