Physical properties, chemical characterization and fatty acid composition of Mexican chia (Salvia hispanicaL.) seeds

Predicting Guar Seed Splitting by Compression between Two Plates Using Hertz Theory of Contact Stresses

(2012) R. K. Vishwakarma et al.   JOURNAL OF FOOD SCIENCE

Protein content, oil content and fatty acid profiles as potential criteria to determine the origin of commercially grown chia (Salvia hispanica L.)

(2011) Ricardo Ayerza (h) et al.   INDUSTRIAL CROPS AND PRODUCTS

Comparison of the stability of palm olein and a palm olein/canola oil blend during deep-fat frying of chicken nuggets and French fries

(2011) Blanca Estela Enríquez-Fernández et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Oxidative Stability of Chia (Salvia hispanica L.) Seed Oil: Effect of Antioxidants and Storage Conditions

(2011) Vanesa Y. Ixtaina et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Identification of bioactive composition and antioxidant activity in young mandarin fruits

(2010) Xing-Qian Ye et al.   FOOD CHEMISTRY

Chemical Characterization of the Lipid Fraction of Mexican Chia Seed(Salvia hispanica L.)

(2010) Luz Magali Álvarez-Chávez et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Influence of environment on growing period and yield, protein, oil and α-linolenic content of three chia (Salvia hispanica L.) selections

(2009) Ricardo Ayerza (h) et al.   INDUSTRIAL CROPS AND PRODUCTS

Physical properties of chia (Salvia hispanica L.) seeds

(2008) Vanesa Y. Ixtaina et al.   INDUSTRIAL CROPS AND PRODUCTS

Physicochemical properties of a fibrous fraction from chia (Salvia hispanica L.)

(2008) Vázquez-Ovando Alfredo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects on growth performance, carcass characteristics, and the fat and meat fatty acid profile of rabbits fed diets with chia (Salvia hispanica L.) seed supplements

(2008) P.G. Peiretti et al.   MEAT SCIENCE

Dietary fibre content and antioxidant activity of phenolic compounds present in Mexican chia (Salvia hispanica L.) seeds

(2007) E. Reyes-Caudillo et al.   FOOD CHEMISTRY