{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,10]],"date-time":"2026-07-10T18:15:29Z","timestamp":1783707329293,"version":"3.55.0"},"reference-count":61,"publisher":"Public Library of Science (PLoS)","issue":"7","license":[{"start":{"date-parts":[[2026,7,10]],"date-time":"2026-07-10T00:00:00Z","timestamp":1783641600000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100006261","name":"Taif University","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100006261","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["www.plosone.org"],"crossmark-restriction":false},"short-container-title":["PLoS One"],"abstract":"<jats:p>\n                    Fruit leathers are delicious, convenient and shelf-stable alternative of fresh fruits offering benefits of valuable sources of nutrients, dietary fiber and bioactive compounds. The novelty of almond-fortified quince fruit leather lies in combining quince\u2019s natural antioxidants and dietary fiber with the protein and healthy nutrients of almonds to produce nutritionally enriched, plant-based snack. This fortification improves the nutritional and functional value compared to conventional carbohydrate-rich fruit leathers. This research was done to assess the impact of adding almond powder as a protein fortifier in the quince fruit leather. Fruit leather samples were prepared by hot air drying at 65 \u00b0C for 8\u201312 hours. There were five formulations (T\n                    <jats:sub>0<\/jats:sub>\n                    ; control; 100% quince pulp), T\n                    <jats:sub>1<\/jats:sub>\n                    (95% quince pulp\u2009+\u20095% almond powder), T\n                    <jats:sub>2<\/jats:sub>\n                    (90% quince pulp\u2009+\u200910% almond powder), T\n                    <jats:sub>3<\/jats:sub>\n                    (85% quince pulp\u2009+\u200915% almond powder) and T\n                    <jats:sub>4<\/jats:sub>\n                    (80% quince pulp\u2009+\u200920% almond powder). The moisture content and nitrogen-free extract (NFE) reduced significantly among treatments (T\n                    <jats:sub>0<\/jats:sub>\n                    -T\n                    <jats:sub>4<\/jats:sub>\n                    ) with values of 23.22% \u221211.24% and 66.96% \u221215.79%, respectively. While, fat, fiber, protein and ash contents were significantly increased all over the treatments, with values recorded at T\n                    <jats:sub>0<\/jats:sub>\n                    -T\n                    <jats:sub>4<\/jats:sub>\n                    (6.60%\u221233.32%), (17.30%\u221232.72%), (0.63%\u22129.18%), and (3.53%\u221213.19%), respectively. The total phenolic content (TPC), total flavonoid content (TFC), and DPPH radical scavenging activity were also increased significantly and ranged between 164.75 to 170.32 mg GAE\/g, 82.91 to 90.38 mg QE\/g and 58.29 to 71.53 mg TE\/g in T\n                    <jats:sub>0<\/jats:sub>\n                    and T\n                    <jats:sub>4<\/jats:sub>\n                    , respectively. Water and oil absorption rates were reduced (T\n                    <jats:sub>0<\/jats:sub>\n                    -T\n                    <jats:sub>4<\/jats:sub>\n                    ) from 2.17 to 2.12 mg\/g and 2.20 to 0.60 mg\/g, respectively. The amount of vitamin C dropped considerably in T\n                    <jats:sub>0<\/jats:sub>\n                    (17.43 mg\/100g) to T\n                    <jats:sub>4<\/jats:sub>\n                    (7.67 mg\/100g), respectively. The addition of almond powder significantly affected the texture of quince fruit leather, with tensile strength decreasing from 1.46 MPa (T\n                    <jats:sub>0<\/jats:sub>\n                    ) to 0.04 MPa (T\n                    <jats:sub>4<\/jats:sub>\n                    ), elongation from 15.66% to 1.07%, and rupture strength from 64.93 N to 22.88 N, reflecting disruption of the pectin network and increased porosity caused by dispersed almond particles. Browning index rose substantially when almond powder is added, and it varies between 33.12 and 51.19 among T\n                    <jats:sub>0<\/jats:sub>\n                    -T\n                    <jats:sub>4<\/jats:sub>\n                    samples. This study indicated that the T\n                    <jats:sub>2<\/jats:sub>\n                    showed the best results and demonstrated high nutritional and tensile strength. This fruit leather could potentially be regarded as a high-nutrient, healthy and convenient alternative snack food.