Concepedia

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

Michel Aliani, Donna Ryland, Grant N. Pierce

Food Research International · 2011 · 64 citations · 17 references

DOI

Concepts

References

17

Conversion of α-linolenic acid to eicosapentaenoic, docosapentaenoic and docosahexaenoic acids in young women

Graham C. Burdge, Stephen A. Wootton · British Journal Of Nutrition · 2002 · 804 citations · Full text

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Functional foods: Consumer willingness to compromise on taste for health?

Wim Verbeke · Food Quality and Preference · 2005 · 639 citations

, , +13

Sensory evaluation of food — Statistical methods and procedures

Ronald Jowitt · Journal of Food Engineering · 1987 · 377 citations

, , +13

Effect of altered dietary<i>n</i>-3 fatty acid intake upon plasma lipid fatty acid composition, conversion of [<sup>13</sup>C]α-linolenic acid to longer-chain fatty acids and partitioning towards β-oxidation in older men

Graham C. Burdge, Yvonne Finnegan, Anne Marie Minihane et al. · British Journal Of Nutrition · 2003 · 229 citations · Full text

, , +17

Dietary flaxseed inhibits atherosclerosis in the LDL receptor-deficient mouse in part through antiproliferative and anti-inflammatory actions

Chantal M.C. Dupasquier, Elena Dibrov, Annette L. Kneesh et al. · American Journal of Physiology-Heart and Circulatory Physiology · 2007 · 173 citations

, , +17