Related references
Note: Only part of the references are listed.Influences of microwave exposure to flaxseed on the physicochemical stability of oil bodies: Implication of interface remodeling
Xiao Yu et al.
FOOD CHEMISTRY (2022)
Physicochemical, sensorial and microcosmic properties of Chinese dried noodles fortified with unhulled and hulled flaxseed flour
Yiting Duan et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2022)
Investigation of volatile thiol contributions to rapeseed oil by odor active value measurement and perceptual interactions
Yini Yang et al.
FOOD CHEMISTRY (2022)
Activation Spectra of Human Bitter Taste Receptors Stimulated with Cyclolinopeptides Corresponding to Fresh and Aged Linseed Oil
Tatjana Lang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2022)
Usability of microfluidized flaxseed as a functional additive in bread
Irem Saka et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2022)
Functional Bakery Snacks for the Post-COVID-19 Market, Fortified with Omega-3 Fatty Acids
Haralabos C. Karantonis et al.
SUSTAINABILITY (2022)
Formulation and evaluation of a supplementary food (Panjiri) using wheat and flaxseed flour composites: Micronutrients, antioxidants, and heavy metals content
Brij Lal Karwasra et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2021)
Physicochemical and sensory quality of gluten-free cakes supplemented with grape seed, pomegranate seed, poppy seed, flaxseed, and turmeric
Hacer Levent et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2021)
Development of functional bread with flaxseed oil and garlic oil hybrid microcapsules
Narsaiah Kairam et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Flaxseed oil: Extraction, Health benefits and products
Zhen-Xing Tang et al.
QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS (2021)
Fortification of biscuit with sidr leaf and flaxseed mitigates immunosuppression and nephrotoxicity induced by cyclosporine A
Ghada Mosad El Seedy et al.
JOURNAL OF FOOD BIOCHEMISTRY (2021)
Influence of sprouting on proximate composition, dietary fiber, nutrient availability, antinutrient, and antioxidant activity of flaxseed varieties
Bodhika Khare et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2021)
Determination of the effects of flaxseed (Linum usitatissimum L.) sprouts powder on the gluten-free cupcake quality
Hulya Cakmak et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2021)
Characterization of key odorants in peeled and unpeeled flaxseed powders using solvent-assisted flavor evaporation and odor activity value calculation
Yini Yang et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
A comparative study on the effect of microwave and conventional oven heating on the quality of flaxseeds
Lixia Hou et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Yogurts supplemented with lipid emulsions rich in omega-3 fatty acids: New insights into the fortification, microencapsulation, quality properties, and health-promoting effects
Cansu Ekin Gumus et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)
Oxidative Stability, Microbial Safety, and Sensory Properties of Flaxseed (Linum usitatissimum L.) Oil Infused with Spices and Herbs
Dyana Odeh et al.
ANTIOXIDANTS (2021)
Metabolism of flavonoids and lignans by lactobacilli and bifidobacteria strains improves the nutritional properties of flaxseed-enriched beverages
Ana Ruiz de la Bastida et al.
FOOD RESEARCH INTERNATIONAL (2021)
Nutritional, Sensory, Texture Properties and Volatile Compounds Profile of Biscuits with Roasted Flaxseed Flour Partially Substituting for Wheat Flour
Simona Maria Man et al.
APPLIED SCIENCES-BASEL (2021)
The quality and antioxidant elucidation of germinated flaxseed treated with acidic electrolyzed water
Shasha Huang et al.
FOOD SCIENCE & NUTRITION (2021)
Effect of the Addition of Whole and Milled Flaxseed on the Quality Characteristics of Yogurt
Patrycja Cichonska et al.
FOODS (2021)
Effect of thermal pre-treatment on the phenolic and protein profiles and oil oxidation dynamics of golden flaxseeds
Katarzyna Waszkowiak et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2020)
The possibility of using by-products from the flaxseed industry for functional bread production
Anna Wirkijowska et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Development of gluten-free breads started with chia and flaxseed sourdoughs fermented by selected lactic acid bacteria
Stefania Dentice Maidana et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Fortification of yogurt with flaxseed powder and evaluation of its fatty acid profile, physicochemical, antioxidant, and sensory properties
Mahsa Ardabilchi Marand et al.
POWDER TECHNOLOGY (2020)
Structural and functional properties of raw and defatted flaxseed flour and degradation of cynogenic contents using different processing methods
Bushra Safdar et al.
