Effect of three modification methods on physical and functional properties of flaxseed cake dietary fiber

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Fatty Acid Release and Gastrointestinal Oxidation Status: Different Methods of Processing Flaxseed

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Great potential of flaxseed mucilage

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Development of “clean label” gluten-free breads fortified with flaxseed slurry and sesame cake: Implications on batter rheology, bread quality and shelf life

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Flaxseed (Linum usitatissimum); phytochemistry, pharmacological characteristics and functional food applications

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Characterization and stabilization of GluLm and its application to deglycosylate dietary flavonoids and lignans

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Metabolomics and microscopic profiling of flaxseed meal- incorporated Peda

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Novel palm shortening substitute using a combination of rapeseed oil, linseed meal and beta-glucan

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Comprehensive analysis of oxidative stability and nutritional values of germinated linseed and sunflower seed oil

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Influence of chia and flaxseeds on acrylamide formation in sweet bakery products

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