<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>1405-888X</journal-id>
<journal-title><![CDATA[TIP. Revista especializada en ciencias químico-biológicas]]></journal-title>
<abbrev-journal-title><![CDATA[TIP]]></abbrev-journal-title>
<issn>1405-888X</issn>
<publisher>
<publisher-name><![CDATA[Universidad Nacional Autónoma de México, Facultad de Estudios Superiores Zaragoza]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1405-888X2023000100215</article-id>
<article-id pub-id-type="doi">10.22201/fesz.23958723e.2023.616</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Biopéptidos derivados de los pseudocereales: Amaranto, Quinoa, Chía y Trigo sarraceno]]></article-title>
<article-title xml:lang="en"><![CDATA[Biopeptides derived from pseudocereals: Amaranth, Quinoa, Chia and Buckwheat]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Reyes-Bautista]]></surname>
<given-names><![CDATA[Raúl]]></given-names>
</name>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Barajas-Segoviano]]></surname>
<given-names><![CDATA[Martín]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Flores-Sierra]]></surname>
<given-names><![CDATA[José de Jesús]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Hernández-Mendoza]]></surname>
<given-names><![CDATA[Gustavo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Xoca-Orozco]]></surname>
<given-names><![CDATA[Luis Ángel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Tecnológico Nacional de México ITS de Purísima del Rincón División de Ingeniería Bioquímica]]></institution>
<addr-line><![CDATA[Purísima del Rincón Guanajuato]]></addr-line>
<country>México</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>00</month>
<year>2023</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>00</month>
<year>2023</year>
</pub-date>
<volume>26</volume>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S1405-888X2023000100215&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S1405-888X2023000100215&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S1405-888X2023000100215&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Las proteínas de origen vegetal son de gran interés entre la población mundial por ser un suministro seguro y sostenible al dejar una menor huella de carbono. Se les encuentra en los pseudocereales: Amaranto, Quinoa, Chía y Trigo sarraceno que se consumen desde la antigüedad. Estas plantas no pertenecen a la familia de los cereales, pero tienen propiedades y usos similares, sin embargo, en la actualidad son poco explotados; sus proteínas con una composición de aminoácidos ideal las convierte en un alimento benéfico para la salud humana. El objetivo de esta revisión es presentar lo que se ha investigado entorno a estas proteínas e hidrolizados, sus características generales de acuerdo a la clasificación de Osborne en (albúminas, globulinas, prolaminas y glutelinas), una evaluación posterior a su purificación e identificación, la producción de péptidos a través de la hidrólisis enzimática (in vitro e in vivo), la fermentación mediante microorganismos específicos, sus actividades farmacológicas como: antihipertensivos, antidiabéticos, antioxidantes, anticancerígenos y antimicrobianos, entre otros beneficios que han aumentado su relevancia.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Plant-based proteins are of great interest to the world&amp;apos;s population for being a safe and sustainable supply as they leave a smaller carbon footprint. They are found in pseudocereals: Amaranth, Quinoa, Chia and Buckwheat that have been consumed since ancient times. These plants do not belong to the cereal family, but they have similar properties and uses, however, they are currently little exploited; Their proteins with an ideal amino acid composition make them a beneficial food for human health. The objective of this review is to present what has been investigated regarding these proteins and hydrolysates, their general characteristics according to the Osborne classification (albumins, globulins, prolamins and glutelins), an evaluation after their purification and identification, the production of peptides through enzymatic hydrolysis (in vitro and in vivo), fermentation by specific microorganisms, their pharmacological activities such as antihypertensive, antidiabetic, antioxidants, anticancer, antimicrobial, among other benefits that have increased their relevance.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[pseudocereales]]></kwd>
<kwd lng="es"><![CDATA[péptidos]]></kwd>
<kwd lng="es"><![CDATA[amaranto]]></kwd>
<kwd lng="es"><![CDATA[quinoa]]></kwd>
<kwd lng="es"><![CDATA[chía y trigo sarraceno]]></kwd>
<kwd lng="en"><![CDATA[pseudocereals]]></kwd>
<kwd lng="en"><![CDATA[peptides]]></kwd>
<kwd lng="en"><![CDATA[amaranth]]></kwd>
<kwd lng="en"><![CDATA[quinoa]]></kwd>
<kwd lng="en"><![CDATA[chia and buckwheat]]></kwd>
</kwd-group>
</article-meta>
</front><back>
<ref-list>
<ref id="B1">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Alonso-Miravalles]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
<name>
<surname><![CDATA[O&#8217;Mahony]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Composition, Protein Profile and Rheological Properties of Pseudocereal-Based Protein-Rich Ingredients]]></article-title>
<source><![CDATA[Foods]]></source>
<year>2018</year>
<volume>7</volume>
<numero>5</numero>
<issue>5</issue>
<page-range>73</page-range></nlm-citation>
</ref>
<ref id="B2">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Aluko]]></surname>
<given-names><![CDATA[R. E.]]></given-names>
</name>
<name>
<surname><![CDATA[Monu]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Functional and Bioactive Properties of Quinoa Seed Protein Hydrolysates]]></article-title>
<source><![CDATA[Journal of Food Science]]></source>
<year>2003</year>
<volume>68</volume>
<numero>4</numero>
<issue>4</issue>
<page-range>1254-8</page-range></nlm-citation>
</ref>
<ref id="B3">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Álvarez-Jubete]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
<name>
<surname><![CDATA[Auty]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Arendt]]></surname>
<given-names><![CDATA[E. K.]]></given-names>
</name>
<name>
<surname><![CDATA[Gallagher]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Baking properties and microstructure of pseudocereal flours in gluten-free bread formulations]]></article-title>
<source><![CDATA[European Food Research and Technology]]></source>
<year>2010</year>
<volume>230</volume>
<numero>3</numero>
<issue>3</issue>
<page-range>437-45</page-range></nlm-citation>
</ref>
<ref id="B4">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Amézqueta]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[Galán]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[Vila-Fernández]]></surname>
<given-names><![CDATA[I.]]></given-names>
</name>
<name>
<surname><![CDATA[Pumarola]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[Carrascal]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Abian]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Ribas-Barba]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
<name>
<surname><![CDATA[Serra-Majem]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
<name>
<surname><![CDATA[Torres]]></surname>
<given-names><![CDATA[J. L.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[The presence of d-fagomine in the human diet from buckwheat-based foodstuffs]]></article-title>
<source><![CDATA[Food Chemistry]]></source>
<year>2013</year>
<volume>136</volume>
<numero>3-4</numero>
<issue>3-4</issue>
<page-range>1316-21</page-range></nlm-citation>
</ref>
<ref id="B5">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Ando]]></surname>
<given-names><![CDATA[H.]]></given-names>
</name>
<name>
<surname><![CDATA[Chen]]></surname>
<given-names><![CDATA[Y.-C.]]></given-names>
</name>
<name>
<surname><![CDATA[Tang]]></surname>
<given-names><![CDATA[H.]]></given-names>
</name>
<name>
<surname><![CDATA[Shimizu]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Watanabe]]></surname>
<given-names><![CDATA[K.]]></given-names>
</name>
<name>
<surname><![CDATA[Mitsunaga]]></surname>
<given-names><![CDATA[T.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Food Components in Fractions of Quinoa Seed]]></article-title>
<source><![CDATA[Food Science and Technology Research]]></source>
<year>2002</year>
<volume>8</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>80-4</page-range></nlm-citation>
</ref>
<ref id="B6">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Ávila Ruiz]]></surname>
<given-names><![CDATA[G.]]></given-names>
</name>
<name>
<surname><![CDATA[Arts]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Minor]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Schutyser]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[A Hybrid Dry and Aqueous Fractionation Method to Obtain Protein-Rich Fractions from Quinoa (Chenopodium quinoa Willd.)]]></article-title>
<source><![CDATA[Food and Bioprocess Technology]]></source>
<year>2016</year>
<volume>9</volume>
<numero>9</numero>
<issue>9</issue>
<page-range>1502-10</page-range></nlm-citation>
</ref>
<ref id="B7">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Baggio]]></surname>
<given-names><![CDATA[L. L.]]></given-names>
</name>
<name>
<surname><![CDATA[Drucker]]></surname>
<given-names><![CDATA[D. J.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Biology of Incretins: GLP-1 and GIP]]></article-title>
<source><![CDATA[Gastroenterology]]></source>
<year>2007</year>
<volume>132</volume>
<numero>6</numero>
<issue>6</issue>
<page-range>2131-57</page-range></nlm-citation>
</ref>
<ref id="B8">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Barba de la Rosa]]></surname>
<given-names><![CDATA[A. P.]]></given-names>
</name>
<name>
<surname><![CDATA[Barba Montoya]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Martínez-Cuevas]]></surname>
<given-names><![CDATA[P.]]></given-names>
</name>
<name>
<surname><![CDATA[Hernández-Ledesma]]></surname>
<given-names><![CDATA[B.]]></given-names>
</name>
<name>
<surname><![CDATA[León-Galván]]></surname>
<given-names><![CDATA[M. F.]]></given-names>
</name>
<name>
<surname><![CDATA[de León-Rodríguez]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[González]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Tryptic amaranth glutelin digests induce endothelial nitric oxide production through inhibition of ACE: Antihypertensive role of amaranth peptides]]></article-title>
