A renewable source as a functional food: Chia seed

Flavonoids: a review of probable mechanisms of action and potential applications

Nijveldt, R. J., van Nood, E., van Hoorn, D. E. C., Boelens, P. G., van Norren, K., & van Leeuwen, P. A. M. (2001) · American Journal of Clinical Nutrition · doi:10.1093/ajcn/74.4.418 · Cited by 3,074 · see citing works

Nutritive value of Indian foods

Gopalan, C., Sastri, B. V. R., & Balasubramanian, S. C. (1971) · Cited by 2,617 · see citing works

The role of rabbit meat as functional food

Zotte, A. D., & Szendrő, Z. (2011) · Meat Science · doi:10.1016/j.meatsci.2011.02.017 · Cited by 515 · see citing works

Position of the American Dietetic Association: Functional Foods

Hasler, C. M., Bloch, A. S., Thomson, C. A., Enrione, E., & Manning, C. (2004) · Journal of the American Dietetic Association · doi:10.1016/j.jada.2004.03.015 · Cited by 483 · see citing works

Dietary fibre content and antioxidant activity of phenolic compounds present in Mexican chia (Salvia hispanica L.) seeds

Reyes-Caudillo, E., Tecante, A., & Valdivia-López, M. A. (2007) · Food Chemistry · doi:10.1016/j.foodchem.2007.08.062 · Cited by 462 · see citing works

Determination of antioxidant compounds and antioxidant activity in commercial oilseeds for food use

Tuberoso, C. I. G., Kowalczyk, A., Sarritzu, E., & Cabras, P. (2006) · Food Chemistry · doi:10.1016/j.foodchem.2006.08.014 · Cited by 451 · see citing works

Characterization of chia seed oils obtained by pressing and solvent extraction

Ixtaina, V. Y., Martínez, M. L., Spotorno, V. G., Mateo, C. M., Maestri, D., Diehl, B. W. K., Nolasco, S. M., & Tomás, M. C. (2010) · Journal of Food Composition and Analysis · doi:10.1016/j.jfca.2010.08.006 · Cited by 437 · see citing works

Chia seeds: Microstructure, mucilage extraction and hydration

Muñoz, L. A., Cobos, Á., Rubio, O. D., & Aguilera, J. M. (2011) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2011.06.037 · Cited by 376 · see citing works

Physicochemical properties of a fibrous fraction from chia (Salvia hispanica L.)

Vázquez-Ovando, A., Rosado-Rubio, G., Chel‐Guerrero, L., & Betancur‐Ancona, D. (2008) · LWT · doi:10.1016/j.lwt.2008.05.012 · Cited by 352 · see citing works

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

Capitani, M. I., Spotorno, V., Nolasco, S. M., & Tomás, M. C. (2012) · LWT - Food Science and Technology · doi:10.1016/j.lwt.2011.07.012 · Cited by 325 · see citing works

Physical properties of chia (Salvia hispanica L.) seeds

Ixtaina, V. Y., Nolasco, S. M., & Tomás, M. C. (2008) · Industrial Crops and Products · doi:10.1016/j.indcrop.2008.03.009 · Cited by 320 · see citing works

Edible film production from chia seed mucilage: Effect of glycerol concentration on its physicochemical and mechanical properties

Dick, M., Costa, T. M. H., Gomaa, A. I., Subirade, M., Rios, A. D. O., & Flôres, S. H. (2015) · Carbohydrate Polymers · doi:10.1016/j.carbpol.2015.05.040 · Cited by 317 · see citing works

Chemical characterization and antioxidant potential of Chilean chia seeds and oil (Salvia hispanica L.)

Marineli, R. D. S., Moraes, É. A., Lenquiste, S. A., Godoy, A. T., Eberlin, M. N., & Maróstica, M. R. (2014) · LWT · doi:10.1016/j.lwt.2014.04.014 · Cited by 303 · see citing works

Protein content, oil content and fatty acid profiles as potential criteria to determine the origin of commercially grown chia (Salvia hispanica L.)

Ayerza, R., & Coates, W. E. (2011) · Industrial Crops and Products · doi:10.1016/j.indcrop.2010.12.007 · Cited by 296 · see citing works

The Promising Future of Chia,Salvia hispanicaL.

Ali, N. M., Yeap, S. K., Ho, W. Y., Beh, B. K., Tan, S. W., & Tan, S. G. (2012) · BioMed Research International · doi:10.1155/2012/171956 · Cited by 270 · see citing works

Isolation and Characterization of Proteins from Chia Seeds (Salvia hispanica L.)

