Lipidomics reveals the formation of key aroma compounds in flaxseed oil during seed roasting.

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Enhancing Oxidative Stability and Nutritional Quality of Flaxseed Oil Using Apricot, Sesame, and Black Cumin Oil Blends

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Transforming oilseed blends: the impact of low-moisture extrusion on antinutritional factors, protein structure, and nutritional value

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Functional and nutritional properties of fava bean ingredients processed by extrusion

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Waste to wealth: High-internal phase Pickering emulsions stabilized by defatted flaxseed particles were employed as a novel animal fat replacer in meat systems

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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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