ArticleFoods (Basel, Switzerland)2020
Use of Almond Skins to Improve Nutritional and Functional Properties of Biscuits: An Example of Upcycling.
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 20 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
20 citing papers in PubMed.
- Production and Characterization of Xanthan Gum from Low-Quality Dates of Different Cultivars as a Fermentation Substrate.Polymers · 2026Article
- Comprehensive LC-ESI-HRMS/MS Profiling and Assessment of Texture, Predicted Glycaemic Index, Antioxidant Activity and Digestive Enzyme Inhibition of Gluten- and Lactose-Free Cookies Enriched with Pomegranate By-Products.Foods (Basel, Switzerland) · 2026Article
- Article
- The Health-Promoting Potential of Wafers Enriched with Almond Peel.Molecules (Basel, Switzerland) · 2025Article
- Almond By-Products: A Comprehensive Review of Composition, Bioactivities, and Influencing Factors.Foods (Basel, Switzerland) · 2025Review
- Reuse of Almond Skin to Formulate a New Gluten- and Lactose-Free Bakery Product.Foods (Basel, Switzerland) · 2024Article
- Article
- The Effects of Almond Consumption on Cardiovascular Health and Gut Microbiome: A Comprehensive Review.Nutrients · 2024Review
- 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
- Chemical and Sensory Properties of Waffles Supplemented with Almond Skins.Molecules (Basel, Switzerland) · 2023Article
- Waste from Artichoke Processing Industry: Reuse in Bread-Making and Evaluation of the Physico-Chemical Characteristics of the Final Product.Plants (Basel, Switzerland) · 2022Article
- Balancing Innovation and Neophobia in the Production of Food for Plant-Based Diets.Foods (Basel, Switzerland) · 2022Article
- Effect of Durum Wheat Oil on the Physico-Chemical and Sensory Features of Biscuits.Foods (Basel, Switzerland) · 2022Article
- Wood Waste from Fruit Trees: Biomolecules and Their Applications in Agri-Food Industry.Biomolecules · 2022Review
- Biscuit Contaminants, Their Sources and Mitigation Strategies: A Review.Foods (Basel, Switzerland) · 2021Review
- Almond By-Products: Valorization for Sustainability and Competitiveness of the Industry.Foods (Basel, Switzerland) · 2021Review
- Almond (Antioxidants (Basel, Switzerland) · 2021Article
- Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages.Foods (Basel, Switzerland) · 2021Article
- Optimization of the Formulation of Rice Biscuits Supplemented withInternational journal of food science · 2021Article
- Biscuits: a systematic review and meta-analysis of improving the nutritional quality and health benefits.Food production, processing and nutrition · 2021Review
Corrections and comments
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Authors and funding
5 authors.
Funding
Abstract
Upcycling food industry by-products has become a topic of interest within the framework of the circular economy, to minimize environmental impact and the waste of resources. This research aimed at verifying the effectiveness of using almond skins, a by-product of the confectionery industry, in the preparation of functional biscuits with improved nutritional properties. Almond skins were added at 10 g/100 g (AS10) and 20 g/100 g (AS20) to a wheat flour basis. The protein content was not influenced, whereas lipids and dietary fiber significantly increased (
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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.