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LWT - Food Science and Technology, ISSN 0023-6438, 01/2017, Volume 75, pp. 453 - 459
.... The current study focuses on the preparation technology, biochemical and sensory characteristics of lactic acid fermented juice developed by using prickly pears (Opuntia sp.) as substrate... 
Prickly pears | Lactobacillus fermentum | Probiotic fermentation | Sensory evaluation | FOOD SCIENCE & TECHNOLOGY | LACTIC-ACID FERMENTATION | IPOMOEA-BATATAS L | Fermentation | Organic acids | Fruit juices | Acetaldehyde
Journal Article
Plant Foods for Human Nutrition, ISSN 0921-9668, 06/2009, Volume 64, Issue 2, pp. 146 - 152
Journal Article
Journal of the Saudi Society of Agricultural Sciences, ISSN 1658-077X, 10/2018, Volume 17, Issue 4, pp. 471 - 480
... (spring, summer, and winter). The juice extracted from Opuntia ficus-indica (spineless) and Opuntia megacantha (spiny... 
Polyphenols | Opuntia megacantha | Opuntia ficus-indica | Antioxidant activity | Cladode juice | Prickly pear cactus | Antioxidants | Composition | Analysis | Materials | Prickly pears | Environmental aspects | Genetic aspects | Fruit juices
Journal Article
FOODS, ISSN 2304-8158, 04/2019, Volume 8, Issue 4, p. 123
In the present work the mineral content and volatile profile of prickly pear juice prepared from wild cultivars was investigated... 
minerals | HONEYS | FOOD SCIENCE & TECHNOLOGY | ORANGE JUICE | CLASSIFICATION | juice | PHYSICOCHEMICAL PARAMETERS | NECTARINES | chemometrics | DISCRIMINATION | DIFFERENTIATION | prickly pear | GREEK PINE | aroma | authentication | CONSTITUENTS
Journal Article
Beverages (Basel), ISSN 2306-5710, 04/2019, Volume 5, Issue 2, p. 28
Prickly Pear (PP) is often overlooked due to its’ short shelf-life. Juicing may improve marketability but often affects quality, thereby warranting investigation. Purple PP (whole (WF) and flesh (FF... 
Prickly Pear | Opuntia ficus indica | juice | cold pressed | phytochemical
Journal Article
Ecological Engineering, ISSN 0925-8574, 09/2014, Volume 70, pp. 465 - 469
Journal Article
Italian Journal of Food Science, ISSN 1120-1770, 07/2018, Volume 30, Issue 3, pp. 614 - 627
The prickly pear (Opuntia spp.) usually is consumed as fresh fruit. In this study of prickly pear juice in vitro we characterized and quantified secondary metabolites including antioxidant capacity of ten Opuntia spp. variants... 
Prickly pears | Juice | Betalains | Frap | Antioxidant | Abts | antioxidant | OXIDATIVE STRESS | FOOD SCIENCE & TECHNOLOGY | betalains | HUMANS | POWER | FLAVONOIDS | prickly pears | PHENOLIC COMPOSITION | juice | ANTIOXIDANT CAPACITY | SUPPLEMENTATION | SPP | GLUCOSE | CLADODES | FRAP | ABTS | Pear | Functional foods | Health aspects | Fruit juices | Enzymes | Oxidative stress | Free radicals | Nutrition | Research & development--R&D | Lipids | Kiwifruit | Insulin | Antioxidants | Flavonoids | Phytochemicals | Acids | Metabolites | Vitamin E | Vitamin C | Polyphenols | Oxidation | Trends | Food | Functional foods & nutraceuticals
Journal Article
Food Bioscience, ISSN 2212-4292, 06/2020, Volume 35, p. 100591
A bio-functional alcoholic beverage using prickly pear juice and its pulp, in combination with sugar and blossom honey was studied... 
Prickly pear | Polyphenols | Opuntia ficus indica Mill | Fermentation | Blossom honey | ANTIOXIDANT | FOOD SCIENCE & TECHNOLOGY | OPUNTIA SPP | PHYSICOCHEMICAL PARAMETERS
Journal Article
Journal Article
Arabian Journal of Chemistry, ISSN 1878-5352, 09/2016, Volume 9, Issue S1, pp. S278 - S281
...). The item present shows procured results for strengths in polyphenols and in betalains to the time in fruits and in their juice for the period 2008–2009... 
Antioxidants | Indicaxanthin | Natural colorings | Betaxanthin | Prickly pear | Polyphenols | Juice | Opuntia ficus indica | Betalains | BETACYANINS | PLANTS | CHEMISTRY, MULTIDISCIPLINARY
Journal Article