Articles citing this article

The Citing articles tool gives a list of articles citing the current article.
The citing articles come from EDP Sciences database, as well as other publishers participating in CrossRef Cited-by Linking Program. You can set up your personal account to receive an email alert each time this article is cited by a new article (see the menu on the right-hand side of the abstract page).

Cited article:

Conventional and eco-friendly aqueous extraction methods of date palm fruit compounds: Optimization, comparison, characterization of the date pulp extract and value-added potential

Naima Belguedj, Ghayth Rigane, Ridha Ben Salem and Khodir Madani
AIMS Agriculture and Food 10 (1) 218 (2025)
https://doi.org/10.3934/agrfood.2025012

Development of a Non-dairy Avocado Pudding Using Soy Protein Isolate and Chia Seeds

Leong Yuet Leng, Lejaniya Abdul Kalam Saleena, Enis Mudiliar Rajan, Carolyn YL Loong and Pui Liew Phing
Journal of Culinary Science & Technology 23 (3) 446 (2025)
https://doi.org/10.1080/15428052.2023.2273394

Agro-Residues and Sucrose Alternatives in Confectionery Transformation Towards Glucose Spikes Minimization

Snežana Zlatanović, Jovanka Laličić-Petronijević, Ferenc Pastor, Darko Micić, Margarita Dodevska, Milica Stevanović, Sven Karlović and Stanislava Gorjanović
Foods 14 (3) 491 (2025)
https://doi.org/10.3390/foods14030491

Enhancing composition and functionality of jelly candies through apple and beetroot pomace flour addition

Stanislava Gorjanović, Snežana Zlatanović, Jovanka Laličić-Petronijević, Margarita Dodevska, Darko Micić, Milica Stevanović and Ferenc Pastor
npj Science of Food 8 (1) (2024)
https://doi.org/10.1038/s41538-024-00323-5

Date Fruit and Its By-products as Promising Source of Bioactive Components: A Review

Noemí Echegaray, Beatriz Gullón, Mirian Pateiro, Ryszard Amarowicz, Jane M. Misihairabgwi and José M. Lorenzo
Food Reviews International 39 (3) 1411 (2023)
https://doi.org/10.1080/87559129.2021.1934003

Date Components as Promising Plant-Based Materials to Be Incorporated into Baked Goods—A Review

Meththa Ranasinghe, Ioannis Manikas, Sajid Maqsood and Constantinos Stathopoulos
Sustainability 14 (2) 605 (2022)
https://doi.org/10.3390/su14020605

Physicochemical, Phytochemical, and Shelf-Life Studies of a Functional Jelly from Banana (Musa paradisiaca) and Malaysian Stingless Bee Honey (Trigona sp.)

Mohd Nur Nasyriq Anuar, Nor Hafizah Zakaria, Muhammad Ibrahim and Fadzilah Adibah Abdul Majid
Current Research in Nutrition and Food Science Journal 10 (2) 698 (2022)
https://doi.org/10.12944/CRNFSJ.10.2.24

Commercial techniques for preserving date palm (Phoenix dactylifera) fruit quality and safety: A review

Mohammad Sarraf, Monia Jemni, Ibrahim Kahramanoğlu, Francisco Artés, Shirin Shahkoomahally, Ahmad Namsi, Muhammad Ihtisham, Marian Brestic, Mostafa Mohammadi and Anshu Rastogi
Saudi Journal of Biological Sciences 28 (8) 4408 (2021)
https://doi.org/10.1016/j.sjbs.2021.04.035

Preparation of dietary fiber concentrate from Tunisian lemon (Citrus limon L.) by-products: Physico-chemical, functional and antioxidant properties

Manel Masmoudi
Journal of Nature, Science & Technology 2 (1) 1 (2021)
https://doi.org/10.36937/janset.2022.6536

Formulations of low-sugar strawberry jams: quality characterization and acute post-pandrial glycaemic response

Sarra Jribi, May Ouhaibi, Hager Boukhris, Chokri Damergi and Hajer Debbabi
Journal of Food Measurement and Characterization 15 (2) 1578 (2021)
https://doi.org/10.1007/s11694-020-00747-z

Partial substitution of sucrose by non-nutritive sweeteners in sour orange marmalades: effects on quality characteristics and acute postprandial glycemic response in healthy volunteers