\n                  <\/jats:p>","DOI":"10.1371\/journal.pone.0348789","type":"journal-article","created":{"date-parts":[[2026,7,10]],"date-time":"2026-07-10T17:47:18Z","timestamp":1783705638000},"page":"e0348789","update-policy":"https:\/\/doi.org\/10.1371\/journal.pone.corrections_policy","source":"Crossref","is-referenced-by-count":0,"title":["Sustainable development of protein-fortified Quince (Cydonia oblonga) fruit leather using almond powder: Nutritional quality, antioxidant capacity, and tensile strength"],"prefix":"10.1371","volume":"21","author":[{"given":"Nagina","family":"Batool","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zunaira","family":"Arshad","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Nabeel","family":"Ashraf","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Farah","family":"Jameel","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Rola A.","family":"Jalloun","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Alanood A.","family":"Alfaleh","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Duaa","family":"Altuwairki","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Abeer A.","family":"Aljehani","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mahmoud","family":"Helal","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Awatif","family":"Almehmadi","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3162-9453","authenticated-orcid":true,"given":"Rokayya","family":"Sami","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"340","published-online":{"date-parts":[[2026,7,10]]},"reference":[{"issue":"11","key":"pone.0348789.ref001","doi-asserted-by":"crossref","first-page":"1705","DOI":"10.3390\/foods9111705","article-title":"Use of Almond Skins to Improve Nutritional and Functional Properties of Biscuits: An Example of Upcycling","volume":"9","author":"A Pasqualone","year":"2020","journal-title":"Foods"},{"issue":"1","key":"pone.0348789.ref002","doi-asserted-by":"crossref","first-page":"1","DOI":"10.17140\/AFTNSOJ-9-178","article-title":"Nutritional Evaluation of Quince Fruit of Baltistan Region and Development of Value-added Products","volume":"9","author":"F Khan","year":"2023","journal-title":"Adv Food Technol Nutr Sci Open J"},{"key":"pone.0348789.ref003","doi-asserted-by":"crossref","unstructured":"Zapata PJ, Mart\u00ednez-Espl\u00e1 A, Giron\u00e9s-Vilaplana A, Santos-Lax D, Noguera-Artiaga L, Carbonell-Barrachina \u00c1AJL. Phenolic, volatile, and sensory profiles of beer enriched by macerating quince fruits. 2019;103:139\u201346.","DOI":"10.1016\/j.lwt.2019.01.002"},{"key":"pone.0348789.ref004","doi-asserted-by":"crossref","unstructured":"Dimitriu L, Preda D, Constantinescu-Aruxandei D, Oancea FJCP. Quince pomace: A source of fiber products and polyphenols. 2023:13(1):6.","DOI":"10.3390\/chemproc2023013006"},{"issue":"3","key":"pone.0348789.ref005","doi-asserted-by":"crossref","first-page":"672","DOI":"10.3390\/nu12030672","article-title":"Almonds (Prunus Dulcis Mill. D. A. Webb): A Source of Nutrients and Health-Promoting Compounds","volume":"12","author":"D Barreca","year":"2020","journal-title":"Nutrients"},{"issue":"8","key":"pone.0348789.ref006","first-page":"1224","article-title":"Effects of convective drying of quince fruit (Cydonia oblonga) on color, antioxidant activity and phenolic compounds under various fruit juice dipping pre-treatments","volume":"12","author":"HE Akman","year":"2022","journal-title":"Journal of Food Science"},{"key":"pone.0348789.ref007","doi-asserted-by":"crossref","unstructured":"Das U, Hasan MB, Hussain T, Rahman A, Mahmood A, Marma S. Physicochemical, Nutritional, and Sensory Attributes of High Fiber Fruit Leather of Red Dragon Fruit-Peel and Mango. 