selected publications
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article
- Innovatively processed quinoa (Chenopodium quinoaWilld.) food: chemistry, structure and end‐use characteristics. Journal of the Science of Food and Agriculture. 2022
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chapter
- Adaptation to abiotic stress factors and their effects on cereal and pseudocereal grain quality. Developing sustainable and health promoting cereals and pseudocereals: Conventional and molecular breeding. 2023