[
AACC (1999). Approved Methods of Analysis, 11th Edition. Method 55-30.01. Particle size index for wheat hardness. Approved November 3, Cereals & Grains Association, St. Paul, MN, USA. https://www.cerealsgrains.org/resources/methods/Pages/default.aspx (accessed 19.03.2024).
]Search in Google Scholar
[
Albanell, E., Caja, G., Plaixats, J. (1991). Characteristics of Spanish carob pods and nutritive value of carob kibbles. Options Mediterraneennes, 16, 135–136.
]Search in Google Scholar
[
AOAC (1990). Official Methods of Analysis. 15th Edition. Association of Official Analytical Chemists. Washington, DC, USA.
]Search in Google Scholar
[
AOAC (1995). Official methods of analysis. 16th Edition. Association of Official Analytical Chemists, Washington, DC, USA.
]Search in Google Scholar
[
AOAC (2000). Official methods of analysis. 17th Edition. Association of Official Analytical Chemists, Washington, DC, USA.
]Search in Google Scholar
[
Aprotosoaie, A. C, Luca, S. V., Miron, A. (2016). Flavor chemistry of cocoa and cocoa products-an overview. Compr. Rev. Food Sci. Food Saf., 15 (1), 73-91. DOI: https://doi.org/10.1111/1541-4337.12180.
]Search in Google Scholar
[
Arab, R., Hano, C., Oomah, D., Yous, F., Ayouaz, S., Madani, K., Boulekbache-Makhlouf, L. (2022). Impact of carob (Ceratonia siliqua L.) pulp flour supplementation on probiotic viability, milk fermentation and antioxidant capacity during yogurt storage. Nor. Afr. J. Food Nutr. Res., 6 (14), 154–164.
]Search in Google Scholar
[
Avallone, R., Plessi, M., Baraldi, M., Monzani, A. (1997). Determination of chemical composition of carob (Ceratonia siliqua): Protein, fat, carbohydrates, and tannins. J. Food Compos. Anal., 10 (2), 166–172. DOI: https://doi.org/10.1006/jfca.1997.0528.
]Search in Google Scholar
[
Ayaz, F. A., Torun, H., Glew, R. H., Bak, Z. D., Chuang, L. T., Presly, J. M., Andrews, R. (2009). Nutrient content of carob pod (Ceratonia siliqua L.) flour prepared commercially and domestically. Plant Food Hum. Nutr., 64, 286–292.
]Search in Google Scholar
[
Ayaz, F. A., Torun, H., Ayaz, S., Correia, P. J., Alaiz, M., Sanz, C., Grúz, J., Strnad, M. (2007). Determination of chemical composition of anatolian carob pod (Ceratonia siliqua L.): Sugars, amino and organic acids, minerals and phenolic compounds. J. Food Qual., 30 (6), 1040–1055. DOI: https://doi.org/10.1111/j.1745-4557.2007.00176.x
]Search in Google Scholar
[
Batlle, I., Tous, J. (1997). Carob Tree, Ceratonia Siliqua L. International Plant Genetic Resources Institute, Rome, Italy. 92 pp.
]Search in Google Scholar
[
Batu, A. (2005). Production of liquid and white solid pekmez in Turkey. J. Food Quality, 28, 417–427.
]Search in Google Scholar
[
Benchikh, Y., Louaileche, H., George, B., Merlin, A. (2014). Changes in bioactive phytochemical content and in vitro antioxidant activity of carob (Ceratonia siliqua L.) as influenced by fruit ripening. Ind. Crops Prod., 60, 298–303. DOI: https://doi.org/10.1016/j.indcrop.2014.05.048.
]Search in Google Scholar
[
Bengoechea, C., Romero, A., Villanueva, A., Moreno, G., Alaiz, M., Millan, F., Guerrero, A., Puppo, M.C. (2008). Composition and structure of carob (Ceratonia siliqua L.) Germ proteins. Food Chem., 107, 675–683. DOI: https://doi.org/10.1016/j.foodchem.2007.08.069.
