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References from Flaxseed oil cake as a functional ingredient of gluten-free bread: impact on antioxidant properties, volatile organic compounds, and bioaccessibility of minerals. Local targets link to admitted publications; unresolved targets remain external evidence.
In vitro digestibility methods and factors affecting minerals bioavailability: A review
10.1080/87559129.2021.1928692 · 2023 · External reference
Nutritional facts regarding commercially available gluten-free bread worldwide: Recent advances and future challenges
10.1080/10408398.2021.1952403 · 2023 · External reference
Biological activities of phenolic compounds extracted from flaxseed meal
10.1186/s42269-020-0280-x · 2020 · External reference
Effect of solvents extraction on total phenolics and antioxidant activity of extracts from flaxseed (Linum usitatissimum L.)
2012 · External reference
Novel total antioxidant capacity index for dietary polyphenols and vitamins C and E, using their cupric ion reducing capability in the presence of neocuproine: CUPRAC method
10.1021/jf048741x · 2004 · External reference
The influence of technological conditions of bread production on a degree of phytic acids’ decomposition
2009 · External reference
The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: The FRAP assay
10.1006/abio.1996.0292 · 1996 · External reference
Use of a free–radical method to evaluate antioxidant activity
10.1016/s0023-6438(95)80008-5 · 1995 · External reference
INFOGEST static in vitro simulation of gastrointestinal food digestion
10.1038/s41596-018-0119-1 · 2019 · External reference
Technological and nutritional challenges, and novelty in gluten-free breadmaking: A review
10.31883/pjfns-2019-0005 · 2019 · External reference
The role of hydrocolloids in gluten-free bread and pasta; Rheology, characteristics, staling and glycemic index
10.3390/foods10123121 · 2021 · External reference
Analysis of carotenoids and vitamin E in selected oilseeds, press cakes and oils
10.1002/ejlt.200900251 · 2010 · External reference
Antioxidant activity and oxidative stability of flaxseed and its processed products: A review
2025 · External reference
Flax and flaxseed oil: An ancient medicine & modern functional food
10.1007/s13197-013-1247-9 · 2014 · External reference
A comparative study to determine the key aroma components of yogurt aroma types based on sensomics and flavoromics
10.1016/j.foodchem.2024.140618 · 2024 · External reference
Characterisation of bioactive compounds in berry juices by traditional photometric and modern microplate methods
10.3233/jbr-2011-020 · 2011 · External reference
Secoisolariciresinol diglucoside with antioxidant capacity from flaxseed: A study on microwave-assisted germination optimization
10.3390/foods14152716 · 2025 · External reference
Dry-air roasting impact on physicochemical, functional, antioxidant properties, phenolic profile and Maillard reaction products of flaxseed flour and cake flour
10.1016/j.foodchem.2024.138571 · 2024 · External reference
Secoisolariciresinol diglucoside of flaxseed and its metabolites: Biosynthesis and potential for nutraceuticals
2018 · External reference
Minerals and their bioavailability in relation to dietary fiber, phytates and tannins from gluten and gluten-free flakes
10.1016/j.foodchem.2019.125452 · 2020 · External reference
Oilseed by-products valorization using lactic acid fermentation: Nutritional and technological aspects of applications in wheat bread
2026 · External reference
Novel gluten-free bread with an extract from flaxseed by-product: The relationship between water replacement level and nutritional value, antioxidant properties, and sensory quality
10.3390/molecules27092690 · 2022 · External reference
Effect of organic calcium supplements on the technological characteristic and sensory properties of gluten-free bread
10.1007/s00217-010-1421-5 · 2011 · External reference
Development, characterization, and bioactivity of non-dairy kefir-like fermented beverage based on flaxseed oil cake
10.3390/foods8110544 · 2019 · External reference
Effect of flaxseed oil cake extract on the microbial quality, texture and shelf life of gluten-free bread
10.3390/foods12030595 · 2023 · External reference
A dry mechanical method for concentrating the lignan secoisolariciresinol diglucoside in flaxseed
10.1006/fstl.2000.0652 · 2000 · External reference
Rapid assessment of endpoint antioxidant capacity of red wines through microchemical methods using a kinetic matching approach
10.1016/j.talanta.2012.05.002 · 2012 · External reference
Fibre fortification of wheat bread: Impact on mineral composition and bioaccessibility
10.1039/c7fo00382j · 2017 · External reference
