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Chia, Quinoa, and Their Coproducts as Potential Antioxidants for the Meat Industry.
Fernández-López J, Viuda-Martos M, Sayas-Barberá ME, Navarro-Rodríguez de Vera C, Lucas-González R, Roldán-Verdú A, Botella-Martínez C, Pérez-Alvarez JA. Fernández-López J, et al. Among authors: roldan verdu a. Plants (Basel). 2020 Oct 14;9(10):1359. doi: 10.3390/plants9101359. Plants (Basel). 2020. PMID: 33066505 Free PMC article. Review.
Assessment of emulsion gels formulated with chestnut (Castanea sativa M.) flour and chia (Salvia hispanica L) oil as partial fat replacers in pork burger formulation.
Lucas-González R, Roldán-Verdu A, Sayas-Barberá E, Fernández-López J, Pérez-Álvarez JA, Viuda-Martos M. Lucas-González R, et al. Among authors: roldan verdu a. J Sci Food Agric. 2020 Feb;100(3):1265-1273. doi: 10.1002/jsfa.10138. Epub 2019 Dec 2. J Sci Food Agric. 2020. PMID: 31709548