Nutritional composition, lipid profile and stability, antioxidant activities and sensory evaluation of pasta enriched by linseed flour and linseed oil

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Application of seed mucilage as functional biopolymer in meat product processing and preservation

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Assessment of Antioxidant Activities of Flaxseed (Linum Usitatisimum L.) and Fennel Seed (Foeniculum Vulgare Mill.) Extracts

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Identification of polyphenol extracts from flaxseed and study on its bacteriostatic mechanism

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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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