Determination of Bioactive Compounds in Sequential Extracts of Chia Leaf (Salvia hispanica L.) Using UHPLC-HRMS (Q-Orbitrap) and a Global Evaluation of Antioxidant In Vitro Capacity

Performance study of chia seeds, chia flour and Mimosa pudica hydrogel as polysaccharide-based superabsorbent polymers for sanitary napkins

(2020) Mei Chuen Peng et al.   Materials Today Communications

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

(2019) Bartosz Kulczyński et al.   Nutrients

Rosmarinic and carnosic acid contents and correlated antioxidant and antidiabetic activities of 14 Salvia species from Anatolia

(2019) Veselina Adımcılar et al.   JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS

Chemical composition and antimicrobial activity of chia (Salvia hispanica L.) essential oil

(2018) Hazem S. Elshafie et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Metabolomics driven analysis by UAEGC-MS and antioxidant activity of chia ( Salvia hispanica L.) commercial and mutant seeds

(2018) Bruna de Falco et al.   FOOD CHEMISTRY

Caffeic acid ameliorates hepatic steatosis and decreased endoplasmic reticulum stress in high-fat diet-induced obese mice by regulating autophagy

(2018) Hong Min Kim et al.   NUTRITION

Nutritional quality of seeds and leaf metabolites of Chia (Salvia hispanica L.) from Southern Italy

(2015) Mariana Amato et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

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

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

The Folin–Ciocalteu assay revisited: improvement of its specificity for total phenolic content determination

(2013) Juan Carlos Sánchez-Rangel et al.   Analytical Methods

Characterization and quantification of phenolic compounds and antioxidant properties of Salvia species growing in different habitats

(2013) Mouna Ben Farhat et al.   INDUSTRIAL CROPS AND PRODUCTS

Chemistry and Biological Activities of Flavonoids: An Overview

(2013) Shashank Kumar et al.   TheScientificWorldJOURNAL

First Web-Based Database on Total Phenolics and Oxygen Radical Absorbance Capacity (ORAC) of Fruits Produced and Consumed within the South Andes Region of South America

(2012) Hernan Speisky et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Caffeic acid phenethyl ester reduces the activation of the nuclear factor κB pathway by high-fat diet-induced obesity in mice

(2012) Rosângela Maria Neves Bezerra et al.   METABOLISM-CLINICAL AND EXPERIMENTAL

In vitro antioxidant properties and phenolic composition of Salvia halophila Hedge from Turkey

(2011) Müberra Koşar et al.   FOOD CHEMISTRY

Extending the range of an ancient crop, Salvia hispanica L.—a new ω3 source

(2011) Watchareewan Jamboonsri et al.   GENETIC RESOURCES AND CROP EVOLUTION

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

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

Antioxidant capacity of herbal infusions and tea extracts: A comparison of ORAC-fluorescein and ORAC-pyrogallol red methodologies

(2007) E ALARCON et al.   FOOD CHEMISTRY