Physicochemical and Sensory Analysis of Sorghum, Rice, and Teff Flours Blending With Flaxseed Flour for Better Quality

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Application of Chia and Flaxseed Meal as an Ingredient of Fermented Vegetable-Based Spreads to Design Their Nutritional Composition and Sensory Quality

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Nutritional Benefits and Consumer Acceptance of Maize Chips Combined with Alternative Flours

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Use of flaxseed cake as a source of nutrients in the food industry and possible health benefits- a review

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Enhancing sensory acceptance of roasted flaxseeds: The role of degumming and roasting conditions

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Flaxseed (Linum usitatissimum L.) protein and peptide identification of raw and roasted seeds: application of the UHPLC-Q-TOF-MS/MS method

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Maillard reaction products derived from xylose-phosphatidylethanolamine: Potential anti-oxidative substances from hot-pressed flaxseed oil

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Preparation and characterization of resveratrol-loaded microcapsules with whey protein and flaxseed gum by membrane emulsification and complex coacervation methods

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Preparation and characterization of flaxseed oil emulsions stabilized by chitosan/gelatin complexes and evaluation of oxidation stability

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The roles of flaxseed gum and its oligosaccharides as stabilizers in zein nanoparticles for apigenin delivery: Stability, antioxidant activity, bioavailability, molecular simulations

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