Ameni Belkacem, Inès Ellouze and Hajer Debbabi
The North African Journal of Food and Nutrition Research 5 (11) 1 (2021)
https://doi.org/10.51745/najfnr.5.11.1-9

Date fruit: a review of the chemical and nutritional compounds, functional effects and food application in nutrition bars for athletes

Salam A. Ibrahim, Amira A. Ayad, Leonard L. Williams, Raphael D. Ayivi, Rabin Gyawali, Albert Krastanov and Sulaiman O. Aljaloud
International Journal of Food Science & Technology 56 (4) 1503 (2021)
https://doi.org/10.1111/ijfs.14783

Correlation between physical and sensorial properties of gummy confections with different formulations during storage

Suzan Tireki, Gulum Sumnu and Serpil Sahin
Journal of Food Science and Technology 58 (9) 3397 (2021)
https://doi.org/10.1007/s13197-020-04923-3

Optimization of starch-based candy supplemented with date palm (Phoenix dactylifera) and tamarind (Tamarindus indica L.)

Olugbenga O. Oluwasina, Blessing Femi Demehin, Olugbenga Olufemi Awolu and Festus O. Igbe
Arabian Journal of Chemistry 13 (11) 8039 (2020)
https://doi.org/10.1016/j.arabjc.2020.09.033

A review of the chemical composition, nutritional and health benefits of dates for their potential use in energy nutrition bars for athletes

Amira A. Ayad, Leonard L. Williams, Deiaa A. Gad El-Rab, et al.
Cogent Food & Agriculture 6 (1) 1809309 (2020)
https://doi.org/10.1080/23311932.2020.1809309

Impact of processing, packages, and storage on quality of mangaba ( Hancornia speciosa Gomes) jelly

Elídio Zaidine Maurício Zitha, Patrícia da Silva Machado, Luciana Affonso Junqueira, et al.
Journal of Food Processing and Preservation 44 (10) (2020)
https://doi.org/10.1111/jfpp.14814

Sensory Analysis of Sugar Reduced Jam Containing Gum Arabic from <i>Acacia senegal</i> var. <i>kerensis</i>

Eugenia W. Gakuru, Mary N. Omwamba, Ben N. Chikamai and Symon M. Mahungu
Food and Nutrition Sciences 10 (11) 1277 (2019)
https://doi.org/10.4236/fns.2019.1011092

Effect of different drying processes on functional properties of industrial lemon byproduct

N. M’hiri, R. Ghali, I. Ben Nasr and N. Boudhrioua
Process Safety and Environmental Protection 116 450 (2018)
https://doi.org/10.1016/j.psep.2018.03.004

Influences of organically and conventionally grown strawberry cultivars on anthocyanins content and color in purees and low-sugar jams

Danijela Bursać Kovačević, Predrag Putnik, Verica Dragović-Uzelac, et al.
Food Chemistry 181 94 (2015)
https://doi.org/10.1016/j.foodchem.2015.02.063

Feasibility study of date (Phoenix dactylifera L.) fruit syrup-based natural jelly using central composite design

Sonia Benali, Salem Benamara, Muriel Bigan and Khodir Madani
Journal of Food Science and Technology 52 (8) 4975 (2015)
https://doi.org/10.1007/s13197-014-1529-x

Nutrient composition and nutritional potential of wild fruit Dialium guineense

Nicolas Cyrille Ayessou, Cheikh Ndiaye, Mady Cissé, et al.
Journal of Food Composition and Analysis 34 (2) 186 (2014)
https://doi.org/10.1016/j.jfca.2014.01.002

Date fruit: chemical composition, nutritional and medicinal values, products

Zhen‐Xing Tang, Lu‐E Shi and Salah M Aleid
Journal of the Science of Food and Agriculture 93 (10) 2351 (2013)
https://doi.org/10.1002/jsfa.6154

Variation in physicochemical and sensory quality of sour orange (Citrus aurantium L.) marmalade from the Cap Bon region in North-East Tunisia

Inès Ellouze, Hajer Debbabi, Ameni Belkacem and Boulbeba Rekik
Fruits 66 (5) 315 (2011)
https://doi.org/10.1051/fruits/2011045