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Food Reviews International Volume 40, 2024 - Issue 4

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Review Article

Risk/Benefits of the Use of Chia, Quinoa, Sesame and Flax Seeds in Bakery Products. An Update Review

Elena OlombradaInstitute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain

https://orcid.org/0000-0002-6058-391X View further author information

Marta MesiasInstitute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, SpainCorrespondence[email protected]

https://orcid.org/0000-0003-0905-1587 View further author information

Francisco J. MoralesInstitute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain

https://orcid.org/0000-0003-3984-7009 View further author information

Pages 1047-1068 | Published online: 05 May 2023

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https://doi.org/10.1080/87559129.2023.2209794
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Samina Kauser, Ashiq Hussain, Shahmir Ashraf, Ghulam Fatima, Ambreen, Sadaf Javaria, Zain Ul Abideen, Khurram Kabir, Shazia Yaqub, Saima Akram, Anjum Shehzad & Sameh A. Korma. (2024) Flaxseed (Linum usitatissimum); phytochemistry, pharmacological characteristics and functional food applications. Food Chemistry Advances 4, pages 100573.
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Hammadi Hamza, Ana Jiménez-Araujo, Najla Ben Miloud, Rafael Guillén-Bejarano, Achraf Ghorbal, Rocío Rodríguez-Arcos, Mohamed Ali Benabderrahim & Walid Elfalleh. (2023) Impact of Gamma irradiation pretreatment on the characteristics of native and defatted date palm seed flour and oil. Food Bioscience 56, pages 103288.
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