Development of a Functional Food Product Using Guavas

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Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
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"Development of a Functional Food Product Using Guavas"
written by Priyanka Patel, Kayla Ellis, Rajitha Sunkara, Loius Shackelford, Simon Ogutu, Lloyd T. Walker, Josh Herring, Martha Verghese,
published by Food and Nutrition Sciences, Vol.7 No.10, 2016

has been cited by the following article(s):

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[8]	Guava seed polysaccharides ameliorate the inflammatory status in PC-3 xenograft mice
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[9]	Assessment on Guava Diversity, Production and Utilization in Taita Taveta County, Kenya
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[10]	Efecto protector órgano selectivo de extractos de Psidium guajava L. contra el daño oxidativo en ratas Wistar obesas.
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[12]	Studies on Preparation of value added pineapple cheese blended with guava (Ananas comosus-Psidium guajava)
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[13]	A Review on Utility of An Astonishing Fruit: Psidium Guajava (Guava)
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[14]	Tiger nut powder as ingredient for obtaining gluten free foods based on noodle processing and extrusion technology
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[15]	Isolation of Prebiotics from Artocarpus integer's Seed
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[16]	Tiger Nut (Cyperus esculentus) as a Functional Ingredient in Gluten-Free Extruded Snacks
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[17]	Characterization of guava (Psidium guajava Linn) seed polysaccharides with an immunomodulatory activity
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[18]	Physicochemical properties, sensory attributes and consumer preference of soursop leather
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[19]	Propiedades fisicoquímicas, atributos sensoriales y preferencias del consumidor de un laminado de guanábana/Physicochemical properties, sensory attributes and …
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[20]	Effect of Fortification with Sesame Protein Isolate, Vitamin C and Calcium Carbonate on Drying Kinetics, Nutritional and Quality Properties of Guava and Strawberry …
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[21]	CHEMICAL COMPOSITION, PHYSICAL AND SENSORY QUALITIES OF ACHA-GUAVA FLOUR BLEND BISCUITS
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[22]	Diseño de un helado funcional a base de frutas étnicas colombianas
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[23]	Are Functional Foods Marketed in Honduras a Healthy Option?
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[24]	REVESTIMENTOS À BASE DE AMIDO NA CONSERVAÇÃO PÓS-COLHEITA DE PEDÚNCULOS DE CAJU ANÃO PRECOCE E GOIABAS PALUMA
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[25]	Chemical, Photochemical Composition, Physical and Sensory Qualities of Acha-Guava Flour Blends and Biscuits
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[26]	Chemical, phytochemical composition, physical and sensory qualities of acha-guava flour blends and biscuits
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[27]	Standardization of mixed fruit cheese from Guava (Psidiumguajava cv. Hisar Safeda) and Mango (Mangiferaindica var. Safeda) and its quality evaluation during …
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[28]	Recent Trends in Functional Foods and Nutraceuticals as Health-Promotive Measures: A Review

[1]	Micropropagation of guava (Psidium guajava) seedlings, a plant with interest in cool subtropics, using an innovative BB culture medium Biotechnology & Biotechnological Equipment, 2023 DOI:10.1080/13102818.2022.2159524

[2]	Micropropagation of guava ( Psidium guajava ) seedlings, a plant with interest in cool subtropics, using an innovative BB culture medium Biotechnology & Biotechnological Equipment, 2023 DOI:10.1080/13102818.2022.2159524

[3]	Guava seed polysaccharides ameliorate the inflammatory status in PC-3 xenograft mice Food Hydrocolloids for Health, 2022 DOI:10.1016/j.fhfh.2022.100068

[4]	Guava seed polysaccharides ameliorate the inflammatory status in PC-3 xenograft mice Food Hydrocolloids for Health, 2022 DOI:10.1016/j.fhfh.2022.100068

[5]	Guava seed polysaccharides ameliorate the inflammatory status in PC-3 xenograft mice Food Hydrocolloids for Health, 2022 DOI:10.1016/j.fhfh.2022.100068

[6]	Isolation of Prebiotics from Artocarpus integer’s Seed International Journal of Food Science, 2021 DOI:10.1155/2021/9940078

[7]	Characterization of guava (Psidium guajava Linn) seed polysaccharides with an immunomodulatory activity International Journal of Biological Macromolecules, 2020 DOI:10.1016/j.ijbiomac.2020.03.137

[8]	Physicochemical properties, sensory attributes and consumer preference of soursop leather Revista Facultad Nacional de Agronomía Medellín, 2020 DOI:10.15446/rfnam.v73n2.83402

[9]	Tiger Nut (Cyperus esculentus) as a Functional Ingredient in Gluten-Free Extruded Snacks Foods, 2020 DOI:10.3390/foods9121770

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