Effect of incorporation of flaxseed to wheat rusks: Antioxidant, nutritional, sensory characteristics, and in vitro DNA damage protection activity

Antioxidant activity, β-glucan and lipid contents of oat varieties

(2018) L. Brindzová et al.   CZECH JOURNAL OF FOOD SCIENCES

Antioxidant, nutritional and functional characteristics of wheat bread enriched with ground flaxseed hulls

(2017) Łukasz Sęczyk et al.   FOOD CHEMISTRY

Effect of flaxseed flour on rheological properties, staling and total phenol of Iranian toast

(2017) M. Pourabedin et al.   JOURNAL OF CEREAL SCIENCE

Phenolic acid composition of flaxseed cultivars by ultra-performance liquid chromatography (UPLC) and their antioxidant activities: Effect of sand roasting and microwave heating

(2017) Rajwinder Kaur et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Antioxidant and antibacterial activities of peptide fractions from flaxseed protein hydrolysed by protease fromBacillus altitudinisHK02

(2016) Chin-Fa Hwang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Cooking and texture properties of gluten-free fettuccine processed from defatted flaxseed flour and rice flour

(2016) Camila M. A. de Moura et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Variation of composition and functional properties of gum from six Canadian flaxseed (Linum usitatissimumL.) cultivars

(2016) Jun Liu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Phenolic content, antioxidant potential and DNA damage protection of pearl millet (Pennisetum glaucum) cultivars of North Indian region

(2016) Raj Kumar Salar et al.   Journal of Food Measurement and Characterization

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

Antioxidant activity and DNA damage protection of mung beans processed by solid state fermentation with Cordyceps militaris SN-18

(2015) Yu Xiao et al.   Innovative Food Science & Emerging Technologies

Flaxseed-Enriched Cereal-Based Products: A Review of the Impact of Processing Conditions

(2014) Samuel Mercier et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

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

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

A review on antioxidants, prooxidants and related controversy: Natural and synthetic compounds, screening and analysis methodologies and future perspectives

(2012) Márcio Carocho et al.   FOOD AND CHEMICAL TOXICOLOGY

Development of Chinese steamed bread enriched in bioactive compounds from barley hull and flaxseed hull extracts

(2012) Meili Hao et al.   FOOD CHEMISTRY

A sensory evaluation of irradiated cookies made from flaxseed meal

(2012) Flávio T. Rodrigues et al.   RADIATION PHYSICS AND CHEMISTRY

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

(2011) Michel Aliani et al.   FOOD RESEARCH INTERNATIONAL

EFFECT OF BARLEY FLOUR BLENDING ON FUNCTIONAL, BAKING AND ORGANOLEPTIC CHARACTERISTICS OF HIGH-FIBER RUSKS

(2009) MAHESH GUPTA et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Characteristics of flaxseed hull oil☆

(2008) B OOMAH et al.   FOOD CHEMISTRY

Effect of the Use of Ground Flaxseed on Quality and Chemical Composition of Bread

(2008) Ö. Menteş et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Evaluation of antioxidant activities and total phenolic contents of typical malting barley varieties

(2007) Haifeng Zhao et al.   FOOD CHEMISTRY

Updated methodology to determine antioxidant capacity in plant foods, oils and beverages: Extraction, measurement and expression of results

(2007) Jara Pérez-Jiménez et al.   FOOD RESEARCH INTERNATIONAL