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Effect of Storage Conditions and Antioxidants on the Oxidative Stability of Sunflower–Chia Oil Blends

Journal of the American Oil Chemists' Society, 2014-05, Vol.91 (5), p.767-776

2014

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Development and characterization of spray-dried chia oil microcapsules using by-products from chia as wall material

Powder technology, 2018-07, Vol.334, p.1-8

2018

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Microstructure, chemical composition and mucilage exudation of chia (Salvia hispanica L.) nutlets from Argentina

Journal of the science of food and agriculture, 2013-12, Vol.93 (15), p.3856-3862

2013

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Improved accelerated stability of starch-chia oil fatty acid inclusion complexes formed under mild reaction conditions

Carbohydrate polymers, 2024-05, Vol.331, p.121887, Article 121887

2024

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Enrichment of a fruit‐based smoothie beverage with omega‐3 fatty acids from microencapsulated chia seed oil

Journal of the science of food and agriculture, 2024-04, Vol.104 (6), p.3352-3360

2024

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Update on vegetable lecithin and phospholipid technologies

European journal of lipid science and technology, 2008-05, Vol.110 (5), p.472-486

2008

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Characterization of chia seed oils obtained by pressing and solvent extraction

Journal of food composition and analysis, 2011-03, Vol.24 (2), p.166-174

2011

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Effect of natural antioxidants on the physicochemical properties and stability of freeze‐dried microencapsulated chia seed oil

Journal of the science of food and agriculture, 2019-03, Vol.99 (4), p.1682-1690

2019

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

Journal of the American Oil Chemists' Society, 2012-06, Vol.89 (6), p.1077-1090

2012

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Physical properties of chia ( Salvia hispanica L.) seeds

Industrial crops and products, 2008-11, Vol.28 (3), p.286-293

2008

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Improvement of the Oxidative Stability of Spray‐Dried Microencapsulated Chia Seed Oil Using Maillard Reaction Products (MRPs)

European journal of lipid science and technology, 2019-07, Vol.121 (7), p.n/a

2019

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Optimization of mucilage extraction from chia seeds (Salvia hispanica L.) using response surface methodology

Journal of the science of food and agriculture, 2018-09, Vol.98 (12), p.4495-4500

2018

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Chia bilayer emulsions with modified sunflower lecithins and chitosan as delivery systems of omega-3 fatty acids

Food science & technology, 2018-03, Vol.89, p.581-590

2018

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Microencapsulation of Chia Seed Oil by Spray‐Drying: Influence of the Antioxidant Addition

European journal of lipid science and technology, 2023-01, Vol.125 (1), p.n/a

2023

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Design of microparticles of chia seed oil by using the electrostatic layer-by-layer deposition technique

Powder technology, 2019-03, Vol.345, p.750-757

2019

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Chia protein hydrolysates: characterisation and emulsifying properties

International journal of food science & technology, 2021-07, Vol.56 (7), p.3546-3555

2021

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Application of Maillard reaction products on chia seed oil microcapsules with different core/wall ratios

Food science & technology, 2017-12, Vol.86, p.408-417

2017

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Stability of Oil-in-Water Emulsions with Sunflower (Helianthus annuus L.) and Chia (Salvia hispanica L.) By-Products

Journal of the American Oil Chemists' Society, 2016, Vol.93 (1), p.133-143

2016

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Development of chia oil-in-water nanoemulsions using different homogenization technologies and the layer-by-layer technique

Exploration of Foods and Foodomics, 2024-04, Vol.2 (2), p.107-124

2024

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Quality loss during the frozen storage of sea salmon ( Pseudopercis semifasciata). Effect of rosemary ( Rosmarinus officinalis L.) extract

Food science & technology, 2010, Vol.43 (2), p.263-272

2010

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Inclusion complexes of high amylose corn starch with essential fatty acids from chia seed oil as potential delivery systems in food

Food hydrocolloids, 2020-11, Vol.108, p.106030, Article 106030

2020

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Ripening of salted anchovy (Engraulis anchoita): development of lipid oxidation, colour and other sensorial characteristics

Journal of the science of food and agriculture, 2011-03, Vol.91 (4), p.609-615

2011

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Emulsifying properties of hydrolysed and low HLB sunflower lecithin mixtures

European journal of lipid science and technology, 2016-07, Vol.118 (7), p.975-983

2016

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Chia (Salvia hispanica) protein fractions: characterization and emulsifying properties

Journal of food measurement & characterization, 2019-12, Vol.13 (4), p.3318-3328

2019

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Stability of oil-in-water (O/W) emulsions with chia (Salvia hispanica L.) mucilage

Food hydrocolloids, 2016-12, Vol.61, p.537-546

2016

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Effect of Storage Conditions and Antioxidants on the Oxidative Stability of Sunflower–Chia Oil Blends

Development and characterization of spray-dried chia oil microcapsules using by-products from chia as wall material

Microstructure, chemical composition and mucilage exudation of chia (Salvia hispanica L.) nutlets from Argentina

Improved accelerated stability of starch-chia oil fatty acid inclusion complexes formed under mild reaction conditions

Enrichment of a fruit‐based smoothie beverage with omega‐3 fatty acids from microencapsulated chia seed oil

Update on vegetable lecithin and phospholipid technologies

Characterization of chia seed oils obtained by pressing and solvent extraction

Effect of natural antioxidants on the physicochemical properties and stability of freeze‐dried microencapsulated chia seed oil

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

Physical properties of chia ( Salvia hispanica L.) seeds

Improvement of the Oxidative Stability of Spray‐Dried Microencapsulated Chia Seed Oil Using Maillard Reaction Products (MRPs)

Optimization of mucilage extraction from chia seeds (Salvia hispanica L.) using response surface methodology

Chia bilayer emulsions with modified sunflower lecithins and chitosan as delivery systems of omega-3 fatty acids

Microencapsulation of Chia Seed Oil by Spray‐Drying: Influence of the Antioxidant Addition

Design of microparticles of chia seed oil by using the electrostatic layer-by-layer deposition technique

Chia protein hydrolysates: characterisation and emulsifying properties

Application of Maillard reaction products on chia seed oil microcapsules with different core/wall ratios

Stability of Oil-in-Water Emulsions with Sunflower (Helianthus annuus L.) and Chia (Salvia hispanica L.) By-Products

Development of chia oil-in-water nanoemulsions using different homogenization technologies and the layer-by-layer technique

Quality loss during the frozen storage of sea salmon ( Pseudopercis semifasciata). Effect of rosemary ( Rosmarinus officinalis L.) extract

Inclusion complexes of high amylose corn starch with essential fatty acids from chia seed oil as potential delivery systems in food

Ripening of salted anchovy (Engraulis anchoita): development of lipid oxidation, colour and other sensorial characteristics

Emulsifying properties of hydrolysed and low HLB sunflower lecithin mixtures

Chia (Salvia hispanica) protein fractions: characterization and emulsifying properties

Stability of oil-in-water (O/W) emulsions with chia (Salvia hispanica L.) mucilage

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