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

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

Evaluation of Chia (Salvia Hispanica L.) Seeds Meal as a Source of Bioactive Ingredients

The Effect of Germination Process on The Characteristics of Chia (Salvia hispanica L.) Seeds

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

Improvement of the Nutritional Value and Physicochemical Characteristics of Biscuits by Using Defatted Chia Seeds (Salvia hispanica L.) Flour Riched in Phytochemical Content

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

ROLE OF SOME MICRONUTRIENTS IN IMPROVING PRODUCTIVITY AND QUALITY OF SEEDS IN CHIA PLANTS (SALVIA HISPANICA L.) IN SANDY SOIL

Biological Studies On the Effects of Chia Seeds (Saliva hispanica L) On the Healthy Status of Rats with Liver Cirrhosis

Therapeutic effect of chia seeds (Salvia Hispanic L.) on rats with obesity and osteoporosis