JOURNAL OF FOOD PROCESS ENGINEERING (2020)
Impact of Whole and Ground-by-Knife and Ball Mill Flax Seeds on the Physical and Sensorial Properties of Gluten Free-Bread
Alicja Ziemichod et al.
PROCESSES (2020)
Flaxseed Enriched Pasta-Chemical Composition and Cooking Quality
Piotr Zarzycki et al.
FOODS (2020)
Effect of milled flaxseed and storage conditions on sensory properties and selected bioactive compounds in banana and cinnamon muffins used in a clinical trial
Amalia Santiago et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2019)
Flax and wattle seed powders enhance volume and softness of gluten-free bread
Revathy Krishna Kumar et al.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL (2019)
Exploiting synergies of sourdough and antifungal organic acids to delay fungal spoilage of bread
Mattia Quattrini et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2019)
Effects of germination on tocopherol, secoisolarlciresinol diglucoside, cyanogenic glycosides and antioxidant activities in flaxseed (Linum usitatissimum L.)
Xiang Li et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2019)
Physicochemical and sensory properties of fresh noodles fortified with ground linseed (Linum usitatissimum)
Fan Zhu et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Optimization of the viability of Lactobacillus acidophilus and physico-chemical, textural and sensorial characteristics of flaxseed-enriched stirred probiotic yogurt by using response surface methodology
Malihe Mousavi et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Texture and sensory characterization of functional yogurt supplemented with flaxseed during cold storage
Malihe Mousavi et al.
FOOD SCIENCE & NUTRITION (2019)
Dietary Flaxseed as a Strategy for Improving Human Health
Mihir Parikh et al.
NUTRIENTS (2019)
Rheological Properties of Wheat-Flaxseed Composite Flours Assessed by Mixolab and Their Relation to Quality Features
Georgiana Gabriela Codina et al.
FOODS (2019)
Orbitides from flaxseed (Linum usitatissimum L.): A comprehensive review
Youn Young Shim et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2019)
Development, Characterization, and Bioactivity of Non-Dairy Kefir-Like Fermented Beverage Based on Flaxseed Oil Cake
Lukasz Lopusiewicz et al.
FOODS (2019)
Physicochemical properties of steamed bread fortified with ground linseed (Linum usitatissimum)
Fan Zhu et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2019)
Effect of flaxseed polyphenols on physical stability and oxidative stability of flaxseed oil-in-water nanoemulsions
Chen Cheng et al.
FOOD CHEMISTRY (2019)
The role of gut microbiota for the activity of medicinal plants traditionally used in the European Union for gastrointestinal disorders
Timo A. Thumann et al.
JOURNAL OF ETHNOPHARMACOLOGY (2019)
Flaxseed Lignans as Important Dietary Polyphenols for Cancer Prevention and Treatment: Chemistry, Pharmacokinetics, and Molecular Targets
S. Franklyn De Silva et al.
PHARMACEUTICALS (2019)
Comparative analysis of the in-vitro antioxidant activity and bioactive compounds of flaxseed in China according to variety and geographical origin
Qianchun Deng et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2018)
Flaxseed: its bioactive components and their cardiovascular benefits
Mihir Parikh et al.
AMERICAN JOURNAL OF PHYSIOLOGY-HEART AND CIRCULATORY PHYSIOLOGY (2018)
Flaxseed mucilage: A natural stabilizer in stirred yogurt
Sara Basiri et al.
CARBOHYDRATE POLYMERS (2018)
Enzymatic hydrolysis of flaxseed (Linum usitatissimum L.) protein and sensory characterization of Maillard reaction products
Chao-Kun Wei et al.
FOOD CHEMISTRY (2018)
Microstructural, physicochemical, antioxidant, textural and quality characteristics of wheat muffins as influenced by partial replacement with ground flaxseed
Rajwinder Kaur et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
Enhancement of functional and nutritional properties of bread using a mix of natural ingredients from novel varieties of flaxseed and lupine
Traudy Wandersleben et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
Efficacy of topical Linum usitatissimum L. (flaxseed) oil in knee osteoarthritis: A double-blind, randomized, placebo-controlled clinical trial
Seyed Hamdollah Mosavat et al.
