Lipidomics reveals the changes in lipid profile of flaxseed oil affected by roasting.

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Usability of microfluidized flaxseed as a functional additive in bread.

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Metabolism of flavonoids and lignans by lactobacilli and bifidobacteria strains improves the nutritional properties of flaxseed-enriched beverages.

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Enrichment of flaxseed (Linum usitatissimum) oil with carotenoids of sea buckthorn pomace via ultrasound-assisted extraction technique: Enrichment of flaxseed oil with sea buckthorn.

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Metabolism of flavonoids and lignans by lactobacilli and bifidobacteria strains improves the nutritional properties of flaxseed-enriched beverages.

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The Application of Spray-Dried and Reconstituted Flaxseed Oil Cake Extract as Encapsulating Material and Carrier for Probiotic Lacticaseibacillus rhamnosus GG.

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Valorization of Flaxseed Oil Cake Residual from Cold-Press Oil Production as a Material for Preparation of Spray-Dried Functional Powders for Food Applications as Emulsion Stabilizers.

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Effect of biologically active substances on oxidative stability of flaxseed oil.

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Flaxseed Cake as a Tool for the Improvement of Nutraceutical and Sensorial Features of Sourdough Bread.

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Flaxseed Enriched Pasta-Chemical Composition and Cooking Quality.

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