Antioxidant mechanism of indole-Maillard reaction products in hot-pressed flaxseed oil: a combined experimental and theoretical approach

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Flaxseed mucilage powder: Influence of drying methods and maltodextrin on physicochemical properties

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Upcycling of flaxseed meal from waste into functional ingredients toward zero-waste biorefinery concept: a comprehensive review for maximizing food and nutritional applications.

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Comparative Composition, Interfacial Properties, and Antioxidant Activity of Flaxseed Protein Isolates from Different Varieties

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Impact of heat treatment on molecular composition of sunflower, cottonseed, and flaxseed oils

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Flaxseed Mucilage as a Functional Egg Replacer in the Preparation of Mayonnaise: Stability, Physicochemical, and Sensory Properties

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Effect of fat replacement by flaxseed flour on the quality parameters of pork meatballs

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Physicochemical and Sensory Analysis of Sorghum, Rice, and Teff Flours Blending With Flaxseed Flour for Better Quality

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Application of Chia and Flaxseed Meal as an Ingredient of Fermented Vegetable-Based Spreads to Design Their Nutritional Composition and Sensory Quality

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Nutritional Benefits and Consumer Acceptance of Maize Chips Combined with Alternative Flours

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