Eating Quality of Banana Nut Muffins and Oatmeal Cookies Made With Ground Flaxseed-Reference-Cited by-同舟云学术

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Eating Quality of Banana Nut Muffins and Oatmeal Cookies Made With Ground Flaxseed

Published:1996-08 Issue:8 Volume:96 Page:794-796
ISSN:0002-8223
Container-title:Journal of the American Dietetic Association
language:en
Short-container-title:Journal of the American Dietetic Association

Author:

ALPERS LINDA,SAWYER-MORSE MARY K

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference20 articles.

1. Oxidative stability of flaxseed lipids during baking;Chen;J Am Oil Chem Soc.,1994

2. High α-linolenic acid flaxseed (linum usitatissimum);Cunnane;Br J Nutr.,1993

3. Nutritional attributes of traditional flaxseed in healthy young adults;Cunnane;Am J Clin Nutr.,1995

4. Abrogation of MRL/l pr lupus nephritis by dietary flaxseed;Hall;Am J Kidney Dis.,1993

5. Planning and interpreting “designer food” feeding studies;Kurzer;Food Technol.,1993

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1. Flaxseed (Linum usitatissimum L.) for Protein Based Products;Sustainable Protein Sources;2024

2. Applications of linseed in different food product development and recent advances;Linseed;2024

3. Perspective Chapter: Flaxseed (Linumusitatissimum L) – Chemical Structure and Health-Related Functions;Lignin - Chemistry, Structure, and Application;2023-04-05

4. The effect of a split portion of flaxseed on 24-h blood glucose response;European Journal of Nutrition;2020-07-22

5. Antioxidant peptides encrypted in flaxseed proteome: An in silico assessment;Food Science and Human Wellness;2019-09

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