Comparison of the Content of Selected Bioactive Components and Antiradical Properties in Yoghurts Enriched with Chia Seeds (Salvia hispanica L.) and Chia Seeds Soaked in Apple Juice

Geographical origin discriminant analysis of Chia seeds (Salvia hispanica L.) using hyperspectral imaging

(2021) Ji-Young Choi et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

An Untargeted Metabolomics Approach for Correlating Pulse Crop Seed Coat Polyphenol Profiles with Antioxidant Capacity and Iron Chelation Ability

(2021) Fatma M. Elessawy et al.   MOLECULES

How do biocatalysis and biotransformation affect Citrus dietary flavonoids chemistry and bioactivity? A review

(2020) Zeinab T. Abdel Shakour et al.   CRITICAL REVIEWS IN BIOTECHNOLOGY

Changes in physicochemical profiles and quality of apple juice treated by ultrafiltration and during its storage

(2020) Ming Cai et al.   Food Science & Nutrition

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

Antioxidant Activity of Polyphenolic Plant Extracts

(2019) Dimitrios Stagos   Antioxidants

Minerals and Sarcopenia; The Role of Calcium, Iron, Magnesium, Phosphorus, Potassium, Selenium, Sodium, and Zinc on Muscle Mass, Muscle Strength, and Physical Performance in Older Adults: A Systematic Review

(2018) Carliene van Dronkelaar et al.   Journal of the American Medical Directors Association

Thermal degradation study of vegetable tannins and vegetable tanned leathers

(2018) Z. Sebestyén et al.   JOURNAL OF ANALYTICAL AND APPLIED PYROLYSIS

Chemical composition of Brazilian chia seeds grown in different places

(2017) Bárbara Pereira da Silva et al.   FOOD CHEMISTRY

Identification/quantification of free and bound phenolic acids in peel and pulp of apples (Malus domestica) using high resolution mass spectrometry (HRMS)

(2017) Jihyun Lee et al.   FOOD CHEMISTRY

Ascorbic acid content in apple pulp, peel, and monovarietal cloudy juices of 64 different cultivars

(2017) Michele Bassi et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Effect of heat processing on thermal stability and antioxidant activity of six flavonoids

(2017) Hind Chaaban et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Stabilization of winterized cottonseed oil with chia (Salvia hispanica l.) seed extract at ambient temperature

(2015) Waqar Azeem et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Hurdles and pitfalls in measuring antioxidant efficacy: A critical evaluation of ABTS, DPPH, and ORAC assays

(2015) K.M. Schaich et al.   Journal of Functional Foods

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

Effect of Chia (Salvia hispanica L) Addition on the Quality of Gluten-Free Bread

(2014) Eugenia Steffolani et al.   JOURNAL OF FOOD QUALITY

Antioxidant capacity and chemical composition in seeds rich in omega-3: chia, flax, and perilla

(2013) Sheisa Cyléia Sargi et al.   Food Science and Technology

Effect of solvents in extracting polyphenols and antioxidants of selected raw vegetables

(2011) Shaida Fariza Sulaiman et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

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

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

Degradation of tannic acid by cell-free extracts of Lactobacillus plantarum

(2007) Héctor Rodríguez 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