2025.","DOI":"10.18502\/jfqhc.12.1.18364"},{"key":"pone.0348789.ref008","doi-asserted-by":"crossref","unstructured":"da Silva Sim\u00e3o R, de Moraes JO, Carciofi BAM, Laurindo JBJF. Recent advances in the production of fruit leathers. 2020;12(1):68\u201382.","DOI":"10.1007\/s12393-019-09200-4"},{"issue":"4","key":"pone.0348789.ref009","doi-asserted-by":"crossref","first-page":"1619","DOI":"10.5958\/0974-360X.2020.00293.0","article-title":"Preparation of Fruit Leather and Fortification with Moringa oleifera","volume":"13","author":"S Thiruvengadam","year":"2020","journal-title":"Rese Jour of Pharm and Technol"},{"key":"pone.0348789.ref010","doi-asserted-by":"crossref","unstructured":"Das U, Hasan B, Hussain T, Rahman A, Mahmood A, Marma S, et al. Physicochemical, nutritional, and sensory attributes of high fiber fruit leather of red dragon fruit-peel and mango. 2025;12(1):27\u201336.","DOI":"10.18502\/jfqhc.12.1.18364"},{"issue":"1","key":"pone.0348789.ref011","article-title":"Preservation, formulation and characterization of fruit leather based on Annona muricata L. fruit and Avena sativa flour","volume":"44","author":"GM Ayalew","year":"2020","journal-title":"J J F P"},{"issue":"2","key":"pone.0348789.ref012","doi-asserted-by":"crossref","DOI":"10.17582\/journal.pjar\/2021\/34.2.318.324","article-title":"Development and Physico-Chemical Characterization of Apple-Peach Fruit Leather","volume":"34","author":"S Javaria","year":"2021","journal-title":"PJAR"},{"issue":"1","key":"pone.0348789.ref013","first-page":"960","article-title":"Nutritional, phytochemicals, and sensory analysis of Lapsi (Choerospondias axillaris) fruit leather","volume":"25","author":"Y KC","year":"2022","journal-title":"J I J o F P"},{"issue":"6","key":"pone.0348789.ref014","doi-asserted-by":"crossref","first-page":"3263","DOI":"10.1007\/s11694-020-00574-2","article-title":"Effect of variety, drying methods and drying temperature on physical and chemical properties of hawthorn leather","volume":"14","author":"V Eyiz","year":"2020","journal-title":"Food Measure"},{"key":"pone.0348789.ref015","doi-asserted-by":"crossref","unstructured":"Nour VJUFJ. Physico-chemical, antioxidant and sensorial properties of fruit leathers made from \u201cMalga\u201d and \u201cMurano\u201d strawberry cultivars. 2021;10(4).","DOI":"10.24263\/2304-974X-2021-10-4-8"},{"key":"pone.0348789.ref016","first-page":"100206","article-title":"Physicochemical, antioxidant, and sensory properties of functional mango (Mangifera indica L.) leather fermented by lactic acid bacteria","volume":"6","author":"MW Kuria","year":"2021","journal-title":"J J o A"},{"issue":"3","key":"pone.0348789.ref017","first-page":"193","article-title":"Drying characteristics, mineral content, texture and sensorial properties of pumpkin fruit leather","volume":"51","author":"A\u00d6 Karabacak","year":"2021","journal-title":"Journal of Food Science and Technology"},{"issue":"2","key":"pone.0348789.ref018","article-title":"Evaluation of different hydrocolloids and drying temperatures in the drying kinetics, modeling, color, and texture profile of murta (Ugni molinae Turcz) berry leather","volume":"43","author":"LS G\u00f3mez\u2010P\u00e9rez","year":"2020","journal-title":"J Food Process Eng"},{"key":"pone.0348789.ref019","first-page":"1","article-title":"Valorization of fruit vegetable waste for semi-synthetic leather","author":"H Patil","year":"2024","journal-title":"J I P J"},{"key":"pone.0348789.ref020","volume-title":"Design and analysis of experiments","author":"DC Montgomery","year":"2017"},{"key":"pone.0348789.ref021","doi-asserted-by":"crossref","unstructured":"Ibourki M, Ait Bouzid H, Bijla L, Aissa R, Sakar EH, Ainane T, et al. Physical fruit traits, proximate composition, fatty acid and elemental profiling of almond [Prunus dulcis Mill. DA Webb] kernels from ten genotypes grown in southern Morocco. 