<source><![CDATA[Nitric Oxide]]></source>
<year>2010</year>
<volume>23</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>106-11</page-range></nlm-citation>
</ref>
<ref id="B9">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Bressani]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[The proteins of grain amaranth]]></article-title>
<source><![CDATA[Food Reviews International]]></source>
<year>1989</year>
<volume>5</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>13-38</page-range></nlm-citation>
</ref>
<ref id="B10">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Brinegar]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[Goundan]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Isolation and characterization of chenopodin, the 11S seed storage protein of quinoa (Chenopodium quinoa)]]></article-title>
<source><![CDATA[Journal of Agricultural and Food Chemistry]]></source>
<year>1993</year>
<volume>41</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>182-5</page-range></nlm-citation>
</ref>
<ref id="B11">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Búcaro Segura]]></surname>
<given-names><![CDATA[M. E.]]></given-names>
</name>
<name>
<surname><![CDATA[Bressan]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Distribución de la proteína en fracciones físicas de la molienda y tamizado del grano de amaranto]]></article-title>
<source><![CDATA[Archivos Latinoamericanos de Nutrición]]></source>
<year>2002</year>
<volume>52</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>167-71</page-range></nlm-citation>
</ref>
<ref id="B12">
<nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Carrasco]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[Soto]]></surname>
<given-names><![CDATA[J. L.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Importancia de los granos andinos]]></article-title>
<person-group person-group-type="editor">
<name>
<surname><![CDATA[R. V. K. A. S. P.]]></surname>
</name>
<name>
<surname><![CDATA[Jagger]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Bravo]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
</person-group>
<source><![CDATA[Granos andinos: avances, logros y experiencias desarrolladas en quinoa, canihua y kiwicha en Perú]]></source>
<year>2010</year>
<publisher-loc><![CDATA[Roma, Italia ]]></publisher-loc>
<publisher-name><![CDATA[Biodiversity International]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B13">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Ciudad-Mulero]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Fernández-Ruiz]]></surname>
<given-names><![CDATA[V.]]></given-names>
</name>
<name>
<surname><![CDATA[Matallana-González]]></surname>
<given-names><![CDATA[M. C.]]></given-names>
</name>
<name>
<surname><![CDATA[Morales]]></surname>
<given-names><![CDATA[P.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Dietary fiber sources and human benefits: The case study of cereal and pseudocereals]]></article-title>
<source><![CDATA[Advances in Food and Nutrition Research]]></source>
<year>2019</year>
<volume>90</volume>
<page-range>83-134</page-range></nlm-citation>
</ref>
<ref id="B14">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Coelho]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Aquino]]></surname>
<given-names><![CDATA[A.S.D.]]></given-names>
</name>
<name>
<surname><![CDATA[Latorres]]></surname>
<given-names><![CDATA[M. J.]]></given-names>
</name>
<name>
<surname><![CDATA[Salas-Mellado]]></surname>
<given-names><![CDATA[M. D. L. M]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[In vitro and in vivo antioxidant capacity of chia protein hydrolysates and peptides]]></article-title>
<source><![CDATA[Food Hydrocolloids]]></source>
<year>2019</year>
<volume>91</volume>
<page-range>19-25</page-range></nlm-citation>
</ref>
<ref id="B15">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Coelho]]></surname>
<given-names><![CDATA[M. S.]]></given-names>
</name>
<name>
<surname><![CDATA[Soares-Freitas]]></surname>
<given-names><![CDATA[R. A. M.]]></given-names>
</name>
<name>
<surname><![CDATA[Arêas]]></surname>
<given-names><![CDATA[J. A. G.]]></given-names>
</name>
<name>
<surname><![CDATA[Gandra]]></surname>
<given-names><![CDATA[E. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Salas-Mellado]]></surname>
<given-names><![CDATA[M. de las M.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Peptides from Chia Present Antibacterial Activity and Inhibit Cholesterol Synthesis]]></article-title>
<source><![CDATA[Plant Foods for Human Nutrition]]></source>
<year>2018</year>
<volume>73</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>101-7</page-range></nlm-citation>
</ref>
<ref id="B16">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Cui]]></surname>
<given-names><![CDATA[X.]]></given-names>
</name>
<name>
<surname><![CDATA[Du]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Li]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Wang]]></surname>
<given-names><![CDATA[Z.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Inhibitory site of &#945;-hairpinin peptide from tartary buckwheat has no effect on its antimicrobial activities]]></article-title>
<source><![CDATA[Acta Biochimica et Biophysica Sinica]]></source>
<year>2018</year>
<volume>50</volume>
<numero>4</numero>
<issue>4</issue>
<page-range>408-16</page-range></nlm-citation>
</ref>
<ref id="B17">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[D&#8217;Amico]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[Jungkunz]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[Balasz]]></surname>
<given-names><![CDATA[G.]]></given-names>
</name>
<name>
<surname><![CDATA[Foeste]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Jekle]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Tömösköszi]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[Schoenlechner]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Abrasive milling of quinoa: Study on the distribution of selected nutrients and proteins within the quinoa seed kernel]]></article-title>
<source><![CDATA[Journal of Cereal Science]]></source>
<year>2019</year>
<volume>86</volume>
<page-range>132-8</page-range></nlm-citation>
</ref>
<ref id="B18">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[de Castro]]></surname>
<given-names><![CDATA[R. J. S.]]></given-names>
</name>
<name>
<surname><![CDATA[Sato]]></surname>
<given-names><![CDATA[H. H.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Biologically active peptides: Processes for their generation, purification and identification and applications as natural additives in the food and pharmaceutical industries]]></article-title>
<source><![CDATA[Food Research International]]></source>
<year>2015</year>
<volume>74</volume>
<page-range>185-98</page-range></nlm-citation>
</ref>
<ref id="B19">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[de la Cruz-Torres]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[Garcia-Andrade]]></surname>
<given-names><![CDATA[J. M.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Mejoramiento de pseudocereales en el ININ]]></article-title>
<source><![CDATA[Contacto Nuclear]]></source>
<year>2007</year>
<volume>48</volume>
<page-range>35-40</page-range></nlm-citation>
</ref>
<ref id="B20">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Delgado]]></surname>
<given-names><![CDATA[M. C. O.]]></given-names>
</name>
<name>
<surname><![CDATA[Galleano]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Añón]]></surname>
<given-names><![CDATA[M. C.]]></given-names>
</name>
<name>
<surname><![CDATA[Tironi]]></surname>
<given-names><![CDATA[V. A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Amaranth Peptides from Simulated Gastrointestinal Digestion: Antioxidant Activity Against Reactive Species]]></article-title>
<source><![CDATA[Plant Foods for Human Nutrition]]></source>
<year>2015</year>
<volume>70</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>27-34</page-range></nlm-citation>
</ref>
<ref id="B21">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Dodok]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
<name>
<surname><![CDATA[Modhir]]></surname>
<given-names><![CDATA[A. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Buchtová]]></surname>
<given-names><![CDATA[V.]]></given-names>
</name>
<name>
<surname><![CDATA[Halásová]]></surname>
<given-names><![CDATA[G.]]></given-names>
</name>
<name>
<surname><![CDATA[Polá&#269;ek]]></surname>
<given-names><![CDATA[I.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Importance and utilization of amaranth in food industry. Part 2. Composition of amino acids and fatty acids]]></article-title>
<source><![CDATA[Food / Nahrung]]></source>
<year>1997</year>
<volume>41</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>108-10</page-range></nlm-citation>
</ref>
<ref id="B22">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Dong]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[Yang]]></surname>
<given-names><![CDATA[X.]]></given-names>
</name>
<name>
<surname><![CDATA[Zhao]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
<name>
<surname><![CDATA[Zhang]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
<name>
<surname><![CDATA[Hou]]></surname>
<given-names><![CDATA[Z.]]></given-names>
</name>
<name>
<surname><![CDATA[Xue]]></surname>
<given-names><![CDATA[P.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Antibacterial activity and mechanism of action saponins from Chenopodium quinoa Willd. husks against foodborne pathogenic bacteria]]></article-title>
<source><![CDATA[Industrial Crops and Products]]></source>
<year>2020</year>
<volume>149</volume>
<page-range>112350</page-range></nlm-citation>
</ref>
<ref id="B23">
<nlm-citation citation-type="book">
<collab>FAOASTAT</collab>
<source><![CDATA[Food Security and the Right to Food]]></source>
<year>2015</year>
<publisher-name><![CDATA[Food and Agriculture Organization of the United Nations]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B24">
<nlm-citation citation-type="book">
<collab>FAOSTAT</collab>
<source><![CDATA[Food and Agriculture Organization of the United Nations]]></source>
<year>2018</year>
<publisher-name><![CDATA[FAOSTAT Online]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B25">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Galvez]]></surname>
<given-names><![CDATA[A. F.]]></given-names>
</name>
<name>
<surname><![CDATA[Chen]]></surname>
<given-names><![CDATA[N.]]></given-names>
</name>
<name>
