Citations (31)
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Hayet Ghnimi, Monia Ennouri, Christine Chèné & Romdhane Karoui. (2023) A review combining emerging techniques with classical ones for the determination of biscuit quality: advantages and drawbacks. Critical Reviews in Food Science and Nutrition 63:21, pages 5009-5032.
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Jessica Castellano, María D. Marrero & Zaida Ortega. (2022) Opuntia Fiber and Its Potential to Obtain Sustainable Materials in the Composites Field: A Review. Journal of Natural Fibers 19:15, pages 10053-10067.
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H. Najjaa, Radhia Abdelkbir, A. Ben Arfa, E. Doria, H. Tlili, N. Zouari & M. Neffati. (2021) Improved Sensory Quality and Antioxidant Capacity of Wheat Bread Supplemented with the Desert Truffle Terfezia boudieri Flour. Analytical Letters 54:5, pages 867-883.
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F. Sciacca, M. Palumbo, A. Pagliaro, V. Di Stefano, S. Scandurra, N. Virzì & M. G. Melilli. (2021) Opuntia cladodes as functional ingredient in durum wheat bread: rheological, sensory, and chemical characterization. CyTA - Journal of Food 19:1, pages 96-104.
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Jamil Ahmad, Imran Khan, Stuart K. Johnson, Iftikhar Alam & Zia ud Din. (2018) Effect of Incorporating Stevia and Moringa in Cookies on Postprandial Glycemia, Appetite, Palatability, and Gastrointestinal Well-Being. Journal of the American College of Nutrition 37:2, pages 133-139.
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Articles from other publishers (26)
Malak Angor, Nazieh Al Khalaileh, Khaled Al-Marazeeq, Walid Al-Rousan & Radwan Ajo. (2023) Investigating chemical, antioxidant, and sensory properties of chocolate fortified with cactus stems powder. Frontiers in Sustainable Food Systems 7.
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Carolina Rodrigues, Camila Damásio de Paula, Soufiane Lahbouki, Abdelilah Meddich, Abdelkader Outzourhit, Mohamed Rashad, Luigi Pari, Isabel Coelhoso, Ana Luísa Fernando & Victor G. L. Souza. (2023) Opuntia spp.: An Overview of the Bioactive Profile and Food Applications of This Versatile Crop Adapted to Arid Lands. Foods 12:7, pages 1465.
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Hossam S. El-Beltagi, Abdelrahman R. Ahmed, Heba I. Mohamed, Hala Hazam Al-Otaibi, Khaled M. A. Ramadan & Haiam O. Elkatry. (2023) Utilization of Prickly Pear Peels Flour as a Natural Source of Minerals, Dietary Fiber and Antioxidants: Effect on Cakes Production. Agronomy 13:2, pages 439.
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Tatiana Holkovičová, Zlatica Kohajdová, Michaela Lauková & Lucia Minarovičová. (2023)
Utilization of
Opuntia
as an alternative ingredient in value added bread and pasta products
. Acta Chimica Slovaca 16:1, pages 47-61.
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Davor Daniloski, Nathan M. D'Cunha, Hollie Speer, Andrew J. McKune, Natalie Alexopoulos, Demosthenes B. Panagiotakos, Anka T. Petkoska & Nenad Naumovski. (2022) Recent developments on Opuntia spp., their bioactive composition, nutritional values, and health effects. Food Bioscience 47, pages 101665.
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Antonios D. Tsiailanis, Christos M. Chatzigiannis, Christina D. Papaemmanouil, Maria V. Chatziathanasiadou, Panagiotis Chaloulos, Isabel Riba, Graham Mullard, Wiesław Wiczkowski, Apostolos Koutinas, Ioanna Mandala & Andreas G. Tzakos. (2022) Exploration of Betalains and Determination of the Antioxidant and Cytotoxicity Profile of Orange and Purple Opuntia spp. Cultivars in Greece. Plant Foods for Human Nutrition 77:2, pages 198-205.
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Sirine Ben Slima, Naourez Ktari, Aicha chouikhi, Imen Trabelsi, Amina Hzami, Mohamed Amine Taktak, Lotfi Msaddak & Riadh Ben Salah. (2022)
Antioxidant activities, functional properties, and application of a novel
Lepidium sativum
polysaccharide in the formulation of cake
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Panagiotis Chaloulos, Apostolos-Emmanouil Bazanis, Maria Georgiadou, Styliani Protonotariou & Ioanna Mandala. (2021) Effect of drying and grinding or micro-grinding process on physical and rheological properties of whole cladode (Opuntia ficus-indica) flour. LWT 151, pages 112171.
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Georgina Uriarte-Frías, Martha M. Hernández-Ortega, Gabriela Gutiérrez-Salmeán, Miriam Magale Santiago-Ortiz, Humberto J. Morris-Quevedo & Marcos Meneses-Mayo. (2021) Pre-Hispanic Foods Oyster Mushroom (Pleurotus ostreatus), Nopal (Opuntia ficus-indica) and Amaranth (Amaranthus sp.) as New Alternative Ingredients for Developing Functional Cookies. Journal of Fungi 7:11, pages 911.