2022;29(9).","DOI":"10.1051\/ocl\/2022002"},{"issue":"11","key":"pone.0348789.ref022","doi-asserted-by":"crossref","first-page":"3277","DOI":"10.1007\/s13197-012-0819-4","article-title":"Effect of almond on technological, nutritional, textural and sensory characteristics of goat meat nuggets","volume":"51","author":"V Rajkumar","year":"2014","journal-title":"J Food Sci Technol"},{"issue":"4","key":"pone.0348789.ref023","article-title":"Development and quality mapping of iron fortified jamun (Syzygium cumini) leather","volume":"58","author":"N Naz","year":"2021","journal-title":"J P J o A S"},{"issue":"4","key":"pone.0348789.ref024","doi-asserted-by":"crossref","first-page":"431","DOI":"10.3390\/foods9040431","article-title":"Enrichment of Mango Fruit Leathers with Natal Plum (Carissa macrocarpa) Improves Their Phytochemical Content and Antioxidant Properties","volume":"9","author":"T Mphaphuli","year":"2020","journal-title":"Foods"},{"issue":"12","key":"pone.0348789.ref025","doi-asserted-by":"crossref","first-page":"1964","DOI":"10.3390\/nu16121964","article-title":"The Effects of Almond Consumption on Cardiovascular Health and Gut Microbiome: A Comprehensive Review","volume":"16","author":"S Singar","year":"2024","journal-title":"Nutrients"},{"issue":"4","key":"pone.0348789.ref026","doi-asserted-by":"crossref","first-page":"4114","DOI":"10.1007\/s11694-023-01942-4","article-title":"Combination of buckwheat and almond flour as a raw material for gluten-free bakery products","volume":"17","author":"L Masoodi","year":"2023","journal-title":"Food Measure"},{"issue":"4","key":"pone.0348789.ref027","article-title":"Processing of encapsulated flaxseed oil\u2010rich banana\u2010based (dwarf cavendish) functional fruit leather","volume":"46","author":"O Sarma","year":"2023","journal-title":"J J o F P E"},{"key":"pone.0348789.ref028","doi-asserted-by":"crossref","unstructured":"Gotama G, Sadek N, Tedjakusuma F. Almond flour and its potential in diabetes management: A short review. In: IOP Conference Series: Earth and Environmental Science, 2024. 012091.","DOI":"10.1088\/1755-1315\/1352\/1\/012091"},{"key":"pone.0348789.ref029","doi-asserted-by":"crossref","unstructured":"Nowicka P, Marci\u0144czak M, Szyd\u0142owska M, Wojdy\u0142o AJM. Functional fruit snacks enriched with natural sources of fructooligosaccharides: composition, bioactive compounds, biological activity, and consumer acceptance. 2025;30(12):2507.","DOI":"10.3390\/molecules30122507"},{"issue":"1","key":"pone.0348789.ref030","doi-asserted-by":"crossref","first-page":"012035","DOI":"10.1088\/1755-1315\/519\/1\/012035","article-title":"Mixed vegetable-fruit leathers properties on various proportions on several fruits with mustard greens (Brassica juncea)","volume":"519","author":"IA Saidi","year":"2020","journal-title":"IOP Conf Ser: Earth Environ Sci"},{"key":"pone.0348789.ref031","first-page":"1","article-title":"Preparation and physiochemical evaluation of papaya-soy fruit leather","author":"R Ghimire","year":"2016","journal-title":"J S T"},{"key":"pone.0348789.ref032","unstructured":"Guyih MD, Dinnah A, Eke MO. Production and quality evaluation of cookies from wheat, almond seed and carrot flour blends. 2020."},{"issue":"2","key":"pone.0348789.ref033","doi-asserted-by":"crossref","first-page":"13","DOI":"10.9734\/ejnfs\/2024\/v16i21384","article-title":"Assessment of Nutritional and Functional Properties of Complementary Food from Orange-Fleshed Sweet Potato, Soybean and Tropical Almond Seed Composite Flour","volume":"16","author":"L Nchung","year":"2024","journal-title":"EJNFS"},{"issue":"1","key":"pone.0348789.ref034","doi-asserted-by":"crossref","first-page":"012100","DOI":"10.1088\/1755-1315\/1115\/1\/012100","article-title":"Substitution of wheat flour with almond drink dregs-based flour and its effect on cracker quality","volume":"1115","author":"JA Santoso","year":"2022","journal-title":"IOP Conf Ser: Earth Environ Sci"},{"issue":"2","key":"pone.0348789.ref035","first-page":"211","article-title":"Low-fat, high-protein, and fiber drink as an alternative to daily snack","volume":"8","author":"S Susyani","year":"2023","journal-title":"Journal of Alternative and Renewable Energy"},{"key":"pone.0348789.ref036","doi-asserted-by":"crossref","unstructured":"Ayustaningwarno F, Ayu AM, Afifah DN, Anjani G, Nuryanto N, Wijayanti HS, et al. Physicochemical and sensory quality of high antioxidant fruit leather of red dragon fruit and watermelon rind enriched with seaweed. 