Sandoval-Oliveros, M. R., & Paredes‐López, O. (2012) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf3034978 · Cited by 267 · see citing works

Position of the American Dietetic Association: Functional Foods

(2009) · Journal of the American Dietetic Association · doi:10.1016/j.jada.2009.02.023 · Cited by 249 · see citing works

Oil content and fatty acid composition of chia (Salvia hispanica L.) from five northwestern locations in Argentina

Ayerza, R. (1995) · Journal of the American Oil Chemists Society · doi:10.1007/bf02660727 · Cited by 248 · see citing works

Addition of chia seed mucilage for reduction of fat content in bread and cakes

Fernandes, S. S., & Salas‐Mellado, M. D. L. M. (2017) · Food Chemistry · doi:10.1016/j.foodchem.2017.01.075 · Cited by 228 · see citing works

Phytochemical profile and nutraceutical potential of chia seeds (Salvia hispanica L.) by ultra high performance liquid chromatography

Martínez‐Cruz, O., & Paredes‐López, O. (2014) · Journal of Chromatography A · doi:10.1016/j.chroma.2014.04.007 · Cited by 217 · see citing works

Use of chia (Salvia hispanica L.) mucilage gel to reduce fat in pound cakes

Felisberto, M. H. F., Wahanik, A. L., Ruffi, C. R. G., Clerici, M. T. P. S., Chang, Y. K., & Steel, C. J. (2015) · LWT · doi:10.1016/j.lwt.2015.03.114 · Cited by 201 · see citing works

Supplementation of Conventional Therapy With the Novel Grain Salba (Salvia hispanica L.) Improves Major and Emerging Cardiovascular Risk Factors in Type 2 Diabetes

Vuksan, V. V. V., Whitham, D., Sievenpiper, J. L., Jenkins, A. L., Rogovik, A. L., Bazinet, R. P., Vidgen, E., & Hanna, A. (2007) · Diabetes Care · doi:10.2337/dc07-1144 · Cited by 197 · see citing works

Chemical and Functional Properties of Chia Seed (Salvia hispanicaL.) Gum

Campos, M. R. S., Ciau-Solís, N., Rosado-Rubio, G., Chel‐Guerrero, L., & Betancur‐Ancona, D. (2014) · International Journal of Food Science · doi:10.1155/2014/241053 · Cited by 193 · see citing works

Lipid redistribution by α-linolenic acid-rich chia seed inhibits stearoyl-CoA desaturase-1 and induces cardiac and hepatic protection in diet-induced obese rats

Poudyal, H., Panchal, S. K., Waanders, J., Ward, L. C., & Brown, L. (2011) · The Journal of Nutritional Biochemistry · doi:10.1016/j.jnutbio.2010.11.011 · Cited by 187 · see citing works

Optimization of the mucilage extraction process from chia seeds and application in ice cream as a stabilizer and emulsifier

Campos, B. E., Ruivo, T., Scapim, M. R. D. S., Madrona, G. S., & Bergamasco, R. D. C. (2015) · LWT · doi:10.1016/j.lwt.2015.09.021 · Cited by 186 · see citing works

Physicochemical and thermal characteristics of Australian chia seed oil

Timilsena, Y. P., Vongsvivut, J. P., Adhikari, R., & Adhikari, B. (2017) · Food Chemistry · doi:10.1016/j.foodchem.2017.02.021 · Cited by 186 · see citing works

Microencapsulation of chia seed oil using chia seed protein isolatechia seed gum complex coacervates

Timilsena, Y. P., Adhikari, R., Barrow, C. J., & Adhikari, B. (2016) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2016.05.058 · Cited by 183 · see citing works

Dietary chia seed (Salvia hispanicaL.) rich in α-linolenic acid improves adiposity and normalises hypertriacylglycerolaemia and insulin resistance in dyslipaemic rats

Chicco, A. G., D’Alessandro, M. E., Hein, G. J., Oliva, M. E., & Lombardo, Y. B. (2008) · British Journal Of Nutrition · doi:10.1017/s000711450899053x · Cited by 175 · see citing works

Thermal and Physicochemical Properties and Nutritional Value of the Protein Fraction of Mexican Chia Seed (Salvia hispanica L.)