COMPLEMENTARY THERAPIES IN CLINICAL PRACTICE (2018)
Bioprocessing of Functional Ingredients from Flaxseed
Christian Kwesi Ofotsu Dzuvor et al.
MOLECULES (2018)
Flaxseed: Composition, detoxification, utilization, and opportunities
Alaa El-Din A. Bekhit et al.
BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY (2018)
Recent advances in utilization of flaxseed as potential source for value addition
Parvinder Kaur et al.
OCL-OILSEEDS AND FATS CROPS AND LIPIDS (2018)
EFFECT OF FORMULATION AND DOUGH HYDRATION LEVEL ON EXTRUSION, PHYSICAL AND COOKED QUALITIES OF NONTRADITIONAL SPAGHETTI
Elena de la Pena et al.
JOURNAL OF FOOD PROCESS ENGINEERING (2017)
Increasing meat product functionality by the addition of milled flaxseed Linum usitatissimum
Marzena Zajac et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2017)
Kinetics of the incorporation of the main phenolic compounds into the lignan macromolecule during flaxseed development
Aina Ramsay et al.
FOOD CHEMISTRY (2017)
Antioxidant, nutritional and functional characteristics of wheat bread enriched with ground flaxseed hulls
Lukasz Seczyk et al.
FOOD CHEMISTRY (2017)
Fractionation and structural characterization of six purified rhamnogalacturonans type I from flaxseed mucilage
Redouan Elboutachfaiti et al.
FOOD HYDROCOLLOIDS (2017)
Effect of flaxseed flour on rheological properties, staling and total phenol of Iranian toast
M. Pourabedin et al.
JOURNAL OF CEREAL SCIENCE (2017)
Agglomeration Properties of Semolina and Whole Wheat Flour Fortified with Flaxseed Flour
Elena de la Pena et al.
JOURNAL OF FOOD PROCESS ENGINEERING (2016)
Influence of Acerola (Malpighia ssp.) and Flaxseed (Linum usitatissimumL.) Addition on the Content of Bioactive Compounds, Proximate and Sensory Composition of Whey Beverages
Bibiana da Silva et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2016)
Cyclolinopeptides, cyclic peptides from flaxseed with osteoclast differentiation inhibitory activity
Toshio Kaneda et al.
BIOORGANIC & MEDICINAL CHEMISTRY LETTERS (2016)
Molecular investigations of flaxseed mucilage polysaccharides
Romain Roulard et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2016)
Daily choices of functional foods supplemented with milled flaxseed by a patient population over one year
J. Alejandro Austria et al.
JOURNAL OF FUNCTIONAL FOODS (2016)
Laser Microdissection and Spatiotemporal Pinoresinol-Lariciresinol Reductase Gene Expression Assign the Cell Layer-Specific Accumulation of Secoisolariciresinol Diglucoside in Flaxseed Coats
Jingjing Fang et al.
FRONTIERS IN PLANT SCIENCE (2016)
Stability of bioactives in flaxseed and flaxseed-fortified foods
Andrea L. Edel et al.
FOOD RESEARCH INTERNATIONAL (2015)
Linseed (Linum usitatissimum L.) mucilage as a novel structure forming agent in gluten-free bread
Jaroslaw Korus et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
Nutritional characterization and oxidative stability of α-linolenic acid in bread containing roasted ground flaxseed
Pandurang Marpalle et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
Age-dependency in the metabolism of flaxseed lignans by healthy adults
Andrea L. Edel et al.
JOURNAL OF FUNCTIONAL FOODS (2015)
EFFECT OF A SHORT-TIME GERMINATION PROCESS ON THE NUTRIENT COMPOSITION, MICROBIAL COUNTS AND BREAD-MAKING POTENTIAL OF WHOLE FLAXSEED
Sebastien Villeneuve et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2015)
Changes in proximate composition and oil characteristics during flaxseed development
W. Herchi et al.
GRASAS Y ACEITES (2014)
Rheological properties of pasta dough during pasta extrusion: Effect of moisture and dough formulation
Elena de la Pena et al.
JOURNAL OF CEREAL SCIENCE (2014)
Flaxseed Hull: Chemical Composition and Antioxidant Activity during Development
Wahid Herchi et al.
JOURNAL OF OLEO SCIENCE (2014)
Effect of flaxseed flour addition on physicochemical and sensory properties of functional bread
Pandurang Marpalle et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2014)
Improvement of Fatty Acid Profile and Studio of Rheological and Technological Characteristics in Breads Supplemented with Flaxseed, Soybean, and Wheat Bran Flours
Mariana B. Osuna et al.