2024;4(1):92.","DOI":"10.1007\/s44187-024-00169-6"},{"issue":"3","key":"pone.0348789.ref037","article-title":"Major fatty acids composition of 32 almond (Prunus dulcis [Mill.] DA Webb) genotypes distributed in East and Southeast of Anatolia","volume":"39","author":"H Karatay","year":"2014","journal-title":"Journal of the Turkish Biological and Technological Sciences"},{"key":"pone.0348789.ref038","doi-asserted-by":"crossref","unstructured":"Yildiz E, Gocmen D. Use of almond flour and stevia in rice-based gluten-free cookie production. 2021;58:940\u201351.","DOI":"10.1007\/s13197-020-04608-x"},{"issue":"6","key":"pone.0348789.ref039","first-page":"13","article-title":"Production of biscuits from wheat, almond and pawpaw flour blends and investigating its physicochemical and texture characteristics","volume":"23","author":"J Maboh","year":"2024","journal-title":"Journal of Food Science and Technology"},{"issue":"1","key":"pone.0348789.ref040","doi-asserted-by":"crossref","first-page":"54","DOI":"10.3390\/antiox10010054","article-title":"Impact of Innovative Technologies on the Content of Vitamin C and Its Bioavailability from Processed Fruit and Vegetable Products","volume":"10","author":"M Mieszczakowska-Fr\u0105c","year":"2021","journal-title":"Antioxidants (Basel)"},{"issue":"22","key":"pone.0348789.ref041","first-page":"610","article-title":"Studies on preparation and value addition on guava fruit bar","volume":"34","author":"A Gireesh","year":"2022","journal-title":"I J P"},{"issue":"3","key":"pone.0348789.ref042","first-page":"333","article-title":"Production nutritious juice blends containing bioactive healthy compounds","volume":"65","author":"A Hussein","year":"2022","journal-title":"J E J o C"},{"issue":"11","key":"pone.0348789.ref043","doi-asserted-by":"crossref","first-page":"3277","DOI":"10.1007\/s13197-012-0819-4","article-title":"Effect of almond on technological, nutritional, textural and sensory characteristics of goat meat nuggets","volume":"51","author":"V Rajkumar","year":"2014","journal-title":"J Food Sci Technol"},{"key":"pone.0348789.ref044","doi-asserted-by":"crossref","unstructured":"Altay K, Erg\u00fcn AR, \u015eahin M, Deliboran AJFS. Engineering, physico-mechanical, nutritional, and sensorial properties of gluten-free chips with almond powder dried using different drying methods. 2023;324\u201333.","DOI":"10.37256\/fse.4220232738"},{"issue":"11","key":"pone.0348789.ref045","doi-asserted-by":"crossref","first-page":"7091","DOI":"10.1002\/fsn3.3633","article-title":"Effects of animal fat replacement with almond flour on quality parameters of beef patties","volume":"11","author":"M Kirkyol","year":"2023","journal-title":"Food Sci Nutr"},{"key":"pone.0348789.ref046","doi-asserted-by":"crossref","first-page":"100086","DOI":"10.1016\/j.fhfh.2022.100086","article-title":"Development of Hydrocolloids Incorporated Dragon Fruit Leather by conductive hydro drying: Characterization and Sensory Evaluation","volume":"2","author":"GB Raj","year":"2022","journal-title":"Food Hydrocolloids for Health"},{"key":"pone.0348789.ref047","doi-asserted-by":"crossref","first-page":"100182","DOI":"10.1016\/j.fochx.2021.100182","article-title":"Influence of almond and coconut flours on Ketogenic, Gluten-Free cupcakes","volume":"13","author":"L Hopkin","year":"2021","journal-title":"Food Chem X"},{"key":"pone.0348789.ref048","unstructured":"Sachintha D, Hewavitharana K. Development of Indian-almond and jackfruit flour-based biscuit and analysis of proximate, sensory, and shelf-life."