<surname><![CDATA[Macasieb]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[de Lumen]]></surname>
<given-names><![CDATA[B. O.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Chemopreventive property of a soybean peptide (lunasin) that binds to deacetylated histones and inhibits acetylation]]></article-title>
<source><![CDATA[Cancer Research]]></source>
<year>2001</year>
<volume>61</volume>
<numero>20</numero>
<issue>20</issue>
<page-range>7473-8</page-range></nlm-citation>
</ref>
<ref id="B26">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Giménez-Bastida]]></surname>
<given-names><![CDATA[J. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Zieli&#324;ski]]></surname>
<given-names><![CDATA[H.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Buckwheat as a Functional Food and Its Effects on Health]]></article-title>
<source><![CDATA[Journal of Agricultural and Food Chemistry]]></source>
<year>2015</year>
<volume>63</volume>
<numero>36</numero>
<issue>36</issue>
<page-range>7896-913</page-range></nlm-citation>
</ref>
<ref id="B27">
<nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[González-Aguilar]]></surname>
<given-names><![CDATA[G. A.]]></given-names>
</name>
<name>
<surname><![CDATA[González-Córdova]]></surname>
<given-names><![CDATA[A. F.]]></given-names>
</name>
<name>
<surname><![CDATA[Vallejo-Cordoba]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[Álvarez-Parrilla]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[García]]></surname>
<given-names><![CDATA[H. S.]]></given-names>
</name>
</person-group>
<source><![CDATA[Los Alimentos Funcionales: Un nuevo reto para la industria de alimentos]]></source>
<year>2014</year>
<publisher-loc><![CDATA[México ]]></publisher-loc>
<publisher-name><![CDATA[AGT]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B28">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Graf]]></surname>
<given-names><![CDATA[B. L.]]></given-names>
</name>
<name>
<surname><![CDATA[Rojas-Silva]]></surname>
<given-names><![CDATA[P.]]></given-names>
</name>
<name>
<surname><![CDATA[Rojo]]></surname>
<given-names><![CDATA[L. E.]]></given-names>
</name>
<name>
<surname><![CDATA[Delatorre-Herrera]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Baldeón]]></surname>
<given-names><![CDATA[M. E.]]></given-names>
</name>
<name>
<surname><![CDATA[Raskin]]></surname>
<given-names><![CDATA[I.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Innovations in Health Value and Functional Food Development of Quinoa (Chenopodium quinoa Willd.)]]></article-title>
<source><![CDATA[Comprehensive Reviews in Food Science and Food Safety]]></source>
<year>2015</year>
<volume>14</volume>
<numero>4</numero>
<issue>4</issue>
<page-range>431-45</page-range></nlm-citation>
</ref>
<ref id="B29">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Grancieri]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Martino]]></surname>
<given-names><![CDATA[H. S. D.]]></given-names>
</name>
<name>
<surname><![CDATA[González de Mejía]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Chia Seed (Salvia hispanica L.) as a Source of Proteins and Bioactive Peptides with Health Benefits: A Review]]></article-title>
<source><![CDATA[Comprehensive Reviews in Food Science and Food Safety]]></source>
<year>2019</year>
<volume>18</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>480-99</page-range></nlm-citation>
</ref>
<ref id="B30">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Grancieri]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Martino]]></surname>
<given-names><![CDATA[H. S. D.]]></given-names>
</name>
<name>
<surname><![CDATA[González de Mejía]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Digested total protein and protein fractions from chia seed (Salvia hispanica L.) had high scavenging capacity and inhibited 5-LOX, COX-1-2, and iNOS enzymes]]></article-title>
<source><![CDATA[Food Chemistry]]></source>
<year>2019</year>
<volume>289</volume>
<page-range>204-14</page-range></nlm-citation>
</ref>
<ref id="B31">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Guo]]></surname>
<given-names><![CDATA[H.]]></given-names>
</name>
<name>
<surname><![CDATA[Hao]]></surname>
<given-names><![CDATA[Y.]]></given-names>
</name>
<name>
<surname><![CDATA[Richel]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Everaert]]></surname>
<given-names><![CDATA[N.]]></given-names>
</name>
<name>
<surname><![CDATA[Chen]]></surname>
<given-names><![CDATA[Y.]]></given-names>
</name>
<name>
<surname><![CDATA[Liu]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Yang]]></surname>
<given-names><![CDATA[X.]]></given-names>
</name>
<name>
<surname><![CDATA[Ren]]></surname>
<given-names><![CDATA[G.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Antihypertensive effect of quinoa protein under simulated gastrointestinal digestion and peptide characterization]]></article-title>
<source><![CDATA[Journal of the Science of Food and Agriculture]]></source>
<year>2020</year>
<volume>100</volume>
<numero>15</numero>
<issue>15</issue>
<page-range>5569-76</page-range></nlm-citation>
</ref>
<ref id="B32">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Hernández-Ledesma]]></surname>
<given-names><![CDATA[B.]]></given-names>
</name>
<name>
<surname><![CDATA[del Mar Contreras]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Recio]]></surname>
<given-names><![CDATA[I.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Antihypertensive peptides: Production, bioavailability and incorporation into foods]]></article-title>
<source><![CDATA[Advances in Colloid and Interface Science]]></source>
<year>2011</year>
<volume>165</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>23-35</page-range></nlm-citation>
</ref>
<ref id="B33">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Inouye]]></surname>
<given-names><![CDATA[K.]]></given-names>
</name>
<name>
<surname><![CDATA[Nakano]]></surname>
<given-names><![CDATA[K.]]></given-names>
</name>
<name>
<surname><![CDATA[Asaoka]]></surname>
<given-names><![CDATA[K.]]></given-names>
</name>
<name>
<surname><![CDATA[Yasukawa]]></surname>
<given-names><![CDATA[K.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Effects of Thermal Treatment on the Coagulation of Soy Proteins Induced by Subtilisin Carlsberg]]></article-title>
<source><![CDATA[Journal of Agricultural and Food Chemistry]]></source>
<year>2009</year>
<volume>57</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>717-23</page-range></nlm-citation>
</ref>
<ref id="B34">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[James]]></surname>
<given-names><![CDATA[L. E. A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Quinoa (Chenopodium quinoa Willd.): Composition, Chemistry, Nutritional, and Functional Properties]]></article-title>
<source><![CDATA[Advances in Food and Nutrition Research]]></source>
<year>2009</year>
<volume>58</volume>
<page-range>1-31</page-range></nlm-citation>
</ref>
<ref id="B35">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Janssen]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
<name>
<surname><![CDATA[Pauly]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Rombouts]]></surname>
<given-names><![CDATA[I.]]></given-names>
</name>
<name>
<surname><![CDATA[Jansens]]></surname>
<given-names><![CDATA[K. J. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Deleu]]></surname>
<given-names><![CDATA[L. J.]]></given-names>
</name>
<name>
<surname><![CDATA[Delcour]]></surname>
<given-names><![CDATA[J. A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Proteins of Amaranth (Amaranthus spp.), Buckwheat (Fagopyrum spp.), and Quinoa (Chenopodium spp.): A Food Science and Technology Perspective]]></article-title>
<source><![CDATA[Comprehensive Reviews in Food Science and Food Safety]]></source>
<year>2017</year>
<volume>16</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>39-58</page-range></nlm-citation>
</ref>
<ref id="B36">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Korhonen]]></surname>
<given-names><![CDATA[H.]]></given-names>
</name>
<name>
<surname><![CDATA[Pihlanto]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Food-derived bioactive peptides--opportunities for designing future foods]]></article-title>
<source><![CDATA[Current Pharmaceutical Design]]></source>
<year>2003</year>
<volume>9</volume>
<numero>16</numero>
<issue>16</issue>
<page-range>1297-308</page-range></nlm-citation>
</ref>
<ref id="B37">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Koyama]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Hattori]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[Amano]]></surname>
<given-names><![CDATA[Y.]]></given-names>
</name>
<name>
<surname><![CDATA[Watanabe]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Nakamura]]></surname>
<given-names><![CDATA[K.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Blood Pressure-Lowering Peptides from Neo-Fermented Buckwheat Sprouts: A New Approach to Estimating ACE-Inhibitory Activity]]></article-title>
<source><![CDATA[PLoS ONE]]></source>
<year>2014</year>
<volume>9</volume>
<numero>9</numero>
<issue>9</issue>
</nlm-citation>
</ref>
<ref id="B38">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Koyama]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Naramoto]]></surname>
<given-names><![CDATA[K.]]></given-names>
</name>
<name>
<surname><![CDATA[Nakajima]]></surname>
<given-names><![CDATA[T.]]></given-names>
</name>
<name>
<surname><![CDATA[Aoyama]]></surname>
<given-names><![CDATA[T.]]></given-names>
</name>
<name>
<surname><![CDATA[Watanabe]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Nakamura]]></surname>
<given-names><![CDATA[K.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Purification and Identification of Antihypertensive Peptides from Fermented Buckwheat Sprouts]]></article-title>
<source><![CDATA[Journal of Agricultural and Food Chemistry]]></source>
<year>2013</year>
<volume>61</volume>
<numero>12</numero>
<issue>12</issue>
<page-range>3013-21</page-range></nlm-citation>
</ref>
<ref id="B39">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Kozio&#322;]]></surname>
<given-names><![CDATA[M. J.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Chemical composition and nutritional evaluation of quinoa (Chenopodium quinoa Willd.)]]></article-title>
<source><![CDATA[Journal of Food Composition and Analysis]]></source>
<year>1992</year>
<volume>5</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>35-68</page-range></nlm-citation>
</ref>
<ref id="B40">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Kristinsson]]></surname>