]Search in Google Scholar
[
Bertazzo, A., Comai, S., Mangiarini, F., Chen, S. (2013). Composition of cacao beans. In: Watson, R. R., Preedy, V. R., Zibadi, S. (eds.). Chocolate in health and nutrition. Humana Press, Totowa, pp. 105–117.
]Search in Google Scholar
[
Biernacka, B., Dziki, D., Gawlik-Dziki, U., Różyło, R., Siastała, M. (2017). Physical, sensorial, and antioxidant properties of common wheat pasta enriched with carob fiber. LWT – Food Science and Technology, 77, 186–192.
]Search in Google Scholar
[
Biner, B., Gubbuk, H., Karhan, M., Aksu, M., Pekmezci, M. (2007). Sugar profiles of the pods of cultivated and wild types of carob bean (Ceratonia siliqua L.) in Turkey. Food Chem., 100 (4), 1453–1455. DOI: https://doi.org/10.1016/j.foodchem.2005.11.037.
]Search in Google Scholar
[
Brassesco, M. E., Brandao, T. R. S., Silva, C. L. M., Pintado, M. (2021). Carob bean (Ceratonia siliqua L.): A new perspective for functional food. Trends Food Sci. Technol., 114, 310–322
]Search in Google Scholar
[
Bravo, L., Grados, N., Saura-Calixto, F. (1994). Composition and potential uses of Mesquite pods (Prosopis pallida L.): Comparison with carob pods (Ceratonia siliqua L). J. Sci. Food Agricult., 65, 303–306.
]Search in Google Scholar
[
Bulca, S. (2016). Some properties of carob pod and its use in different areas including food technology. Sci. Bull. Ser. F Biotechnol., 20, 142–147.
]Search in Google Scholar
[
Caliskan, A., Abdullah, N., Ishak, N. (2022). Physicochemical properties of cypriot wild carob (Ceratonia siliqua L.) powder as cocoa powder substitute. Int. J. Latest Res. Hum. Soc. Sci., 5 (6), 145–154.
]Search in Google Scholar
[
Calixto, F. S., Cańellas, J. (1982). Components of nutritional interests in carob pods (Ceratonia siliqua). J. Sci. Food Agricult., 33, 1319–1223.
]Search in Google Scholar
[
Cardador-Martķnez, A., Espino-Sevilla, M. T., del Campo, S. T. M., Alonzo-Macķas, M. (2017). Dietary fiber as food additive: Present and future. In: Hosseinian, F., Oomah, B. D., Campos-Vega, R. (eds.). Dietary fiber functionality in food and nutraceuticals. Wiley, New York, pp. 77–94. DOI: https://doi.org/10.1002/9781119138105.ch4.
]Search in Google Scholar
[
Cavdarova, M., Makris, D. P. (2014). Extraction kinetics of phenolics from carob (Ceratonia siliqua L.) kibbles using environmentally benign solvents. Waste Biomass Valorization, 5 (5), 773–779. DOI: https://doi.org/10.1007/s12649-014-9298-3
]Search in Google Scholar
[
Cepo, D. V., Mornar, A., Nigovi, B., Kremer, D., Radanovi, D., Dragojevi, I. V. (2014). Optimization of roasting conditions as an useful approach for increasing antioxidant activity of carob powder. LWT-Food Sci. Technol., 58, 578–586.
]Search in Google Scholar
[
Cervenka, L., Frühbauerová, M., Velichová, H. (2019). Functional properties of muffin as affected by substituing wheat flour with carob powder, Potravinarstvo Slovak J. Food. Sci.,, 13, 212–217.
]Search in Google Scholar
[
Charley, H. (1982). Food Science. New York: Macmillan Publishing Company. 574 pp.
]Search in Google Scholar
[
Cole, L., Kramer, P. R. (2016). Chapter 5.2: Vitamins and minerals. In: Human Physiology, Biochemistry and Basic Medicine. Academic Press, Boston, pp. 165–175. DOI: https://doi.org/10.1016/B978-0-12-803699-0.00037-2.
