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Antioxidant activities, functional properties, and application of a novel Lepidium sativum polysaccharide in the formulation of cake.
Food Sci Nutr. 2022 Jan 20;10(3):822-832. doi: 10.1002/fsn3.2713. eCollection 2022 Mar.
Food Sci Nutr. 2022.
PMID: 35311160
Free PMC article.
Cladodes from prickly pear as a functional ingredient: effect on fat retention, oxidative stability, nutritional and sensory properties of cookies.
Msaddak L, Siala R, Fakhfakh N, Ayadi MA, Nasri M, Zouari N.
Msaddak L, et al.
Int J Food Sci Nutr. 2015;66(8):851-7. doi: 10.3109/09637486.2015.1095862. Epub 2015 Oct 12.
Int J Food Sci Nutr. 2015.
PMID: 26460166
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Opuntia ficus-indica cladodes as a functional ingredient: bioactive compounds profile and their effect on antioxidant quality of bread.
Msaddak L, Abdelhedi O, Kridene A, Rateb M, Belbahri L, Ammar E, Nasri M, Zouari N.
Msaddak L, et al.
Lipids Health Dis. 2017 Feb 7;16(1):32. doi: 10.1186/s12944-016-0397-y.
Lipids Health Dis. 2017.
PMID: 28173866
Free PMC article.
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