Impact of particle size on functional, physicochemical properties and antioxidant activity of cladode powder (Opuntia ficus-indica)

Synthesis, characterization, and functional properties of chlorophylls, pheophytins, and Zn-pheophytins

(2018) Yu-Ra Kang et al.   FOOD CHEMISTRY

Comparative evaluation of powder flow parameters with reference to particle size and shape

(2018) Hui Ping Goh et al.   INTERNATIONAL JOURNAL OF PHARMACEUTICS

Separation, identification and quantification of carotenoids and chlorophylls in dietary supplements containing Chlorella vulgaris and Spirulina platensis using High Performance Thin Layer Chromatography

(2018) Veronika Hynstova et al.   JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS

Effects of different milling methods on physicochemical properties of common buckwheat flour

(2018) Didi Yu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Functional, rheological, microstructural and antioxidant properties of quinoa flour in dispersions as influenced by particle size

(2018) Jasim Ahmed et al.   FOOD RESEARCH INTERNATIONAL

Impact of flour particle size and hydrothermal treatment on dough rheology and quality of barley rusks

(2018) Athina Lazaridou et al.   FOOD HYDROCOLLOIDS

Morphological, histological, chemical and functional characterization of Prosopis alba flours of different particle sizes

(2018) Ivana Fabiola Rodriguez et al.   FOOD CHEMISTRY

Effect of superfine grinding on properties of Vaccinium bracteatum Thunb leaves powder

(2017) Li Jiang et al.   FOOD SCIENCE AND BIOTECHNOLOGY

How do grinding and sieving impact on physicochemical properties, polyphenol content, and antioxidant activity of Hieracium pilosella L. powders?

(2017) Loïc Becker et al.   Journal of Functional Foods

Effects of particle size distribution on some physical, chemical and functional properties of unripe banana flour

(2016) Nazlı Savlak et al.   FOOD CHEMISTRY

Improvement of antioxidant activity and polyphenol content of Hypericum perforatum and Achillea millefolium powders using successive grinding and sieving

(2016) Loïc Becker et al.   INDUSTRIAL CROPS AND PRODUCTS

Functional, physicochemical and sensory properties of novel cookies produced by utilizing underutilized jering (Pithecellobium jiringa Jack.) legume flour

(2016) Yueh Fang Cheng et al.   Food Bioscience

Effects of semidry flour milling on the quality attributes of rice flour and rice noodles in China

(2015) Li-Tao Tong et al.   JOURNAL OF CEREAL SCIENCE

Chemical composition and phenolic compounds profile of cladodes from Opuntia spp. cultivars with different domestication gradient

(2015) Marizel G. Astello-García et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

The addition of cladodes (Opuntia ficus indica L. Miller) to instant maize flour improves physicochemical and nutritional properties of maize tortillas

(2015) Esther Ramírez-Moreno et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Physicochemical properties and adsorption of cholesterol by okra (Abelmoschus esculentus) powder

(2015) Yi Chen et al.   Food & Function

Effect of particle size and temperature on rheology and creep behavior of barley β-d-glucan concentrate dough

(2014) Jasim Ahmed   CARBOHYDRATE POLYMERS

Phytochemicals, nutritionals and antioxidant properties of two prickly pear cactus cultivars (Opuntia ficus indica Mill.) growing in Taif, KSA

(2014) El-Sayed S. Abdel-Hameed et al.   FOOD CHEMISTRY

Evaluation of functional properties of composite flours and sensorial attributes of composite flour biscuits

(2014) Suresh Chandra et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Oil composition and characterisation of phenolic compounds of Opuntia ficus-indica seeds

(2013) Nadia Chougui et al.   FOOD CHEMISTRY

Effect of boiling on nutritional, antioxidant and physicochemical characteristics in cladodes (Opuntia ficus indica)

(2012) Esther Ramírez-Moreno et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Spray drying of nopal mucilage (Opuntia ficus-indica): Effects on powder properties and characterization

(2010) F.M. León-Martínez et al.   CARBOHYDRATE POLYMERS

Cladodes from Opuntia ficus indica as a source of dietary fiber: Effect on dough characteristics and cake making

(2009) M.A. Ayadi et al.   INDUSTRIAL CROPS AND PRODUCTS