]Search in Google Scholar
[
Colombo, M. L., Pinorini-Godly, M. T., Conti, A. (2012). Botany and pharmacognosy of the cacao tree. In: Conti, A., Paoletti, R., Poli, A., Visioli, F. (eds.). Chocolate and Health. Springer, Milan, pp. 41–62.
]Search in Google Scholar
[
Correia, P. J., Pestana, M. (2018). Exploratory analysis of the productivity of carob tree (Ceratonia siliqua L.) orchards conducted under dry-farming conditions. Sustainability, 10, 2250.
]Search in Google Scholar
[
Cui, S. W., Nie, S., Roberts, K. T. (2011). Functional properties of dietary fiber. In: Moo-Young, M. (ed.). Comprehensive Biotechnology.2nd edn. Academic Press, Burlington, pp. 517–525. DOI: https://doi.org/10.1016/B978-0-08-088504-9.00315-9.
]Search in Google Scholar
[
Cui, S. W., Roberts, K. T. (2009). Dietary fiber: fulfilling the promise of added-value formulations. In: Kasapis, S., Norton, I. T., Ubbink, J. B. (eds.). Modern Biopolymer Science. Academic Press, San Diego, pp. 399–448.
]Search in Google Scholar
[
Curtis, A., Race, D. (1998). Carob Agroforestry in the Low Rainfall Murray Valley: A market and economic assessment. Publication No. 98/8. Rural Industry Research and Development Corporation, Australia. 28 pp.
]Search in Google Scholar
[
Darwish, W. S., Khadr, A. E. S., Kamel, M. A. E. N., Abd Eldaim, M. A., El Sayed, I. E. T., Abdel-Bary, H. M., Ullah, S., Ghareeb, D. A. (2021). Phytochemical characterization and evaluation of biological activities of Egyptian carob pods (Ceratonia siliqua L.) aqueous extract: in vitro study. Plants, 10, 2626. DOI: https://doi.org/10.3390/plants10122626.
]Search in Google Scholar
[
Dubois, M., Gilles, K. A., Hamilton, J. K., Rebers, P. A., Smith, F. (1956). Colorimetric method for determination of sugars and related substances. Anal. Chem., 28, 350–356.
]Search in Google Scholar
[
Durazzo, A., Turfani, V., Narducci, V., Azzini, E., Maiani, G., Carcea, M. (2014). Nutritional characterisation and bioactive components of commercial carobs flours. Food Chem., 153, 109–113. DOI: https://doi.org/10.1016/j.foodchem.2013.12.045.
]Search in Google Scholar
[
Fadel, F., El Mehrach, K., Chebli, B., Fahmi, F., El Hafa, M., Amri, O., Ait Bihi, M., Hatimi, A., Tahrouch, S. (2020). Morphometric and physicochemical characteristics of carob pods in three geographical regions of Morocco. SN Appl. Sci., 2, 2173. DOI: https://doi.org/10.1007/s42452-020-03963-w.
]Search in Google Scholar
[
Fidan, H., Mihaylova, D., Petkova, N., Sapoundzhieva, T., Slavov, A., Krastev, L. (2019). Determination of chemical composition, antibacterial and antioxidant properties of products obtained from carob and honey locust. Turk. J. Biochem., 44 (3), 316–322.
]Search in Google Scholar
[
Fidan, H., Stankov, S., Petkova, N., Petkova, Z., Iliev, A., Stoyanova, M., Ivanova, T., Zhelyazkov, N., Ibrahim, S., Stoyanova, A., Ercisli, S. (2020). Evaluation of chemical composition, antioxidant potential and functional properties of carob (Ceratonia siliqua L.) seeds. J. Food Sci. Technol., 57 (7), 2404–2413.
]Search in Google Scholar
[
Food and Agriculture Organization of the United Nations, AGRIS. (2018). Carob Bean (Ceratonia siliqua L.) and its products. http://faostat.fao.org (accessed 12.03.2024)
]Search in Google Scholar
[
Food and Agriculture Organization of the United Nations (FAO). FAOSTAT. (2019). Carob Worldwide Production in 2017. http://faostat.fao.org/faostat/en/#data/QCL (accessed 12.03.2024).
]Search in Google Scholar
[
Food and Agriculture Organization of the United Nations (FAO). FAOSTAT. (2021). Average Carob Production. 2013–2019. http://faostat.fao.org/faostat/en/#data/QCL (accessed 12.03.2024).
]Search in Google Scholar
[
Gadoum, A., Chahbar, M., Adda, A., Sahnoune, M., Aid, F. (2021). Morphometrical variation of carob tree (Ceratonia siliqua L.) in Algeria. Genet. Biodiv. J. Special issue (Characterization and valorisation of plants), 103–115.
]Search in Google Scholar
[
Gao, Y., Yue, J. (2012). Dietary fiber and human health. In: Yu, L., Tsao, R., Shahidi, F. (eds.). Cereals and Pulses. Wiley-Blackwell, Oxford, pp. 261–271. DOI: https://doi.org/10.1002/9781118229415.ch18.
]Search in Google Scholar
[
Gharibzahedi, S. M. T., Jafari, S. M. (2017). The importance of minerals in human nutrition: Bioavailability, food fortification, processing effects and nano encapsulation. Trends Food Sci. Technol., 62, 119–132. DOI: https://doi.org/10.1016/j.tifs.2017.02.017.
]Search in Google Scholar
[
Gioxari, A., Amerikanou, C., Nestoridi, I., Gourgari, E., Pratsinis, H., Kalogeropoulos, N., Andrikopoulos, N. K., Kaliora, A. C. (2022). Carob: A sustainable opportunity for metabolic health. Foods, 11, 2154. DOI: https://doi.org/10.3390/foods11142154.
]Search in Google Scholar
[
Gubbuk, H., Kafkas, E., Guven, D., Gunes, E. (2010). Physical and phytochemical profile of wild and domesticated carob (Ceratonia siliqua L.) genotypes. Span. J. Agric. Res., 8 (4), 1129–1136.
]Search in Google Scholar
[
Gunel, Z., Torun, M., Sahin-Nadeem, H. (2020). Sugar, d-pinitol, volatile composition, and antioxidant activity of carob powder roasted by microwave, hot air, and combined microwave/hot air. J. Food Process. Preserv., 44, e14371.
]Search in Google Scholar
[
Habibzadeh, D., Seyedain Ardabili, S. M. (2019). Evaluation of physico-chemical, rheological and sensory properties of wafer cream by replacing cocoa powder with carob pod and chicory root powders. Int. Food Res. J., 26 (3), 1059–1068.
]Search in Google Scholar
[
Haddarah, A., Ismail, A., Bassal, A., Hamieh, T., Ioannou, I., Ghoul, M. (2013). Morphological and chemical variability of Lebanese carob varieties. Eur. Sci. J., 9 (18), 353–359.
]Search in Google Scholar
[
Henneberg, W., Stohmann, F. (1860). Beiträge zur begründung einer rationellen fütterung der wiederkäuer, Vol. 1. Schwetschk, Braunschweig. 315 pp.
]Search in Google Scholar
[
Ibrahim, R. M., Abdel-Salam, F. F., Farahat, E. (2020). Utilization of carob (Ceratonia siliqua L.): Extract as functional ingredient in some confectionery products. Food Nutr. Sci., 11, 757–772. DOI: https://doi.org/10.4236/fns.2020.118054.
]Search in Google Scholar
[
Ikram, A., Khalid, W., Zafar, W. K., Ali, A., Afzal, M. F., Aziz, A., Rasool, I. F., Al-Farga, A., Aqlan, F., Koraqi, H. (2023). Nutritional, biochemical, and clinical applications of carob: A review. Food Sci. Nutr., 11, 3641–3654. DOI: https://doi.org/10.1002/fsn3.3367.
]Search in Google Scholar
[
ISO 659:2009. Graines oléagineuses. Détermination de la teneur en huile (Méthode de référence). Edn. 4, 13 p. J. Food Sci. Nutr., 58, 652–658.
]Search in Google Scholar
[
Issaoui, M., Flamini, G., Delgado, A. (2021). Sustainability opportunities for Mediterranean food products through new formulations based on carob flour (Ceratonia siliqua L.). Sustainability, 13, 8026.
]Search in Google Scholar
[
Jridi, M., Souissi, N., Ben Salem, M., Ayadi, M. A., Nasri, M., Azabou, S. (2015). Tunisian date (Phoenix dactylifera L.) by-products: Characterization and potential effects on sensory, textural and antioxidant properties of dairy desserts. Food Chem., 188, 8–15.
]Search in Google Scholar
[
Kjeldahl, J. (1883). A new method for the determination of nitrogen in organic matter. Ztschr. Anal. Chem., 22, 366–382.
]Search in Google Scholar
[
Kocherane, R., Krouchi, F., Derridj, A. (2019). Genetic resources of carob tree (Ceratonia siliqua L.) in Algeria: Insight from pod and seed morphology. Revue Agrobiologia, 9 (2), 1581–1600.
]Search in Google Scholar
[
Krokou, A., Stylianou, M., Agapiou, A. (2018). Environmental aspects of carob tree (Ceratonia siliqua L.), 6th International Conference on Sustainable Solid Waste Management, 13–16 June, Naxos, Greece.
]Search in Google Scholar
[
Kumazawa, S., Taniguchi, M., Shimura, M., Kwon, M., Nakayama, T. (2002). Antioxidant activity of polyphenols in carob pods. J. Agricult. Food Chem., 50, 373–377.
]Search in Google Scholar
[
Lal, R. (2020). Home gardening and urban agriculture for advancing food and nutritional security in response to the covid-19 pandemic. Food Security, 23, 1–6.
]Search in Google Scholar
[
Lanfranchi, M., Zirilli, A., Alfano, S., Spiridione, F.S., Alibrandi, A., Giannetto, C. (2019). The carob as a substitute for cocoa in the production of chocolate: Sensory analysis with bivariate association, Food Safety Manag., 20, 148–153.
]Search in Google Scholar
[
Lee, C. Y., Kagan, V., Jawarski, A. W., Brown, S. K. (1990). Enzymatic browning in relation to phenolic compounds and poly-phenol oxidase activity among various peach cultivars. J. Agricult. Food Chem., 88, 99–101.
]Search in Google Scholar
[
Loullis, A., Pinakoulaki E. (2018). Carob as cocoa substitute: a review on composition, health benefits and food applications. Eur. Food Res. Technol., 244, 959–977. DOI: https://doi.org/10.1007/s00217-017-3018-8.
]Search in Google Scholar
[
Lupu, M. I., Canja, C. M.,Padureanu, V., Boieriu, A., Maier, A.,Badarau, C., Padureanu, C., Croitoru,C., Alexa, E., Poiana, M.-A. (2023). Insights on the potential of carob powder (Ceratonia siliqua L.) to improve the physico-chemical, biochemical and nutritional properties of wheat durum pasta. Appl. Sci., 13, 3788. DOI: https://doi.org/10.3390/app13063788.
]Search in Google Scholar
[
Mahdad, Y. M., Mediouni, R. M., Viruel, J., Selka, N., Gaouar, S. B. S. (2022). Functional diversity based on morphometric analysis and identification of the Algerian carob tree (Ceratonia siliqua L.) cultivars. Genet. Biodiv. J., 6 (2), 1–20.
]Search in Google Scholar
[
Mahtout, R., Ortiz-Martķnez, V. M., Salar-Garcķa, M. J., Gracia, I., Hernández-Fernández, F. J., de los Rķos, A. P., Zaidia, F., Sanchez-Segado, S., Lozano-Blanco, L. J (2018). Algerian carob tree products: A comprehensive valorization analysis and future prospects. Sustainability, 10, 90. DOI:10.3390/su10010090.
]Search in Google Scholar
[
Makris, D. P., Kefalas, P. (2004). Carob pods (Ceratonia siliqua L.) as a sources of polyphenolic antioxidants. Food Technol. Biotechnol., 42 (2), 105–108.
]Search in Google Scholar
[
Marakis, S. G. (1996). Carob bean in food and feed: status and future potentials: A critical appraisal. J. Food Sci. Technol., 33 (5), 365–383.
]Search in Google Scholar
[
Nasar-Abbas, S. M., e-Huma, Z., Vu, T.-H., Khan, M. K., Esbenshade, H., Jayasena, V. (2016). Carob kibble: A bioactive-rich food ingredient. Compr. Rev. Food Sci. Food Saf., 15 (1), 63–72. DOI: https://doi.org/10.1111/1541-4337.12177.
]Search in Google Scholar
[
Nielsen, S. S. (2003). Food Analysis.3rd ed. Kluwer Academic/Plenum Publishers, New York, pp. 105–106.
]Search in Google Scholar
[
Nielsen, S. S. (2010). Food Analysis,4th, Moisture and Total Solids Analysis. 10.1007/978-1-4419-1478-1(Chapter 6), 85–104. DOI:10.1007/978-1-4419-1478-1_6.
]Search in Google Scholar
[
Owen, R. W., Haubne, R., Hull, W. E., Erben, G., Spiegelhalder, B., Bartsch, H. Haber, B. (2003). Isolation and structure elucidation of the major individual polyphenols in carob fiber. Food Chem. Toxicol., 41, 1727–1738. DOI:https://doi.org/10.1016/S0278-6915(03)00200-X.
]Search in Google Scholar
[
Ozcan, M. M., Arslan, D., Gökēalik, H. (2007). Some compositional properties and mineral contents of carob (Ceratonia siliqua) fruit, flour and syrup. Int. J. Food Sci. Nutr., 58, 652–658.
]Search in Google Scholar
[
Papaefstathiou, E., Agapiou, A., Giannopoulos, S., Kokkinofta, R. (2018). Nutritional characterization of carobs and traditional carob products. Food Sci. Nutr., 6, 2151–2161.
]Search in Google Scholar
[
Pernet, C. A., Ribi Forclaz, A. (2019). Revisiting the Food and Agriculture Organization (FAO): International histories of agriculture, nutrition, and development. Int. Hist. Rev., 41 (2), 345–350.
]Search in Google Scholar
[
Ramón-Laca, L., Mabberley, D. J. (2004). The ecological status of the carob-tree (Ceratonia siliqua, Leguminosae) in the Mediterranean. Bot. J. Linnean Soc., 144 (4), 431–436.
]Search in Google Scholar
[
Rippin, H. L., Wickramasinghe, K., Halloran, A., Whiting, S., Williams, J., Hetz, K., Pinedo, A., Breda, J. J. (2020). Disrupted food systems in the WHO European region: A threat or opportunity for healthy and sustainable food and nutrition? Food Security, 23, 1–6.
]Search in Google Scholar
[
Rodrķguez-Solana, R., Salgado, J. M., Pérez-Santķn, E., Romano, A. (2019). Effect of carob variety and roasting on the antioxidant capacity, and the phenolic and furanic contents of carob liquors. J. Sci. Food Agricult., 99, 2697–2707.
]Search in Google Scholar
[
Rodrķguez-Solana, R., Romano, A., Moreno-Rojas, J. M. (2021). Carob pulp: A nutritional and functional by-product world wide spread in the formulation of different food products and beverages. A review. Processes, 9, 1146. DOI: https://doi.org/10.3390/pr9071146.
]Search in Google Scholar
[
Roseiro, L. B., Tavares, C. S., Roseiro, J. C., Rauter, A. P. (2013). Antioxidants from aqueous decoction of carob pods biomass (Ceretonia siliqua L.): Optimisation using response surface methodology and phenolic profile by capillary electrophoresis. Industr. Crops Prod., 44, 119–126.
