ARTÍCULO PUBLICADO EN REVISTA EXTERNA. Quinoa is consumed as a seed, flour, expanded, sprout (germinated) and activated (hydrated). The objective of this work was to determine the nutritional composition of the ...

Quinoa (Chenopodium quinoa Willd.) is an ancestral crop from the Andes of South America. Its high-energy and nutritional value content makes this crop very suitable for food. Germination of quinoa seed remains a problem. ...

Seed protein stability and seed deterioration during storage were studied in seeds of two different quinoa (Chenopodium quinoa Willd.) cultivars, i.e., cv. Ollagüe and cv. Baer II. Germination and viability tests proved ...

The identification of the critical period for seed determination is a central aspect for adequate crop management for higher yields. As important variability in the developmental stages associated to this critical period ...

Quinoa seed (Chenopodium quinoa Willd.) has obtained great interest in recent years due to its high nutritional value and its content of natural antioxidants and other phytochemicals with positive biological activity in ...

Two possible sources of resistance to pre-harvest sprouting were evaluated in quinoa. They showed dormancy at harvest and significant variations in dormancy level in response to environmental conditions experienced during ...

Quinoa seeds have high protein content and an exceptional balance of amino acids, with higher contents of lysine, methionine and cysteine than common cereals. To date, only three globulins, all of which have a content of ...

Chenopodium quinoa Willd (quinoa) has been a source of food for millennia by the Andes region native population. Because of its bitter taste, quinoa seeds are commercialized without their coat for human consumption. Quinoa ...