Chia Oil Extraction Coproduct as a Potential New Ingredient for the Food Industry: Chemical, Physicochemical, Techno-Functional and Antioxidant Properties

Chemical composition of Brazilian chia seeds grown in different places

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

Bioaccessibility of Phenolic Compounds and Antioxidant Capacity of Chia (Salvia hispanica L.) Seeds

(2017) Marika Pellegrini et al.   PLANT FOODS FOR HUMAN NUTRITION

Assessment of polyphenolic profile stability and changes in the antioxidant potential of maqui berry ( Aristotelia chilensis (Molina) Stuntz) during in vitro gastrointestinal digestion

(2016) Raquel Lucas-Gonzalez et al.   INDUSTRIAL CROPS AND PRODUCTS

Bioaccessibility, changes in the antioxidant potential and colonic fermentation of date pits and apple bagasse flours obtained from co-products during simulated in vitro gastrointestinal digestion

(2015) Beatriz Gullon et al.   FOOD RESEARCH INTERNATIONAL

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

Physical properties, chemical characterization and fatty acid composition of Mexican chia (Salvia hispanicaL.) seeds

(2013) Patricia Porras-Loaiza et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Physicochemical characteristics and functional properties of vitabosa (mucuna deeringiana) and soybean (glycine max)

(2012) Sandra Patricia Chaparro Acuña et al.   Food Science and Technology

Updated Knowledge about Polyphenols: Functions, Bioavailability, Metabolism, and Health

(2012) J. M. Landete   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Simultaneous determination of phenolic acids and flavonoids in rice using solid-phase extraction and RP-HPLC with photodiode array detection

(2012) Maria N. Irakli et al.   JOURNAL OF SEPARATION SCIENCE

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

Dietary fibre in foods: a review

(2011) Devinder Dhingra et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Physicochemical and functional characterization of by-products from chia (Salvia hispanica L.) seeds of Argentina

(2011) M.I. Capitani et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Dietary fibre and physicochemical properties of several edible seaweeds from the northwestern Spanish coast

(2010) Eva Gómez-Ordóñez et al.   FOOD RESEARCH INTERNATIONAL

Characterization of chia seed oils obtained by pressing and solvent extraction

(2010) Vanesa Y. Ixtaina et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Chia (Salvia hispanica L) Gel Can Be Used as Egg or Oil Replacer in Cake Formulations

(2010) Rafael Borneo et al.   JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION

Polyphenol contents and antioxidant activity of soybean seed extracts

(2008) D MALENCIC et al.   BIORESOURCE TECHNOLOGY

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