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

Read More

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

Read More

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

Read More

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

Read More

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

Read More

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

Read More

Effect of three modification methods on physical and functional properties of flaxseed cake dietary fiber

Read More

Fatty Acid Release and Gastrointestinal Oxidation Status: Different Methods of Processing Flaxseed

Read More

Great potential of flaxseed mucilage

Read More

Development of “clean label” gluten-free breads fortified with flaxseed slurry and sesame cake: Implications on batter rheology, bread quality and shelf life

Read More