<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>1405-3195</journal-id>
<journal-title><![CDATA[Agrociencia]]></journal-title>
<abbrev-journal-title><![CDATA[Agrociencia]]></abbrev-journal-title>
<issn>1405-3195</issn>
<publisher>
<publisher-name><![CDATA[Colegio de Postgraduados]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1405-31952016000400403</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Extracción asistida por ultrasonido de compuestos fenólicos de semillas de chia (Salvia hispanica L.) y su actividad antioxidante]]></article-title>
<article-title xml:lang="en"><![CDATA[Ultrasound-assisted extraction of phenolics compounds from chia (Salvia hispanica L.) seeds and their antioxidant activity]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Corona-Jiménez]]></surname>
<given-names><![CDATA[Edith]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Martínez-Navarrete]]></surname>
<given-names><![CDATA[Nuria]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ruiz-Espinosa]]></surname>
<given-names><![CDATA[Héctor]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Carranza-Concha]]></surname>
<given-names><![CDATA[José]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Benemérita Universidad Autónoma de Puebla Facultad de Ingeniería Química ]]></institution>
<addr-line><![CDATA[Puebla Puebla]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universitat Politècnica de València Departamento de Tecnología de Alimentos ]]></institution>
<addr-line><![CDATA[Valencia ]]></addr-line>
<country>Spain</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad Autónoma de Zacatecas Departamento de Nutrición ]]></institution>
<addr-line><![CDATA[Zacatecas Zacatecas]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>06</month>
<year>2016</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>06</month>
<year>2016</year>
</pub-date>
<volume>50</volume>
<numero>4</numero>
<fpage>403</fpage>
<lpage>412</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S1405-31952016000400403&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S1405-31952016000400403&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S1405-31952016000400403&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen: La extracción de compuestos fenólicos se realizó desde semillas de chía (Salvia hispanica L.) con dos disolventes (metanol y n-hexano) con o sin ultrasonido de alta intensidad. Esta se realizó en forma convencional sólido-líquido y con ultrasonido a 50, 75 y 100 % de potencia máxima (400 W) con las semillas de chía mezcladas con disolvente (1:10 p/v), en tres tiempos de extracción (5, 10 y 15 min). La concentración mayor fenólica y la mejor capacidad antioxidante se obtuvieron con metanol como disolvente de extracción con ambos métodos. Los contenidos fenólicos mayores se obtuvieron en ambos extractos con el procedimiento convencional, en los tiempos de extracción cortos y la capacidad antioxidante aumentó con el tiempo. La eficiencia de la extracción de fenólicos asistida por ultrasonido aumentó con el tiempo y potencia de salida. Extractos metanólicos obtenidos con la potencia mayor (100 %, 15 min) no mostraron la capacidad antioxidante mejor. El proceso asistido por ultrasonido mostró mayor capacidad de extracción que los métodos convencionales; es decir, el rendimiento de extracción de compuestos fenóli-cos con semillas de chía aumentó. Este aumento puede conducir a una aplicación más amplia de S. hispanica L. como un ingrediente funcional de calidad alta en varios procesos industriales. Por lo tanto, la técnica asistida por ultrasonido podría ser un método fiable para la extracción de compuestos fenólicos y antioxidantes desde semillas de chía, porque aumenta y mejora el rendimiento de la extracción.