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Oncogenic extrachromosomal DNA functions as mobile enhancers to globally amplify chromosomal transcription

Cancer cell, 2021-05, Vol.39 (5), p.694-707.e7

2021

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In situ Chromatin Interaction Analysis Using Paired‐End Tag Sequencing

Current protocols, 2021-08, Vol.1 (8), p.e174-n/a

2021

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Microencapsulation of chia seed oil using chia seed protein isolate⿿chia seed gum complex coacervates

International journal of biological macromolecules, 2016-10, Vol.91, p.347-357

2016

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Investigation of oil distribution in spray-dried chia seed oil microcapsules using synchrotron-FTIR microspectroscopy

Food chemistry, 2019-03, Vol.275, p.457-466

2019

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Novel compatibilizers and plasticizers developed from epoxidized and maleinized chia oil in composites based on PLA and chia seed flour

European polymer journal, 2022-06, Vol.173, p.111289, Article 111289

2022

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Study of the green synthesis of silver nanoparticles using a natural extract of dark or white Salvia hispanica L. seeds and their antibacterial application

Applied surface science, 2019-09, Vol.489, p.952-961

2019

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Chia-i

Encyclopædia Britannica Online, 2020

2020

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Encyclopaedia_Britannica_Inc

Development of a novel epoxy resin based on epoxidized chia oil as matrix and maleinized chia oil as bio‐renewable crosslinker

Journal of applied polymer science, 2023-03, Vol.140 (10), p.n/a

2023

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Preparation and characterization of chia seed protein isolate–chia seed gum complex coacervates

Food hydrocolloids, 2016-01, Vol.52, p.554-563

2016

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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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Rheological properties of aqueous dispersions of chia (Salvia hispanica L.) mucilage

Journal of food engineering, 2015-03, Vol.149, p.70-77

2015

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Chia Seed (Salvia hispanica L.) as a Source of Proteins and Bioactive Peptides with Health Benefits: A Review

Comprehensive reviews in food science and food safety, 2019-03, Vol.18 (2), p.480-499

2019

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Using Chia Powder as a Binder to Obtain Chewable Tablets Containing Quinoa for Dietary Fiber Supplementation

Powders, 2024-04, Vol.3 (2), p.202-216

2024

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Extraction of chia seed mucilage: Effect of ultrasound application

Food chemistry advances, 2022-10, Vol.1, p.100024, Article 100024

2022

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Effect of roasting treatment on functional and antioxidant properties of chia seed flours

NFS journal, 2020-11, Vol.21, p.1-8

2020

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Effect of different fractions of chia (Salvia hispanica L.) on glucose metabolism, in vivo and in vitro

Journal of functional foods, 2020-08, Vol.71, p.104026, Article 104026

2020

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Investigation of the Effects of Chia-fortified Basisa on Diabetic Patients

INTERNATIONAL JOURNAL OF PHARMACEUTICAL QUALITY ASSURANCE, 2023-06, Vol.14 (2), p.346-351

2023

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Hydrogelled emulsion from chia and linseed oils: A promising strategy to produce low-fat burgers with a healthier lipid profile

Meat science, 2019-10, Vol.156, p.174-182

2019

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Chia (Salvia hispanica L.) products as ingredients for reformulating frankfurters: Effects on quality properties and shelf-life

Meat science, 2019-10, Vol.156, p.139-145

2019

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Gluten-free pasta incorporating chia (Salvia hispanica L.) as thickening agent: An approach to naturally improve the nutritional profile and the in vitro carbohydrate digestibility

Food chemistry, 2017-04, Vol.221, p.1954-1961

2017

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Chia (Salvia hispanica L.) mucilage as a new fat substitute in emulsified meat products: Technological, physicochemical, and rheological characterization

Food science & technology, 2020-05, Vol.125, p.109193, Article 109193

2020

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Stability and bioaccessibility of α-tocopherol-enriched nanoemulsions containing different edible oils as carriers

Food science & technology, 2023-01, Vol.174, p.114419, Article 114419

2023

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Physicochemical characteristics of chia seed (Salvia hispanica) protein hydrolysates produced using ultrasonication followed by microwave-assisted hydrolysis

Food hydrocolloids, 2019-12, Vol.97, p.105187, Article 105187

2019

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Functional chia (Salvia hispanica L.) co-product protein hydrolysate: An analysis of biochemical, antidiabetic, antioxidant potential and physicochemical properties

Food chemistry, 2024-12, Vol.460 (Pt 1), p.140406, Article 140406

2024

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Effect of replacing backfat with vegetable oils during the shelf-life of cooked lamb sausages

Food science & technology, 2020-03, Vol.122, p.109052, Article 109052

2020

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Oncogenic extrachromosomal DNA functions as mobile enhancers to globally amplify chromosomal transcription

In situ Chromatin Interaction Analysis Using Paired‐End Tag Sequencing

Microencapsulation of chia seed oil using chia seed protein isolate⿿chia seed gum complex coacervates

Investigation of oil distribution in spray-dried chia seed oil microcapsules using synchrotron-FTIR microspectroscopy

Novel compatibilizers and plasticizers developed from epoxidized and maleinized chia oil in composites based on PLA and chia seed flour

Study of the green synthesis of silver nanoparticles using a natural extract of dark or white Salvia hispanica L. seeds and their antibacterial application

Chia-i

Development of a novel epoxy resin based on epoxidized chia oil as matrix and maleinized chia oil as bio‐renewable crosslinker

Preparation and characterization of chia seed protein isolate–chia seed gum complex coacervates

Chia protein hydrolysates: characterisation and emulsifying properties

Rheological properties of aqueous dispersions of chia (Salvia hispanica L.) mucilage

Chia Seed (Salvia hispanica L.) as a Source of Proteins and Bioactive Peptides with Health Benefits: A Review

Using Chia Powder as a Binder to Obtain Chewable Tablets Containing Quinoa for Dietary Fiber Supplementation

Extraction of chia seed mucilage: Effect of ultrasound application

Effect of roasting treatment on functional and antioxidant properties of chia seed flours

Effect of different fractions of chia (Salvia hispanica L.) on glucose metabolism, in vivo and in vitro

Investigation of the Effects of Chia-fortified Basisa on Diabetic Patients

Hydrogelled emulsion from chia and linseed oils: A promising strategy to produce low-fat burgers with a healthier lipid profile

Chia (Salvia hispanica L.) products as ingredients for reformulating frankfurters: Effects on quality properties and shelf-life

Gluten-free pasta incorporating chia (Salvia hispanica L.) as thickening agent: An approach to naturally improve the nutritional profile and the in vitro carbohydrate digestibility

Chia (Salvia hispanica L.) mucilage as a new fat substitute in emulsified meat products: Technological, physicochemical, and rheological characterization

Stability and bioaccessibility of α-tocopherol-enriched nanoemulsions containing different edible oils as carriers

Physicochemical characteristics of chia seed (Salvia hispanica) protein hydrolysates produced using ultrasonication followed by microwave-assisted hydrolysis

Functional chia (Salvia hispanica L.) co-product protein hydrolysate: An analysis of biochemical, antidiabetic, antioxidant potential and physicochemical properties

Effect of replacing backfat with vegetable oils during the shelf-life of cooked lamb sausages

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