2020

Lemus-Cone et al. (2020). GPETAFLR, a peptide from Lupinus angustifolius L. prevents inflammation in microglial cells... Nutritional Neuroscience, DOI: 10.1080/1028415X.2020.17630

Us-Medina et al. (2020). ln vitro antioxidant and anti-inflammatory activity of chaya extracts (Cnidoscolus aconitifolius... Nutrición Hospitalaria, DOI: 10.20960/nh.027 5

Selma-Gracia et al. (2020). Kinetic Approach to the Influence of Chia Flour on Glucose Bioaccessibility from Hydrothermally Treated... PFHN, DOI: 10.1007/s11130-020-00854-8

Haros (2020). Cultivos ancestrales: origen, difusión y usos. En: Cultivos de invierno - Informes técnicos de INTA Balcarce 2019 pp. 102-110.

Miranda-Ramos et a. (2020). Combined Effect of Chia, Quinoa and Amaranth Incorporation on the Physico-Chemical, Nutritional... Foods, DOI: 10.3390/foods9121859

Miranda-Ramos et al. (2020). Effect of Chia as Breadmaking Ingredient on Nutritional Quality, Mineral Availability, and Glycemic Index of Bread. Foods, DOI: 10.3390/foods9050663

Fernandez et al. (2020). Effects of Black Quinoa Wet-Milling Coproducts on the Quality Properties of Bologna-Type Sausages During Cold Storage. Foods, DOI: 10.3390/foods9030274

Selma-Gracia et al. (2020). Inclusion of Salvia hispanica L. and Chenopodium quinoa into bread formulations improves metabolic... Food & Function, DOI: DOI: 10.1039/d0fo01453b

Guiotto et al. (2020). Development of Highly Nutritional Breads with By-Products of Chia (Salvia hispanica L.) Seeds. Foods, DOI: 10.3390/foods9060819

Fernández et al. (2020). Chemical and technological properties of bologna-type sausages with added black quinoa wet-milling. Food Chemistry, DOI: 10.1016/j.foodchem.2019.125936.