Olivos-Lugo, B. L., Valdivia-López, M. A., & Tecante, A. (2010) · Food Science and Technology International · doi:10.1177/1082013209353087 · Cited by 175 · see citing works

Biological potential of chia (Salvia hispanica L.) protein hydrolysates and their incorporation into functional foods

Campos, M. R. S., Salazar‐Vega, I. M., Chel‐Guerrero, L., & Betancur‐Ancona, D. (2012) · LWT · doi:10.1016/j.lwt.2012.07.017 · Cited by 166 · see citing works

Chia seed (Salvia hispanica L.) as an omega-3 fatty acid source for broilers: influence on fatty acid composition, cholesterol and fat content of white and dark meats, growth performance, and sensory characteristics

Ayerza, R., Coates, W. E., & Lauria, M. (2002) · Poultry Science · doi:10.1093/ps/81.6.826 · Cited by 162 · see citing works

Effects of substituting chia (Salvia hispanica L.) flour or seeds for wheat flour on the quality of the bread

Coelho, M. S., & Salas‐Mellado, M. D. L. M. (2014) · LWT · doi:10.1016/j.lwt.2014.10.033 · Cited by 161 · see citing works

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

Borneo, R., Aguirre, A., & León, A. E. (2010) · Journal of the American Dietetic Association · doi:10.1016/j.jada.2010.03.011 · Cited by 161 · see citing works

Chia seed does not promote weight loss or alter disease risk factors in overweight adults

Nieman, D. C., Cayea, E. J., Austin, M. D., Henson, D. A., McAnulty, S. R., & Jin, F. (2009) · Nutrition Research · doi:10.1016/j.nutres.2009.05.011 · Cited by 146 · see citing works

Supplementation of Milled Chia Seeds Increases Plasma ALA and EPA in Postmenopausal Women

Jin, F., Nieman, D. C., Sha, W., Xie, G., Qiu, Y., & Jia, W. P. (2012) · Plant Foods for Human Nutrition · doi:10.1007/s11130-012-0286-0 · Cited by 143 · see citing works

Untitled work

Lopez (2015) · doi:10.1016/bs.afnr.2015.06.002 · Cited by 142 · see citing works

Composition of chia (Salvia hispanica) grown in six tropical and subtropical ecosystems of South America

Ayerza, R., & Coates, W. E. (2004) · Tropical Science · doi:10.1002/ts.154 · Cited by 141 · see citing works

Production potential of chia in northwestern Argentina

Coates, W. E., & Ayerza, R. (1996) · Industrial Crops and Products · doi:10.1016/0926-6690(96)89454-4 · Cited by 140 · see citing works

Strategies for incorporation of chia ( Salvia hispanica L.) in frankfurters as a health-promoting ingredient

Pintado, T., Herrero, A. M., Jiménez-Colmenero, F., & Ruíz‐Capillas, C. (2015) · Meat Science · doi:10.1016/j.meatsci.2015.12.009 · Cited by 136 · see citing works

Effective Lactobacillus plantarum and Bifidobacterium infantis encapsulation with chia seed (Salvia hispanica L.) and flaxseed (Linum usitatissimum L.) mucilage and soluble protein by spray drying

Bustamante, M., Oomah, B. D., Rubilar, M., & Shene, C. (2016) · Food Chemistry · doi:10.1016/j.foodchem.2016.08.019 · Cited by 129 · see citing works

Reduction in postprandial glucose excursion and prolongation of satiety: possible explanation of the long-term effects of whole grain Salba (Salvia Hispanica L.)

Vuksan, V. V. V., Jenkins, A. L., Dias, A. G., Lee, A. S., Jovanovski, E., Rogovik, A. L., & Hanna, A. (2010) · European Journal of Clinical Nutrition · doi:10.1038/ejcn.2009.159 · Cited by 128 · see citing works

Salba-chia (Salvia hispanica L.) in the treatment of overweight and obese patients with type 2 diabetes: a double-blind randomized controlled trial

Vuksan, V., Jenkins, A. L., Brissette, C., Choleva, L., Jovanovski, E., Gibbs, A. L., Bazinet, R. P., Au-Yeung, F., Zurbau, A., Ho, H. V. T., et al. (2017) · Nutrition, Metabolism and Cardiovascular Diseases · doi:10.1016/j.numecd.2016.11.124 · Cited by 125 · see citing works

Nutritional composition in the chia seed and its processing properties on restructured ham-like products

Ding, Y., Lin, H.-W., Lin, Y., Yang, D.-J., Yu, Y.-S., Chen, J., Wang, S., & Chen, Y. (2017) · Journal of Food and Drug Analysis · doi:10.1016/j.jfda.2016.12.012 · Cited by 119 · see citing works

Effects on growth performance, carcass characteristics, and the fat and meat fatty acid profile of rabbits fed diets with chia (Salvia hispanica L.) seed supplements

Peiretti, P. G., & Meineri, G. (2008) · Meat Science · doi:10.1016/j.meatsci.2008.05.003 · Cited by 108 · see citing works

Chemical Characterization of the Lipid Fraction of Mexican Chia Seed(Salvia hispanica L.)

