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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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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Flaxseed oleosomes: Responsiveness to physicochemical stresses, tribological shear and storage

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Revealing oxidative degradation of lipids and screening potential markers of four vegetable oils during thermal processing by pseudotargeted oxidative lipidomics

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

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