ARCHIVES

1. Aigster A, Duncan SE, Conforti FD, et al. (2001) Properties of resistant starch-containing granola bars and cereals. J Food Qual 24(3):151-
156.2. Akhtar S, Ismail T, Fraternale D, Sestili P. (2015) Pomegranate peel and peel extracts: Chemistry and food features. Food Chem 174:417-
425.
3. Aliani M, Ryland D, Pierce GN. (2011) Effect of flax addition on the flavor profile of muffins and snack bars. Food Res Int 44(8):2489-
2496.
4. Awad AB, Chan KC, Downie AC, Fink CS. (2000) Peanuts as a source of β-sitosterol, a sterol with anticancer properties. Nutr Cancer
36(2):238-241.
5. Bazzano LA, et al. (2001) Legume consumption and risk of coronary heart disease in US men and women. Arch Intern Med 161:2573-
2578.
6. Blecker C, et al. (2019) Effect of pomegranate seed incorporation on physicochemical and sensory properties of yoghurt. J Texture Stud
50(6):498-507.
7. Bourekou H, et al. (2018) Gluten-free bread enriched with pomegranate seed powder: Phenolic content and antioxidant activity. Food
Chem 255:234-241.
8. Boustani P, Mitchell VW. (1990) Cereal bars: A perceptual, chemical and sensory analysis. Br Food J 92(5):17-22.
9. da Silva JAT, Rana TS, Narzary D, et al. (2013) Pomegranate biology and biotechnology: A review. Sci Hortic 160:85-107.
10. Dhumal SS, et al. (2014) Value addition of pomegranate by-products. J Food Sci Technol 51(12):3823-3829.
11. ElNemr SE, et al. (1990) Chemical composition of pomegranate seeds. Food Chem 37(4):289-296.
12. Fawole OA, Opara UL. (2013) Biochemical content, polyphenol composition and antioxidant capacity of pomegranate fruit arils. S Afr J
Bot 85:23-31.
13. Fujiwara N, Hall C, Jenkins A. (2017) Development of low glycaemic index foods by incorporating pulse ingredients into cereal -based
products. Cereal Chem 94(1):1-8.
14. Gil MI, Tomas-Barberan FA, Hess-Pierce B, et al. (2000) Antioxidant activity of pomegranate juice and its relationship with phenolic
composition and processing. J Agric Food Chem 48:4581-4589.
15. Golukci G. (2014) Nutritional composition of Hicaznar pomegranate seed. J Food Sci 79(2):189-194.
16. Goula AM, et al. (2012) Encapsulation of pomegranate seed oil by spray drying. Food Bioprod Process 90:639-652.
17. Greenwood DC, et al. (2000) Legume consumption and obesity: Cross-sectional analysis. Int J Obes 24:1-8.
18. Jang Y, et al. (2001) Consumption of whole grain and legumes: Effect on coronary heart disease. Eur J Clin Nutr 55:400-406.
19. Jimenes-Cruz A, et al. (2003) Glycaemic index and legume consumption in type 2 diabetes. Ann Nutr Metab 47(Suppl 2):47.
20. Journal of Food Science and Technology. (2020) Effect of pomegranate seed extract on tarhana quality during storage.
21. Kim MK, Greve P, Lee Y. (2016) Identification of drivers of liking for bar-type snacks based on individual consumer preference. J Food
Sci 81(1):S174-S181.
22. Lee SI, et al. (2010) Antioxidant capacity of pomegranate by-products. LWT-Food Sci Technol 43:1420-1426.
23. Lerer-Metzger M, et al. (1996) Effects of long-term low-glycaemic-index starchy food diet on plasma glucose and lipid concentrations.
Br J Nutr 75:723-732.
24. Li Y, Guo C, Yang J, et al. (2006) Evaluation of antioxidant properties of pomegranate peel extract in comparison with pomegranate pulp
extract. Food Chem 96(2):254-260.
25. Lopez-Rubira V, Conesa A, Allende A, Artes F. (2005) Shelf-life and overall quality of minimally processed pomegranate arils.
Postharvest Biol Technol 37:174-185.
26. Maruyama C, et al. (2008) Dietary pulses and hypertriglyceridaemia: Inhibition of pancreatic lipase. Br J Nutr 100:1-7.
27. Melgarejo P, Salazar DM, Artes F. (2000) Organic acids and sugars composition of harvested pomegranate fruits. Eur Food Res Technol
211:185-190.