Micronutrient deficiencies in children with coeliac disease; A double-edged sword of both untreated disease and treatment with gluten-free diet
10.1016/j.clnu.2021.03.006 · 2021 · External reference
Flaxseed (Linum usitatissimum L.) protein and peptide identification of raw and roasted seeds: Application of the UHPLC-Q-TOF-MS/MS method
10.1002/jsfa.14230 · 2025 · External reference
Antidiabetic effect of secoisolariciresinol diglucoside in streptozotocin-induced diabetic rats
10.1016/j.phymed.2012.11.011 · 2013 · External reference
Quantitation of the lignan secoisolariciresinol diglucoside in baked goods containing flax seed or flax meal
10.1021/jf990922p · 2000 · External reference
Interaction between dietary fibre and bioactive compounds in plant by-products: Impact on bioaccessibility and bioavailability
10.3390/antiox12040976 · 2023 · External reference
Chemical composition, storage stability, and effect of cold-pressed flaxseed oil cake inclusion on bread quality
10.1111/j.1745-4549.2009.00452.x · 2011 · External reference
The improved quality of gluten-free bread due to the use of flaxseed oil cake: A comprehensive study evaluating nutritional value, technological properties, and sensory quality
10.3390/foods12234320 · 2023 · External reference
Flaxseed oilcake: An ingredient with high nutritional value in the realization of innovative food products
10.3390/foods14071087 · 2025 · External reference
Comparison of methods for evaluation of the antioxidant capacity and phenolic compounds in common spices
10.1016/j.lwt.2013.09.019 · 2014 · External reference
Flaxseed cake as a tool for the improvement of nutraceutical and sensorial features of sourdough bread
10.3390/foods9020204 · 2020 · External reference
Evaluation of the phenolic content and antioxidant activity of different seed and nut cakes from the edible oil industry
10.1007/s11746-014-2514-2 · 2014 · External reference
Importance of insoluble-bound phenolics to the antioxidant potential is dictated by source material
2023 · External reference
Optimization of flaxseed milk fermentation for the production of functional peptides and estimation of their bioactivities
10.1177/1082013220973815 · 2021 · External reference
Comparison of the antioxidant capacity of lipid-soluble compounds in selected cold-pressed oils using photochemiluminescence assay (PCL) and DPPH method
10.1002/ejlt.201300356 · 2014 · External reference
Determination of antioxidant capacity, phenolics and volatile Maillard reaction products in rye-buckwheat biscuits supplemented with 3β-d-rutinoside
10.3390/molecules24050982 · 2019 · External reference
How Maillard reaction influences sensorial properties (color, flavor and texture) of food products?
10.1080/87559129.2019.1600538 · 2019 · External reference
Biotransformation of flaxseed oilcake using Rhizopus oryzae: A sustainable way to enhance its nutritional and functional properties
10.1016/j.focha.2026.101268 · 2026 · External reference
Use of flaxseed cake as a source of nutrients in the food industry and possible health benefits- a review
10.1186/s43014-024-00294-w · 2025 · External reference
A systematic review on nutritional, technological process and therapeutic innovations on gluten-free diets based on local resources
10.1016/j.afres.2025.101542 · 2025 · External reference
Impact of debittering and fermentation processes on the antinutritional and antioxidant compounds in Lupinus mutabilis sweet
10.1016/j.lwt.2020.109745 · 2020 · External reference
Review of distribution, extraction methods, and health benefits of bound phenolics in food plants
10.1021/acs.jafc.9b06574 · 2020 · External reference
Fermenting of flaxseed cake with Lactiplantibacillus plantarum K06 to increase its application as food ingredient - The effect on changes in protein and phenolic profiles, cyanogenic glycoside degradation, and functional properties
10.1016/j.lwt.2025.117419 · 2025 · External reference
Comparison of volatile compounds of hot-pressed, cold-pressed and solvent-extracted flaxseed oils analyzed by SPME-GC/MS combined with electronic nose: Major volatiles can be used as markers to distinguish differently processed oils
10.1002/ejlt.201400244 · 2015 · External reference
Effect of flaxseed marc flour on high-yield wheat bread production: Comparison in baking, staling, antioxidant and digestion properties
2022 · External reference
Flavonoids: Antioxidant powerhouses and their role in nanomedicine
10.3390/antiox13080922 · 2024 · External reference
Comparative analysis of quality characteristics and flavor compounds in caged and cage-free eggs based on untargeted flavoromics
2026 · External reference
The release of bound phenolics to enhance the antioxidant activity of cornmeal by liquid fermentation with Bacillus subtilis
2025 · External reference
