Citations (37)
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Nilgün Yenil, Fadim Yemiş, İsrafil Sabikoglu, Najma Memon & Ali Güler. (2023) Comparative Analyses of Few West Turkish Varieties of Pomegranate (Punica granatum L.) Peels for Phenolic Content Using Liquid Chromatography. Polycyclic Aromatic Compounds 43:5, pages 3941-3957.
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Manuel Gómez & Mario M. Martinez. (2018) Fruit and vegetable by-products as novel ingredients to improve the nutritional quality of baked goods. Critical Reviews in Food Science and Nutrition 58:13, pages 2119-2135.
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Amparo Quiles, Grant M. Campbell, Susanne Struck, Harald Rohm & Isabel Hernando. (2018) Fiber from fruit pomace: A review of applications in cereal-based products. Food Reviews International 34:2, pages 162-181.
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Articles from other publishers (33)
Roxana Nicoleta Rațu, Ionuț Dumitru Veleșcu, Florina Stoica, Alexandru Usturoi, Vlad Nicolae Arsenoaia, Ioana Cristina Crivei, Alina Narcisa Postolache, Florin Daniel Lipșa, Feodor Filipov, Andreea Mihaela Florea, Mihai Alexandru Chițea & Ioan Sebastian Brumă. (2023) Application of Agri-Food By-Products in the Food Industry. Agriculture 13:8, pages 1559.
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Paula García, Andrés Bustamante, Francisca Echeverría, Cristian Encina, Manuel Palma, Leyla Sanhueza, Verónica Sambra, Maria Elsa Pando & Paula Jiménez. (2023) A Feasible Approach to Developing Fiber-Enriched Bread Using Pomegranate Peel Powder: Assessing Its Nutritional Composition and Glycemic Index. Foods 12:14, pages 2798.
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Huma Bader Ul Ain, Tabussam Tufail, Shahid Bashir, Nabia Ijaz, Muzzamal Hussain, Ali Ikram, Muhammad Adil Farooq & Shamaail A. Saewan. (2023) Nutritional importance and industrial uses of pomegranate peel: A critical review. Food Science & Nutrition 11:6, pages 2589-2598.
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Namrata Ankush Giri, N. N. Gaikwad, Pinky Raigond, Rahul Damale & R. A. Marathe. (2023) Exploring the Potential of Pomegranate Peel Extract as a Natural Food Additive: A Review. Current Nutrition Reports 12:2, pages 270-289.
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Jorge Eduardo Angulo López, Adriana Carolina Flores Gallegos, Rosa María Rodríguez Jasso, Cristóbal Noe Aguilar González & Liliana Serna Cock. (2023) Propiedades nutritivas y tecno funcionales de barras de pseudocereales adicionadas con soya, mango y granada. Archivos Latinoamericanos de Nutrición 73:1, pages 19-31.
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Özlem Özpak Akkuş, Uğurcan Metin & Zeynep Çamlık. (2023) The effects of pomegranate peel added bread on anthropometric measurements, metabolic and oxidative parameters in individuals with type 2 diabetes: a double-blind, randomized, placebo-controlled study. Nutrition Research and Practice 17:4, pages 698.
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Amanda Camila de Oliveira Poppi, Gislaine Gonçalves Oliveira, Jaisa Casetta, Elenice Souza dos Reis Goes, Eliane Gasparino, Diogo de Oliveira Marques, Carla Cristina Alves Nogueira, Sabrina Campos Sbaraini, Sabrina Martins dos Santos, Angelica Khatlab, Ricardo Souza Vasconcellos, Jucilene Cavali, Jerônimo Vieira Dantas Filho & Maria Luiza Rodrigues de Souza. (2023) Nutritional evaluation and palatability of pet biscuits for dogs. Brazilian Journal of Food Technology 26.
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Valentina Lacivita, Maria Marziliano, Matteo Alessandro Del Nobile & Amalia Conte. (2022) Artisanal fresh filled pasta with pomegranate peels as natural preservative. LWT 172, pages 114209.
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Hayet Ghnimi, Romdhane Karoui, Hamadi Attia, Christine Chénè & Monia Ennouri. (2022) Use of front face fluorescence spectroscopy coupled with multivariate data analysis for monitoring biscuits' quality during aging. Food Science & Nutrition 10:12, pages 4380-4393.
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Barbara Borczak, Marek Sikora, Joanna Kapusta-Duch, Maria Fołta, Agnieszka Szewczyk, Gabriela Zięć, Ivo Doskočil & Teresa Leszczyńska. (2022) Antioxidative Properties and Acrylamide Content of Functional Wheat-Flour Cookies Enriched with Wild-Grown Fruits. Molecules 27:17, pages 5531.
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Kanchan Bhardwaj, Agnieszka Najda, Ruchi Sharma, Renata Nurzyńska-Wierdak, Daljeet Singh Dhanjal, Rohit Sharma, Sivakumar Manickam, Atul Kabra, Kamil Kuča & Prerna Bhardwaj. (2022) Fruit and Vegetable Peel-Enriched Functional Foods: Potential Avenues and Health Perspectives. Evidence-Based Complementary and Alternative Medicine 2022, pages 1-14.
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Sibel BÖLEK. (2022) Valorization of roasted longan stone in production of functional biscuits with high antioxidant activity and dietary fiber. Food Science and Technology 42.
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Thi Hai Anh Mai, Thi Thu Tra Tran & Van Viet Man Le. (2021) Use of pitaya peel powder for partial replacement of wheat flour in cookie making: Effects of particle size of pitaya peel powder on the product quality. Journal of Food Processing and Preservation 46:1.
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Mahamadé Goubgou, Laurencia T. Songré-Ouattara, Fabrice Bationo, Hagrétou Lingani-Sawadogo, Yves Traoré & Aly Savadogo. (2021) Biscuits: a systematic review and meta-analysis of improving the nutritional quality and health benefits. Food Production, Processing and Nutrition 3:1.
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M.K.R. Santos, L.M.S. Baptista, L. Hauptli, A.L.F. Lima, D.P. Netto, F. Dahlke & P.O. Moraes. (2021) Development of baked biscuits containing propolis and pomegranate for oral health in dogs. Animal Feed Science and Technology 280, pages 115056.
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Ke Qi Lau, Mohd Redzwan Sabran & Siti Raihanah Shafie. (2021) Utilization of Vegetable and Fruit By-products as Functional Ingredient and Food. Frontiers in Nutrition 8.
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Anna Lucia Incoronato, Annamaria Cedola, Amalia Conte & Matteo Alessandro Del Nobile. (2020) Juice and by‐products from pomegranate to enrich pancake: characterisation and shelf‐life evaluation. International Journal of Food Science & Technology 56:6, pages 2886-2894.
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