Processing technologies: an alternative for cactus pear (Opuntia spp.) fruits and cladodes

By C. Sáenz. 2000

207 citations recorded by the source corpus.

Subfields: Food Science, Plant Science

View Paper: https://www.semanticscholar.org/paper/8cb6242a5e39671198ac33892aecc523337584b9

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. R. Carle
2. F. Stintzing
3. Markus Mosshammer
4. K. Gould

In Plant Science

1. F. Stintzing
2. R. Carle

Citations in the corpus

• Fatty acid composition and rheological behaviour of prickly pear seed oils (2005, background): “An overview of processing technologies concerning the fruits and cladodes of cactus pear has recently been published by Saenz (2000).”
• Cactus Pear Fruits (Opuntia spp.): A Review of Processing Technologies and Current Uses ♦ (2006, background): “Recently, a couple of reviews pointed out the high nutritional value of cactus pear fruits (Feugang et al., 2006; Piga, 2004; Sáenz, 2000; Stintzing et al., 2001).”