Chia seed (English Wikipedia)

Analysis of information sources in references of the Wikipedia article "Chia seed" in English language version.

refsWebsite

Global rank English rank

12doi.org

2^nd place

6nih.gov

4^th place

5worldcat.org

5^th place

4semanticscholar.org

11^th place

8^th place

2handle.net

102^nd place

76^th place

2web.archive.org

1^st place

1fda.gov

447^th place

338^th place

1books.google.com

3^rd place

1nytimes.com

7^th place

1smh.com.au

132^nd place

96^th place

1hodmedods.co.uk

low place

1uky.edu

3,273^rd place

2,108^th place

1sciencedirect.com

149^th place

178^th place

1npr.org

92^nd place

72^nd place

1europa.eu

68^th place

117^th place

1cbi.eu

low place

1smithsonianmag.com

503^rd place

364^th place

books.google.com

Kintzios, Spiridon E. (2000). Sage: The Genus Salvia. CRC Press. p. 17. ISBN 978-90-5823-005-8.

cbi.eu

"Entering the European market for chia seeds". Centre for the Promotion of Imports, Ministry of Foreign Affairs, The Netherlands. 18 January 2021.

doi.org

Ixtaina, Vanesa Y.; Nolasco, Susana M.; Tomás, Mabel C. (November 2008). "Physical properties of chia (Salvia hispanica L.) seeds". Industrial Crops and Products. 28 (3): 286–293. doi:10.1016/j.indcrop.2008.03.009. hdl:11336/152366. ISSN 0926-6690.
Coates, Wayne; Ayerza, Ricardo (1998). "Commercial production of chia in Northwestern Argentina". Journal of the American Oil Chemists' Society. 75 (10): 1417–1420. doi:10.1007/s11746-998-0192-7. S2CID 95974159.
Coates, Wayne; Ricardo Ayerza (1996). "Production potential of chia in northwestern Argentina". Industrial Crops and Products. 5 (3): 229–233. doi:10.1016/0926-6690(96)89454-4.
Ayerza (h), Ricardo; Wayne Coates (2009). "Influence of environment on growing period and yield, protein, oil and α-linolenic content of three chia (Salvia hispanica L.) selections". Industrial Crops and Products. 30 (2): 321–324. doi:10.1016/j.indcrop.2009.03.009. ISSN 0926-6690.
Cahill, Joseph P. (2003). "Ethnobotany of Chia, Salvia hispanica L. (Lamiaceae)". Economic Botany. 57 (4): 604–618. doi:10.1663/0013-0001(2003)057[0604:EOCSHL]2.0.CO;2. S2CID 35611803.
"A second apparently pre-Columbian cultivation area is known in southern Honduras and Nicaragua."Jamboonsri, Watchareewan; Phillips, Timothy D.; Geneve, Robert L.; Cahill, Joseph P.; Hildebrand, David F. (2011). "Extending the range of an ancient crop, Salvia hispanica L.—a new ω3 source". Genetic Resources and Crop Evolution. 59 (2): 171–178. doi:10.1007/s10722-011-9673-x. S2CID 14751137.
Sundar, Shyam; Singh, Balwinder; Kaur, Amritpal (1 October 2023). "Influence of hot-air and infra-red pretreatments on oxidative stability, physicochemical properties, phenolic and fatty acid profile of white and black chia seed (Salvia hispanica L.) oil". Journal of Food Composition and Analysis. 123: 105556. doi:10.1016/j.jfca.2023.105556. ISSN 0889-1575.
Ayerza, Ricardo (1 September 1995). "Oil content and fatty acid composition of chia (Salvia hispanica L.) from five northwestern locations in Argentina". Journal of the American Oil Chemists' Society. 72 (9): 1079–1081. doi:10.1007/BF02660727. ISSN 0003-021X. S2CID 84621038.
Costantini, Lara; Lea Lukšič; Romina Molinari; Ivan Kreft; Giovanni Bonafaccia; Laura Manzi; Nicolò Merendino (2014). "Development of gluten-free bread using tartary buckwheat and chia flour rich in flavonoids and omega-3 fatty acids as ingredients". Food Chemistry. 165: 232–240. doi:10.1016/j.foodchem.2014.05.095. ISSN 0308-8146. PMID 25038671.
Borneo R, Aguirre A, León AE (2010). "Chia (Salvia hispanica L) gel can be used as egg or oil replacer in cake formulations". J Am Diet Assoc. 110 (6): 946–9. doi:10.1016/j.jada.2010.03.011. hdl:11336/189116. PMID 20497788.
Ulbricht C, et al. (2009). "Chia (Salvia hispanica): a systematic review by the natural standard research collaboration". Rev Recent Clin Trials. 4 (3): 168–74. doi:10.2174/157488709789957709. PMID 20028328.
de Souza Ferreira C, et al. (2015). "Effect of chia seed (Salvia hispanica L.) consumption on cardiovascular risk factors in humans: a systematic review". Nutr Hosp. 32 (5): 1909–18. doi:10.3305/nh.2015.32.5.9394. PMID 26545644.

