Subject
Organic Chemistry,General Chemical Engineering
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1. Chia (Salvia hispanica L.), a Pre-Hispanic Food in the Treatment of Diabetes Mellitus: Hypoglycemic, Antioxidant, Anti-Inflammatory, and Inhibitory Properties of α-Glucosidase and α-Amylase, and in the Prevention of Cardiovascular Disease;Molecules;2023-12-13
2. Effect of protein extraction and fractionation of chia seeds grown in different locations: Nutritional, antinutritional and protein quality assessment;Food Bioscience;2023-12
3. Influence of hot-air and infra-red pretreatments on oxidative stability, physicochemical properties, phenolic and fatty acid profile of white and black chia seed (Salvia hispanica L.) oil;Journal of Food Composition and Analysis;2023-10
4. Microwave pretreatment effects on physicochemical characteristics, antioxidant properties, tocopherols, pigments, phenolic and fatty acid composition of chia (Salvia hispanica L.) seed oil;Journal of Food Measurement and Characterization;2023-08-30
5. Chia seeds (
Salvia hispanica
L.): A therapeutic weapon in metabolic disorders;Food Science & Nutrition;2022-12-15