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

By R. Ayerza, W. Coates. 2011

297 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics, Plant Science

View Paper: https://www.semanticscholar.org/paper/f812a09e23b12d072aa7813bbadce0700f3ea05f

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. J. Aguilera
2. Da‐Wen Sun

In Plant Science

1. J. Aguilera

Citations in the corpus

• Nutritional quality of seeds and leaf metabolites of Chia (Salvia hispanica L.) from Southern Italy (2015, background): “Levels of unsaturation of Chia fatty acids were found to increase at cooler temperatures as for other oil seed crops [4, 11, 37].”
• Chia Seed (Salvia hispanica): An Ancient Grain and a New Functional Food (2013, background): “Chia seed contains the highest known percentage of α-linolenic acid fatty (ALA) acid of any plant source.(43) This kind of fatty acid is the dietary precursor for the long-chain omega-3 polyunsaturated fatty acids (PUFAs) eicosapentaenoic acid (EPA) and docosahexaenoic acid (DPA), considered as esse”