Papers mentioning chia or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Sesame oil is one of the most popular sesame products for consumers. Roasting is a commonly employed heat treatment method in sesame oil processing. This work aims to investigate t... Read full abstract on PubMed →
Botrytis cinerea is the causal agent of gray mold, which is one of the most widespread and destructive fungal diseases that compromises the productivity and quality of grapes produ... Read full abstract on PubMed →
This study compares the chemical profiles of pomegranate seed oil (PSO) from two cultivars, Granato (G) and Roce (R), extracted by Soxhlet and supercritical CO<sub>2</sub>/isopropa... Read full abstract on PubMed →
The unique optical properties of perovskite quantum dots (PQDs), particularly the tunable photoluminescence (PL) across the visible spectrum, make them a promising tool for chlorin... Read full abstract on PubMed →
The global demand for sustainable protein sources has led to a growing interest in plant-based alternatives, with sunflower products emerging as a promising yet underutilized optio... Read full abstract on PubMed →
INTRODUCTION: Chia and flax seeds are rich in alphalinolenic acid (ALA), which is bioconverted into the active derivatives eicosapentaenoic (EPA) and docosahexaenoic (DHA) having m... Read full abstract on PubMed →
INTRODUCTION: Chia (Salvia hispanica L.) is a plant from the Lamiaceae family that has been used as ancestral food, medicine, and oil, with culinary, artistic, and religious purpos... Read full abstract on PubMed →
Salvia hispanica L. (Chia), a member of the Lamiaceae, is an economically important crop in Mesoamerica, with health benefits associated with its seed fatty acid composition. Chia... Read full abstract on PubMed →
The aim of this study was to assess the impact of tomato pomace (TP) on the content of volatile compounds and L-carnitine and the sensory characteristics of raw fermented sausages... Read full abstract on PubMed →
In this study, we conducted tests on the seeds from four Taiwanese native <i>Camellia</i> species (<i>C. japonica</i>, <i>C. furfuracea</i>, <i>C. laufoshanensis</i>, and <i>C. for... Read full abstract on PubMed →
This investigation aims to reveal the physico-chemical properties and volatile profiles of essential oils derived from chia seeds (Salvia hispanica L.) by employing both hydrodisti... Read full abstract on PubMed →
Salvia hispanica L., commonly named Chia, is a food plant from Central America and Australia, producing seeds whose consumption has been increasing in the last decade. Several arti... Read full abstract on PubMed →
This study investigated the effects of rice preparation using different degrees of milling (DOM) from 0% to 13% on the nutritional composition, functional properties, major volatil... Read full abstract on PubMed →
Chia, flax, and sesame seeds are considered superseeds due to their beneficial nutritional properties, and they are frequently included as functional ingredients in foods. Authenti... Read full abstract on PubMed →
The aim of the study was to evaluate the effects of <i>Salvia hispanica</i> and <i>Nigella sativa</i> seed addition on the volatile compounds and sensory characteristics (with part... Read full abstract on PubMed →
The effects of guarana seed and pitanga leaf extracts on the physical-chemical and sensory characteristics, and oxidative stability of modified atmosphere-packaged lamb patties wit... Read full abstract on PubMed →
BACKGROUND: Chicken meat contains higher percentage of polyunsaturated fatty acids that are susceptible to oxidative deterioration ultimately leading towards lower consumer accepta... Read full abstract on PubMed →
α-Linolenic acid (ALA) is the precursor of docosahexaenoic acid (DHA) in humans, which is fundamental for brain and visual function. Western diet provides low ALA and DHA, which is... Read full abstract on PubMed →
The volatile fractions of six Italian high-quality rice cultivars were investigated by HS-SPME-GC-MS to define fingerprinting and identify chemical markers and/or indices of ageing... Read full abstract on PubMed →
Increasing consumer knowledge of the link between diet and health has raised the awareness and demand for functional food ingredients. Meat and its derivatives may be considered fu... Read full abstract on PubMed →
All paper metadata — titles, authors, journals, years, DOIs — is public bibliographic information. Abstract snippets shown are truncated to fewer than 200 characters and link to the original source on PubMed or the publisher. We never reproduce full text.
Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.