<given-names><![CDATA[H. G.]]></given-names>
</name>
<name>
<surname><![CDATA[Rasco]]></surname>
<given-names><![CDATA[B. A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Fish Protein Hydrolysates: Production, Biochemical, and Functional Properties]]></article-title>
<source><![CDATA[Critical Reviews in Food Science and Nutrition]]></source>
<year>2000</year>
<volume>40</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>43-81</page-range></nlm-citation>
</ref>
<ref id="B41">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Li]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[Li]]></surname>
<given-names><![CDATA[W.]]></given-names>
</name>
<name>
<surname><![CDATA[Zhang]]></surname>
<given-names><![CDATA[Y.]]></given-names>
</name>
<name>
<surname><![CDATA[Simpson]]></surname>
<given-names><![CDATA[B. K.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Comparison of physicochemical properties of recombinant buckwheat trypsin inhibitor (rBTI) and soybean trypsin inhibitor (SBTI)]]></article-title>
<source><![CDATA[Protein Expression and Purification]]></source>
<year>2020</year>
<volume>171</volume>
<page-range>105614</page-range></nlm-citation>
</ref>
<ref id="B42">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Li]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Cui]]></surname>
<given-names><![CDATA[X.]]></given-names>
</name>
<name>
<surname><![CDATA[Ma]]></surname>
<given-names><![CDATA[X.]]></given-names>
</name>
<name>
<surname><![CDATA[Li]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[Wang]]></surname>
<given-names><![CDATA[Z.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Recombinant Buckwheat Trypsin Inhibitor Improves the Protein and Mitochondria Homeostasis in Caenorhabditis elegans Model of Aging and Age-Related Disease]]></article-title>
<source><![CDATA[Gerontology]]></source>
<year>2019</year>
<volume>65</volume>
<numero>5</numero>
<issue>5</issue>
<page-range>513-23</page-range></nlm-citation>
</ref>
<ref id="B43">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Li]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Cui]]></surname>
<given-names><![CDATA[X.]]></given-names>
</name>
<name>
<surname><![CDATA[Wang]]></surname>
<given-names><![CDATA[Z.]]></given-names>
</name>
<name>
<surname><![CDATA[Li]]></surname>
<given-names><![CDATA[Y.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[rBTI extends Caenorhabditis elegans lifespan by mimicking calorie restriction]]></article-title>
<source><![CDATA[Experimental Gerontology]]></source>
<year>2015</year>
<volume>67</volume>
<page-range>62-71</page-range></nlm-citation>
</ref>
<ref id="B44">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Li]]></surname>
</name>
<name>
<surname><![CDATA[Matsui]]></surname>
<given-names><![CDATA[T.]]></given-names>
</name>
<name>
<surname><![CDATA[Matsumoto]]></surname>
<given-names><![CDATA[K.]]></given-names>
</name>
<name>
<surname><![CDATA[Yamasaki]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
<name>
<surname><![CDATA[Kawasaki]]></surname>
<given-names><![CDATA[T.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Latent production of angiotensin I-converting enzyme inhibitors from buckwheat protein]]></article-title>
<source><![CDATA[Journal of Peptide Science]]></source>
<year>2002</year>
<volume>8</volume>
<numero>6</numero>
<issue>6</issue>
<page-range>267-74</page-range></nlm-citation>
</ref>
<ref id="B45">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Li]]></surname>
<given-names><![CDATA[Y.]]></given-names>
</name>
<name>
<surname><![CDATA[Yang]]></surname>
<given-names><![CDATA[N.]]></given-names>
</name>
<name>
<surname><![CDATA[Shi]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
<name>
<surname><![CDATA[Ye]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
<name>
<surname><![CDATA[Huang]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Isolation and identification of angiotensin-converting enzyme inhibitory peptides from Tartary buckwheat albumin]]></article-title>
<source><![CDATA[Journal of the Science of Food and Agriculture]]></source>
<year>2023</year>
<volume>103</volume>
<numero>10</numero>
<issue>10</issue>
<page-range>5019-27</page-range></nlm-citation>
</ref>
<ref id="B46">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[López]]></surname>
<given-names><![CDATA[D. N.]]></given-names>
</name>
<name>
<surname><![CDATA[Galante]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Robson]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Boeris]]></surname>
<given-names><![CDATA[V.]]></given-names>
</name>
<name>
<surname><![CDATA[Spelzini]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Amaranth, quinoa and chia protein isolates: Physicochemical and structural properties]]></article-title>
<source><![CDATA[International Journal of Biological Macromolecules]]></source>
<year>2018</year>
<volume>109</volume>
<page-range>152-9</page-range></nlm-citation>
</ref>
<ref id="B47">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[López]]></surname>
<given-names><![CDATA[D. N.]]></given-names>
</name>
<name>
<surname><![CDATA[Ingrassia]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
<name>
<surname><![CDATA[Busti]]></surname>
<given-names><![CDATA[P.]]></given-names>
</name>
<name>
<surname><![CDATA[Bonino]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Delgado]]></surname>
<given-names><![CDATA[J. F.]]></given-names>
</name>
<name>
<surname><![CDATA[Wagner]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Boeris]]></surname>
<given-names><![CDATA[V.]]></given-names>
</name>
<name>
<surname><![CDATA[Spelzini]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Structural characterization of protein isolates obtained from chia (Salvia hispanica L.) seeds]]></article-title>
<source><![CDATA[LWT]]></source>
<year>2018</year>
<volume>90</volume>
<page-range>396-402</page-range></nlm-citation>
</ref>
<ref id="B48">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Luo]]></surname>
<given-names><![CDATA[X.]]></given-names>
</name>
<name>
<surname><![CDATA[Fei]]></surname>
<given-names><![CDATA[Y.]]></given-names>
</name>
<name>
<surname><![CDATA[Xu]]></surname>
<given-names><![CDATA[Q.]]></given-names>
</name>
<name>
<surname><![CDATA[Lei]]></surname>
<given-names><![CDATA[T.]]></given-names>
</name>
<name>
<surname><![CDATA[Mo]]></surname>
<given-names><![CDATA[X.]]></given-names>
</name>
<name>
<surname><![CDATA[Wang]]></surname>
<given-names><![CDATA[Z.]]></given-names>
</name>
<name>
<surname><![CDATA[Zhang]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
<name>
<surname><![CDATA[Mou]]></surname>
<given-names><![CDATA[X.]]></given-names>
</name>
<name>
<surname><![CDATA[Li]]></surname>
<given-names><![CDATA[H.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Isolation and identification of antioxidant peptides from tartary buckwheat albumin (Fagopyrum tataricum Gaertn) and their antioxidant activities]]></article-title>
<source><![CDATA[Journal of Food Science]]></source>
<year>2020</year>
<volume>85</volume>
<numero>3</numero>
<issue>3</issue>
<page-range>611-7</page-range></nlm-citation>
</ref>
<ref id="B49">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Luthar]]></surname>
<given-names><![CDATA[Z.]]></given-names>
</name>
<name>
<surname><![CDATA[Golob]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Germ]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Vombergar]]></surname>
<given-names><![CDATA[B.]]></given-names>
</name>
<name>
<surname><![CDATA[Kreft]]></surname>
<given-names><![CDATA[I.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Tartary Buckwheat in Human Nutrition]]></article-title>
<source><![CDATA[Plants]]></source>
<year>2021</year>
<volume>10</volume>
<numero>4</numero>
<issue>4</issue>
<page-range>700</page-range></nlm-citation>
</ref>
<ref id="B50">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Maestri]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[Marmiroli]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Marmiroli]]></surname>
<given-names><![CDATA[N.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Bioactive peptides in plant-derived foodstuffs]]></article-title>
<source><![CDATA[Journal of Proteomics]]></source>
<year>2016</year>
<volume>147</volume>
<page-range>140-55</page-range></nlm-citation>
</ref>
<ref id="B51">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Maldonado-Cervantes]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[Jeong]]></surname>
<given-names><![CDATA[H. J.]]></given-names>
</name>
<name>
<surname><![CDATA[León-Galván]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
<name>
<surname><![CDATA[Barrera-Pacheco]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[de León-Rodríguez]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[González de Mejía]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[de Lumen]]></surname>
<given-names><![CDATA[B. O.]]></given-names>
</name>
<name>
<surname><![CDATA[Barba de la Rosa]]></surname>
<given-names><![CDATA[A. P.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Amaranth lunasin-like peptide internalizes into the cell nucleus and inhibits chemical carcinogen-induced transformation of NIH-3T3 cells]]></article-title>
<source><![CDATA[Peptides]]></source>
<year>2010</year>
<volume>31</volume>
<numero>9</numero>
<issue>9</issue>
<page-range>1635-42</page-range></nlm-citation>
</ref>
<ref id="B52">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Martínez Leo]]></surname>
<given-names><![CDATA[E. E.]]></given-names>
</name>
<name>
<surname><![CDATA[Segura Campos]]></surname>
<given-names><![CDATA[M. R.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Neuroprotective effect from Salvia hispanica peptide fractions on pro-inflammatory modulation of HMC3 microglial cells]]></article-title>
<source><![CDATA[Journal of Food Biochemistry]]></source>
<year>2020</year>
<volume>44</volume>
<numero>6</numero>
<issue>6</issue>
<page-range>1-8</page-range></nlm-citation>
</ref>
<ref id="B53">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Morales]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
<name>
<surname><![CDATA[Miguel]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Garcés-Rimón]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Pseudocereals: a novel source of biologically active peptides]]></article-title>
<source><![CDATA[Critical Reviews in Food Science and Nutrition]]></source>
<year>2021</year>
<volume>61</volume>
<numero>9</numero>
<issue>9</issue>
