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Journal of Biomedicine and Biotechnology
Volume 2012 (2012), Article ID 171956, 9 pages
The Promising Future of Chia, Salvia hispanica L.
1Department of Cell and Molecular Biology, Faculty of Biotechnology and Biomolecular Sciences, University Putra Malaysia, Serdang, 43300 Selangor, Malaysia
2Institute of Bioscience, University Putra Malaysia, Serdang, 43300 Selangor, Malaysia
3Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, University Putra Malaysia, Serdang, 43300 Selangor, Malaysia
Received 9 August 2012; Revised 30 October 2012; Accepted 31 October 2012
Academic Editor: Kazim Husain
Copyright © 2012 Norlaily Mohd Ali et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Citations to this Article [19 citations]
The following is the list of published articles that have cited the current article.
- Loreto A. Muñoz, Angel Cobos, Olga Diaz, and José Miguel Aguilera, “ Chia seed ( Salvia hispanica ): An ancient grain and a new functional food ,” Food Reviews International, pp. 130711093656007, 2013.
- Tony Peregrin, “Frequently Asked Questions of the Academy's Knowledge Center,” Journal of the Academy of Nutrition and Dietetics, 2013.
- Tomas Komprda, Gabriela Zornikova, Veronika Rozikova, Marie Borkovcova, and Alena Przywarova, “The effect of dietary Salvia hispanica seed on the content of n-3 long-chain polyunsaturated fatty acids in tissues of selected animal species, including edible insects,” Journal of Food Composition and Analysis, vol. 32, no. 1, pp. 36–43, 2013.
- Ganesh Diwakar, Jatinder Rana, Lisa Saito, Doug Vredeveld, Dorothy Zemaitis, and Jeffrey Scholten, “Inhibitory effect of a novel combination of Salvia hispanica (chia) seed and Punica granatum (pomegranate) fruit extracts on melanin production,” Fitoterapia, vol. 97, pp. 164–171, 2014.
- Maira Rubi Segura-Campos, Norma Ciau-Solís, Gabriel Rosado-Rubio, Luis Chel-Guerrero, and David Betancur-Ancona, “Physicochemical characterization of chia (<i>Salvia hispanica</i>) seed oil from Yucatán, México,” Agricultural Sciences, vol. 05, no. 03, pp. 220–226, 2014.
- Rafaela da Silva Marineli, Sabrina Alves Lenquiste, Érica Aguiar Moraes, and Mário Roberto Maróstica, “Antioxidant potential of dietary chia seed and oil (Salvia hispanica L.) in diet-induced obese rats,” Food Research International, 2015.
- I. Švec, M. Hrušková, and I. Jurinová, “Pasting characteristics of wheat-chia blends,” Journal of Food Engineering, 2015.
- David Nieman, Nicholas Gillitt, Mary Meaney, and Dustin Dew, “No Positive Influence of Ingesting Chia Seed Oil on Human Running Performance,” Nutrients, vol. 7, no. 5, pp. 3666–3676, 2015.
- Marie Hruskova, and Ivan Svec, “Chemical, rheological and bread characteristics of wheat flour influenced by different forms of chia (Salvia hispanica L.),” Emirates Journal Of Food And Agriculture, vol. 27, no. 12, pp. 872–877, 2015.
- Cynthia de Souza Ferreira, Lucilia de Fatima de Sousa Fomes, Gilze Espirito Santo da Silva, and Glorimar Rosa, “Effect of chia seed (Salvia hispanica L.) consumption on cardiovascular risk factors in humans: a systematic review,” Nutricion Hospitalaria, vol. 32, no. 5, pp. 1909–1918, 2015.
- Rahman Ullah, M. Nadeem, A. Khalique, M. Imran, S. Mehmood, A. Javid, and J. Hussain, “Nutritional and therapeutic perspectives of Chia (Salvia hispanica L.): a review,” Journal of Food Science and Technology, 2015.
- Ranil Coorey, Agnes Novinda, Hannah Williams, and Vijay Jayasena, “Omega-3 Fatty Acid Profile of Eggs from Laying Hens Fed Diets Supplemented with Chia, Fish Oil, and Flaxseed,” Journal Of Food Science, vol. 80, no. 1, pp. S180–S187, 2015.
- Muhammad Imran, Muhammad Nadeem, Muhammad Faisal Manzoor, Amna Javed, Zafar Ali, Muhammad Nadeem Akhtar, Muhammad Ali, and Yasir Hussain, “Fatty acids characterization, oxidative perspectives and consumer acceptability of oil extracted from pre-treated chia (Salvia hispanica L.) seeds,” Lipids in Health and Disease, vol. 15, no. 1, 2016.
- Luciana Magdalena Julio, Vanesa Yanet Ixtaina, Mariela Fernández, Rosa Maria Torres Sánchez, Susana María Nolasco, and Mabel Cristina Tomás, “Development and characterization of functional O/W emulsions with chia seed (Salvia hispanica L.) by-products,” Journal of Food Science and Technology, 2016.
- Camila Guindani, Rossana Podesta, Jane M. Block, Marcio J. Rossi, Natalia Mezzomo, and Sandra R. S. Ferreira, “Valorization of chia (Salvia hispanica) seed cake by means of supercritical fluid extraction,” Journal Of Supercritical Fluids, vol. 112, pp. 67–75, 2016.
- Viktoria Zettel, and Bernd Hitzmann, “ Chia ( Salvia hispanica L.) as fat replacer in sweet pan breads ,” International Journal of Food Science & Technology, 2016.
- T. Pintado, A.M. Herrero, F. Jiménez-Colmenero, and C. Ruiz-Capillas, “Strategies for incorporation of chia (Salvia hispanica L.) in frankfurters as a health-promoting ingredient,” Meat Science, vol. 114, pp. 75–84, 2016.
- Diana Rodríguez-Abello, Luis Ramírez-Avilés, Jorge Navarro-Alberto, and Roberto Zamora-Bustillos, “Performance of growing rabbits fed increasing levels of discarded Salvia hispanica L. (chia) seed,” Tropical Animal Health and Production, 2016.
- Justyna Wojcieszek, Dominik Popowski, and Lena Ruzik, “Ionic liquids as a key medium for efficient extraction of copper complexes from chia seeds (salvia hispanica L.),” Talanta, 2016.