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Isla MI, Cattaneo F, Pérez J, Rodríguez IF, Correa Uriburu FM, Zampini IC. Prosopis alba seed flour: A source of bioactive phenolic and proteins. Prosopis as a Heat Tolerant Nitrogen Fixing Desert Food Legume 2022. [DOI: 10.1016/b978-0-12-823320-7.00002-x] [Reference Citation Analysis]
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Isla MI, Pérez J, Cattaneo F, Rodríguez IF, Correa Uriburu FM, Zampini IC. Prosopis alba mesocarp flour: A source of functional ingredients. Prosopis as a Heat Tolerant Nitrogen Fixing Desert Food Legume 2022. [DOI: 10.1016/b978-0-12-823320-7.00022-5] [Reference Citation Analysis]
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Sciammaro LP, Puppo MC, Voget C. “Aloja”: A pre-Hispanic fermented beverage from Prosopis alba pods. Prosopis as a Heat Tolerant Nitrogen Fixing Desert Food Legume 2022. [DOI: 10.1016/b978-0-12-823320-7.00005-5] [Reference Citation Analysis]
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Busch V, Rozycki V, Buera MP. Galactomannans from different Prosopis species: Extraction, characterization, and applications. Prosopis as a Heat Tolerant Nitrogen Fixing Desert Food Legume 2022. [DOI: 10.1016/b978-0-12-823320-7.00025-0] [Reference Citation Analysis]
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Cavalcante AMDM, de Melo AM, da Silva AVF, Neto GJDS, Barbi RCT, Ikeda M, Silva GB, Steel CJ, Silva OSD. Mesquite (Prosopis juliflora) grain flour: new Ingredient with bioactive, nutritional and physical-chemical properties for food applications. Future Foods 2022. [DOI: 10.1016/j.fufo.2022.100114] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
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Takeoka G, Dao L, Felker P. Genetic variation in flavor of Prosopis mesocarp flours. Prosopis as a Heat Tolerant Nitrogen Fixing Desert Food Legume 2022. [DOI: 10.1016/b978-0-12-823320-7.00003-1] [Reference Citation Analysis]
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Sciammaro LP, Quintero Ruiz NA, Ferrero C, Puppo MC. Chemical and nutritional composition of Prosopis spp. seeds and pods. Prosopis as a Heat Tolerant Nitrogen Fixing Desert Food Legume 2022. [DOI: 10.1016/b978-0-12-823320-7.00006-7] [Reference Citation Analysis]
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Conforti PA, Patrignani M. Increase in the antioxidant content in biscuits by infusions or Prosopis chilensis pod flour. Open Agriculture 2021;6:243-53. [DOI: 10.1515/opag-2021-0016] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 0.5] [Reference Citation Analysis]
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Villegas-méndez MÁ, Papadaki A, Pateraki C, Balagurusamy N, Montañez J, Koutinas AA, Morales-oyervides L. Fed-batch bioprocess development for astaxanthin production by Xanthophyllomyces dendrorhous based on the utilization of Prosopis sp. pods extract. Biochemical Engineering Journal 2021;166:107844. [DOI: 10.1016/j.bej.2020.107844] [Cited by in Crossref: 3] [Cited by in F6Publishing: 4] [Article Influence: 1.5] [Reference Citation Analysis]
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Valencia D, Rueda Puente EO, Leyva Peralta MA, Mazón-lópez SR, Ortega-garcía J. Compuestos bioactivos, actividad antioxidante y perfil de ácidos grasos en aceite de semilla de Mezquite (Prosopis spp). ALAN 2020;70:50-59. [DOI: 10.37527/2020.70.1.006] [Reference Citation Analysis]
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Gonzales-Barron U, Dijkshoorn R, Maloncy M, Finimundy T, Carocho M, Ferreira ICFR, Barros L, Cadavez V. Nutritional quality and staling of wheat bread partially replaced with Peruvian mesquite (Prosopis pallida) flour. Food Res Int 2020;137:109621. [PMID: 33233209 DOI: 10.1016/j.foodres.2020.109621] [Cited by in Crossref: 7] [Cited by in F6Publishing: 8] [Article Influence: 2.3] [Reference Citation Analysis]
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Sciammaro LP, Quintero Ruiz NA, Ferrero C, Giacomino S, Picariello G, Mamone G, Puppo MC. Prosopis spp. powder: influence of chemical components in water adsorption properties. Int J Food Sci Technol 2021;56:278-86. [DOI: 10.1111/ijfs.14629] [Cited by in Crossref: 5] [Cited by in F6Publishing: 5] [Article Influence: 1.7] [Reference Citation Analysis]