Álvarez-Chávez, L. M., Valdivia-López, M. D. L. Á., Aburto-Juárez, M. D. L., & Tecante, A. (2008) · International Journal of Food Properties · doi:10.1080/10942910701622656 · Cited by 105 · see citing works

Oxidative stability of walnut (Juglans regia L.) and chia (Salvia hispanica L.) oils microencapsulated by spray drying

Martínez, M. L., Curti, M. I., Roccia, P., Llabot, J. M., Penci, M. C., Bodoira, R. M., & Ribotta, P. D. (2014) · Powder Technology · doi:10.1016/j.powtec.2014.10.031 · Cited by 104 · see citing works

Chia Flour Supplementation Reduces Blood Pressure in Hypertensive Subjects

Toscano, L. T., da Silva, C. S. O., Toscano, L. T., de Almeida, A. E. M., da Cruz Santos, A., & Silva, A. S. (2014) · Plant Foods for Human Nutrition · doi:10.1007/s11130-014-0452-7 · Cited by 104 · see citing works

Chia Seed Supplementation and Disease Risk Factors in Overweight Women: A Metabolomics Investigation

Nieman, D. C., Gillitt, N., Jin, F., Henson, D. A., Kennerly, K., Shanely, R. A., Ore, B., Su, M., & Schwartz, S. (2012) · The Journal of Alternative and Complementary Medicine · doi:10.1089/acm.2011.0443 · Cited by 104 · see citing works

Chia (Salvia hispanica L.) enhances HSP, PGC-1α expressions and improves glucose tolerance in diet-induced obese rats

Marineli, R. D. S., Moura, C. S., Moraes, É. A., Lenquiste, S. A., Lollo, P. C. B., Morato, P. N., Amaya‐Farfán, J., & Maróstica, M. R. (2014) · Nutrition · doi:10.1016/j.nut.2014.11.009 · Cited by 97 · see citing works

Effect of Dietary α-Linolenic Fatty Acid Derived from Chia when Fed as Ground Seed, Whole Seed and Oil on Lipid Content and Fatty Acid Composition of Rat Plasma

Ayerza, R., & Coates, W. E. (2007) · Annals of Nutrition and Metabolism · doi:10.1159/000100818 · Cited by 94 · see citing works

Effects of emulsion gels containing bioactive compounds on sensorial, technological, and structural properties of frankfurters

Pintado, T., Herrero, A. M., Ruíz‐Capillas, C., et al. (2015) · Food Science and Technology International · doi:10.1177/1082013215577033 · Cited by 91 · see citing works

Functional Foods and Health Claims Legislation: Applications to Dairy Foods

Berner, L. A., & O’Donnell, J. A. (1998) · International Dairy Journal · doi:10.1016/s0958-6946(98)00058-2 · Cited by 88 · see citing works

Chia Seed Shows Good Protein Quality, Hypoglycemic Effect and Improves the Lipid Profile and Liver and Intestinal Morphology of Wistar Rats

da Silva, B. P., Dias, D. M., Moreira, M. E. D. C., Toledo, R. C. L., da Matta, S. L. P., Lúcia, C. M. D., Martino, H. S. D., & Pinheiro-Sant’Ana, H. M. (2016) · Plant Foods for Human Nutrition · doi:10.1007/s11130-016-0543-8 · Cited by 87 · see citing works

Omega-3 enriched eggs: The influence of dietary α-linolenic fatty acid source on egg production and composition

Ayerza, R., & Coates, W. E. (2001) · Canadian Journal of Animal Science · doi:10.4141/a00-094 · Cited by 86 · see citing works

Commercial production of chia in Northwestern Argentina

Coates, W. E., & Ayerza, R. (1998) · Journal of the American Oil Chemists Society · doi:10.1007/s11746-998-0192-7 · Cited by 85 · see citing works

