Effect of seed maturation stages on physical properties and antioxidant activity in flaxseed ( Linum usitatissimum L.)-Reference-Cited by-同舟云学术

Effect of seed maturation stages on physical properties and antioxidant activity in flaxseed ( Linum usitatissimum L.)

Published:2015-10-27 Issue:4 Volume:35 Page:598-604
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

HERCHI Wahid¹,BAHASHWAN Saleh²,TRABELSI Hajer³,SEBEI Khaled³,BOUKHCHINA Sadok³

Affiliation:

1. Taibah University, Saudi Arabia; Faculté des Sciences de Tunis, Tunisia

2. Taibah University, Saudi Arabia

3. Faculté des Sciences de Tunis, Tunisia

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v35n4/0101-2061-cta-1678-457X6688.pdf

Reference24 articles.

1. Enhancement of the nutritional status of beef patties by adding flaxseed flour;Bilek A. E.;Meat Science,2009

2. A rapid method of total lipid extraction and purification;Bligh E. G.;Canadian Journal of Biochemistry and Physiology,1959

3. A study on some physico-chemical properties of Turkey okra (Hibiscus esculenta L.) seeds;Calisir S.;Journal of Food Engineering,2005

4. Some physical properties of flaxseed (Linum usitatissimum L.);Coskuner Y.;Journal of Food Engineering,2007

5. Identification et dosage de quelques glycérophosphosphatides dans des souches normales et tumorales de scosonères cultivés in vitro;Douce R.;Comptes Rendus de l’Académie des Sciences,1964

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Microbial dynamics and quality characteristics of spontaneously fermented salamis produced by replacing pork fat with avocado pulp;Food Microbiology;2024-09

2. Effect of fat replacement by flaxseed flour on the quality parameters of pork meatballs;Food Science and Technology International;2023-05-11

3. Phenolic Compound Profile and Antioxidant Capacity of Flax (Linum usitatissimum L.) Harvested at Different Growth Stages;Molecules;2023-02-14

4. Modeling the Three Phases of the Soaking Kinetics of Seeds;Agronomy Journal;2018-01