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

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Development and characterization of stabilized omega-3 fatty acid and micronutrient emulsion formulation for food fortification.

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Profile of fatty acid lipid fractions of omega-3 fatty acid-enriched table eggs.

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Rheological properties and stabilizing effects of high-temperature extracted flaxseed gum on oil/water emulsion systems

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Overcoming the bitter taste of oils enriched in fatty acids to obtain their effects on the heart in health and disease.

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Design of a “Clean-Label” Gluten-Free Bread to Meet Consumers Demand

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Effects of atmospheric pressure plasma jet on the physicochemical, functional, and antioxidant properties of flaxseed protein

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Flaxseed Enriched Pasta-Chemical Composition and Cooking Quality.

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Optimization of flaxseed milk fermentation for the production of functional peptides and estimation of their bioactivities

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Influence of microwave roasting on chemical composition, oxidative stability and fatty acid composition of flaxseed (Linum usitatissimum L.) oil.

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