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Tamires Alcântara Dourado Gomes Machado, Maria Teresa Bertoldo Pacheco, Rita de Cássia Ramos do Egypto Queiroga, Letícia Medeiros Cavalcante, Fabrícia França Bezerril, Rita de Cássia Salvucci Celeste Ormenese, Aline de Oliveira Garcia, Elizabeth Harumi Nabeshima, Maria Manuela Estevez Pintado & Maria Elieidy Gomes de Oliveira. (2021) Nutritional, physicochemical and sensorial acceptance of functional cookies enriched with xiquexique (Pilosocereus gounellei) flour. PLOS ONE 16:8, pages e0255287.
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Mafalda Alexandra Silva, Tânia Gonçalves Albuquerque, Paula Pereira, Renata Ramalho, Filipa Vicente, Maria Beatriz P. P. Oliveira & Helena S. Costa. (2021) Opuntia ficus-indica (L.) Mill.: A Multi-Benefit Potential to Be Exploited. Molecules 26:4, pages 951.
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Bilge Taşkın & Zeynep Aksoylu Özbek. 2021. Opuntia spp.: Chemistry, Bioactivity and Industrial Applications. Opuntia spp.: Chemistry, Bioactivity and Industrial Applications
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The cactus cladode (
Opuntia ficus indica
) modulates uricemia, improves endothelial dysfunction and corrects oxidative damage in rats fed a cafeteria diet
. World Journal of Science, Technology and Sustainable Development 17:4, pages 355-365.
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Melina Dick, Christian Limberger, Roberta Cruz Silveira Thys, Alessandro de Oliveira Rios & Simone Hickmann Flôres. (2020) Mucilage and cladode flour from cactus (Opuntia monacantha) as alternative ingredients in gluten-free crackers. Food Chemistry 314, pages 126178.
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Souhir Bouazizi, Giuseppe Montevecchi, Andrea Antonelli & Moktar Hamdi. (2020) Effects of prickly pear (Opuntia ficus-indica L.) peel flour as an innovative ingredient in biscuits formulation. LWT 124, pages 109155.
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Giorgia Liguori, Carla Gentile, Raimondo Gaglio, Anna Perrone, Rosa Guarcello, Nicola Francesca, Silvia Fretto, Paolo Inglese & Luca Settanni. (2020) Effect of addition of Opuntia ficus-indica mucilage on the biological leavening, physical, nutritional, antioxidant and sensory aspects of bread. Journal of Bioscience and Bioengineering 129:2, pages 184-191.
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Mourad Jridi, Ola Abdelhedi, Hela Kchaou, Lotfi Msaddak, Moncef Nasri, Nacim Zouari & Nahed Fakhfakh. (2019) Vine (Vitis vinifera L.) leaves as a functional ingredient in pistachio calisson formulations. Food Bioscience 31, pages 100436.
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Hadjera Chekkal, Nour el Imane Harrat, Fouad Affane, Fatima Bensalah, Sabrine Louala & Myriem Lamri-Senhadji. (2019) Cactus young cladodes improves unbalanced glycemic control, dyslipidemia, prooxidant/antioxidant stress biomarkers and stimulate lecithin-cholesterol acyltransferase and paraoxonase activities in young rats after cafeteria diet exposure. Nutrition & Food Science 50:2, pages 288-302.
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Alessandro Attanzio, Patrizia Diana, Paola Barraja, Anna Carbone, Virginia Spanò, Barbara Parrino, Stella M Cascioferro, Mario Allegra, Girolamo Cirrincione, Luisa Tesoriere & Alessandra Montalbano. (2019)
Quality, functional and sensory evaluation of pasta fortified with extracts from
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Haroon Elrasheid Tahir, Zou Xiaobo, Mahunu Gustav Komla & Abdalbasit Adam Mariod. 2019. Wild Fruits: Composition, Nutritional Value and Products. Wild Fruits: Composition, Nutritional Value and Products
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Nynke A. Kampstra, Nguyen Van Hoan, Damiet J.P.C. Koenders, Rotraut Schoop, Britt C. Broersen, Claire Mouquet-Rivier, Tahirou Traoré, Maaike J. Bruins & Saskia de Pee. (2018) Energy and nutrient intake increased by 47-67% when amylase was added to fortified blended foods-a study among 12- to 35-month-old Burkinabe children. Maternal & Child Nutrition 14:1, pages e12459.
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Antonio Francesco Mottese, Clara Naccari, Rossella Vadalà, Giuseppe Daniel Bua, Giovanni Bartolomeo, Rossana Rando, Nicola Cicero & Giacomo Dugo. (2018)
Traceability of
Opuntia ficus-indica
L. Miller by ICP-MS multi-element profile and chemometric approach
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Lotfi Msaddak, Ola Abdelhedi, Amani Kridene, Mostafa Rateb, Lassaâd Belbahri, Emna Ammar, Moncef Nasri & Nacim Zouari. (2017) Opuntia ficus-indica cladodes as a functional ingredient: bioactive compounds profile and their effect on antioxidant quality of bread. Lipids in Health and Disease 16:1.
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Nahed Fakhfakh, Hamida Jdir, Mourad Jridi, Mostafa Rateb, Lassaâd Belbahri, M.A. Ayadi, Moncef Nasri & Nacim Zouari. (2017) The mallow, Malva aegyptiaca L. (Malvaceae): Phytochemistry analysis and effects on wheat dough performance and bread quality. LWT 75, pages 656-662.
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