Preparation and storage stability of flaxseed chutney powder, a functional food adjunct.

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Stability and Bioaccessibility of Lignans in Food Products

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Dry-air roasting impact on physicochemical, functional, antioxidant properties, phenolic profile and Maillard reaction products of flaxseed flour and cake flour

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Flaxseed oleosomes: Responsiveness to physicochemical stresses, tribological shear and storage

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Revealing oxidative degradation of lipids and screening potential markers of four vegetable oils during thermal processing by pseudotargeted oxidative lipidomics

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Dry-air roasting impact on physicochemical, functional, antioxidant properties, phenolic profile and Maillard reaction products of flaxseed flour and cake flour

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Nutritional composition, lipid profile and stability, antioxidant activities and sensory evaluation of pasta enriched by linseed flour and linseed oil

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Application of seed mucilage as functional biopolymer in meat product processing and preservation

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Assessment of Antioxidant Activities of Flaxseed (Linum Usitatisimum L.) and Fennel Seed (Foeniculum Vulgare Mill.) Extracts

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Identification of polyphenol extracts from flaxseed and study on its bacteriostatic mechanism

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