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González-montemayor Á, Flores-gallegos AC, Contreras-esquivel J, Solanilla-duque J, Rodríguez-herrera R. Prosopis spp. functional activities and its applications in bakery products. Trends in Food Science & Technology 2019;94:12-9. [DOI: 10.1016/j.tifs.2019.09.023] [Cited by in Crossref: 13] [Cited by in F6Publishing: 14] [Article Influence: 3.3] [Reference Citation Analysis]
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Mamone G, Sciammaro L, De Caro S, Di Stasio L, Siano F, Picariello G, Puppo MC. Comparative analysis of protein composition and digestibility of Ceratonia siliqua L. and Prosopis spp. seed germ flour. Food Res Int 2019;120:188-95. [PMID: 31000229 DOI: 10.1016/j.foodres.2019.02.035] [Cited by in Crossref: 9] [Cited by in F6Publishing: 9] [Article Influence: 2.3] [Reference Citation Analysis]
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Romano N, Sciammaro L, Mobili P, Puppo MC, Gomez-Zavaglia A. Flour from mature Prosopis nigra pods as suitable substrate for the synthesis of prebiotic fructo-oligosaccharides and stabilization of dehydrated Lactobacillus delbrueckii subsp. bulgaricus. Food Res Int 2019;121:561-7. [PMID: 31108781 DOI: 10.1016/j.foodres.2018.12.016] [Cited by in Crossref: 7] [Cited by in F6Publishing: 7] [Article Influence: 1.4] [Reference Citation Analysis]
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Sciammaro L, Ferrero C, Puppo M. Gluten-free baked muffins developed with Prosopis alba flour. LWT 2018;98:568-76. [DOI: 10.1016/j.lwt.2018.09.045] [Cited by in Crossref: 17] [Cited by in F6Publishing: 17] [Article Influence: 3.4] [Reference Citation Analysis]
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Siano F, Sciammaro L, Volpe MG, Mamone G, Puppo MC, Picariello G. Integrated Analytical Methods to Characterize Lipids from Prosopis spp. and Ceratonia siliqua Seed Germ Flour. Food Anal Methods 2018;11:3471-80. [DOI: 10.1007/s12161-018-1323-x] [Cited by in Crossref: 7] [Cited by in F6Publishing: 4] [Article Influence: 1.4] [Reference Citation Analysis]
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Sciammaro L, Ferrero C, Puppo C. Physicochemical and nutritional characterization of sweet snacks formulated with Prosopis alba flour. LWT 2018;93:24-31. [DOI: 10.1016/j.lwt.2018.03.019] [Cited by in Crossref: 12] [Cited by in F6Publishing: 12] [Article Influence: 2.4] [Reference Citation Analysis]
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Bigne F, Puppo MC, Ferrero C. Mesquite (Prosopis alba) flour as a novel ingredient for obtaining a “panettone-like” bread. Applicability of part-baking technology. LWT 2018;89:666-73. [DOI: 10.1016/j.lwt.2017.11.029] [Cited by in Crossref: 13] [Cited by in F6Publishing: 8] [Article Influence: 2.6] [Reference Citation Analysis]
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Díaz-batalla L, Hernández-uribe JP, Román-gutiérrez AD, Cariño-cortés R, Castro-rosas J, Téllez-jurado A, Gómez-aldapa CA. Chemical and nutritional characterization of raw and thermal-treated flours of Mesquite ( Prosopis laevigata ) pods and their residual brans. CyTA - Journal of Food 2018;16:444-51. [DOI: 10.1080/19476337.2017.1418433] [Cited by in Crossref: 13] [Cited by in F6Publishing: 8] [Article Influence: 2.6] [Reference Citation Analysis]
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Castro D, Urzúa J, Rodriguez-malebran M, Inostroza-blancheteau C, Ibáñez C. Woody leguminous trees: New uses for sustainable development of drylands. Journal of Sustainable Forestry 2017;36:764-86. [DOI: 10.1080/10549811.2017.1359098] [Cited by in Crossref: 6] [Cited by in F6Publishing: 5] [Article Influence: 1.0] [Reference Citation Analysis]
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Picariello G, Sciammaro L, Siano F, Volpe MG, Puppo MC, Mamone G. Comparative analysis of C -glycosidic flavonoids from Prosopis spp. and Ceratonia siliqua seed germ flour. Food Research International 2017;99:730-8. [DOI: 10.1016/j.foodres.2017.06.058] [Cited by in Crossref: 37] [Cited by in F6Publishing: 37] [Article Influence: 6.2] [Reference Citation Analysis]
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Bigne F, Romero A, Ferrero C, Puppo MC, Guerrero A. Rheological and Microstructural Study of Wheat Doughs Partially Replaced with Mesquite Flour (Prosopis alba) and Added with Transglutaminase. Food Bioprocess Technol 2017;10:819-30. [DOI: 10.1007/s11947-017-1869-4] [Cited by in Crossref: 10] [Cited by in F6Publishing: 11] [Article Influence: 1.7] [Reference Citation Analysis]
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