<page-range>1537-44</page-range></nlm-citation>
</ref>
<ref id="B54">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Mudgil]]></surname>
<given-names><![CDATA[P.]]></given-names>
</name>
<name>
<surname><![CDATA[Kilari]]></surname>
<given-names><![CDATA[B. P.]]></given-names>
</name>
<name>
<surname><![CDATA[Kamal]]></surname>
<given-names><![CDATA[H.]]></given-names>
</name>
<name>
<surname><![CDATA[Olalere]]></surname>
<given-names><![CDATA[O. A.]]></given-names>
</name>
<name>
<surname><![CDATA[FitzGerald]]></surname>
<given-names><![CDATA[R. J.]]></given-names>
</name>
<name>
<surname><![CDATA[Gan]]></surname>
<given-names><![CDATA[C.-Y.]]></given-names>
</name>
<name>
<surname><![CDATA[Maqsood]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Multifunctional bioactive peptides derived from quinoa protein hydrolysates: Inhibition of &#945;-glucosidase, dipeptidyl peptidase-IV and angiotensin I converting enzymes]]></article-title>
<source><![CDATA[Journal of Cereal Science]]></source>
<year>2020</year>
<volume>96</volume>
<page-range>103130</page-range></nlm-citation>
</ref>
<ref id="B55">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Mudgil]]></surname>
<given-names><![CDATA[P.]]></given-names>
</name>
<name>
<surname><![CDATA[Omar]]></surname>
<given-names><![CDATA[L. S.]]></given-names>
</name>
<name>
<surname><![CDATA[Kamal]]></surname>
<given-names><![CDATA[H.]]></given-names>
</name>
<name>
<surname><![CDATA[Kilari]]></surname>
<given-names><![CDATA[B. P.]]></given-names>
</name>
<name>
<surname><![CDATA[Maqsood]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Multi-functional bioactive properties of intact and enzymatically hydrolysed quinoa and amaranth proteins]]></article-title>
<source><![CDATA[LWT]]></source>
<year>2019</year>
<volume>110</volume>
<page-range>207-13</page-range></nlm-citation>
</ref>
<ref id="B56">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Nakamura]]></surname>
<given-names><![CDATA[K.]]></given-names>
</name>
<name>
<surname><![CDATA[Naramoto]]></surname>
<given-names><![CDATA[K.]]></given-names>
</name>
<name>
<surname><![CDATA[Koyama]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Blood-pressure-lowering effect of fermented buckwheat sprouts in spontaneously hypertensive rats]]></article-title>
<source><![CDATA[Journal of Functional Foods]]></source>
<year>2013</year>
<volume>5</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>406-15</page-range></nlm-citation>
</ref>
<ref id="B57">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Nongonierma]]></surname>
<given-names><![CDATA[A. B.]]></given-names>
</name>
<name>
<surname><![CDATA[le Maux]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[Dubrulle]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[Barre]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[FitzGerald]]></surname>
<given-names><![CDATA[R. J.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Quinoa (Chenopodium quinoa Willd.) protein hydrolysates with in vitro dipeptidyl peptidase IV (DPP-IV) inhibitory and antioxidant properties]]></article-title>
<source><![CDATA[Journal of Cereal Science]]></source>
<year>2015</year>
<volume>65</volume>
<page-range>112-8</page-range></nlm-citation>
</ref>
<ref id="B58">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Obaroakpo]]></surname>
<given-names><![CDATA[J. U.]]></given-names>
</name>
<name>
<surname><![CDATA[Liu]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
<name>
<surname><![CDATA[Zhang]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[Lu]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Pang]]></surname>
<given-names><![CDATA[X.]]></given-names>
</name>
<name>
<surname><![CDATA[Lv]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[&#945;-Glucosidase and ACE dual inhibitory protein hydrolysates and peptide fractions of sprouted quinoa yoghurt beverages inoculated with Lactobacillus casei]]></article-title>
<source><![CDATA[Food Chemistry]]></source>
<year>2019</year>
<volume>299</volume>
<page-range>124985</page-range></nlm-citation>
</ref>
<ref id="B59">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Olivera-Montenegro]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
<name>
<surname><![CDATA[Best]]></surname>
<given-names><![CDATA[I.]]></given-names>
</name>
<name>
<surname><![CDATA[Gil-Saldarriaga]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Effect of pretreatment by supercritical fluids on antioxidant activity of protein hydrolyzate from quinoa (Chenopodium quinoa Willd.)]]></article-title>
<source><![CDATA[Food Science &amp; Nutrition]]></source>
<year>2021</year>
<volume>9</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>574-82</page-range></nlm-citation>
</ref>
<ref id="B60">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Orona-Tamayo]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
<name>
<surname><![CDATA[Valverde]]></surname>
<given-names><![CDATA[M. E.]]></given-names>
</name>
<name>
<surname><![CDATA[Nieto-Rendón]]></surname>
<given-names><![CDATA[B.]]></given-names>
</name>
<name>
<surname><![CDATA[Paredes-López]]></surname>
<given-names><![CDATA[O.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Inhibitory activity of chia (Salvia hispanica L.) protein fractions against angiotensin I-converting enzyme and antioxidant capacity]]></article-title>
<source><![CDATA[LWT - Food Science and Technology]]></source>
<year>2015</year>
<volume>64</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>236-42</page-range></nlm-citation>
</ref>
<ref id="B61">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Orsini Delgado]]></surname>
<given-names><![CDATA[M. C.]]></given-names>
</name>
<name>
<surname><![CDATA[Nardo]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Pavlovic]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Rogniaux]]></surname>
<given-names><![CDATA[H.]]></given-names>
</name>
<name>
<surname><![CDATA[Añón]]></surname>
<given-names><![CDATA[M. C.]]></given-names>
</name>
<name>
<surname><![CDATA[Tironi]]></surname>
<given-names><![CDATA[V. A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Identification and characterization of antioxidant peptides obtained by gastrointestinal digestion of amaranth proteins]]></article-title>
<source><![CDATA[Food Chemistry]]></source>
<year>2016</year>
<volume>197</volume>
<numero>Pt B</numero>
<issue>Pt B</issue>
<page-range>1160-7</page-range></nlm-citation>
</ref>
<ref id="B62">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Orsini Delgado]]></surname>
<given-names><![CDATA[M. C.]]></given-names>
</name>
<name>
<surname><![CDATA[Tironi]]></surname>
<given-names><![CDATA[V. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Añón]]></surname>
<given-names><![CDATA[M. C.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Antioxidant activity of amaranth protein or their hydrolysates under simulated gastrointestinal digestion]]></article-title>
<source><![CDATA[LWT - Food Science and Technology]]></source>
<year>2011</year>
<volume>44</volume>
<numero>8</numero>
<issue>8</issue>
<page-range>1752-60</page-range></nlm-citation>
</ref>
<ref id="B63">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Osborne]]></surname>
<given-names><![CDATA[T. B.]]></given-names>
</name>
<name>
<surname><![CDATA[Van Slyke]]></surname>
<given-names><![CDATA[D. D.]]></given-names>
</name>
<name>
<surname><![CDATA[Leavenworth]]></surname>
<given-names><![CDATA[C. S.]]></given-names>
</name>
<name>
<surname><![CDATA[Vinograd]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Some Products of Hydrolysis of Gliadin, Lactalbumin, and the Protein of the Rice Kernel]]></article-title>
<source><![CDATA[Journal of Biological Chemistry]]></source>
<year>1915</year>
<volume>22</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>259-80</page-range></nlm-citation>
</ref>
<ref id="B64">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Oseguera-Toledo]]></surname>
<given-names><![CDATA[M. E.]]></given-names>
</name>
<name>
<surname><![CDATA[González de Mejía]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[Reynoso-Camacho]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
<name>
<surname><![CDATA[Cardador-Martínez]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Amaya-Llano]]></surname>
<given-names><![CDATA[S. L.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Proteins and bioactive peptides]]></article-title>
<source><![CDATA[Nutrafoods]]></source>
<year>2014</year>
<volume>13</volume>
<numero>4</numero>
<issue>4</issue>
<page-range>147-57</page-range></nlm-citation>
</ref>
<ref id="B65">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Panchaud]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Affolter]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Kussmann]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Mass spectrometry for nutritional peptidomics: How to analyze food bioactives and their health effects]]></article-title>
<source><![CDATA[Journal of Proteomics]]></source>
<year>2012</year>
<volume>75</volume>
<numero>12</numero>
<issue>12</issue>
<page-range>3546-59</page-range></nlm-citation>
</ref>
<ref id="B66">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Perez Espitia]]></surname>
<given-names><![CDATA[P. J.]]></given-names>
</name>
<name>
<surname><![CDATA[de Fátima Ferreira Soares]]></surname>
<given-names><![CDATA[N.]]></given-names>
</name>
<name>
<surname><![CDATA[dos Reis Coimbra]]></surname>
<given-names><![CDATA[J. S.]]></given-names>
</name>
<name>
<surname><![CDATA[de Andrade]]></surname>
<given-names><![CDATA[N. J.]]></given-names>
</name>
<name>
<surname><![CDATA[Souza Cruz]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
<name>
<surname><![CDATA[Alves Medeiros]]></surname>
<given-names><![CDATA[E. A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Bioactive Peptides: Synthesis, Properties, and Applications in the Packaging and Preservation of Food]]></article-title>
<source><![CDATA[Comprehensive Reviews in Food Science and Food Safety]]></source>
<year>2012</year>
<volume>11</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>187-204</page-range></nlm-citation>
</ref>
<ref id="B67">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Petrova]]></surname>
<given-names><![CDATA[P.]]></given-names>
</name>
<name>
<surname><![CDATA[Petrov]]></surname>
<given-names><![CDATA[K.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Lactic Acid Fermentation of Cereals and Pseudocereals: Ancient Nutritional Biotechnologies with Modern Applications]]></article-title>
