Acrylamide assessment of wheat bread incorporating chia seeds (Salvia hispanica L.) by LC-LM/MS

Dietary Intake of Acrylamide and Risk of Breast, Endometrial, and Ovarian Cancers: A Systematic Review and Dose–Response Meta-analysis

(2020) Giorgia Adani et al.   CANCER EPIDEMIOLOGY BIOMARKERS & PREVENTION

Chia Seed (Salvia hispanica L.) as a Source of Proteins and Bioactive Peptides with Health Benefits: A Review

(2019) Mariana Grancieri et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Effect of added sugars and amino acids on acrylamide formation in white pan bread

(2019) Yanting Shen et al.   CEREAL CHEMISTRY

The Chemical Composition and Nutritional Value of Chia Seeds—Current State of Knowledge

(2019) Bartosz Kulczyński et al.   Nutrients

Chia Seeds (Salvia Hispanica L.): An Overview—Phytochemical Profile, Isolation Methods, and Application

(2019) Maša Knez Hrnčič et al.   MOLECULES

Neuron-specific toxicity of chronic acrylamide exposure in C. elegans

(2019) Sydney M. Murray et al.   NEUROTOXICOLOGY AND TERATOLOGY

Shelf-life evaluation and nutraceutical properties of chia seeds from a recent long-day flowering genotype cultivated in Mediterranean area

(2018) M.C. Caruso et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Physicochemical and thermal characteristics of Australian chia seed oil

(2017) Yakindra Prasad Timilsena et al.   FOOD CHEMISTRY

Acrylamide-forming potential of potatoes grown at different locations, and the ratio of free asparagine to reducing sugars at which free asparagine becomes a limiting factor for acrylamide formation

(2017) Nira Muttucumaru et al.   FOOD CHEMISTRY

Characterization of phenolic compounds in chia ( Salvia hispanica L.) seeds, fiber flour and oil

(2017) Sheila Cristina Oliveira-Alves et al.   FOOD CHEMISTRY

Phenolic and polyphenolic profiles of chia seeds and their in vitro biological activities

(2017) Md. Jiaur Rahman et al.   Journal of Functional Foods

Risk/benefit considerations of a new formulation of wheat-based biscuit supplemented with different amounts of chia flour

(2016) Marta Mesías et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Nutritional and therapeutic perspectives of Chia (Salvia hispanica L.): a review

(2015) Rahman Ullah et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effects of substituting chia (Salvia hispanica L.) flour or seeds for wheat flour on the quality of the bread

(2015) Michele Silveira Coelho et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Development of gluten-free bread using tartary buckwheat and chia flour rich in flavonoids and omega-3 fatty acids as ingredients

(2014) Lara Costantini et al.   FOOD CHEMISTRY

Chemical characterization and antioxidant potential of Chilean chia seeds and oil (Salvia hispanica L.)

(2014) Rafaela da Silva Marineli et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Evaluation of performance of dough and bread incorporating chia (Salvia hispanica L.)

(2013) Esther Iglesias-Puig et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

The Promising Future of Chia,Salvia hispanicaL.

(2012) Norlaily Mohd Ali et al.   JOURNAL OF BIOMEDICINE AND BIOTECHNOLOGY

Acrylamide in Baking Products: A Review Article

(2010) Javad Keramat et al.   Food and Bioprocess Technology

Asparagine Decarboxylation by Lipid Oxidation Products in Model Systems

(2010) Francisco J. Hidalgo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of flour type on Maillard reaction and acrylamide formation during toasting of bread crisp model systems and mitigation strategies

(2009) Edoardo Capuano et al.   FOOD RESEARCH INTERNATIONAL

Nutraceuticals and functional foods: Whole versus processed foods

(2008) Fereidoon Shahidi   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Acrylamide in cereal products: A review

(2007) Achim Claus et al.   JOURNAL OF CEREAL SCIENCE