ArticleMolecules (Basel, Switzerland)2024
Impact of Sprouting Process on the Protein Quality of Yellow and Red Quinoa (
Article in Molecules (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed, 16 citations in OpenAlex.
- Controlled Enzymatic Hydrolysis as a Strategy to Enhance Functional and Bioactive Potential of Quinoa Protein.Plant foods for human nutrition (Dordrecht, Netherlands) · 2026Article
- Genome-Wide Identification and Characterization of Stress-Responsive SNARE Genes in Quinoa (Biology · 2026Article
- Assessment of nutritional and functional profile of whole, hulled and germinated hemp (Frontiers in nutrition · 2026Article
- The Effect of Different Processing Methods on Metabolite Profiles by Comparative Metabolomics in Kernels and Sprouted Seeds of Foxtail Millet.Foods (Basel, Switzerland) · 2025Article
- Article
- Impact of co-fermenting modified camel milk using yogurt starter culture andFrontiers in nutrition · 2025Article
- Protective Effects of aMetabolites · 2024Article
- Comparative Evaluation of Chemical Composition and Nutritional Characteristics in Various Quinoa Sprout Varieties: The Superiority of 24-Hour Germination.Foods (Basel, Switzerland) · 2024Article
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Authors and funding
7 authors at 5 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The demand for plant-based proteins has increased remarkably over the last decade. Expanding the availability and variety of plant-based protein options has shown positive potential. This study aimed to investigate the qualitative and quantitative changes in amino acids of yellow and red quinoa seeds (YQ and RQ) during a 9-day germination period. The results showed that the germination process led to an increase in the total amino acids by 7.43% and 14.36% in the YQ and RQ, respectively. Both varieties exhibited significant (
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Registered trials
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