奇亞籽 (Chinese Wikipedia)

Analysis of information sources in references of the Wikipedia article "奇亞籽" in Chinese language version.

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10web.archive.org

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6doi.org

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1agriculturejournals.cz

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agriculturejournals.cz

Trujillo-Hernández, C.A.; Rendón-Villalobos R.; Ortíz-Sánchez A.; Solorza-Feria J. Formulation, physicochemical, nutritional and sensorial evaluation of corn tortillas supplemented with chia seed (Salvia hispanica L.) (PDF). Czech Journal of Food Science. 2012, 30 (2): 118–125 [2017-05-04]. （原始内容 (PDF)存档于2017-05-16）.

archive.org

Cahill, Joseph P. Ethnobotany of Chia, Salvia hispanica L. (Lamiaceae). Economic Botany. 2003, 57 (4): 604–618. doi:10.1663/0013-0001(2003)057[0604:EOCSHL]2.0.CO;2.

books.google.com

Kintzios, Spiridon E. Sage: The Genus Salvia. CRC Press. 2000: 17 [2017-05-04]. ISBN 978-90-5823-005-8. （原始内容存档于2014-04-22）.

byrdie.com

Chia Seed Oil for Skin: Benefits and How to Use. [2021-09-24]. （原始内容存档于2022-02-13）.

doi.org

Cahill, Joseph P. Ethnobotany of Chia, Salvia hispanica L. (Lamiaceae). Economic Botany. 2003, 57 (4): 604–618. doi:10.1663/0013-0001(2003)057[0604:EOCSHL]2.0.CO;2.
Coates, Wayne; Ayerza, Ricardo. Commercial production of chia in Northwestern Argentina. Journal of the American Oil Chemists' Society. 1998, 75 (10): 1417–1420 [2014-10-08]. doi:10.1007/s11746-998-0192-7. （原始内容存档于2015-04-29）.
Coates, Wayne; Ricardo Ayerza. Production potential of chia in northwestern Argentina. Industrial Crops and Products. 1996, 5 (3): 229–233 [2014-10-08]. doi:10.1016/0926-6690(96)89454-4. （原始内容存档于2017-07-07）.
Costantini, Lara; Lea Lukšič; Romina Molinari; Ivan Kreft; Giovanni Bonafaccia; Laura Manzi; Nicolò Merendino. Development of gluten-free bread using tartary buckwheat and chia flour rich in flavonoids and omega-3 fatty acids as ingredients. Food Chemistry. 2014, 165: 232–240 [2014-10-09]. ISSN 0308-8146. doi:10.1016/j.foodchem.2014.05.095. （原始内容存档于2018-06-11）.
Borneo R, Aguirre A, León AE. Chia (Salvia hispanica L) gel can be used as egg or oil replacer in cake formulations. J AmDietAssoc. 2010, 110 (6): 9469. PMID 20497788. doi:10.1016/j.jada.2010.03.011.
Ulbricht C, et al. Chia (Salvia hispanica): a systematic review by the natural standard research collaboration. Rev Recent Clin Trials. 2009, 4 (3): 168–74. PMID 20028328. doi:10.2174/157488709789957709.

elsevier.com

linkinghub.elsevier.com

Costantini, Lara; Lea Lukšič; Romina Molinari; Ivan Kreft; Giovanni Bonafaccia; Laura Manzi; Nicolò Merendino. Development of gluten-free bread using tartary buckwheat and chia flour rich in flavonoids and omega-3 fatty acids as ingredients. Food Chemistry. 2014, 165: 232–240 [2014-10-09]. ISSN 0308-8146. doi:10.1016/j.foodchem.2014.05.095. （原始内容存档于2018-06-11）.

nih.gov

ncbi.nlm.nih.gov

Borneo R, Aguirre A, León AE. Chia (Salvia hispanica L) gel can be used as egg or oil replacer in cake formulations. J AmDietAssoc. 2010, 110 (6): 9469. PMID 20497788. doi:10.1016/j.jada.2010.03.011.
Se Kyoo Jeong, Ph.D., Hyun Jung Park, Ph.D., Byeong Deog Park, Ph.D., and Il-Hwan Kim, M.D. Effectiveness of Topical Chia Seed Oil on Pruritus of End-stage Renal Disease (ESRD) Patients and Healthy Volunteers. [2021-09-24]. （原始内容存档于2021-01-05）.
Ulbricht C, et al. Chia (Salvia hispanica): a systematic review by the natural standard research collaboration. Rev Recent Clin Trials. 2009, 4 (3): 168–74. PMID 20028328. doi:10.2174/157488709789957709.

npr.org

Chewing Chia Packs A Super Punch. NPR. [18 October 2012]. （原始内容存档于2017-03-11）.