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract: Extraction of phenolic compounds from chia (Salvia hispanica L.) seeds using two solvents (methanol and n-hexane) was performed with or without high intensity ultrasound assistance. Conventional solid-liquid extraction and ultrasonic-assisted extraction at 50, 75 and 100 % of maximum power (400 W) were performed using chia seeds mixed with solvent (1:10 w/v) at three extraction times (5, 10 and 15 min). The highest phenolic concentration and the best antioxidant capacity were obtained using methanol as extraction solvent for both methods. When using the regular procedure, higher phenolic contents in both methanol and hexane, extracts were obtained at shorter extraction times, whereas antioxidant capacity increased with time. Efficiency of ultrasound-assisted extraction of phenolics increased with time and power output. Methanolic extracts obtained at the maximum power (100 %, 15 min) did not exhibit the best antioxidant capacity. The ultrasound-assisted process showed better extraction ability than conventional methods, which means that the extraction yield of phenolic compounds from chia seeds increased. This increase may lead to a wider application of S. hispanica L. as a high-quality functional ingredient in several industrial processes. Therefore, the ultrasound-assisted technique could be a reliable and novel method for phenolic compounds and antioxidants extraction from chia seeds, due to increases and improves extraction yield.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Salvia hispanica L.]]></kwd>
<kwd lng="es"><![CDATA[procesamiento]]></kwd>
<kwd lng="es"><![CDATA[compuestos fenólicos]]></kwd>
<kwd lng="es"><![CDATA[capacidad antioxidante]]></kwd>
<kwd lng="es"><![CDATA[extracción con disolventes]]></kwd>
<kwd lng="en"><![CDATA[Salvia hispanica L]]></kwd>
<kwd lng="en"><![CDATA[processing]]></kwd>
<kwd lng="en"><![CDATA[phenolic compounds]]></kwd>
<kwd lng="en"><![CDATA[antioxidant capacity]]></kwd>
<kwd lng="en"><![CDATA[solvent extraction]]></kwd>
</kwd-group>
</article-meta>
</front><back>
<ref-list>
<ref id="B1">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Balasundram]]></surname>
<given-names><![CDATA[N.]]></given-names>
</name>
<name>
<surname><![CDATA[Sundram]]></surname>
<given-names><![CDATA[K.]]></given-names>
</name>
<name>
<surname><![CDATA[Samman]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Phenolic compounds in plants and agri-industrial by-products: Antioxidant activity, occurrence, and potential uses]]></article-title>
<source><![CDATA[Food Chem.]]></source>
<year>2006</year>
<volume>99</volume>
<page-range>191-203</page-range></nlm-citation>
</ref>
<ref id="B2">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Cabrera-Soto]]></surname>
<given-names><![CDATA[M. L.]]></given-names>
</name>
<name>
<surname><![CDATA[Salinas-Moreno]]></surname>
<given-names><![CDATA[Y.]]></given-names>
</name>
<name>
<surname><![CDATA[Velázquez-Cardelas]]></surname>
<given-names><![CDATA[G. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Espinosa-Trujillo]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Contenido de fenoles solubles e insolubles en las estructuras del grano de maíz y su relación con propiedades físicas]]></article-title>
<source><![CDATA[Agrociencia]]></source>
<year>2009</year>
<volume>43</volume>
<page-range>827-39</page-range></nlm-citation>
</ref>
<ref id="B3">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Cahill]]></surname>
<given-names><![CDATA[J. P.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Ethnobotany of chia, Salvia hispanica L. (Lamiaceae)]]></article-title>
<source><![CDATA[Econ. Bot.]]></source>
<year>2003</year>
<volume>57</volume>
<page-range>604-18</page-range></nlm-citation>
</ref>
<ref id="B4">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Capitani]]></surname>
<given-names><![CDATA[M. I.]]></given-names>
</name>
<name>
<surname><![CDATA[Spotorno]]></surname>
<given-names><![CDATA[V.]]></given-names>
</name>
<name>
<surname><![CDATA[Nolasco]]></surname>
<given-names><![CDATA[S. M.]]></given-names>
</name>
<name>
<surname><![CDATA[Tomás]]></surname>
<given-names><![CDATA[M. C.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Physicochemical and functional characterization of by-products from Chia (Salvia hispanica L.) seeds of Argentina]]></article-title>
<source><![CDATA[Food Sci. Technol-Leb.]]></source>
<year>2012</year>
