Effect of Flaxseed Mucilage and Gum Arabic on Probiotic Survival and Quality of Kefir during Cold Storage.

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Composition and Antioxidant Ability of Extract from Different Flaxseed Cakes and Its Application in Flaxseed Oil.

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Co-Extraction of Flaxseed Protein and Polysaccharide with a High Emulsifying and Foaming Property: Enrichment through the Sequence Extraction Approach.

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Effect of Flaxseed Oil Cake Extract on the Microbial Quality, Texture and Shelf Life of Gluten-Free Bread.

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Dephytinized flaxseed flours by phytase enzyme and fermentation: functional ingredients to enhance the nutritional quality of noodles.

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Effect of Ferulic Acid and Its Derivatives on Cold-Pressed Flaxseed Oil Oxidative Stability and Bioactive Compounds Retention during Oxidation. F

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Composition, processing, and quality control of whole flaxseed products used to fortify foods.

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

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Effect of different oil extraction methods on bioactive compounds, antioxidant capacity and phytochemical profiles of raw flaxseeds (Linum usitatissimum) and after roasting at different temperatures.

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Functional stirred yogurt manufactured using co-microencapsulated or free forms of grape pomace and flaxseed oil as bioactive ingredients: Physicochemical, antioxidant, rheological, microstructural, and sensory properties

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