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61  Articles
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Flaxseed is an important supplement in animal feed. It contains high levels of polyunsaturated fatty acids and lignans acting as phytoestrogens, which can alter cell functions in various organs. The aim of this work was to analyse the effect of supplement... see more

The present investigation was conducted to study yield, yield components and chemical composition of some flax genotypes (Sakha 3, 5 and 6, Giza 11, 12 and Strain 651). New flax strain 651 (S.651) recorded the highest value in technical length, while flax... see more

     The consequences of having raised blood glucose levels have exhibited profound challenges in the health outcome of millions worldwide. Although there is an intense physiological impact of diabetes, it presents an elevated risk to ... see more

The aim of research is quality assessment of peanut and peanut-flaxseed oil for organoleptic and physico-chemical indicators, as well as the study of fatty acid composition of fat. It will determine the consumer properties of these products. Comparative s... see more

The aim of research is quality assessment of peanut and peanut-flaxseed oil for organoleptic and physico-chemical indicators, as well as the study of fatty acid composition of fat. It will determine the consumer properties of these products. Comparative s... see more

The aim of research is quality assessment of peanut and peanut-flaxseed oil for organoleptic and physico-chemical indicators, as well as the study of fatty acid composition of fat. It will determine the consumer properties of these products. Comparative s... see more

The effect of dietary supplementation of crushed flaxseed and soybean oil on ovarian function inpostpartum Jersey crossbred cows was studied. Total 30 postpartum normally calved cows from2nd to 4th lactation were randomly divided into three equal groups. ... see more

The thermal properties of flours have been extensively used as engineering parameter in the design of processes and equipment to handle, transport, storage purpose and for protection of quality of technological process by processing to final products. The... see more

The aim of this study was to incorporate brown flaxseed into bread in order to improve it quality. For this purpose, different levels of whole ground brown flaxseed (5%, 10%, 15% and 20%) were used to substitute wheat flour 650 type of a very good quality... see more

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