ArticleFoods (Basel, Switzerland)2020
Characterization of Prickly Pear Peel Flour as a Bioactive and Functional Ingredient in Bread Preparation.
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 17 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
17 citing papers in PubMed, 51 citations in OpenAlex.
- Improvement of Rheological, Textural and Sensorial Properties of Dough and Enriched Cakes by Addition ofFood science & nutrition · 2026Article
- Enhancing sheep milk yogurt with prickly pear (Opuntia ficus-indica L.) flours (peel and pulp): nutritional, techno-functional, and sensory evaluation.Journal of the science of food and agriculture · 2025Article
- Athletes' Sensory Evaluation and Willingness to Pay for High-Protein Bread.Foods (Basel, Switzerland) · 2025Article
- Cheesecake Customized Using Juice and By-Products from Prickly Pears: A Case Study of Recycling and Environmental Impact Evaluation.Foods (Basel, Switzerland) · 2025Article
- Exploring the Functional Features of Melon Peel Flour for Healthier Bakery Products.Foods (Basel, Switzerland) · 2024Article
- Small-Sized Tomato Pomace: Source of Bioactive Compounds and Ingredient for Sustainable Production of Functional Bread.Foods (Basel, Switzerland) · 2024Article
- Prickly pear (Opuntia ficus-indica) dehydrated envelopes and seed cakes in Coturnix coturnix feed: effects on growth performance, carcass characteristics, meat quality and blood biochemical profiles.Tropical animal health and production · 2024Article
- Trends and challenges of fruit by-products utilization: insights into safety, sensory, and benefits of the use for the development of innovative healthy food: a review.Bioresources and bioprocessing · 2024Review
- Comprehensive Analyses of Breads Supplemented with Tannic Acids.Foods (Basel, Switzerland) · 2023Article
- Artichoke Industrial Waste in Durum Wheat Bread: Effects of Two Different Preparation and Drying Methods of Flours and Evaluation of Quality Parameters during Short Storage.Foods (Basel, Switzerland) · 2023Article
- Review
- Exploring the underutilized novel foods and starches for formulation of low glycemic therapeutic foods: a review.Frontiers in nutrition · 2023Review
- Physical, Nutritional, and Bioactive Properties of Mandacaru Cladode Flour (Foods (Basel, Switzerland) · 2022Article
- Fruit and Vegetable Peel-Enriched Functional Foods: Potential Avenues and Health Perspectives.Evidence-based complementary and alternative medicine : eCAM · 2022Review
- Functional Properties of Prickly Pear Cactus Fruit Peels Undergoing Supplemental Irrigation and Fruit Storage Conditions.Plant foods for human nutrition (Dordrecht, Netherlands) · 2021Article
- Improving the Storability of Cod Fish-Burgers According to the Zero-Waste Approach.Foods (Basel, Switzerland) · 2021Article
- Wheat Bread Fortification by Grape Pomace Powder: Nutritional, Technological, Antioxidant, and Sensory Properties.Foods (Basel, Switzerland) · 2021Article
Corrections and comments
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Authors and funding
5 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The aim of the present research was to evaluate the addition of prickly pear peel flour (PPPF) to bread dough as a source of nutrient and bioactive compounds. The PPPF's physical, chemical and nutritional composition was evaluated, as well as its content of bioactive compounds betalains, and flavonoids. The characterization evidenced high fiber and carbohydrate contents and an elevated amount of polyphenols and betalain compounds. The PPPF was then added at different concentrations (5, 10, 15, 20, 50%,
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.