europa.eu

eur-lex.europa.eu

"Commission Implementing Regulation (EU) 2017/2470 of 20 December 2017 establishing the Union list of novel foods in accordance with Regulation (EU) 2015/2283 of the European Parliament and of the Council on Novel Foods". Eur-Lex. 20 December 2017. Retrieved 16 August 2021.

fda.gov

United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 27 March 2024. Retrieved 28 March 2024.

handle.net

hdl.handle.net

Ixtaina, Vanesa Y.; Nolasco, Susana M.; Tomás, Mabel C. (November 2008). "Physical properties of chia (Salvia hispanica L.) seeds". Industrial Crops and Products. 28 (3): 286–293. doi:10.1016/j.indcrop.2008.03.009. hdl:11336/152366. ISSN 0926-6690.
Borneo R, Aguirre A, León AE (2010). "Chia (Salvia hispanica L) gel can be used as egg or oil replacer in cake formulations". J Am Diet Assoc. 110 (6): 946–9. doi:10.1016/j.jada.2010.03.011. hdl:11336/189116. PMID 20497788.

hodmedods.co.uk

"First British Chia". Hodmedods. Retrieved 2 October 2023.

nih.gov

pubmed.ncbi.nlm.nih.gov

National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). ISBN 978-0-309-48834-1. PMID 30844154. Archived from the original on 9 May 2024. Retrieved 21 June 2024.
Costantini, Lara; Lea Lukšič; Romina Molinari; Ivan Kreft; Giovanni Bonafaccia; Laura Manzi; Nicolò Merendino (2014). "Development of gluten-free bread using tartary buckwheat and chia flour rich in flavonoids and omega-3 fatty acids as ingredients". Food Chemistry. 165: 232–240. doi:10.1016/j.foodchem.2014.05.095. ISSN 0308-8146. PMID 25038671.
Borneo R, Aguirre A, León AE (2010). "Chia (Salvia hispanica L) gel can be used as egg or oil replacer in cake formulations". J Am Diet Assoc. 110 (6): 946–9. doi:10.1016/j.jada.2010.03.011. hdl:11336/189116. PMID 20497788.
Ulbricht C, et al. (2009). "Chia (Salvia hispanica): a systematic review by the natural standard research collaboration". Rev Recent Clin Trials. 4 (3): 168–74. doi:10.2174/157488709789957709. PMID 20028328.
de Souza Ferreira C, et al. (2015). "Effect of chia seed (Salvia hispanica L.) consumption on cardiovascular risk factors in humans: a systematic review". Nutr Hosp. 32 (5): 1909–18. doi:10.3305/nh.2015.32.5.9394. PMID 26545644.

ncbi.nlm.nih.gov

National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). ISBN 978-0-309-48834-1. PMID 30844154. Archived from the original on 9 May 2024. Retrieved 21 June 2024.

npr.org

"Chewing Chia Packs A Super Punch". NPR. Retrieved 18 October 2012.

nytimes.com

Stephanie Strom (23 November 2012). "30 Years After Chia Pets, Seeds Hit Food Aisles". The New York Times. Retrieved 26 November 2012. Whole and ground chia seeds are being added to fruit drinks, snack foods and cereals and sold on their own to be baked into cookies and sprinkled on yogurt. ...

