Evaluation of whole flaxseed and the use of tannin-containing fava beans as an alternative to peas in a co-extruded flaxseed product on ruminal fermentation, selected milk fatty acids, and production in dairy cows

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Oxidative stability of flaxseed oil: Effect of hydrophilic, hydrophobic and intermediate polarity antioxidants.

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Bread Enrichment with Oilseeds. A Review.

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Effect of fiber sources on fatty acids profile, glycemic index, and phenolic compound content of in vitro digested fortified wheat bread.

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Process optimization and oxidative stability of omega-3 ice cream fortified with flaxseed oil microcapsules.

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Characterization of mucilages extracted from different flaxseed (Linum usitatissiumum L.) cultivars: A heteropolysaccharide with desirable functional and rheological properties.

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Effect of Milled Flaxseed and Storage Conditions on Sensory Properties and Selected Bioactive Compounds in Banana and Cinnamon Muffins Used in a Clinical Trial.

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Comparison of phytochemical profiles and health benefits in fiber and oil flaxseeds (Linum usitatissimum L.).

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Effective Lactobacillus plantarum and Bifidobacterium infantis encapsulation with chia seed (Salvia hispanica L.) and flaxseed (Linum usitatissimum L.) mucilage and soluble protein by spray drying

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Effect of extraction temperature on composition, structure and functional properties of flaxseed gum.

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