<volume>45</volume>
<page-range>94-102</page-range></nlm-citation>
</ref>
<ref id="B5">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Cárcel J.]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Benedito]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Bon]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Mulet]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[High intensity ultrasound effects on meat brining]]></article-title>
<source><![CDATA[Meat Sci.]]></source>
<year>2007</year>
<volume>76</volume>
<page-range>611-9</page-range></nlm-citation>
</ref>
<ref id="B6">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Fernández-Panchón]]></surname>
<given-names><![CDATA[M.S.]]></given-names>
</name>
<name>
<surname><![CDATA[Villano]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
<name>
<surname><![CDATA[Troncoso]]></surname>
<given-names><![CDATA[A. M.]]></given-names>
</name>
<name>
<surname><![CDATA[García-Parrilla]]></surname>
<given-names><![CDATA[M.C.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Antioxidant activity of phenolic compounds: from in vitro results to in vivo evidence]]></article-title>
<source><![CDATA[Crit. Rev. Food Sci.]]></source>
<year>2008</year>
<volume>48</volume>
<page-range>649-71</page-range></nlm-citation>
</ref>
<ref id="B7">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Filgueiras]]></surname>
<given-names><![CDATA[A. V.]]></given-names>
</name>
<name>
<surname><![CDATA[Capelo]]></surname>
<given-names><![CDATA[J. L.]]></given-names>
</name>
<name>
<surname><![CDATA[Lavilla]]></surname>
<given-names><![CDATA[I.]]></given-names>
</name>
<name>
<surname><![CDATA[Bendicho]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Comparison of ultrasound-assisted extraction and microwave-assisted digestion for determination of magnesium, manganese and zinc in plant samples by flame atomic absorption spectrometry]]></article-title>
<source><![CDATA[Talanta]]></source>
<year>2000</year>
<volume>53</volume>
<page-range>433-41</page-range></nlm-citation>
</ref>
<ref id="B8">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Fu]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
<name>
<surname><![CDATA[Xu]]></surname>
<given-names><![CDATA[B. T.]]></given-names>
</name>
<name>
<surname><![CDATA[Xu]]></surname>
<given-names><![CDATA[X. R.]]></given-names>
</name>
<name>
<surname><![CDATA[Gan]]></surname>
<given-names><![CDATA[R. Y.]]></given-names>
</name>
<name>
<surname><![CDATA[Zhang]]></surname>
<given-names><![CDATA[Y.]]></given-names>
</name>
<name>
<surname><![CDATA[Xia]]></surname>
<given-names><![CDATA[E. Q.]]></given-names>
</name>
<name>
<surname><![CDATA[Li]]></surname>
<given-names><![CDATA[H. B.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Antioxidant capacities and total phenolic contents of 62 fruits]]></article-title>
<source><![CDATA[Food Chem.]]></source>
<year>2011</year>
<volume>129</volume>
<page-range>345-50</page-range></nlm-citation>
</ref>
<ref id="B9">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[González-Jiménez]]></surname>
<given-names><![CDATA[F. E.]]></given-names>
</name>
<name>
<surname><![CDATA[Beltrán-Orozco]]></surname>
<given-names><![CDATA[M. C.]]></given-names>
</name>
<name>
<surname><![CDATA[Vargas]]></surname>
<given-names><![CDATA[M. G.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[The antioxidant capacity and phenolic content of chía's (Salvia hispánica L.). Integral seed and oil]]></article-title>
<source><![CDATA[J. Biotechnol.]]></source>
<year>2010</year>
<volume>150</volume>
<page-range>S315</page-range></nlm-citation>
</ref>
<ref id="B10">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Hussam Ahmad-Qasem]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Cánovas]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Barrajón-Catalán]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[Micol]]></surname>
<given-names><![CDATA[V.]]></given-names>
</name>
<name>
<surname><![CDATA[Cárcel]]></surname>
<given-names><![CDATA[J. A.]]></given-names>
</name>
<name>
<surname><![CDATA[García-Pérez]]></surname>
