Changes in the nutritional composition and antioxidant capacity of chia seeds (Salvia hispanica L.) during germination process
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Title
Changes in the nutritional composition and antioxidant capacity of chia seeds (Salvia hispanica L.) during germination process
Authors
Keywords
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Journal
FOOD SCIENCE AND BIOTECHNOLOGY
Volume -, Issue -, Pages -
Publisher
Springer Science and Business Media LLC
Online
2020-01-29
DOI
10.1007/s10068-019-00726-1
References
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Related references
Note: Only part of the references are listed.- Improvement of Chia Seeds with Antioxidant Activity, GABA, Essential Amino Acids, and Dietary Fiber by Controlled Germination Bioprocess
- (2017) Mario Armando Gómez-Favela et al. PLANT FOODS FOR HUMAN NUTRITION
- Light regime and temperature on seed germination in Salvia hispanica L.
- (2016) Emanoela Pereira de Paiva et al. Acta scientiarum. Agronomy.
- Light regime and temperature on seed germination in Salvia hispanica L.
- (2016) Emanoela Pereira de Paiva et al. ACTA SCIENTIARUM-AGRONOMY
- Nutritional and therapeutic perspectives of Chia (Salvia hispanica L.): a review
- (2015) Rahman Ullah et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Phytochemical profile and nutraceutical potential of chia seeds (Salvia hispanica L.) by ultra high performance liquid chromatography
- (2014) Oliviert Martínez-Cruz et al. JOURNAL OF CHROMATOGRAPHY A
- Seed composition of two chia (Salvia hispanica L.) genotypes which differ inseed color
- (2013) Ricardo h Emirates Journal of Food and Agriculture
- Impact of germination on starch, dietary fiber and physicochemical properties in non-conventional legumes
- (2012) Vanesa Benítez et al. FOOD RESEARCH INTERNATIONAL
- Isolation and Characterization of Proteins from Chia Seeds (Salvia hispanica L.)
- (2012) María R. Sandoval-Oliveros et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Total Polyphenols, Antioxidant and Antiproliferative Activities of Different Extracts in Mungbean Seeds and Sprouts
- (2012) Dong-Kwan Kim et al. PLANT FOODS FOR HUMAN NUTRITION
- Procesamiento en seco de harina de chía (Salvia hispanicaL.): caracterización química de fibra y proteína Dry processing of chía (Salvia hispanicaL.) flour: chemical characterization of fiber and protein
- (2010) J. A. Vázquez-Ovando et al. CyTA-Journal of Food
- Thermal and Physicochemical Properties and Nutritional Value of the Protein Fraction of Mexican Chia Seed (Salvia hispanica L.)
- (2010) B.L. Olivos-Lugo et al. FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
- Germination as a process to increase the polyphenol content and antioxidant activity of lupin seeds (Lupinus angustifolius L.)
- (2009) M. Dueñas et al. FOOD CHEMISTRY
- Polyphenol composition and in vitro antioxidant activity of amaranth, quinoa buckwheat and wheat as affected by sprouting and baking
- (2009) L. Alvarez-Jubete et al. FOOD CHEMISTRY
- Comparative Study of Antioxidant Properties and Total Phenolic Content of 30 Plant Extracts of Industrial Interest Using DPPH, ABTS, FRAP, SOD, and ORAC Assays
- (2009) Stéphanie Dudonné et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Health benefits of dietary fiber
- (2009) James W Anderson et al. NUTRITION REVIEWS
- Kinetic study of the antioxidant compounds and antioxidant capacity during germination of Vigna radiata cv. emmerald, Glycine max cv. jutro and Glycine max cv. merit
- (2008) Rebeca Fernandez-Orozco et al. FOOD CHEMISTRY
- 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
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