nytimes.com

Stephanie Strom. 30 Years After Chia Pets, Seeds Hit Food Aisles. New York Times. November 23, 2012 [26 November 2012]. （原始内容存档于2017-08-02）. 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

Coates, Wayne; Ricardo Ayerza. Production potential of chia in northwestern Argentina. Industrial Crops and Products. 1996, 5 (3): 229–233 [2014-10-08]. doi:10.1016/0926-6690(96)89454-4. （原始内容存档于2017-07-07）.

self.com

nutritiondata.self.com

USDA SR-21 Nutrient Data. Nutrition facts for dried chia seeds, one ounce. Conde Nast, Nutrition Data. 2010 [2017-05-04]. （原始内容存档于2013-06-25）.

smh.com.au

Dunn C. Is chia the next quinoa?. The Sydney Morning Herald. 25 May 2015 [13 February 2016]. （原始内容存档于2017-05-11）.

springer.com

link.springer.com

Coates, Wayne; Ayerza, Ricardo. Commercial production of chia in Northwestern Argentina. Journal of the American Oil Chemists' Society. 1998, 75 (10): 1417–1420 [2014-10-08]. doi:10.1007/s11746-998-0192-7. （原始内容存档于2015-04-29）.

web.archive.org

Kintzios, Spiridon E. Sage: The Genus Salvia. CRC Press. 2000: 17 [2017-05-04]. ISBN 978-90-5823-005-8. （原始内容存档于2014-04-22）.
Stephanie Strom. 30 Years After Chia Pets, Seeds Hit Food Aisles. New York Times. November 23, 2012 [26 November 2012]. （原始内容存档于2017-08-02）. 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. ...
Dunn C. Is chia the next quinoa?. The Sydney Morning Herald. 25 May 2015 [13 February 2016]. （原始内容存档于2017-05-11）.
Coates, Wayne; Ayerza, Ricardo. Commercial production of chia in Northwestern Argentina. Journal of the American Oil Chemists' Society. 1998, 75 (10): 1417–1420 [2014-10-08]. doi:10.1007/s11746-998-0192-7. （原始内容存档于2015-04-29）.
Coates, Wayne; Ricardo Ayerza. Production potential of chia in northwestern Argentina. Industrial Crops and Products. 1996, 5 (3): 229–233 [2014-10-08]. doi:10.1016/0926-6690(96)89454-4. （原始内容存档于2017-07-07）.
Chewing Chia Packs A Super Punch. NPR. [18 October 2012]. （原始内容存档于2017-03-11）.
Trujillo-Hernández, C.A.; Rendón-Villalobos R.; Ortíz-Sánchez A.; Solorza-Feria J. Formulation, physicochemical, nutritional and sensorial evaluation of corn tortillas supplemented with chia seed (Salvia hispanica L.) (PDF). Czech Journal of Food Science. 2012, 30 (2): 118–125 [2017-05-04]. （原始内容 (PDF)存档于2017-05-16）.
Costantini, Lara; Lea Lukšič; Romina Molinari; Ivan Kreft; Giovanni Bonafaccia; Laura Manzi; Nicolò Merendino. Development of gluten-free bread using tartary buckwheat and chia flour rich in flavonoids and omega-3 fatty acids as ingredients. Food Chemistry. 2014, 165: 232–240 [2014-10-09]. ISSN 0308-8146. doi:10.1016/j.foodchem.2014.05.095. （原始内容存档于2018-06-11）.
Se Kyoo Jeong, Ph.D., Hyun Jung Park, Ph.D., Byeong Deog Park, Ph.D., and Il-Hwan Kim, M.D. Effectiveness of Topical Chia Seed Oil on Pruritus of End-stage Renal Disease (ESRD) Patients and Healthy Volunteers. [2021-09-24]. （原始内容存档于2021-01-05）.
Chia Seed Oil for Skin: Benefits and How to Use. [2021-09-24]. （原始内容存档于2022-02-13）.

webcitation.org

USDA SR-21 Nutrient Data. Nutrition facts for dried chia seeds, one ounce. Conde Nast, Nutrition Data. 2010 [2017-05-04]. （原始内容存档于2013-06-25）.

worldcat.org

Costantini, Lara; Lea Lukšič; Romina Molinari; Ivan Kreft; Giovanni Bonafaccia; Laura Manzi; Nicolò Merendino. Development of gluten-free bread using tartary buckwheat and chia flour rich in flavonoids and omega-3 fatty acids as ingredients. Food Chemistry. 2014, 165: 232–240 [2014-10-09]. ISSN 0308-8146. doi:10.1016/j.foodchem.2014.05.095. （原始内容存档于2018-06-11）.

wsj.com

Albergotti, Reed. The NFL's Top Secret Seed. Wall Street Journal. [19 October 2012].