Use of Selected Lactobacilli to Increase γ-Aminobutyric Acid (GABA) Content in Sourdough Bread Enriched with Amaranth Flour.Venturi M, Galli V, Pini N, Guerrini S, Granchi L.Foods. 2019 Jun 18;8 ...

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Use of Selected Lactobacilli to Increase γ-Aminobutyric Acid (GABA) Content in Sourdough Bread Enriched with Amaranth Flour.
Venturi M, Galli V, Pini N, Guerrini S, Granchi L.
Foods. 2019 Jun 18;8(6). pii: E218. doi: 10.3390/foods8060218.

Amaranth (Amaranthus cruentus L.) and canola (Brassica napus L.) oil impact on the oxidative metabolism of neutrophils in the obese patients.
Kanikowska D, Kanikowska A, Rutkowski R, Włochal M, Orzechowska Z, Juchacz A, Zawada A, Grzymisławski M, Roszak M, Sato M, Bręborowicz A, Witowski J.
Pharm Biol. 2019 Dec;57(1):140-144. doi: 10.1080/13880209.2019.1569696.

Antioxidant Activity and Phenolic Composition of Amaranth (Amaranthus caudatus) during Plant Growth.
Karamać M, Gai F, Longato E, Meineri G, Janiak MA, Amarowicz R, Peiretti PG.
Antioxidants (Basel). 2019 Jun 12;8(6). pii: E173. doi: 10.3390/antiox8060173.

Bioactivity of Peptides Released During Lactic Fermentation of Amaranth Proteins with Potential Cardiovascular Protective Effect: An In Vitro Study.
Ayala-Niño A, Rodríguez-Serrano GM, Jiménez-Alvarado R, Bautista-Avila M, Sánchez-Franco JA, González-Olivares LG, Cepeda-Saez A.
J Med Food. 2019 Jun 3. doi: 10.1089/jmf.2019.0039.

Effects of the Addition of Flaxseed and Amaranth on the Physicochemical and Functional Properties of Instant-Extruded Products.
Tobias-Espinoza JL, Amaya-Guerra CA, Quintero-Ramos A, Pérez-Carrillo E, Núñez-González MA, Martínez-Bustos F, Meléndez-Pizarro CO, Báez-González JG, Ortega-Gutiérrez JA.
Foods. 2019 May 30;8(6). pii: E183. doi: 10.3390/foods8060183.

Evaluation of the physicochemical and nutritional changes in two amaranth species (Amaranthus quitensis and Amaranthus caudatus) after germination.
Cornejo F, Novillo G, Villacrés E, Rosell CM.
Food Res Int. 2019 Jul;121:933-939. doi: 10.1016/j.foodres.2019.01.022

Amaranth's 2-Caffeoylisocitric Acid-An Anti-Inflammatory Caffeic Acid Derivative That Impairs NF-κB Signaling in LPS-Challenged RAW 264.7 Macrophages.
Schröter D, Neugart S, Schreiner M, Grune T, Rohn S, Ott C.
Nutrients. 2019 Mar 7;11(3). pii: E571. doi: 10.3390/nu11030571.

Functional properties of amaranth, quinoa and chia proteins and the biological activities of their hydrolyzates.
López DN, Galante M, Raimundo G, Spelzini D, Boeris V.
Food Res Int. 2019 Feb;116:419-429. doi: 10.1016/j.foodres.2018.08.056.

Antiproliferative Effect of Amaranth Proteins and Peptides on HT-29 Human Colon Tumor Cell Line.
Sabbione AC, Ogutu FO, Scilingo A, Zhang M, Añón MC, Mu TH.
Plant Foods Hum Nutr. 2019 Mar;74(1):107-114. doi: 10.1007/s11130-018-0708-8.

Gluten-Free Snacks Based on Brown Rice and Amaranth Flour with Incorporation of Cactus Pear Peel Powder: Physical, Nutritional, and Sensorial Properties.
Miranda DV, Rojas ML, Pagador S, Lescano L, Sanchez-Gonzalez J, Linares G.
Int J Food Sci. 2018 Oct 29;2018:7120327. doi: 10.1155/2018/7120327

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