Use of Almond Skins to Improve Nutritional and Functional Properties of Biscuits: An Example of Upcycling

Influence of apple peel powder addition on the physico-chemical characteristics and nutritional quality of bread wheat cookies

(2020) Gjore Nakov et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Physical Properties and Consumer Evaluation of Cocoa Bean Shell-Functionalized Biscuits Adapted for Diabetic Consumers by the Replacement of Sucrose with Tagatose

(2020) Olga Rojo-Poveda et al.   Foods

Effectiveness of Oat-Hull-Based Ingredient as Fat Replacer to Produce Low Fat Burger with High Beta-Glucans Content

(2020) Carmine Summo et al.   Foods

Recycling of Almond By-Products for Intestinal Inflammation: Improvement of Physical-Chemical, Technological and Biological Characteristics of a Dried Almond Skins Extract

(2020) Maria Rosaria Lauro et al.   Pharmaceutics

The Antimicrobial and Antiviral Activity of Polyphenols from Almond (Prunus dulcis L.) Skin

(2019) Maria Musarra-Pizzo et al.   Nutrients

The Effect of the Addition of Apulian black Chickpea Flour on the Nutritional and Qualitative Properties of Durum Wheat-Based Bakery Products

(2019) Antonella Pasqualone et al.   Foods

Effect of processing variables on the physico-chemical characteristics and aroma of borş , a traditional beverage derived from wheat bran

(2018) Antonella Pasqualone et al.   FOOD CHEMISTRY

Effect of Substituting Purple Rice Flour for Wheat Flour on Physicochemical Characteristics, In Vitro Digestibility, and Sensory Evaluation of Biscuits

(2018) Warinporn Klunklin et al.   JOURNAL OF FOOD QUALITY

Evaluation of the chemical and nutritional characteristics of almonds (Prunus dulcis (Mill). D.A. Webb) as influenced by harvest time and cultivar

(2018) Carmine Summo et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Almond by-products: Extraction and characterization of phenolic compounds and evaluation of their potential use in composite dough with wheat flour

(2018) Antonella Pasqualone et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Blueberry by-product used as an ingredient in the development of functional cookies

(2017) Claudia Perez et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Bread making aptitude of mixtures of re-milled semolina and selected durum wheat milling by-products

(2017) Antonella Pasqualone et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Impact of microencapsulation within electrosprayed proteins on the formulation of green tea extract-enriched biscuits

(2017) Laura G. Gómez-Mascaraque et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Natural phenolic compounds protect LDL against oxidation

(2016) Ryszard Amarowicz   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Genetic variation for phenolic acids concentration and composition in a tetraploid wheat (Triticum turgidum L.) collection

(2016) Barbara Laddomada et al.   GENETIC RESOURCES AND CROP EVOLUTION

Transition towards Circular Economy in the Food System

(2016) Alexandra Jurgilevich et al.   Sustainability

Production and characterization of functional biscuits obtained from purple wheat

(2015) Antonella Pasqualone et al.   FOOD CHEMISTRY

Fat replacement in shortbread cookies using an emulsion filled gel based on inulin and extra virgin olive oil

(2015) Mariagrazia Giarnetti et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Physico-chemical, sensory and volatile profiles of biscuits enriched with grape marc extract

(2014) Antonella Pasqualone et al.   FOOD RESEARCH INTERNATIONAL

CODEX-aligned dietary fiber definitions help to bridge the ‘fiber gap’

(2014) Julie Miller Jones   Nutrition Journal

Prebiotic effects of almonds and almond skins on intestinal microbiota in healthy adult humans

(2013) Zhibin Liu et al.   ANAEROBE

Production trials to improve the nutritional quality of biscuits and to enrich them with natural anthocyanins

(2013) Antonella Pasqualone et al.   CyTA-Journal of Food

Immunomodulatory and antiviral activity of almond skins

(2010) Adriana Arena et al.   IMMUNOLOGY LETTERS

Characterization of polyphenols, lipids and dietary fibre from almond skins (Amygdalus communis L.)

(2010) G. Mandalari et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Structural and physical modifications of corn biscuits during baking process

(2010) E. Lara et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A subchronic oral toxicity study of almond skins in rats

(2009) Y. Song et al.   FOOD AND CHEMICAL TOXICOLOGY

Effect of substitution of soy protein isolate on aroma volatiles, chemical composition and sensory quality of wheat cookies

(2009) Sobhy M. Mohsen et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Polyphenols and Antioxidant Properties of Almond Skins: Influence of Industrial Processing

(2008) I. Garrido et al.   JOURNAL OF FOOD SCIENCE