Effect of Ferulic Acid and Its Derivatives on Cold-Pressed Flaxseed Oil Oxidative Stability and Bioactive Compounds Retention during Oxidation. F

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Composition, processing, and quality control of whole flaxseed products used to fortify foods.

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Effect of fat replacement by flaxseed flour on the quality parameters of pork meatballs.

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Effect of different oil extraction methods on bioactive compounds, antioxidant capacity and phytochemical profiles of raw flaxseeds (Linum usitatissimum) and after roasting at different temperatures.

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Functional stirred yogurt manufactured using co-microencapsulated or free forms of grape pomace and flaxseed oil as bioactive ingredients: Physicochemical, antioxidant, rheological, microstructural, and sensory properties

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Potential application of polysaccharide mucilages as a substitute for emulsifiers: A review

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Development of meat spread with omega-3 fatty acids derived from flaxseed oil for the elderly: Physicochemical, textural, and rheological properties.

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Antioxidant activity and phytochemical analysis of fennel seeds and flaxseed

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The Impacts of Standardized Flaxseed Meal (XanFlax) on the Physicochemical, Textural, and Sensory Properties of Muffins.

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Investigation of physicochemical and sensory characteristics of low calorie sponge cake made from flaxseed mucilage and flaxseed flour.

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