ReviewPlants (Basel, Switzerland)2020
Chia, Quinoa, and Their Coproducts as Potential Antioxidants for the Meat Industry.
Review in Plants (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
11 citing papers in PubMed, 36 citations in OpenAlex.
- Effect of encapsulated purple sweet potato (Ipomoea batatas L.) peel extract on fresh goat cheese: quality and polyphenolic and color stability during refrigerated storage.Journal of the science of food and agriculture · 2026Article
- Evaluation of the antimicrobial and antioxidants potentialities of two Lebanese cultivars of Quinoa (Chenopodium Quinoa Willd.).Scientific reports · 2025Article
- From 'Farm to Fork': Exploring the Potential of Nutrient-Rich and Stress-Resilient Emergent Crops for Sustainable and Healthy Food in the Mediterranean Region in the Face of Climate Change Challenges.Plants (Basel, Switzerland) · 2024Review
- Progress in research on the effects of quinoa (Frontiers in nutrition · 2024Review
- Development of Chinese-Style Sausage Enriched with Djulis (Foods (Basel, Switzerland) · 2023Article
- Quinoa dough fermentation byFood science & nutrition · 2023Article
- Nutritional and Functional New Perspectives and Potential Health Benefits of Quinoa and Chia Seeds.Antioxidants (Basel, Switzerland) · 2023Review
- Simultaneous Mass Spectrometric Detection of Proteins of Ten Oilseed Species in Meat Products.Foods (Basel, Switzerland) · 2022Article
- The Current State of Knowledge onMolecules (Basel, Switzerland) · 2022Review
- How Does Mechanical Pearling Affect Quinoa Nutrients and Saponin Contents?Plants (Basel, Switzerland) · 2021Article
- Cacao Pod Husk Flour as an Ingredient for Reformulating Frankfurters: Effects on Quality Properties.Foods (Basel, Switzerland) · 2021Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
8 authors at 1 institution in 1 country.
Funding
Abstract
Chia and quinoa have gained popularity among consumers worldwide due to the wide variety of nutrients but also to the bioactive compounds that they contain. Lately, their processing has generated different coproducts (non-commercial grains, flour, partially deoiled flour, rich-fiber fraction, and oil, among others), which could be reincorporated to the food chain with important technological properties, antioxidant activity included. Both sets of ingredients have been revealed a great technological potential for meat product development and innovation, taking into account that oxidation is one of the main reactions responsible for their deterioration and shelf life reduction. This review focuses on the antioxidant compounds of chia and quinoa coproducts and on the strategies used to add them to meat products highlighting their effect on the lipid oxidation control. Apart from the different ways in which quinoa and chia can be incorporated into meat products and their antioxidant properties, innovative approaches for increasing this antioxidant effect and counteracting any negative alterations they may cause will be discussed.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.