Opinion on the safety of ‘Chia seeds (Salvia hispanica L.) and ground whole Chia seeds’ as a food ingredient

(EFSA), E. F. S. A. (2009) · EFSA Journal · doi:10.2903/j.efsa.2009.996 · Cited by 81 · see citing works

Effect of whole and ground Salba seeds (Salvia Hispanica L.) on postprandial glycemia in healthy volunteers: a randomized controlled, dose-response trial

Ho, H. V. T., Lee, A. S., Jovanovski, E., Jenkins, A. L., deSouza, R., & Vuksan, V. V. V. (2013) · European Journal of Clinical Nutrition · doi:10.1038/ejcn.2013.103 · Cited by 76 · see citing works

Oxidative Stability of Chia (Salvia hispanica L.) Seed Oil: Effect of Antioxidants and Storage Conditions

Ixtaina, V. Y., Nolasco, S. M., & Tomás, M. C. (2011) · Journal of the American Oil Chemists Society · doi:10.1007/s11746-011-1990-x · Cited by 74 · see citing works

Dietary chia seed induced changes in hepatic transcription factors and their target lipogenic and oxidative enzyme activities in dyslipidaemic insulin-resistant rats

Rossi, A., Oliva, M. E., Ferreira, M. D. R., Chicco, A. G., & Lombardo, Y. B. (2012) · British Journal Of Nutrition · doi:10.1017/s0007114512003558 · Cited by 74 · see citing works

Medicinal plant complexes of Salvia subgenus Calosphace: An ethnobotanical study of new world sages

Jenks, A. A., & Kim, S. (2013) · Journal of Ethnopharmacology · doi:10.1016/j.jep.2012.12.035 · Cited by 60 · see citing works

Omega-3 enriched egg production: the effect ofα-linolenicω-3 fatty acid sources on laying hen performance and yolk lipid content and fatty acid composition

Antruejo, A. E., Azcona, J. O., García, P. T., Gallinger, C. I., Rosmini, M. R., Ayerza, R., Coates, W. E., & Pérez, C. D. (2011) · British Poultry Science · doi:10.1080/00071668.2011.638621 · Cited by 60 · see citing works

Infrared spectroscopy used to determine effects of chia and olive oil incorporation strategies on lipid structure of reduced-fat frankfurters

Herrero, A. M., Ruíz‐Capillas, C., Pintado, T., Carmona, P., & Jiménez-Colmenero, F. (2016) · Food Chemistry · doi:10.1016/j.foodchem.2016.11.022 · Cited by 59 · see citing works

Dietary levels of chia: Influence on hen weight, egg production and sensory quality, for two strains of hens

Ayerza, R., & Coates, W. E. (2002) · British Poultry Science · doi:10.1080/00071660120121517 · Cited by 58 · see citing works

Dietary α-linolenic acid, linoleic acid, and n–3 long-chain PUFA and risk of ischemic heart disease

Vedtofte, M. S., Jakobsen, M. U., Lauritzen, L., & Heitmann, B. L. (2011) · American Journal of Clinical Nutrition · doi:10.3945/ajcn.111.018762 · Cited by 58 · see citing works

Physicochemical characterization of chia (Salvia hispanica) seed oil from Yucatán, México

Campos, M. R. S., Ciau-Solís, N., Rosado-Rubio, G., Chel‐Guerrero, L., & Betancur‐Ancona, D. (2014) · Agricultural Sciences · doi:10.4236/as.2014.53025 · Cited by 55 · see citing works

Procesamiento en seco de harina de chía (Salvia hispanicaL.): caracterización química de fibra y proteína Dry processing of chía (Salvia hispanicaL.) flour: chemical characterization of fiber and protein

Vázquez-Ovando, A., Rosado-Rubio, J. G., Chel‐Guerrero, L., & Betancur‐Ancona, D. (2010) · CyTA - Journal of Food · doi:10.1080/19476330903223580 · Cited by 50 · see citing works

Dietary intervention with Salvia hispanica (Chia) oil improves vascular function in rabbits under hypercholesterolaemic conditions

Sierra, L., Roco, J., Alarcón, G., Medina, M., Nieuwenhove, C. P. V., de Bruno, M. P., & Jerez, S. J. (2015) · Journal of Functional Foods · doi:10.1016/j.jff.2015.02.042 · Cited by 42 · see citing works

Chia (Salvia hispanica L.) seed as an n-3 fatty acid source for finishing pigs: Effects on fatty acid composition and fat stability of the meat and internal fat, growth performance, and meat sensory characteristics1