<source><![CDATA[Nutrients]]></source>
<year>2020</year>
<volume>12</volume>
<numero>4</numero>
<issue>4</issue>
<page-range>1118</page-range></nlm-citation>
</ref>
<ref id="B68">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Rabai]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
<name>
<surname><![CDATA[Rafiq Khan]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Mahreen Mehwish]]></surname>
<given-names><![CDATA[H.]]></given-names>
</name>
<name>
<surname><![CDATA[Riaz Rajoka]]></surname>
<given-names><![CDATA[M. S.]]></given-names>
</name>
<name>
<surname><![CDATA[Lorenzo]]></surname>
<given-names><![CDATA[J. M.]]></given-names>
</name>
<name>
<surname><![CDATA[Kieliszek]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Rauf Khalid]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Asim Shabbir]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Aadi]]></surname>
<given-names><![CDATA[R. M.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[An overview of chia seed (Salvia hispanica L.) bioactive peptides&#8217; derivation and utilization as an emerging nutraceutical food]]></article-title>
<source><![CDATA[Frontiers in Bioscience-Landmark]]></source>
<year>2021</year>
<volume>26</volume>
<numero>9</numero>
<issue>9</issue>
<page-range>643</page-range></nlm-citation>
</ref>
<ref id="B69">
<nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Reyes-Bautista]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
<name>
<surname><![CDATA[Flores-Sierra]]></surname>
<given-names><![CDATA[J. de J.]]></given-names>
</name>
<name>
<surname><![CDATA[Hernández-Mendoza]]></surname>
<given-names><![CDATA[G.]]></given-names>
</name>
<name>
<surname><![CDATA[Xoca-Orozco]]></surname>
<given-names><![CDATA[L. Á.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Biologically Active Peptides from Quinoa (Chenopodium quinoa Willd.) Grain]]></article-title>
<source><![CDATA[Potential Health Benefits of Biologically Active Peptides Derived from Underutilized Grains: Recent Advances in their Isolation, Identification, Bioactivity and Molecular Analysis]]></source>
<year>2023</year>
<page-range>54-75</page-range><publisher-name><![CDATA[Bentham Science Publishers]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B70">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Rjeibi]]></surname>
<given-names><![CDATA[I.]]></given-names>
</name>
<name>
<surname><![CDATA[Ncib]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[Ben Saad]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Souid]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Evaluation of nutritional values, phenolic profile, aroma compounds and biological properties of Pittosporum tobira seeds]]></article-title>
<source><![CDATA[Lipids in Health and Disease]]></source>
<year>2017</year>
<volume>16</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>206</page-range></nlm-citation>
</ref>
<ref id="B71">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Ruan]]></surname>
<given-names><![CDATA[J.-J.]]></given-names>
</name>
<name>
<surname><![CDATA[Chen]]></surname>
<given-names><![CDATA[H.]]></given-names>
</name>
<name>
<surname><![CDATA[Shao]]></surname>
<given-names><![CDATA[J.-R.]]></given-names>
</name>
<name>
<surname><![CDATA[Wu]]></surname>
<given-names><![CDATA[Q.]]></given-names>
</name>
<name>
<surname><![CDATA[Han]]></surname>
<given-names><![CDATA[X.-Y.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[An antifungal peptide from Fagopyrum tataricum seeds]]></article-title>
<source><![CDATA[Peptides]]></source>
<year>2011</year>
<volume>32</volume>
<numero>6</numero>
<issue>6</issue>
<page-range>1151-8</page-range></nlm-citation>
</ref>
<ref id="B72">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Sandoval-Oliveros]]></surname>
<given-names><![CDATA[M. R.]]></given-names>
</name>
<name>
<surname><![CDATA[Paredes-López]]></surname>
<given-names><![CDATA[O.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Isolation and Characterization of Proteins from Chia Seeds (Salvia hispanica L.)]]></article-title>
<source><![CDATA[Journal of Agricultural and Food Chemistry]]></source>
<year>2013</year>
<volume>61</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>193-201</page-range></nlm-citation>
</ref>
<ref id="B73">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Sarmadi]]></surname>
<given-names><![CDATA[B. H.]]></given-names>
</name>
<name>
<surname><![CDATA[Ismail]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Antioxidative peptides from food proteins: A review]]></article-title>
<source><![CDATA[Peptides]]></source>
<year>2010</year>
<volume>31</volume>
<numero>10</numero>
<issue>10</issue>
<page-range>1949-56</page-range></nlm-citation>
</ref>
<ref id="B74">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Schoenlechner]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
<name>
<surname><![CDATA[Siebenhandl]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[Berghofer]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Pseudocereals]]></article-title>
<source><![CDATA[Gluten-Free Cereal Products and Beverages]]></source>
<year>2008</year>
<volume>VI</volume>
<numero>149</numero>
<issue>149</issue>
<page-range>149-90</page-range></nlm-citation>
</ref>
<ref id="B75">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Scow]]></surname>
<given-names><![CDATA[D. T.]]></given-names>
</name>
<name>
<surname><![CDATA[Smith]]></surname>
<given-names><![CDATA[E. G.]]></given-names>
</name>
<name>
<surname><![CDATA[Shaughnessy]]></surname>
<given-names><![CDATA[A. F.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Combination therapy with ACE inhibitors and angiotensin-receptor blockers in heart failure]]></article-title>
<source><![CDATA[American Family Physician]]></source>
<year>2003</year>
<volume>68</volume>
<numero>9</numero>
<issue>9</issue>
<page-range>1795-8</page-range></nlm-citation>
</ref>
<ref id="B76">
<nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Segura-Campos]]></surname>
<given-names><![CDATA[M. R.]]></given-names>
</name>
<name>
<surname><![CDATA[Chel-Guerrero]]></surname>
<given-names><![CDATA[L. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Castellanos-Ruelas]]></surname>
<given-names><![CDATA[A. F.]]></given-names>
</name>
<name>
<surname><![CDATA[Betancur-Ancona]]></surname>
<given-names><![CDATA[D. A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Chemical Characterization of Mexican Chia (Salvia hispanica L.) Flour]]></article-title>
<source><![CDATA[Functional Properties of Traditional Foods]]></source>
<year>2016</year>
<page-range>131-7</page-range><publisher-loc><![CDATA[US ]]></publisher-loc>
<publisher-name><![CDATA[Springer]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B77">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Segura-Campos]]></surname>
<given-names><![CDATA[M. R.]]></given-names>
</name>
<name>
<surname><![CDATA[Salazar-Vega]]></surname>
<given-names><![CDATA[I. M.]]></given-names>
</name>
<name>
<surname><![CDATA[Chel-Guerrero]]></surname>
<given-names><![CDATA[L. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Betancur-Ancona]]></surname>
<given-names><![CDATA[D. A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Biological potential of chia (Salvia hispanica L.) protein hydrolysates and their incorporation into functional foods]]></article-title>
<source><![CDATA[LWT - Food Science and Technology]]></source>
<year>2013</year>
<volume>50</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>723-31</page-range></nlm-citation>
</ref>
<ref id="B78">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Singh]]></surname>
<given-names><![CDATA[B. P.]]></given-names>
</name>
<name>
<surname><![CDATA[Vij]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[Hati]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Functional significance of bioactive peptides derived from soybean]]></article-title>
<source><![CDATA[Peptides]]></source>
<year>2014</year>
<volume>54</volume>
<page-range>171-9</page-range></nlm-citation>
</ref>
<ref id="B79">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Singh]]></surname>
<given-names><![CDATA[R. K.]]></given-names>
</name>
<name>
<surname><![CDATA[Chang]]></surname>
<given-names><![CDATA[H.-W.]]></given-names>
</name>
<name>
<surname><![CDATA[Yan]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
<name>
<surname><![CDATA[Lee]]></surname>
<given-names><![CDATA[K. M.]]></given-names>
</name>
<name>
<surname><![CDATA[Ucmak]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
<name>
<surname><![CDATA[Wong]]></surname>
<given-names><![CDATA[K.]]></given-names>
</name>
<name>
<surname><![CDATA[Abrouk]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Farahnik]]></surname>
<given-names><![CDATA[B.]]></given-names>
</name>
<name>
<surname><![CDATA[Nakamura]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Zhu]]></surname>
<given-names><![CDATA[T. H.]]></given-names>
</name>
<name>
<surname><![CDATA[Bhutani]]></surname>
<given-names><![CDATA[T.]]></given-names>
</name>
<name>
<surname><![CDATA[Liao]]></surname>
<given-names><![CDATA[W.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Influence of diet on the gut microbiome and implications for human health]]></article-title>
<source><![CDATA[Journal of Translational Medicine]]></source>
<year>2017</year>
<volume>15</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>73</page-range></nlm-citation>
</ref>
<ref id="B80">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Soriano-Santos]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Reyes-Bautista]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
<name>
<surname><![CDATA[Guerrero-Legarreta]]></surname>
<given-names><![CDATA[I.]]></given-names>
</name>
<name>
<surname><![CDATA[Ponce-Alquicira]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[Escalona-Buendía]]></surname>
<given-names><![CDATA[H. B.]]></given-names>
</name>
<name>
<surname><![CDATA[Almanza-Pérez]]></surname>
<given-names><![CDATA[J. C.]]></given-names>
</name>
<name>
<surname><![CDATA[Díaz-Godínez]]></surname>
<given-names><![CDATA[G.]]></given-names>
</name>
<name>
<surname><![CDATA[Román-Ramos]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Dipeptidyl peptidase IV inhibitory activity of protein hydrolyzates from Amaranthus hypochondriacus L. Grain and their influence on postprandial glycemia in Streptozotocin-induced diabetic mice]]></article-title>
<source><![CDATA[African Journal of Traditional, Complementary and Alternative Medicines]]></source>
