Fatty acid and nutritive quality of chia (Salvia hispanica L.) seeds and plant during growth

By P. Peiretti, F. Gai. 2009

155 citations recorded by the source corpus.

Subfields: Agronomy and Crop Science, Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/c818cd6be1d63f3556e8246657453facd406779e

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. Esther Iglesias-Puig
2. M. Haros

In Nutrition and Dietetics

1. Esther Iglesias-Puig
2. M. Haros

Citations in the corpus

• Evaluation of performance of dough and bread incorporating chia (Salvia hispanica L.) (2013, background): “According to the literature, chia seeds have a lipid content of about 25–39 %, of which 60–70 % is n - 3 fatty acids [28].”
• Nutritional quality of seeds and leaf metabolites of Chia (Salvia hispanica L.) from Southern Italy (2015, background): “Many scientific papers have reported the enrichment in PUFA of Chia, in poultry diets for eggs [13, 15, 17] and meat production [15], in the diet of cows for milk production [17] and in rabbit diets [18].”