Results 161 to 170 of about 1,195 (171)

CACTUS PEAR FRUITS AND CLADODES: A SOURCE OF FUNCTIONAL COMPONENTS FOR FOODS

Acta Horticulturae, 2002
openaire   +1 more source

Fruit quality and production of cactus pear (Opuntiaspp.) fruit clones selected for increased frost hardiness

Journal of Arid Environments, 1997
Peter Felker
exaly  

New perspectives on cactus pear fruit production and postharvest management

Acta Horticulturae
G. Liguori, G. Greco, P. Inglese
openaire   +1 more source

Physico-chemical parameters of cactus pear (Opuntia ficus-indica) juice clarified by microfiltration and ultrafiltration processes

Desalination, 2010
Carmela Conidi, Alfredo Cassano, Enrico Drioli   +2 more
exaly  

Improvement of the Antioxidant Activity, Water Solubility, and Dispersion Stability of Prickly Pear Cactus Fruit Extracts Using Argon Cold Plasma Treatment

Journal of Food Science, 2019
Sea Cheol Min
exaly  

Effects of heat on epicuticular wax of cactus pear fruit

1999
D'hallewin G, Schirra M, Manueddu E
openaire   +1 more source

Antioxidant compounds from four Opuntia cactus pear fruit varieties

Food Chemistry, 2004
exaly  

Cactus pear: fruit quality management and potential for processing

2005
openaire   +1 more source

Color diversity and antioxidant activity in cactus pear fruits from Southern Italy genotypes

2013
Albano C., Aprile A., NEGRO, Carmine, Gerardi C., Mita G., MICELI, Antonio, DE BELLIS, Luigi, Blando F.   +7 more
openaire   +5 more sources

METHOD FOR PRODUCING FOOD USING PRICKLY PEAR CACTUS FRUIT

2015
openaire   +1 more source