Safety of chia seeds (Salvia hispanica L.) subject to thermal processing in relation to the formation of process contaminants as a novel food for extended uses

. 2020 Sep 21;18(9):e06243. doi: 10.2903/j.efsa.2020.6243

Set	Query	Results
# 1	TS= (chia OR “salvia hispanica” OR “s hipanica”) AND TS= (contamina* OR cook* OR (therm* NEAR/3 process) OR bake OR “baking” OR roast* OR grill* OR heat* OR toast*) Indexes=SCI‐EXPANDED, CPCI‐S, BKCI‐S, ESCI, CCR‐EXPANDED, IC Timespan=All years	141

Set

Query

Results

# 1

TS= (chia OR “salvia hispanica” OR “s hipanica”) AND TS= (contamina* OR cook* OR (therm* NEAR/3 process*) OR bake* OR “baking” OR roast* OR grill* OR heat* OR toast*)

Indexes=SCI‐EXPANDED, CPCI‐S, BKCI‐S, ESCI, CCR‐EXPANDED, IC Timespan=All years

141