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Items: 1 to 20 of 69

1.

Nutrient content of carob pod (Ceratonia siliqua L.) flour prepared commercially and domestically.

Ayaz FA, Torun H, Glew RH, Bak ZD, Chuang LT, Presley JM, Andrews R.

Plant Foods Hum Nutr. 2009 Dec;64(4):286-92. doi: 10.1007/s11130-009-0130-3.

PMID:
19763833
2.

Some compositional properties and mineral contents of carob (Ceratonia siliqua) fruit, flour and syrup.

Ozcan MM, Arslan D, Gökçalik H.

Int J Food Sci Nutr. 2007 Dec;58(8):652-8.

PMID:
17852490
3.

Identification and quantification of polyphenols in carob fruits (Ceratonia siliqua L.) and derived products by HPLC-UV-ESI/MSn.

Papagiannopoulos M, Wollseifen HR, Mellenthin A, Haber B, Galensa R.

J Agric Food Chem. 2004 Jun 16;52(12):3784-91.

PMID:
15186098
4.
5.

Nutritional characterisation and bioactive components of commercial carobs flours.

Durazzo A, Turfani V, Narducci V, Azzini E, Maiani G, Carcea M.

Food Chem. 2014 Jun 15;153:109-13. doi: 10.1016/j.foodchem.2013.12.045. Epub 2013 Dec 14.

PMID:
24491707
6.

Phytochemical profile, antioxidant and cytotoxic activities of the carob tree (Ceratonia siliqua L.) germ flour extracts.

Custódio L, Escapa AL, Fernandes E, Fajardo A, Aligué R, Alberício F, Neng N, Nogueira JM, Romano A.

Plant Foods Hum Nutr. 2011 Mar;66(1):78-84. doi: 10.1007/s11130-011-0214-8.

PMID:
21399924
7.

Effect of carob (Ceratonia siliqua L.) flour on the antioxidant potential, nutritional quality, and sensory characteristics of fortified durum wheat pasta.

Sęczyk Ł, Świeca M, Gawlik-Dziki U.

Food Chem. 2016 Mar 1;194:637-42. doi: 10.1016/j.foodchem.2015.08.086. Epub 2015 Aug 21.

PMID:
26471602
8.

Developing a carob-based milk beverage using different varieties of carob pods and two roasting treatments and assessing their effect on quality characteristics.

Srour N, Daroub H, Toufeili I, Olabi A.

J Sci Food Agric. 2016 Jul;96(9):3047-57. doi: 10.1002/jsfa.7476. Epub 2015 Oct 29.

PMID:
26416256
9.

Rheological properties and sugar composition of locust bean gum from different carob varieties (Ceratonia siliqua L.).

Rizzo V, Tomaselli F, Gentile A, La Malfa S, Maccarone E.

J Agric Food Chem. 2004 Dec 29;52(26):7925-30.

PMID:
15612777
10.
12.
13.

Nutrient content of four edible wild plants from west Africa.

Glew RS, Vanderjagt DJ, Chuang LT, Huang YS, Millson M, Glew RH.

Plant Foods Hum Nutr. 2005 Dec;60(4):187-93.

PMID:
16395630
14.

Chemical composition and antioxidant activity of seeds of different cultivars of mungbean.

Anwar F, Latif S, Przybylski R, Sultana B, Ashraf M.

J Food Sci. 2007 Sep;72(7):S503-10.

PMID:
17995664
15.

Determination of D-pinitol in carob syrup.

Tetik N, Turhan I, Oziyci HR, Karhan M.

Int J Food Sci Nutr. 2011 Sep;62(6):572-6. doi: 10.3109/09637486.2011.560564. Epub 2011 Apr 5.

PMID:
21466274
16.

Nutritional and anti-nutritional composition of velvet bean: an under-utilized food legume in south India.

Vadivel V, Janardhanan K.

Int J Food Sci Nutr. 2000 Jul;51(4):279-87.

PMID:
11027039
18.

Safety and nutritional assessment of GM plants and derived food and feed: the role of animal feeding trials.

EFSA GMO Panel Working Group on Animal Feeding Trials.

Food Chem Toxicol. 2008 Mar;46 Suppl 1:S2-70. doi: 10.1016/j.fct.2008.02.008. Epub 2008 Feb 13. Review.

PMID:
18328408
19.

Antioxidant activity of polyphenols in carob pods.

Kumazawa S, Taniguchi M, Suzuki Y, Shimura M, Kwon MS, Nakayama T.

J Agric Food Chem. 2002 Jan 16;50(2):373-7.

PMID:
11782210
20.

Flow properties and chemical composition of carob (Ceratonia siliqua L.) flours as related to particle size and seed presence.

Benković M, Belščak-Cvitanović A, Bauman I, Komes D, Srečec S.

Food Res Int. 2017 Oct;100(Pt 2):211-218. doi: 10.1016/j.foodres.2017.08.048. Epub 2017 Aug 19.

PMID:
28888443

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