<year>2015</year>
<volume>12</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>90</page-range></nlm-citation>
</ref>
<ref id="B81">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Tao]]></surname>
<given-names><![CDATA[T.]]></given-names>
</name>
<name>
<surname><![CDATA[Pan]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
<name>
<surname><![CDATA[Zheng]]></surname>
<given-names><![CDATA[Y. Y.]]></given-names>
</name>
<name>
<surname><![CDATA[Ma]]></surname>
<given-names><![CDATA[T.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Optimization of Hydrolyzed Crude Extract from Tartary Buckwheat Protein and Analysis of Its Hypoglycemic Activity in vitro]]></article-title>
<source><![CDATA[IOP Conference Series: Earth and Environmental Science]]></source>
<year>2019</year>
<volume>295</volume>
<numero>3</numero>
<issue>3</issue>
<page-range>032065</page-range></nlm-citation>
</ref>
<ref id="B82">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Tiengo]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Faria]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Netto]]></surname>
<given-names><![CDATA[F. M.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Characterization and ACE-Inhibitory Activity of Amaranth Proteins]]></article-title>
<source><![CDATA[Journal of Food Science]]></source>
<year>2009</year>
<volume>74</volume>
<numero>5</numero>
<issue>5</issue>
<page-range>H121-6</page-range></nlm-citation>
</ref>
<ref id="B83">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Tironi]]></surname>
<given-names><![CDATA[V. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Añón]]></surname>
<given-names><![CDATA[M. C.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Amaranth proteins as a source of antioxidant peptides: Effect of proteolysis]]></article-title>
<source><![CDATA[Food Research International]]></source>
<year>2010</year>
<volume>43</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>315-22</page-range></nlm-citation>
</ref>
<ref id="B84">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Tovar-Pérez]]></surname>
<given-names><![CDATA[E. G.]]></given-names>
</name>
<name>
<surname><![CDATA[Guerrero-Legarreta]]></surname>
<given-names><![CDATA[I.]]></given-names>
</name>
<name>
<surname><![CDATA[Farrés-González]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Soriano-Santos]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Angiotensin I-converting enzyme-inhibitory peptide fractions from albumin 1 and globulin as obtained of amaranth grain]]></article-title>
<source><![CDATA[Food Chemistry]]></source>
<year>2009</year>
<volume>116</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>437-44</page-range></nlm-citation>
</ref>
<ref id="B85">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Tovar-Pérez]]></surname>
<given-names><![CDATA[E. G.]]></given-names>
</name>
<name>
<surname><![CDATA[Lugo-Radillo]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Aguilera-Aguirre]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Amaranth grain as a potential source of biologically active peptides: a review of their identification, production, bioactivity, and characterization]]></article-title>
<source><![CDATA[Food Reviews International]]></source>
<year>2019</year>
<volume>35</volume>
<numero>3</numero>
<issue>3</issue>
<page-range>221-45</page-range></nlm-citation>
</ref>
<ref id="B86">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Udenigwe]]></surname>
<given-names><![CDATA[C. C.]]></given-names>
</name>
<name>
<surname><![CDATA[Aluko]]></surname>
<given-names><![CDATA[R. E.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Food Protein-Derived Bioactive Peptides: Production, Processing, and Potential Health Benefits]]></article-title>
<source><![CDATA[Journal of Food Science]]></source>
<year>2012</year>
<volume>77</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>R11-24</page-range></nlm-citation>
</ref>
<ref id="B87">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Urbizo-Reyes]]></surname>
<given-names><![CDATA[U.]]></given-names>
</name>
<name>
<surname><![CDATA[San Martin-González]]></surname>
<given-names><![CDATA[M. F.]]></given-names>
</name>
<name>
<surname><![CDATA[García-Bravo]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[López Malo Vigil]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Liceaga]]></surname>
<given-names><![CDATA[A. M.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Physicochemical characteristics of chia seed (Salvia hispanica) protein hydrolysates produced using ultrasonication followed by microwave-assisted hydrolysis]]></article-title>
<source><![CDATA[Food Hydrocolloids]]></source>
<year>2019</year>
<volume>97</volume>
<page-range>105187</page-range></nlm-citation>
</ref>
<ref id="B88">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Usman]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Patil]]></surname>
<given-names><![CDATA[P. J.]]></given-names>
</name>
<name>
<surname><![CDATA[Mehmood]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Rehman]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Shah]]></surname>
<given-names><![CDATA[H.]]></given-names>
</name>
<name>
<surname><![CDATA[Haider]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Xu]]></surname>
<given-names><![CDATA[K.]]></given-names>
</name>
<name>
<surname><![CDATA[Zhang]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[Li]]></surname>
<given-names><![CDATA[X.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Comparative evaluation of pseudocereal peptides: A review of their nutritional contribution]]></article-title>
<source><![CDATA[Trends in Food Science &amp; Technology]]></source>
<year>2022</year>
<volume>122</volume>
<page-range>287-313</page-range></nlm-citation>
</ref>
<ref id="B89">
<nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Valencia-Chamorro]]></surname>
<given-names><![CDATA[S. A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[QUINOA]]></article-title>
<source><![CDATA[Encyclopedia of Food Sciences and Nutrition]]></source>
<year>2003</year>
<page-range>4895-902</page-range><publisher-name><![CDATA[Elsevier]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B90">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Van Lancker]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
<name>
<surname><![CDATA[Adams]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[De Kimpe]]></surname>
<given-names><![CDATA[N.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Chemical Modifications of Peptides and Their Impact on Food Properties]]></article-title>
<source><![CDATA[Chemical Reviews]]></source>
<year>2011</year>
<volume>111</volume>
<numero>12</numero>
<issue>12</issue>
<page-range>7876-903</page-range></nlm-citation>
</ref>
<ref id="B91">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Velarde-Salcedo]]></surname>
<given-names><![CDATA[A. J.]]></given-names>
</name>
<name>
<surname><![CDATA[Barrera-Pacheco]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Lara-González]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[Montero-Morán]]></surname>
<given-names><![CDATA[G. M.]]></given-names>
</name>
<name>
<surname><![CDATA[Díaz-Gois]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[González de Mejía]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[Barba de la Rosa]]></surname>
<given-names><![CDATA[A. P.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[In vitro inhibition of dipeptidyl peptidase IV by peptides derived from the hydrolysis of amaranth (Amaranthus hypochondriacus L.) proteins]]></article-title>
<source><![CDATA[Food Chemistry]]></source>
<year>2013</year>
<volume>136</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>758-64</page-range></nlm-citation>
</ref>
<ref id="B92">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Vilcacundo]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
<name>
<surname><![CDATA[Martínez-Villaluenga]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[Hernández-Ledesma]]></surname>
<given-names><![CDATA[B.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Release of dipeptidyl peptidase IV, &#945;-amylase and &#945;-glucosidase inhibitory peptides from quinoa (Chenopodium quinoa Willd.) during in vitro simulated gastrointestinal digestion]]></article-title>
<source><![CDATA[Journal of Functional Foods]]></source>
<year>2017</year>
<volume>35</volume>
<page-range>531-9</page-range></nlm-citation>
</ref>
<ref id="B93">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Vilcacundo]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
<name>
<surname><![CDATA[Miralles]]></surname>
<given-names><![CDATA[B.]]></given-names>
</name>
<name>
<surname><![CDATA[Carrillo]]></surname>
<given-names><![CDATA[W.]]></given-names>
</name>
<name>
<surname><![CDATA[Hernández-Ledesma]]></surname>
<given-names><![CDATA[B.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[In vitro chemopreventive properties of peptides released from quinoa (Chenopodium quinoa Willd.) protein under simulated gastrointestinal digestion]]></article-title>
<source><![CDATA[Food Research International]]></source>
<year>2018</year>
<volume>105</volume>
<page-range>403-11</page-range></nlm-citation>
</ref>
<ref id="B94">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Wali]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Mijiti]]></surname>
<given-names><![CDATA[Y.]]></given-names>
</name>
<name>
<surname><![CDATA[Yanhua]]></surname>
<given-names><![CDATA[G.]]></given-names>
</name>
<name>
<surname><![CDATA[Yili]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Aisa]]></surname>
<given-names><![CDATA[H. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Kawuli]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Isolation and Identification of a Novel Antioxidant Peptide from Chickpea (Cicer arietinum L.) Sprout Protein Hydrolysates]]></article-title>
<source><![CDATA[International Journal of Peptide Research and Therapeutics]]></source>
<year>2021</year>
<volume>27</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>219-27</page-range></nlm-citation>
</ref>
<ref id="B95">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Wang]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[Yuan]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[Zhang]]></surname>
<given-names><![CDATA[W.]]></given-names>
</name>
<name>
<surname><![CDATA[Ng]]></surname>
<given-names><![CDATA[T.]]></given-names>
</name>
<name>
<surname><![CDATA[Ye]]></surname>