sciencedirect.com

Sundar, Shyam; Singh, Balwinder; Kaur, Amritpal (1 October 2023). "Influence of hot-air and infra-red pretreatments on oxidative stability, physicochemical properties, phenolic and fatty acid profile of white and black chia seed (Salvia hispanica L.) oil". Journal of Food Composition and Analysis. 123: 105556. doi:10.1016/j.jfca.2023.105556. ISSN 0889-1575.

semanticscholar.org

api.semanticscholar.org

Coates, Wayne; Ayerza, Ricardo (1998). "Commercial production of chia in Northwestern Argentina". Journal of the American Oil Chemists' Society. 75 (10): 1417–1420. doi:10.1007/s11746-998-0192-7. S2CID 95974159.
Cahill, Joseph P. (2003). "Ethnobotany of Chia, Salvia hispanica L. (Lamiaceae)". Economic Botany. 57 (4): 604–618. doi:10.1663/0013-0001(2003)057[0604:EOCSHL]2.0.CO;2. S2CID 35611803.
"A second apparently pre-Columbian cultivation area is known in southern Honduras and Nicaragua."Jamboonsri, Watchareewan; Phillips, Timothy D.; Geneve, Robert L.; Cahill, Joseph P.; Hildebrand, David F. (2011). "Extending the range of an ancient crop, Salvia hispanica L.—a new ω3 source". Genetic Resources and Crop Evolution. 59 (2): 171–178. doi:10.1007/s10722-011-9673-x. S2CID 14751137.
Ayerza, Ricardo (1 September 1995). "Oil content and fatty acid composition of chia (Salvia hispanica L.) from five northwestern locations in Argentina". Journal of the American Oil Chemists' Society. 72 (9): 1079–1081. doi:10.1007/BF02660727. ISSN 0003-021X. S2CID 84621038.

smh.com.au

Dunn C (25 May 2015). "Is chia the next quinoa?". The Sydney Morning Herald. Retrieved 13 February 2016.

smithsonianmag.com

Owen Edwards (December 2007). "Chia pet". Smithsonian Magazine. Retrieved 30 July 2018.

uky.edu

Cheryl Kaiser; Matt Ernst (February 2016). "Chia" (PDF). University of Kentucky, College of Agriculture, Food and Environment, Center for Crop Diversification Crop Profile. Retrieved 13 February 2016.

web.archive.org

United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 27 March 2024. Retrieved 28 March 2024.
National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). ISBN 978-0-309-48834-1. PMID 30844154. Archived from the original on 9 May 2024. Retrieved 21 June 2024.

worldcat.org

search.worldcat.org

Ixtaina, Vanesa Y.; Nolasco, Susana M.; Tomás, Mabel C. (November 2008). "Physical properties of chia (Salvia hispanica L.) seeds". Industrial Crops and Products. 28 (3): 286–293. doi:10.1016/j.indcrop.2008.03.009. hdl:11336/152366. ISSN 0926-6690.
Ayerza (h), Ricardo; Wayne Coates (2009). "Influence of environment on growing period and yield, protein, oil and α-linolenic content of three chia (Salvia hispanica L.) selections". Industrial Crops and Products. 30 (2): 321–324. doi:10.1016/j.indcrop.2009.03.009. ISSN 0926-6690.
Sundar, Shyam; Singh, Balwinder; Kaur, Amritpal (1 October 2023). "Influence of hot-air and infra-red pretreatments on oxidative stability, physicochemical properties, phenolic and fatty acid profile of white and black chia seed (Salvia hispanica L.) oil". Journal of Food Composition and Analysis. 123: 105556. doi:10.1016/j.jfca.2023.105556. ISSN 0889-1575.
Ayerza, Ricardo (1 September 1995). "Oil content and fatty acid composition of chia (Salvia hispanica L.) from five northwestern locations in Argentina". Journal of the American Oil Chemists' Society. 72 (9): 1079–1081. doi:10.1007/BF02660727. ISSN 0003-021X. S2CID 84621038.
Costantini, Lara; Lea Lukšič; Romina Molinari; Ivan Kreft; Giovanni Bonafaccia; Laura Manzi; Nicolò Merendino (2014). "Development of gluten-free bread using tartary buckwheat and chia flour rich in flavonoids and omega-3 fatty acids as ingredients". Food Chemistry. 165: 232–240. doi:10.1016/j.foodchem.2014.05.095. ISSN 0308-8146. PMID 25038671.