28. Mohagheghi M, et al. (2011) Pomegranate seed oil-in-water emulsion for functional beverage formulation. J Food Eng 104:579-585.
29. Mogotsi KK. (2006) Mung bean. PROTA4U Web Database, Plant Resources of Tropical Africa, Wageningen, Netherlands.
30. Mustafa Cam, et al. (2013) Functional ice cream enriched with pomegranate peel phenolics and seed oil. Int Dairy J 29:82-89.
31. Oana Emilia Constantin, Daniela Ionela Istrati. (2018) Functional Properties of Snack Bars. In: Functional Foods (ed. V. Lagouri).
IntechOpen. DOI: 10.5772/intechopen.81020.
32. Panichayupakaranant P, et al. (2010) Free radical scavenging activity of pomegranate peel extracts. Pharm Biol 48:201-206.
33. Pareek S, Valero D, Serrano M. (2015) Postharvest biology and technology of pomegranate. J Sci Food Agric 95:2360-2379.
34. Reddy MK, et al. (2007) Antimicrobial activity of pomegranate extract against Escherichia coli and Staphylococcus aureus. J Med
Microbiol 56:209-212.
35. Romeo FV, et al. (2015) Polyphenolic composition and antimicrobial activity of pomegranate (Punica granatum L.) peel extracts. J Food
Sci Technol 52:4681-4690.
36. Rowayshed G, et al. (2013) Utilization of pomegranate (Punica granatum L.) seed and peel. J Am Sci 9(8):226-234.
37. Ryland D, Vaisey-Genser M, Arntfield SD, Malcolmson LJ. (2010) Development of a nutritious acceptable snack bar using micronized
flaked lentils. Food Res Int 43(2):642-649.
38. Shukla M, Gupta K, Rasheed Z, et al. (2008) Bioavailable constituents/metabolites of pomegranate preferentially inhibit COX2. J Inflamm
5:9.
39. Sloan AE. (2003) Top ten functional food trends. Food Technol 57(4):16-33.
40. Sreekumar S, Sithul H, Muraleedharan P, et al. (2014) Pomegranate fruit as a rich source of biologically active compounds. Biomed Res
Int 2014:686921.
41. Summanen PH, et al. (2015) Pomegranate juice modulates intestinal microbiota. Nutr J 14:105.
42. Sung J, et al. (2006) Cereal bar with welsh onion extract: Nutraceutical potential for obesity. J Nutr Sci Vitaminol 52:310-317.
43. Tao MH, et al. (2005) Association of dietary phytoestrogens with endometrial cancer risk. Cancer 103:2372-2380.
44. Tiwari BK, Gowen A, McKenna B. (2011) Pulse Foods: Processing, Quality and Nutraceutical Applications. Academic Press, London.
45. Turrini E, Ferruzzi L, Fimognari C. (2015) Potential effects of pomegranate polyphenols in cancer prevention and therapy. Oxid Med Cell
Longev 2015:1-19.
46. Ullah R, et al. (2012) physicochemical characterization of pomegranate fruit waste. J Chem Soc Pak 34(5):1178-1184.
47. Venn BJ, et al. (2004) the effect of increasing consumption of pulses on blood pressure and type 2 diabetes risk. Am J Clin Nutr 80:1245-
1249.48. Verado V, et al. (2014) Characterization of seed oils and phytosterols of pomegranate. Eur J Lipid Sci Technol 116:1358-1366.
49. Velie EM, et al. (2005) Dietary fat, fatty acids and risk of breast cancer. Am J Epidemiol 162:549-561.
50. Viuda-Martos M, Fernández-López J, Pérez-Álvarez JA. (2010) Pomegranate and its many functional components as related to human
health: A review. Compr Rev Food Sci Food Saf 9:635-654.
51. Warrier PK, et al. (1995) Legumes and skin health. Indian J Dermatol 40:45-51.
52. WHO. (2011) Global Status Report on Non-Communicable Diseases 2010. World Health Organization, Geneva.
53. Williamson G. (2017) The role of polyphenols in modern nutrition. Nutr Bull 42:226-235.
54. Yenge GB, et al. (2008) Utilization of pomegranate de-oiled seed cake in cookie preparation. Beverage Food World 35:56-58.
55. Zarei M, Azizi M, Bashiri-Sadr Z. (2010) physicochemical properties and bioactive compounds of six pomegranate cultivars. J Food
Technol 8:112-117.