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Journal of Agricultural and Food Chemistry, ISSN 0021-8561, 01/2013, Volume 61, Issue 1, pp. 193 - 201
Journal Article
Journal of Food Engineering, ISSN 0260-8774, 03/2015, Volume 149, pp. 70 - 77
The viscoelastic and flow behavior of aqueous dispersions with different concentrations of chia mucilage ( L.) from Argentina seeds was characterized. The... 
Salvia hispanica L | Shear viscosity | Mucilage | Rheology | Chia | L. Chia Mucilage | Salvia hispanica | BEHAVIOR | FOOD SCIENCE & TECHNOLOGY | THIXOTROPY | VISCOSITY | ENGINEERING, CHEMICAL | TEMPERATURE | FLOW PROPERTIES | SYSTEMS | HYDROCOLLOIDS | EMULSIONS | GUM | MILK | Calorific value | Sucrose | Consistency | Extraction | Dispersions | Foods | Frequency ranges | Rheological properties | Drying
Journal Article
Phytochemistry, ISSN 0031-9422, 10/2019, Volume 166, p. 112065
Ten undescribed -clerodane diterpenoids, named hispanins A-J, together with six known ones, were isolated from the aerial parts of L Their structures were... 
Hispanins A-J | Single crystal X-ray diffraction analysis | Salvia hispanica L. (Lamiaceae) | Cardioprotective effects | Chia | Neo-clerodane diterpenoids | ACID | CLERODANE DITERPENOIDS | BIOCHEMISTRY & MOLECULAR BIOLOGY | LEAVES | MILTIORRHIZA | SKELETON | PLANT SCIENCES | ABIETANE DITERPENOIDS | ROOTS | DERIVATIVES | TANSHINONE-IIA
Journal Article
LWT - Food Science and Technology, ISSN 0023-6438, 2009, Volume 42, Issue 1, pp. 168 - 173
An evaluation was done of some physicochemical properties of a fiber-rich fraction (FRF) obtained by dry processing of defatted chia ( ) flour. The fiber-rich... 
Functional properties | Salvia hispanica | Dietary fiber | Chia | Physicochemical properties | ANTIOXIDANT ACTIVITY | CAPACITY | CHOLESTEROL | FOOD SCIENCE & TECHNOLOGY | FOODS | FUNCTIONAL-PROPERTIES | CEREALS | SEEDS | PRODUCTS | BINDING
Journal Article
Nutrition, ISSN 0899-9007, 2015, Volume 31, Issue 5, pp. 740 - 748
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 12/2016, Volume 61, pp. 537 - 546
The stability of oil-in-water (O/W) emulsions prepared with different concentrations of chia mucilage extracted by two different methods was evaluated as a... 
Salvia hispanica L | O/W emulsions | Chia mucilage | Physicochemical stability | WHEY-PROTEIN CONCENTRATE | SEED POLYSACCHARIDE | FOOD SCIENCE & TECHNOLOGY | EXTRACTION | HYDROCOLLOIDS | EMULSIFYING PROPERTIES | CHEMISTRY, APPLIED | GUM | MICROSTRUCTURE
Journal Article
LWT - Food Science and Technology, ISSN 0023-6438, 01/2012, Volume 45, Issue 1, pp. 94 - 102
The objective of this study was to characterize the physicochemical and functional properties of meals (M) and fibrous fractions (FRF) of chia seeds ( L.), and... 
Physicochemical | Functional properties | Salvia hispanica | By-product | Chia | ANTIOXIDANT ACTIVITY | CAPACITY | BRAN | CHEMICAL-CHARACTERIZATION | FOOD SCIENCE & TECHNOLOGY | FOODS | CEREALS | OIL | DIETARY FIBER | BINDING | Petroleum mining | Tocopherols | Seeds | Chemical properties | Adsorption
Journal Article
Industrial Crops & Products, ISSN 0926-6690, 2011, Volume 34, Issue 2, pp. 1366 - 1371
Chia ( L.), an annual herb of the Labiatae family, produces seeds which were one of the basic foods of Central American civilizations in pre-Columbian times.... 
Salvia hispanica L | Origin | Fatty acid composition | Seeds | Oil content | α-Linolenic fatty acid | Commercial fields | Omega-3 | Chia | AGRONOMY | SOYBEAN SEED | OLIVE OILS | AGRICULTURAL ENGINEERING | alpha-Linolenic fatty acid | Saturated fatty acids
Journal Article
Food Chemistry, ISSN 0308-8146, 2008, Volume 107, Issue 2, pp. 656 - 663
Journal Article