Nutritional and sensory challenges of gluten-free bakery products: a review.

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Physicochemical and Bacteriological Characteristics of Organic Sprouted Chia and Flax Seed Powders Implicated in a Foodborne Salmonellosis Outbreak.

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Effect of long-term ingestion of weakly oxidized flaxseed oil on biomarkers of oxidative stress in LDL-receptor knockout mice.

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Effects of four different cooking methods on some quality characteristics of low fat Inegol meatball enriched with flaxseed flour.

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Antioxidant Properties of Water-Soluble Gum from Flaxseed Hulls.

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Fortification of dahi (Indian yoghurt) with omega-3 fatty acids using microencapsulated flaxseed oil microcapsules.

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Daily choices of functional foods supplemented with milled flaxseed by a patient population over one year.

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Stability of bioactives in flaxseed and flaxseed-fortified foods.

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Physicochemical Properties of Flaxseed Fortified Extruded Bean Snack

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Effect of phenolic compound removal on rheological, thermal and physico-chemical properties of soybean and flaxseed proteins.

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