Physical, Total Phenolic and Total Flavonoid Properties of Chia (<i>Salvia hispanica</i> L.) Seeds Grown in Kenya

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ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org

Citations

"Physical, Total Phenolic and Total Flavonoid Properties of Chia (Salvia hispanica L.) Seeds Grown in Kenya"
written by Pauline W. Ikumi, Monica Mburu, Daniel Njoroge, Nicholas Gikonyo, Benjamin Musyimi Musingi,
published by Food and Nutrition Sciences, Vol.13 No.12, 2022

has been cited by the following article(s):

[1]	The role of pan‐roasting on changes in bioactive compounds, phenolic and fatty acid composition of chia (Salvia hispanica L.) seeds
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[2]	Effect of protein extraction and fractionation of chia seeds grown in different locations: Nutritional, antinutritional and protein quality assessment
	Velázquez… - Food Bioscience, 2023

[3]	Development of Gluten‐Free Cake for Improving Textural and Sensory Characteristics with Chia Flour
	Journal of Food …, 2023

[1]	The role of pan‐roasting on changes in bioactive compounds, phenolic and fatty acid composition of chia (Salvia hispanica L.) seeds International Journal of Food Science & Technology, 2024 DOI:10.1111/ijfs.17250

[2]	The role of pan‐roasting on changes in bioactive compounds, phenolic and fatty acid composition of chia (Salvia hispanica L.) seeds International Journal of Food Science & Technology, 2024 DOI:10.1111/ijfs.17250

[3]	Comparative analysis of the nutritional composition, phytochemicals, and antioxidant activity of chia seeds, flax seeds, and psyllium husk Food Bioscience, 2024 DOI:10.1016/j.fbio.2024.104889

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