Valorization of Flaxseed Oil Cake Residual from Cold-Press Oil Production as a Material for Preparation of Spray-Dried Functional Powders for Food Applications as Emulsion Stabilizers.

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Effect of biologically active substances on oxidative stability of flaxseed oil.

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Flaxseed Cake as a Tool for the Improvement of Nutraceutical and Sensorial Features of Sourdough Bread.

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Flaxseed Enriched Pasta-Chemical Composition and Cooking Quality.

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

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Influence of different extraction techniques on recovery, purity, antioxidant activities, and microstructure of flaxseed gum

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The Effect of Roasting on the Protein Profile and Antiradical Capacity of Flaxseed Meal

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

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