Nutritional, Sensory, Texture Properties and Volatile Compounds Profile of Biscuits with Roasted Flaxseed Flour Partially Substituting for Wheat Flour

Fatty Acids, Volatile and Sensory Profile of Multigrain Biscuits Enriched with Spent Malt Rootles

(2020) Maria Simona Chiş et al.   MOLECULES

Quality Characteristics and Volatile Profile of Macarons Modified with Walnut Oilcake By-Product

(2020) Anamaria Pop et al.   MOLECULES

Flaxseed (Linum Usitatissimum L.) Supplementation in Patients Undergoing Lipoprotein Apheresis for Severe Hyperlipidemia—A Pilot Study

(2020) Dominika Kanikowska et al.   Nutrients

Influence of microwave roasting on chemical composition, oxidative stability and fatty acid composition of flaxseed (Linum usitatissimum L.) oil

(2020) Kanchan Suri et al.   FOOD CHEMISTRY

Quinoa Sourdough Fermented with Lactobacillus plantarum ATCC 8014 Designed for Gluten-Free Muffins—A Powerful Tool to Enhance Bioactive Compounds

(2020) Maria Simona Chiş et al.   Applied Sciences-Basel

Determination of Antioxidant Capacity, Phenolics and Volatile Maillard Reaction Products in Rye-Buckwheat Biscuits Supplemented with 3β-d-Rutinoside

(2019) Małgorzata Starowicz et al.   MOLECULES

Influence of Fenugreek Flour (Trigonella foenum-graecum L.) Addition on the Technofunctional Properties of Dark Wheat Flour

(2019) Simona Maria Man et al.   JOURNAL OF FOOD QUALITY

Chemical Composition, Antioxidant and Antihyperglycemic Activities of the Wild Lactarius deliciosus from China

(2019) Zhou Xu et al.   MOLECULES

Dietary Flaxseed as a Strategy for Improving Human Health

(2019) Mihir Parikh et al.   Nutrients

Use of Pseudocereals Preferment Made with Aromatic Yeast Strains for Enhancing Wheat Bread Quality

(2019) Păucean et al.   Foods

Rheological Properties of Wheat–Flaxseed Composite Flours Assessed by Mixolab and Their Relation to Quality Features

(2019) Georgiana Gabriela Codină et al.   Foods

Analysis of Volatile Compounds from Wheat Flour in the Heating Process

(2019) Duo Chai et al.   International Journal of Food Engineering

Oxidative stability of flaxseed oil: Effect of hydrophilic, hydrophobic and intermediate polarity antioxidants

(2018) Athira Mohanan et al.   FOOD CHEMISTRY

Antioxidative, nutritional and sensory properties of muffins with buckwheat flakes and amaranth flour blend partially substituting for wheat flour

(2018) Agata Antoniewska et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Comparative Polyphenolic Content and Antioxidant Activities of Some Wild and Cultivated Blueberries from Romania

(2018) Andrea BUNEA et al.   Notulae Botanicae Horti Agrobotanici Cluj-Napoca

Changes Occurring in the Volatile Constituents of Flaxseed Oils (FSOs) Prepared with Diverse Roasting Conditions

(2018) Changqing Wei et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Comparative analysis of the in-vitro antioxidant activity and bioactive compounds of flaxseed in China according to variety and geographical origin

(2017) Qianchun Deng et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Flaxseed and multigrain mixtures in the development of functional biscuits

(2017) Nikolina Čukelj et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Cookies from composite wheat–sesame peels flours: Dough quality and effect of Bacillus subtilis SPB1 biosurfactant addition

(2016) Raida Zouari et al.   FOOD CHEMISTRY

Reducing of acrylamide formation in wheat biscuits supplemented with flaxseed and lupine

(2016) Elena Bartkiene et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Daily choices of functional foods supplemented with milled flaxseed by a patient population over one year

(2016) J. Alejandro Austria et al.   Journal of Functional Foods

Mineral and amino acid contents of different flaxseed cultivars in relation to its selected functional properties

(2016) Maninder Kaur et al.   Journal of Food Measurement and Characterization

Wheat bread aroma compounds in crumb and crust: A review

(2015) Joana Pico et al.   FOOD RESEARCH INTERNATIONAL

Cookies formulated from fresh okara using starch, soy flour and hydroxypropyl methylcellulose have high quality and nutritional value

(2015) Jihyun Park et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of shortening replacement with flaxseed oil on physical, sensory, fatty acid and storage characteristics of cookies

(2014) V. Rangrej et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Flaxseed—a potential functional food source

(2014) Priyanka Kajla et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Flax and flaxseed oil: an ancient medicine & modern functional food

(2014) Ankit Goyal et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effect of flaxseed flour addition on physicochemical and sensory properties of functional bread

(2014) Pandurang Marpalle et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Functional flaxseed in baking

(2014) S. Hussain et al.   Quality Assurance and Safety of Crops & Foods

Consumption of flaxseed, a rich source of lignans, is associated with reduced breast cancer risk

(2013) Elizabeth C. Lowcock et al.   CANCER CAUSES & CONTROL

Chemometric Discrimination of Different Tomato Cultivars Based on Their Volatile Fingerprint in Relation to Lycopene and Total Phenolics Content

(2013) Sonia A. Socaci et al.   PHYTOCHEMICAL ANALYSIS

Potential effects of lignan-enriched flaxseed powder on bodyweight, visceral fat, lipid profile, and blood pressure in rats

(2012) Jae B. Park et al.   FITOTERAPIA

Pasting Behaviors of Starch and Protein in Soy Flour-Enriched Composite Flours on Quality of Biscuits

(2012) Karuthapandian Devi et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Physical and sensory characteristics of cookies prepared with flaxseed flour

(2012) Hanna Khouryieh et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Sensory evaluation and nutritional value of cakes prepared with whole flaxseed flour

(2011) Érica Aguiar Moraes et al.   Food Science and Technology

Flaxseed: A Potential Source of Food, Feed and Fiber

(2011) K. K. Singh et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effect of flax addition on the flavor profile of muffins and snack bars

(2011) Michel Aliani et al.   FOOD RESEARCH INTERNATIONAL

Rheology, fatty acid profile and storage characteristics of cookies as influenced by flax seed (Linum usitatissimum)

(2011) Jyotsna Rajiv et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE