FRINK Linked Data Fragments server

Matches in SemOpenAlex for { <https://semopenalex.org/work/W4362473313> ?p ?o ?g. }

• W4362473313 endingPage "112761" @default.
• W4362473313 startingPage "112761" @default.
• W4362473313 abstract "Quinoa is considered a “full nutritional food” owing to its high nutrition value. However, the whole grain form of quinoa is not always convenient direct consumption in everyday life. Extrusion is effective viable solution to this issue. In this study, the metabolic characterization of white quinoa (WQ) and extruded white quinoa (EWQ) was performed by investigating the characteristic amino acids, fatty acids, organic acids, and phenolic content of WQ after extrusion. A total of 24 amino acids, 25 organic acids, 32 fatty acids and 50 phenolics were identified in both WQ and EWQ, The results showed that extrusion and extrusion temperature significantly (p < 0.05) affect the content of amino acids, fatty acids, organic acids and phenolics in WQ. For example, the content of glutaconic acid (1231.9 μg/g of EWQ-180 to 1926.4 μg/g of WQ) and L-aspartic acid (115.47 μg/g of EWQ-140 to 643.70 μg/g of WQ) in WQ was significantly decreased, while L-serine (138.01 μg/g of WQ to 201.04 μg/g of EWQ-160) was increased respectively after extrusion. Among the EWQ samples, the highest content of glutaconic acid (1447.9 μg/g), L-aspartic acid (270.32 μg/g), and L-serine (201.04 μg/g) was observed in EWQ-160, EWQ-180 and EWQ-160, respectively. These results indicated extrusion affects the content of various amino acids differently and that the changes are dependent on the extrusion temperature. Similar result was also observed for fatty acids, organic acids, and phenolics. In conclusion, extrusion has potential in the processing of quinoas and the metabolic characterization of amino acids, fatty acids, organic acids, and phenolics in grains could be effectively analyzed using metabolomics." @default.
• W4362473313 created "2023-04-05" @default.
• W4362473313 creator A5032120514 @default.
• W4362473313 creator A5090284425 @default.
• W4362473313 date "2023-07-01" @default.
• W4362473313 modified "2023-10-07" @default.
• W4362473313 title "Effect of extrusion temperature on characteristic amino acids, fatty acids, organic acids, and phenolics of white quinoa based on metabolomics" @default.
• W4362473313 cites W1829847594 @default.
• W4362473313 cites W1988564030 @default.
• W4362473313 cites W2021945090 @default.
• W4362473313 cites W2035316777 @default.
• W4362473313 cites W2043252876 @default.
• W4362473313 cites W2060635580 @default.
• W4362473313 cites W2076203812 @default.
• W4362473313 cites W2078361938 @default.
• W4362473313 cites W2313047723 @default.
• W4362473313 cites W2345479383 @default.
• W4362473313 cites W2398444599 @default.
• W4362473313 cites W2507314454 @default.
• W4362473313 cites W2514052821 @default.
• W4362473313 cites W2751893142 @default.
• W4362473313 cites W2761951506 @default.
• W4362473313 cites W2808730982 @default.
• W4362473313 cites W2899054714 @default.
• W4362473313 cites W2905355450 @default.
• W4362473313 cites W2907907288 @default.
• W4362473313 cites W2912558310 @default.
• W4362473313 cites W2942437995 @default.
• W4362473313 cites W2971568233 @default.
• W4362473313 cites W3024241317 @default.
• W4362473313 cites W3035545988 @default.
• W4362473313 cites W3041491250 @default.
• W4362473313 cites W3085670846 @default.
• W4362473313 cites W3109727258 @default.
• W4362473313 cites W3111261514 @default.
• W4362473313 cites W3137239034 @default.
• W4362473313 cites W3198286246 @default.
• W4362473313 cites W4200418050 @default.
• W4362473313 cites W4205494277 @default.
• W4362473313 cites W4283752553 @default.
• W4362473313 cites W4285402128 @default.
• W4362473313 cites W4288075245 @default.
• W4362473313 cites W4292085101 @default.
• W4362473313 cites W4293004795 @default.
• W4362473313 cites W4293310482 @default.
• W4362473313 cites W4296545188 @default.
• W4362473313 cites W4296619927 @default.
• W4362473313 cites W4298149994 @default.
• W4362473313 cites W4298629022 @default.
• W4362473313 cites W4309158809 @default.
• W4362473313 doi "https://doi.org/10.1016/j.foodres.2023.112761" @default.
• W4362473313 hasPubMedId "https://pubmed.ncbi.nlm.nih.gov/37254376" @default.
• W4362473313 hasPublicationYear "2023" @default.
• W4362473313 type Work @default.
• W4362473313 citedByCount "3" @default.
• W4362473313 countsByYear W43624733132023 @default.
• W4362473313 crossrefType "journal-article" @default.
• W4362473313 hasAuthorship W4362473313A5032120514 @default.
• W4362473313 hasAuthorship W4362473313A5090284425 @default.
• W4362473313 hasConcept C178790620 @default.
• W4362473313 hasConcept C181199279 @default.
• W4362473313 hasConcept C185592680 @default.
• W4362473313 hasConcept C191897082 @default.
• W4362473313 hasConcept C192562407 @default.
• W4362473313 hasConcept C2776414213 @default.
• W4362473313 hasConcept C2778958987 @default.
• W4362473313 hasConcept C31903555 @default.
• W4362473313 hasConcept C515207424 @default.
• W4362473313 hasConcept C543025807 @default.
• W4362473313 hasConcept C55493867 @default.
• W4362473313 hasConceptScore W4362473313C178790620 @default.
• W4362473313 hasConceptScore W4362473313C181199279 @default.
• W4362473313 hasConceptScore W4362473313C185592680 @default.
• W4362473313 hasConceptScore W4362473313C191897082 @default.
• W4362473313 hasConceptScore W4362473313C192562407 @default.
• W4362473313 hasConceptScore W4362473313C2776414213 @default.
• W4362473313 hasConceptScore W4362473313C2778958987 @default.
• W4362473313 hasConceptScore W4362473313C31903555 @default.
• W4362473313 hasConceptScore W4362473313C515207424 @default.
• W4362473313 hasConceptScore W4362473313C543025807 @default.
• W4362473313 hasConceptScore W4362473313C55493867 @default.
• W4362473313 hasLocation W43624733131 @default.
• W4362473313 hasLocation W43624733132 @default.
• W4362473313 hasOpenAccess W4362473313 @default.
• W4362473313 hasPrimaryLocation W43624733131 @default.
• W4362473313 hasRelatedWork W1603813287 @default.
• W4362473313 hasRelatedWork W1988129919 @default.
• W4362473313 hasRelatedWork W2026545429 @default.
• W4362473313 hasRelatedWork W2351799775 @default.
• W4362473313 hasRelatedWork W2353373575 @default.
• W4362473313 hasRelatedWork W2362061090 @default.
• W4362473313 hasRelatedWork W2383118468 @default.
• W4362473313 hasRelatedWork W3102567326 @default.
• W4362473313 hasRelatedWork W1582414116 @default.
• W4362473313 hasRelatedWork W1659936574 @default.
• W4362473313 hasVolume "169" @default.
• W4362473313 isParatext "false" @default.
• W4362473313 isRetracted "false" @default.

• next