Screening of maillard reaction substrates from roasted flaxseed and comparative analysis of the antioxidant potential of their products

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Extraction and Valorization of Oilseed Cakes for Value-Added Food Components-A Review for a Sustainable Foodstuff Production in a Case Process Approach

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Utilizing flaxseed and microalgae (Nannochloropsis oculata; Great O Plus) to enhance beef omega-3 content: Effects on 90/10 round and 80/20 chuck ground beef patty fatty acid composition, color stability, and palatability

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Effect of teff and flaxseed flours on physicochemical, textural, and sensory properties of gluten-free noodles

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The Influence of Recipe Modification and the Technological Method on the Properties of Multigrain Snack Bars

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Utilization of bottom-up approaches to produce plant-based milk analogs: a review of compositional, structural, physicochemical, functional, and nutritional properties

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Valorizing Press Cakes as Ingredients in Textured Vegetable Proteins: Processing, Structure, and Texture

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Ultrasonically extracted flaxseed mucilage: an effective egg substitute in gluten-free noodles to enhance cooking quality and reduce energy value

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Stability and Bioaccessibility of Lignans in Food Products

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Dry-air roasting impact on physicochemical, functional, antioxidant properties, phenolic profile and Maillard reaction products of flaxseed flour and cake flour

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