1. Caracterización de la semilla de chan (Salvia hispanica L.) y diseño de un producto funcional que la contiene como ingrediente;Alvarado-Rupflin;Revista,2011
2. Arroyo-Mera, D., 2011. Estudio investigativo de la chía y su aplicación a la gastronomía. BSci. Thesis. Technological University of Equinoccial. Quito, Ecuador.
3. The seed’s protein an oil content, fatty acid composition, and growing cycle length of a single genotype of chia (Salvia hispanica L.) as affected by environmental factors;Ayerza;J. Oleo Sci.,2009
4. An ω-3 fatty acid enriched chia diet: influence on egg fatty acid composition, cholesterol and oil content;Ayerza;Can. J. Anim. Sci.,1999
5. Chia: Rediscovering a Forgotten Crop of the Aztecs;Ayerza,2005