Physicochemical characterization of basil (Ocimum basilicum L.) seeds

Phenolic profiles and antioxidant activity of defatted camelina and sophia seeds

(2018) Md. Jiaur Rahman et al.   FOOD CHEMISTRY

The effect of basil seed gum (BSG) on the rheological and physicochemical properties of heat-induced egg albumin gels

(2018) Saeed Mirarab Razi et al.   FOOD HYDROCOLLOIDS

Saponins in pulses and their health promoting activities: A review

(2017) Balwinder Singh et al.   FOOD CHEMISTRY

Functional properties and applications of basil seed gum: An overview

(2017) Sara Naji-Tabasi et al.   FOOD HYDROCOLLOIDS

Productivity and essential oil quality assessment of promising accessions of Ocimum basilicum L. from north India

(2017) R.C. Padalia et al.   INDUSTRIAL CROPS AND PRODUCTS

Comparisons of proximate compositions, fatty acids profile and micronutrients between fiber and oil flaxseeds ( Linum usitatissimum L.)

(2017) Xian-Guo Zou et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Chia ( Salvia hispanica L.) oil stability: Study of the effect of natural antioxidants

(2017) Romina M. Bodoira et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

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

Extraction optimization of mucilage from Basil ( Ocimum basilicum L.) seeds using response surface methodology

(2017) Sadaf Nazir et al.   Journal of Advanced Research

Purification of cress seed ( Lepidium sativum ) gum: Physicochemical characterization and functional properties

(2016) Somayeh Razmkhah et al.   CARBOHYDRATE POLYMERS

Physicochemical and functional properties of protein isolate produced from Australian chia seeds

(2016) Yakindra Prasad Timilsena et al.   FOOD CHEMISTRY

Total phenolics, flavonoids, antioxidant activity, crude fibre and digestibility in non-traditional wheat flakes and muesli

(2015) Daniela Sumczynski et al.   FOOD CHEMISTRY

A cross-cultural analysis of Jammu, Kashmir and Ladakh (India) medicinal plant use

(2014) Sumeet Gairola et al.   JOURNAL OF ETHNOPHARMACOLOGY

Effect of thermal treatments on functional properties of cress seed (Lepidium sativum) and xanthan gums: A comparative study

(2011) Sara Naji et al.   FOOD HYDROCOLLOIDS

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

Chia seeds: Microstructure, mucilage extraction and hydration

(2011) L.A. Muñoz et al.   JOURNAL OF FOOD ENGINEERING

Squalene protects against oxidative DNA damage in MCF10A human mammary epithelial cells but not in MCF7 and MDA-MB-231 human breast cancer cells

(2010) Fernando Warleta et al.   FOOD AND CHEMICAL TOXICOLOGY

Fractionation and physicochemical characterization of peach gum polysaccharides

(2010) H.F. Qian et al.   FOOD HYDROCOLLOIDS

Cold-set whey protein–flaxseed gum gels induced by mono or divalent salt addition

(2010) Kátia Regina Kuhn et al.   FOOD HYDROCOLLOIDS

Determination of physical, mechanical and chemical properties of seeds and kernels of Jatropha curcas L.

(2010) Shkelqim Karaj et al.   INDUSTRIAL CROPS AND PRODUCTS

Berries: Improving Human Health and Healthy Aging, and Promoting Quality Life—A Review

(2010) Octavio Paredes-López et al.   PLANT FOODS FOR HUMAN NUTRITION

Functional properties of raw and processed canola meal

(2009) R.Y. Khattab et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Chemical composition and functional properties of Gleditsia triacanthos gum

(2008) L.S. Sciarini et al.   FOOD HYDROCOLLOIDS

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

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