Evaluation of Egyptian Chia (<i> Salvia hispanica </i>L.) Seeds , Oil and Mucilage as Novel Food Ingredients

Evaluation of Bioactive Components and Antioxidant Properties of Two Chia Seeds (Salvia Hispanica L.)

Evaluation of quality attributes of chia (<i>Salvia hispanica</i>), moringa (<i>Moringa oleifera</i>) and flax (<i>Linum usitatissimum</i>) oils

EVALUATION OF CHIA SEED AND SUNFLOWER OILS AS RICH SOURCES OF ESSENTIAL FATTY ACIDS

Chia (Salvia hispanica L.) Seeds: Nutritional composition and biomedical applications

Evaluation of Processing Untraditional Pudding Formula Wwith Added Chia Seeds Flour

Chemical, Technological and Biological Evaluation of Raw and Germinated Flax and Pumpkin Seed Mixtures

Characterization and Functionality of Raw and Fermented Chia Seeds in Food Products

Evaluation of Artichoke Bracts as a Potential Source of Bioactive Compounds, Bio-ethanol Production and Livestock Feeding

Evaluation of Phytochemical Analysis for Chia (Salvia hispanica L.) and Papaya (Carica papaya L.) Seed Extracts as Antioxidant, Antifungal and Anti-aflatoxins