<given-names><![CDATA[J. V.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Kinetic and compositional study of phenolic extraction from olive leaves (var. Serrana) by using power ultrasound]]></article-title>
<source><![CDATA[Innov. Food Sci. Emerg.]]></source>
<year>2013</year>
<volume>17</volume>
<page-range>120-9</page-range></nlm-citation>
</ref>
<ref id="B11">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Ignat]]></surname>
<given-names><![CDATA[I.]]></given-names>
</name>
<name>
<surname><![CDATA[Volf]]></surname>
<given-names><![CDATA[I.]]></given-names>
</name>
<name>
<surname><![CDATA[Popa]]></surname>
<given-names><![CDATA[V. I.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[A critical review of methods for characterisation of polyphenolic compounds in fruits and vegetables]]></article-title>
<source><![CDATA[Food Chem.]]></source>
<year>2011</year>
<volume>126</volume>
<page-range>1821-35</page-range></nlm-citation>
</ref>
<ref id="B12">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Lou]]></surname>
<given-names><![CDATA[S-N]]></given-names>
</name>
<name>
<surname><![CDATA[Hsu]]></surname>
<given-names><![CDATA[Y-S.]]></given-names>
</name>
<name>
<surname><![CDATA[Ho]]></surname>
<given-names><![CDATA[C-T.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Flavonoid compositions and antioxidant activity of calamondin extracts prepared using different solvents]]></article-title>
<source><![CDATA[J. Food Drug Anal.]]></source>
<year>2014</year>
<volume>22</volume>
<page-range>290-5</page-range></nlm-citation>
</ref>
<ref id="B13">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Marineli]]></surname>
<given-names><![CDATA[R.S.]]></given-names>
</name>
<name>
<surname><![CDATA[Aguiar-Moraes]]></surname>
<given-names><![CDATA[É.]]></given-names>
</name>
<name>
<surname><![CDATA[Alves-Lenquiste]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[Teixeira-Godoy]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Nogueira-Eberlin]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Maróstica Jr.]]></surname>
<given-names><![CDATA[M. R.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Chemical characterization and antioxidant potential of Chilean Chia seeds and oil (Salvia hispanica L.)]]></article-title>
<source><![CDATA[Food Sci Technol.-Leb.]]></source>
<year>2014</year>
<volume>59</volume>
<page-range>1304-10</page-range></nlm-citation>
</ref>
<ref id="B14">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Priego-Capote]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
<name>
<surname><![CDATA[Luque De C.]]></surname>
<given-names><![CDATA[M. D.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Analytical uses of ultrasound I. Sample preparation]]></article-title>
<source><![CDATA[Tra-Trend Anal. Chem.]]></source>
<year>2004</year>
<volume>23</volume>
<page-range>644-53</page-range></nlm-citation>
</ref>
<ref id="B15">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Reyes-Caudillo]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[Tecante]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Valdivia-López]]></surname>
<given-names><![CDATA[M. A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Dietary fibre content and antioxidant activity of phenolic compounds present in Mexican Chia (Salvia hispanica L.) seeds]]></article-title>
<source><![CDATA[Food Chem.]]></source>
<year>2008</year>
<volume>107</volume>
<page-range>656-63</page-range></nlm-citation>
</ref>
<ref id="B16">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Rodríguez-Bernaldo]]></surname>
<given-names><![CDATA[De Q., A.]]></given-names>
</name>
<name>
<surname><![CDATA[Lage-Yusty]]></surname>
<given-names><![CDATA[M. A.]]></given-names>
</name>
<name>
<surname><![CDATA[López-Hernández]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Determination of phenolic compounds in macroalgae for human consumption]]></article-title>
<source><![CDATA[Food Chem.]]></source>
<year>2010</year>
<volume>121</volume>
<page-range>634-8</page-range></nlm-citation>
</ref>
<ref id="B17">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Sandoval-Oliveros]]></surname>