Coates, W. E., & Ayerza, R. (2009) · Journal of Animal Science · doi:10.2527/jas.2009-1987 · Cited by 42 · see citing works

Intake of α-linolenic acid and other fatty acids in relation to the risk of bladder cancer: results from the New Hampshire case–control study

Brinkman, M. T., Karagas, M. R., Zens, M. S., Schned, A. R., Reulen, R. C., & Zeegers, M. P. (2011) · British Journal Of Nutrition · doi:10.1017/s0007114511001346 · Cited by 40 · see citing works

EFFECT OF CHIA SEED (SALVIA HISPANICA L.) CONSUMPTION ON CARDIOVASCULAR RISK FACTORS IN HUMANS: A SYSTEMATIC REVIEW.

Ferreira, C. D. S., Fomes, L. D. F. D. S., da Silva, G. E. S., & Rosa, G. (2015) · PubMed · doi:10.3305/nh.2015.32.5.9394 · Cited by 38 · see citing works

Protein digestibility of chia seed Salvia Hispanica L

Monroy‐Torres, R., Mancilla-Escobar, M. L., Gallaga-Solórzano, J. C., SergioMedina-Godoy, & Santiago-García., E. J. (2008) · RESPYN Revista de Salud Pública y Nutrición · Cited by 26 · see citing works

Physical properties of sugar cookies containing chia–oat composites

Inglett, G. E., Chen, D., & Liu, S. (2014) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.6674 · Cited by 21 · see citing works

Thermal and Physicochemical properties and nutritional value of the protein fraction of Mexican Chia seed

Olivos-Lugo, B. L., Valdivia-López, M. A., & Tecante, A. (2010) · Dialnet (Universidad de la Rioja) · Cited by 21 · see citing works

Dietary β-carotene inhibits mammary carcinogenesis in rats depending on dietary α-linolenic acid content

Maillard, V., Hoinard, C., Arab, K., et al. (2006) · British Journal Of Nutrition · doi:10.1079/bjn20061781 · Cited by 19 · see citing works

Moisture-Dependent Physical Properties of Chia (Salvia hispanica L.) Seeds

Guiotto, E. N., Ixtaina, V. Y., Tomás, M. C., & Nolasco, S. M. (2011) · Transactions of the ASABE · doi:10.13031/2013.36455 · Cited by 12 · see citing works

Nir Spectroscopy and Electronic Nose Evaluation on Live Rabbits and on the Meat of Rabbits Fed Increasing Levels of Chia (Salvia Hispanica L.) Seeds

Masoero, G., Sala, G., Meineri, G., et al. (2008) · Institutional Research Information System University of Turin (University of Turin) · Cited by 8 · see citing works

Nutritional and Functional New Perspectives and Potential Health Benefits of Quinoa and Chia Seeds

Agarwal, A., Rizwana, Tripathi, A. D., Kumar, T., Sharma, K. P., & Patel, S. K. S. (2023) · Antioxidants · doi:10.3390/antiox12071413 · Cited by 135 · see citing works

A comprehensive review on functional properties of preserved eggs as an excellent food ingredient with anti-inflammatory and anti-cancer aspects

Batool, Z., Hu, G., Huang, X., Wu, Y., Fu, X., Cai, Z., Huang, X., & Ma, M. (2021) · Food Bioscience · doi:10.1016/j.fbio.2021.101347 · Cited by 18 · see citing works

Beneficial effects of seaweed-derived dietary fiber: Highlights of the sulfated polysaccharides

Huang, W., Tan, H., & Nie, S. (2021) · Food Chemistry · doi:10.1016/j.foodchem.2021.131608 · Cited by 69 · see citing works

Defining Dietary Plant Fibers in Human Nutrition

Spiller, G. A., & Gates, J. E. (1978) · Advances in experimental medicine and biology · doi:10.1007/978-1-4684-3366-1_11 · Cited by 5 · see citing works

Functional Cereal-Based Bakery Products, Breakfast Cereals, and Pasta Products

Cairano, M. D., Tolve, R., Cela, N., Sportiello, L., Scarpa, T., & Galgano, F. (2022) · Springer eBooks · doi:10.1007/978-3-031-05611-6_9 · Cited by 17 · see citing works

Functional properties of food components and the development of innovative products.

Kunzek, H., & Vetter, S. (2001) · Deutsche Lebensmittel-Rundschau · Cited by 9 · see citing works