Flaxseed as a functional food source

By B. Dave Oomah. 2001

584 citations recorded by the source corpus.

Subfields: Biochemistry, Nutrition and Dietetics, Pathology and Forensic Medicine

View Paper: https://www.semanticscholar.org/paper/ce571734d7cf2b3548c69760c55723da8cbd8c15

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Biochemistry

1. A. Aziza
2. Naresh Kumar
3. G. Cherian
4. N. Goel
5. N. Quezada

In Nutrition and Dietetics

1. A. Aziza
2. Naresh Kumar
3. G. Cherian
4. N. Goel
5. N. Quezada

In Pathology and Forensic Medicine

1. Naresh Kumar
2. N. Goel

Citations in the corpus

• Nutrient digestibility, egg quality, and fatty acid composition of brown laying hens fed camelina or flaxseed meal (2013, background): “Overall, these results suggest that inclusion of camelina and flax meal reduced CP digestibil- Downloaded from https://academic.oup.com/japr/article-abstract/22/4/832/762994 by guest on 29 July 2018 ity and AMEn while increasing egg production in brown layers.”
• FLAXSEED AS A SOURCE OF FUNCTIONAL INGREDIENTS (2010, unknown): “56 Oomah, (2001)”
• Physical and Sensoric Attributes of Flaxseed Flour Supplemented Cookies (2006, background): “In addition to being one of the richest sources of alpha-linolenic acid oil and lignans, flaxseed is an essential source of high quality protein and soluble fiber and has considerable potential as a source of phenolic compounds (3).”
• Phenolic acids: Natural versatile molecules with promising therapeutic applications (2019, background): “scientific community in these simple phenolic acids are increasing continuously due to their antioxidant behavior and promising health benefits [118,119].”