<given-names><![CDATA[M. R.]]></given-names>
</name>
<name>
<surname><![CDATA[Paredes-López]]></surname>
<given-names><![CDATA[O.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Isolation and characterization of proteins from chia seeds (Salvia hispanica L.)]]></article-title>
<source><![CDATA[J. Agric. Food Chem.]]></source>
<year>2013</year>
<volume>61</volume>
<page-range>193-201</page-range></nlm-citation>
</ref>
<ref id="B18">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Setyaningsih]]></surname>
<given-names><![CDATA[W.]]></given-names>
</name>
<name>
<surname><![CDATA[Saputro]]></surname>
<given-names><![CDATA[I. E.]]></given-names>
</name>
<name>
<surname><![CDATA[Palma]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Barroso]]></surname>
<given-names><![CDATA[C. G.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Optimization and validation of the microwave-assisted extraction of phenolic compounds from rice grains]]></article-title>
<source><![CDATA[Food Chem.]]></source>
<year>2015</year>
<volume>169</volume>
<page-range>141-9</page-range></nlm-citation>
</ref>
<ref id="B19">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Toma]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Vinatoru]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Paniwnyk]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
<name>
<surname><![CDATA[Mason]]></surname>
<given-names><![CDATA[T. J.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Investigation of the effects of ultrasound on vegetal tissues during solvent extraction]]></article-title>
<source><![CDATA[Ultrason Sonochem.]]></source>
<year>2001</year>
<volume>8</volume>
<page-range>137-42</page-range></nlm-citation>
</ref>
<ref id="B20">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Vuksan]]></surname>
<given-names><![CDATA[V.]]></given-names>
</name>
<name>
<surname><![CDATA[Jenkins]]></surname>
<given-names><![CDATA[A. L.]]></given-names>
</name>
<name>
<surname><![CDATA[Dias]]></surname>
<given-names><![CDATA[A. G.]]></given-names>
</name>
<name>
<surname><![CDATA[Lee]]></surname>
<given-names><![CDATA[A. S.]]></given-names>
</name>
<name>
<surname><![CDATA[Jovanovski]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[Rogovik]]></surname>
<given-names><![CDATA[A. L.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Reduction in postprandial glucose excursion and prolongation of satiety: possible explanation of the long-term effects of whole grain Salba (Salvia hispanica L.)]]></article-title>
<source><![CDATA[Eur. J. Clin. Nutr.]]></source>
<year>2010</year>
<volume>64</volume>
<page-range>436-8</page-range></nlm-citation>
</ref>
<ref id="B21">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Zhao]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[Kwok]]></surname>
<given-names><![CDATA[K. C.]]></given-names>
</name>
<name>
<surname><![CDATA[Liang]]></surname>
<given-names><![CDATA[H.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Investigation on ultrasound assisted extraction of saikosaponins from Radix Bupleuri]]></article-title>
<source><![CDATA[Sep. Purif. Technol.]]></source>
<year>2007</year>
<volume>55</volume>
<page-range>307-12</page-range></nlm-citation>
</ref>
<ref id="B22">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Zulkafli]]></surname>
<given-names><![CDATA[Z. D.]]></given-names>
</name>
<name>
<surname><![CDATA[Wang]]></surname>
<given-names><![CDATA[H.]]></given-names>
</name>
<name>
<surname><![CDATA[Miyashita]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
<name>
<surname><![CDATA[Utsumi]]></surname>
<given-names><![CDATA[N.]]></given-names>
</name>
<name>
<surname><![CDATA[Tamura]]></surname>
<given-names><![CDATA[K.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Cosolvent-modified supercritical carbon dioxide extraction of phenolic compounds from bamboo leaves (Sasa palmata)]]></article-title>
<source><![CDATA[J. Supercrit Fluid.]]></source>
<year>2014</year>
<volume>94</volume>
<page-range>123-9</page-range></nlm-citation>
</ref>
</ref-list>
</back>
</article>