TheScientificWorldJOURNAL (2014)
Flaxseed (Linum usitatissimum L.) bioactive compounds and peptide nomenclature: A review
Youn Young Shim et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2014)
Effect of flaxseed processing on engineering properties and fatty acids profiles of pasta
Sebastien Villeneuve et al.
FOOD AND BIOPRODUCTS PROCESSING (2013)
Effect of flaxseed flour incorporation on the physical properties and consumer acceptability of cereal bars
H. Khouryieh et al.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL (2013)
Potent Antihypertensive Action of Dietary Flaxseed in Hypertensive Patients
Delfin Rodriguez-Leyva et al.
HYPERTENSION (2013)
In vitro digestibility of flaxseed (Linum usitatissimum L.) protein: effect of seed mucilage, oil and thermal processing
Harsha K. Marambe et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2013)
An efficient fermentation method for the degradation of cyanogenic glycosides in flaxseed
C. -F. Wu et al.
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT (2012)
Flaxseed and Human Health: Reviewing Benefits and Adverse Effects
Julia Cristina Cardoso Carraro et al.
FOOD REVIEWS INTERNATIONAL (2012)
Fibers from fruit by-products enhance probiotic viability and fatty acid profile and increase CLA content in yoghurts
Ana Paula do Espirito Santo et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2012)
Distribution of Cyclolinopeptides in Flaxseed Fractions and Products
Bo Gui et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)
Physical and sensory characteristics of cookies prepared with flaxseed flour
Hanna Khouryieh et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2012)
Where in the beef-cattle supply chain might DNA tests generate value?
Alison L. Van Eenennaam et al.
ANIMAL PRODUCTION SCIENCE (2012)
Flaxseed: A Potential Source of Food, Feed and Fiber
K. K. Singh et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2011)
Effect of flax addition on the flavor profile of muffins and snack bars
Michel Aliani et al.
FOOD RESEARCH INTERNATIONAL (2011)
Lipids in bread making: Sources, interactions, and impact on bread quality
Bram Pareyt et al.
JOURNAL OF CEREAL SCIENCE (2011)
Development of antibodies against secoisolanciresinol - Application to the immunolocalization of lignans in Linum usitatissimum seeds
Jacques Attoumbre et al.
PHYTOCHEMISTRY (2010)
Bioavailability of α-linolenic acid from flaxseed diets as a function of the age of the subject
A. Patenaude et al.
EUROPEAN JOURNAL OF CLINICAL NUTRITION (2009)
Effect of the Use of Ground Flaxseed on Quality and Chemical Composition of Bread
Oe. Mentes et al.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL (2008)
Fungistatic activity of flaxseed in potato dextrose agar and a fresh noodle system
Yingying Xu et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2008)
Bioavailability of alpha-linolenic acid in subjects after ingestion of three different forms of flaxseed
J. Alejandro Austria et al.
JOURNAL OF THE AMERICAN COLLEGE OF NUTRITION (2008)
The effect of a lignan complex isolated from flaxseed on inflammation markers in healthy postmenopausal women
J. Hallund et al.
NUTRITION METABOLISM AND CARDIOVASCULAR DISEASES (2008)
Identification of bitter off-taste compounds in the stored cold pressed linseed oil
Ludger Bruehl et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Changes in pasta proteins induced by drying cycles and their relationship to cooking behaviour
C. Lamacchia et al.
JOURNAL OF CEREAL SCIENCE (2007)
Short Communication Effect of flaxseed and wheat flour blends on dough rheology and bread quality
A. Faik Koca et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2007)
The relative bioavailability of enterolignans in humans is enhanced by milling and crushing of flaxseed
A Kuijsten et al.
JOURNAL OF NUTRITION (2005)
Modeling the sensory impact of defined combinations of volatile lipid oxidation products on fishy and metallic off-flavors
G Venkateshwarlu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)
Effect of nutrim oat bran and flaxseed on rheological properties of cakes
S Lee et al.
CEREAL CHEMISTRY (2004)
Effects of boiling, refrigerating, and microwave heating on cooked quality and stability of lipids in macaroni containing ground flaxseed
RE Lee et al.
CEREAL CHEMISTRY (2003)
Share Paper