<given-names><![CDATA[X.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Buckwheat Antifungal Protein with Biocontrol Potential To Inhibit Fungal (Botrytis cinerea) Infection of Cherry Tomato]]></article-title>
<source><![CDATA[Journal of Agricultural and Food Chemistry]]></source>
<year>2019</year>
<volume>67</volume>
<numero>24</numero>
<issue>24</issue>
<page-range>6748-56</page-range></nlm-citation>
</ref>
<ref id="B96">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Wang]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
<name>
<surname><![CDATA[Yu]]></surname>
<given-names><![CDATA[G.]]></given-names>
</name>
<name>
<surname><![CDATA[Zhang]]></surname>
<given-names><![CDATA[Y.]]></given-names>
</name>
<name>
<surname><![CDATA[Zhang]]></surname>
<given-names><![CDATA[B.]]></given-names>
</name>
<name>
<surname><![CDATA[Fan]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Dipeptidyl Peptidase IV Inhibitory Peptides Derived from Oat (Avena sativa L.), Buckwheat (Fagopyrum esculentum), and Highland Barley (Hordeum vulgare trifurcatum (L.) Trofim) Proteins]]></article-title>
<source><![CDATA[Journal of Agricultural and Food Chemistry]]></source>
<year>2015</year>
<volume>63</volume>
<numero>43</numero>
<issue>43</issue>
<page-range>9543-9</page-range></nlm-citation>
</ref>
<ref id="B97">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Wang]]></surname>
<given-names><![CDATA[W.]]></given-names>
</name>
<name>
<surname><![CDATA[de Mejía]]></surname>
<given-names><![CDATA[E. G.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[A New Frontier in Soy Bioactive Peptides that May Prevent Age-related Chronic Diseases]]></article-title>
<source><![CDATA[Comprehensive Reviews in Food Science and Food Safety]]></source>
<year>2005</year>
<volume>4</volume>
<numero>4</numero>
<issue>4</issue>
<page-range>63-78</page-range></nlm-citation>
</ref>
<ref id="B98">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Watanabe]]></surname>
<given-names><![CDATA[K.]]></given-names>
</name>
<name>
<surname><![CDATA[Ibuki]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Chen]]></surname>
<given-names><![CDATA[Y.-C.]]></given-names>
</name>
<name>
<surname><![CDATA[Kawamura]]></surname>
<given-names><![CDATA[Y.]]></given-names>
</name>
<name>
<surname><![CDATA[Mitsunaga]]></surname>
<given-names><![CDATA[T.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Composition of Quinoa Protein Fractions]]></article-title>
<source><![CDATA[Nippon Shokuhin Kagaku Kogaku Kaishi]]></source>
<year>2003</year>
<volume>50</volume>
<numero>11</numero>
<issue>11</issue>
<page-range>546-9</page-range></nlm-citation>
</ref>
<ref id="B99">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Weidinger]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Kozlov]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Biological Activities of Reactive Oxygen and Nitrogen Species: Oxidative Stress versus Signal Transduction]]></article-title>
<source><![CDATA[Biomolecules]]></source>
<year>2015</year>
<volume>5</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>472-84</page-range></nlm-citation>
</ref>
<ref id="B100">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Zaika]]></surname>
<given-names><![CDATA[Ye.]]></given-names>
</name>
<name>
<surname><![CDATA[Kozub]]></surname>
<given-names><![CDATA[N.]]></given-names>
</name>
<name>
<surname><![CDATA[Sozinov]]></surname>
<given-names><![CDATA[I.]]></given-names>
</name>
<name>
<surname><![CDATA[Bidnyk]]></surname>
<given-names><![CDATA[G.]]></given-names>
</name>
<name>
<surname><![CDATA[Karazhbey]]></surname>
<given-names><![CDATA[P.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Polymorphism of buckwheat seed storage proteins in cultivar groups, differing by their morphotype]]></article-title>
<source><![CDATA[Agricultural Science and Practice]]></source>
<year>2019</year>
<volume>6</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>10-7</page-range></nlm-citation>
</ref>
<ref id="B101">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Zevallos]]></surname>
<given-names><![CDATA[V. F.]]></given-names>
</name>
<name>
<surname><![CDATA[Herencia]]></surname>
<given-names><![CDATA[I. L.]]></given-names>
</name>
<name>
<surname><![CDATA[Chang]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
<name>
<surname><![CDATA[Donnelly]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[Ellis]]></surname>
<given-names><![CDATA[J. H.]]></given-names>
</name>
<name>
<surname><![CDATA[Ciclitira]]></surname>
<given-names><![CDATA[P. J.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Gastrointestinal Effects of Eating Quinoa (Chenopodium quinoa Willd.) in Celiac Patients]]></article-title>
<source><![CDATA[American Journal of Gastroenterology]]></source>
<year>2014</year>
<volume>109</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>270-8</page-range></nlm-citation>
</ref>
<ref id="B102">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Zhang]]></surname>
<given-names><![CDATA[H.-W.]]></given-names>
</name>
<name>
<surname><![CDATA[Zhang]]></surname>
<given-names><![CDATA[Y.-H.]]></given-names>
</name>
<name>
<surname><![CDATA[Lu]]></surname>
<given-names><![CDATA[M.-J.]]></given-names>
</name>
<name>
<surname><![CDATA[Tong]]></surname>
<given-names><![CDATA[W.-J.]]></given-names>
</name>
<name>
<surname><![CDATA[Cao]]></surname>
<given-names><![CDATA[G.-W.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Comparison of Hypertension, Dyslipidaemia and Hyperglycaemia Between Buckwheat Seed-Consuming and Non-Consuming Mongolian-Chinese Populations In Inner Mongolia, China]]></article-title>
<source><![CDATA[Clinical and Experimental Pharmacology and Physiology]]></source>
<year>2007</year>
<volume>34</volume>
<numero>9</numero>
<issue>9</issue>
<page-range>838-44</page-range></nlm-citation>
</ref>
<ref id="B103">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Zhang]]></surname>
<given-names><![CDATA[T.]]></given-names>
</name>
<name>
<surname><![CDATA[Dou]]></surname>
<given-names><![CDATA[W.]]></given-names>
</name>
<name>
<surname><![CDATA[Zhang]]></surname>
<given-names><![CDATA[X.]]></given-names>
</name>
<name>
<surname><![CDATA[Zhao]]></surname>
<given-names><![CDATA[Y.]]></given-names>
</name>
<name>
<surname><![CDATA[Zhang]]></surname>
<given-names><![CDATA[Y.]]></given-names>
</name>
<name>
<surname><![CDATA[Jiang]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
<name>
<surname><![CDATA[Sui]]></surname>
<given-names><![CDATA[X.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[The development history and recent updates on soy protein-based meat alternatives]]></article-title>
<source><![CDATA[Trends in Food Science &amp; Technology]]></source>
<year>2021</year>
<volume>109</volume>
<page-range>702-10</page-range></nlm-citation>
</ref>
<ref id="B104">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Zheng]]></surname>
<given-names><![CDATA[Y.]]></given-names>
</name>
<name>
<surname><![CDATA[Wang]]></surname>
<given-names><![CDATA[X.]]></given-names>
</name>
<name>
<surname><![CDATA[Zhuang]]></surname>
<given-names><![CDATA[Y.]]></given-names>
</name>
<name>
<surname><![CDATA[Li]]></surname>
<given-names><![CDATA[Y.]]></given-names>
</name>
<name>
<surname><![CDATA[Tian]]></surname>
<given-names><![CDATA[H.]]></given-names>
</name>
<name>
<surname><![CDATA[Shi]]></surname>
<given-names><![CDATA[P.]]></given-names>
</name>
<name>
<surname><![CDATA[Li]]></surname>
<given-names><![CDATA[G.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Isolation of Novel ACE-Inhibitory and Antioxidant Peptides from Quinoa Bran Albumin Assisted with an in silico Approach: Characterization, In Vivo Antihypertension, and Molecular Docking]]></article-title>
<source><![CDATA[Molecules]]></source>
<year>2019</year>
<volume>24</volume>
<numero>24</numero>
<issue>24</issue>
<page-range>4562</page-range></nlm-citation>
</ref>
<ref id="B105">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Zhou]]></surname>
<given-names><![CDATA[X.]]></given-names>
</name>
<name>
<surname><![CDATA[Wen]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
<name>
<surname><![CDATA[Li]]></surname>
<given-names><![CDATA[Z.]]></given-names>
</name>
<name>
<surname><![CDATA[Zhou]]></surname>
<given-names><![CDATA[Y.]]></given-names>
</name>
<name>
<surname><![CDATA[Chen]]></surname>
<given-names><![CDATA[Y.]]></given-names>
</name>
<name>
<surname><![CDATA[Lu]]></surname>
<given-names><![CDATA[Y.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Advance on the benefits of bioactive peptides from buckwheat]]></article-title>
<source><![CDATA[Phytochemistry Reviews]]></source>
<year>2015</year>
<volume>14</volume>
<numero>3</numero>
<issue>3</issue>
<page-range>381-8</page-range></nlm-citation>
</ref>
<ref id="B106">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Zhou]]></surname>
<given-names><![CDATA[Y.]]></given-names>
</name>
<name>
<surname><![CDATA[Jiang]]></surname>
<given-names><![CDATA[Y.]]></given-names>
</name>
<name>
<surname><![CDATA[Shi]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
<name>
<surname><![CDATA[Chen]]></surname>
<given-names><![CDATA[Z.]]></given-names>
</name>
<name>
<surname><![CDATA[Li]]></surname>
<given-names><![CDATA[Z.]]></given-names>
</name>
<name>
<surname><![CDATA[Wei]]></surname>
<given-names><![CDATA[Y.]]></given-names>
</name>
<name>
<surname><![CDATA[Zhou]]></surname>
<given-names><![CDATA[X.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Structural and antioxidant analysis of Tartary buckwheat (Fagopyrum tartaricum Gaertn.) 13S globulin]]></article-title>
<source><![CDATA[Journal of the Science of Food and Agriculture]]></source>
<year>2020</year>
<volume>100</volume>
<numero>3</numero>
<issue>3</issue>
<page-range>1220-9</page-range></nlm-citation>
</ref>
<ref id="B107">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Zhu]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Chemical composition and health effects of Tartary buckwheat]]></article-title>
<source><![CDATA[Food Chemistry]]></source>
<year>2016</year>
<volume>203</volume>
<page-range>231-45</page-range></nlm-citation>
</ref>
<ref id="B108">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Zhu]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Buckwheat proteins and peptides: Biological functions and food applications]]></article-title>
<source><![CDATA[Trends in Food Science &amp; Technology]]></source>
<year>2021</year>
<volume>110</volume>
<page-range>155-67</page-range></nlm-citation>
</ref>
</ref-list>
</back>
</article>