]Search in Google Scholar
[
Seczyk, L., Swieca, M., Gawlik-Dziki, U. (2016). Effect of carob (Ceratonia siliqua L.) flour on the antioxidant potential, nutritional quality, and sensory characteristics of fortified durum wheat pasta. Food Chem., 194, 637–642.
]Search in Google Scholar
[
Shawakfeh, K. Q., Ereifej, K. I. (2005). Pod characteristics of two Ceratonia siliqua L. varieties from Jordan. Ital. J. Food Sci., 17 (2), 187–194.
]Search in Google Scholar
[
Sigge, G. O., Lipumbu, L., Britz, T. J. (2011). Proximate composition of carob cultivars growing in South Africa. South Afr. J. Plant Soil, 28 (1), 17–2. DOI: https://doi.org/10.1080/02571862.2011.10640008.
]Search in Google Scholar
[
Singh, G., Arora, S., Sharma, G. S., Sindhu, J. S., Kansal, V. K., Sangwan, R. B. (2007). Heat stability and calcium bioavailability of calcium fortified milk. LWT Food Sci Technol, 40 (4), 625–631. DOI: https://doi.org/10.1016/j.lwt.2006.03.009.
]Search in Google Scholar
[
Thebaudin, J. Y., Lefebvre, A. C., Harrington, M., Bourgeois, C. M. (1997). Dietary fibers: Nutritional and technological interest. Trends Food Sci. Technol., 8 (2), 41–48. DOI: https://doi.org/10.1016/S0924-2244(97)01007-8.
]Search in Google Scholar
[
Tounsi, L., Mkaouar, S., Bredai, S., Kechaou, N. (2022). Valorization of carob by-product for producing an added value powder: Characterization and incorporation into Halva formulation. J. Food Measur. Char.,16, 3957–3966.
]Search in Google Scholar
[
Tous, J., Romero, A., Batlle, I. (2013). The carob tree: Botany, horticulture, and genetic resources. Horticult. Rev., 41, 385–456.
]Search in Google Scholar
[
Turhan, I., Bialka, K.L., Demirci, A., Karhan, M. (2010). Ethanol production from carob extract by using Saccharomyces cerevisiae. Bioresour. Technol., 101, 5290–5296.
]Search in Google Scholar
[
Tzatzani, T.-T., Ouzounidou, G. (2023). Carob as an agrifood chain product of cultural, agricultural and economic importance in the Mediterranean region. J. Innov. Econ. Manag., 3 (42), 1–22.
]Search in Google Scholar
[
Tzatzani, T.-T., Michail, I. (2022). Growth capacity of Ceratonia siliqua seeds, an appropriate species to climate change. In: Proceedings of the 30th Conference of the Greek Scientific Fruit and Vegetable Society (poster) (in press), 9–13 May, Athens.
]Search in Google Scholar
[
Vanham, D., Mak, T. N., Gawlik, B. M. (2016). Urban food consumption and associated water resources: The example of Dutch cities, Sci. Total Environ., 565 (3), 232–239.
]Search in Google Scholar
[
Würsch, P., Del Vedove, S., Rosset, J., Smiley, M. (1984). The tannin granules from ripe carob pod. Lebensmittel-Wissenschaft und -Technologie, 17, 351–354.
]Search in Google Scholar
[
Yousif, A. K., Alghzawi, H. M. (2000). Processing and characterization of carob powder. Food Chemistry, 69 (3), 283–287.
]Search in Google Scholar
[
Youssef, M. K. E., El-Manfaloty, M. M., Ali, H. M. (2013). Assessment of proximate chemical composition, nutritional status, fatty acid composition and phenolic compounds of carob (Ceratonia siliqua L.). Food Public Health, 3, 304–308. DOI: https://doi.org/10.5923/j.fph.20130306.06.
]Search in Google Scholar
[
Zografakis, N., Dasenakis, D. (2000). Biomass in Mediterranean. Project No. 238: Studies on the exploitation of carob for bioethanol production. Commission of the European Communities, Directorate General for energy and transport. Regional Energy Agency, Region of Crete.
]Search in Google Scholar