},{"issue":"1","key":"pone.0348789.ref049","doi-asserted-by":"crossref","first-page":"116","DOI":"10.1080\/15538362.2023.2223314","article-title":"Influence of Type and Concentration of Plasticizers on the Properties of Harumanis Mango Dregs Fruit Leather","volume":"23","author":"Mahani","year":"2023","journal-title":"International Journal of Fruit Science"},{"key":"pone.0348789.ref050","doi-asserted-by":"crossref","first-page":"100613","DOI":"10.1016\/j.ijgfs.2022.100613","article-title":"Textural and rheological properties of mulberry leather (pestil) produced with whole grain flours","volume":"30","author":"Y Bedir","year":"2022","journal-title":"International Journal of Gastronomy and Food Science"},{"issue":"5","key":"pone.0348789.ref051","article-title":"Effect of xanthan gum, guar gum, and pectin on physicochemical, color, textural, sensory, and drying characteristics of kiwi fruit leather","volume":"45","author":"M Barman","year":"2021","journal-title":"J J o F P"},{"issue":"11","key":"pone.0348789.ref052","doi-asserted-by":"crossref","first-page":"4415","DOI":"10.1007\/s13197-022-05521-1","article-title":"The effect of kappa-carrageenan and gum Arabic on the production of guava-banana fruit leather","volume":"59","author":"M Kurniadi","year":"2022","journal-title":"J Food Sci Technol"},{"key":"pone.0348789.ref053","doi-asserted-by":"crossref","unstructured":"Muchuittia GS, Camera N, Larrosa VJ. Analysis of walnut pecan flour (Carya illinoinensis var. Shoshoni) for high-quality dried fruit leather production. 2023.","DOI":"10.58985\/jafsb.2023.v01i03.30"},{"issue":"8","key":"pone.0348789.ref054","first-page":"80","article-title":"Functional and selected chemical properties of wheat, tropical almond and pawpaw fruit flours and their blends","volume":"15","author":"J Maboh","year":"2023","journal-title":"J N"},{"issue":"6","key":"pone.0348789.ref055","doi-asserted-by":"crossref","first-page":"2071","DOI":"10.21608\/zjar.2018.47744","article-title":"Physicochemical, microbiological and sensory characteristics of persimmon fruit leather","volume":"45","author":"A Mohamed","year":"2018","journal-title":"Zagazig Journal of Agricultural Research"},{"issue":"11","key":"pone.0348789.ref056","first-page":"1946","article-title":"Preparation of fruit leather by blending guava and papaya","volume":"12","author":"M Mounisha","year":"2022","journal-title":"International Journal of Engineering"},{"issue":"3","key":"pone.0348789.ref057","article-title":"Storage stability of almond paste fortified with almond skin as antioxidants","volume":"46","author":"J Dhankhar","year":"2022","journal-title":"J J o F P"},{"issue":"2","key":"pone.0348789.ref058","first-page":"129","article-title":"Fortification of date bars with different protein sources and their nutritional profiling: nutritional value of date bars","volume":"65","author":"A Irshad","year":"2022","journal-title":"Journal of Food Science and Technology"},{"issue":"3","key":"pone.0348789.ref059","first-page":"378","article-title":"Optimisation of almond-based dairy-free milk alternative formulation fortified with myrtle, bay leaf and fennel extracts","volume":"61","author":"S Balbino","year":"2023","journal-title":"Biotechnology"},{"key":"pone.0348789.ref060","first-page":"1","article-title":"Evaluation of instrumental and sensory measurements using multivariate analysis in probiotic yogurt enriched with almond milk","author":"L Yilmaz-Ersan","year":"2022","journal-title":"J J f s"},{"issue":"5","key":"pone.0348789.ref061","first-page":"154","article-title":"Production and sensory evaluation of cakes from a combination of wheat (Triticum aestivum) and almond seed (Prunus amygdalus dulcis)","volume":"9","author":"OJN Ekumankama","year":"2021","journal-title":"Journal of Health and Environmental"}],"container-title":["PLOS One"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/dx.plos.org\/10.1371\/journal.pone.0348789","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,7,10]],"date-time":"2026-07-10T17:47:27Z","timestamp":1783705647000},"score":1,"resource":{"primary":{"URL":"https:\/\/dx.plos.org\/10.1371\/journal.pone.0348789"}},"subtitle":[],"editor":[{"given":"Nishant","family":"Kumar","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"editor"}]}],"short-title":[],"issued":{"date-parts":[[2026,7,10]]},"references-count":61,"journal-issue":{"issue":"7","published-online":{"date-parts":[[2026,7,10]]}},"URL":"https:\/\/doi.org\/10.1371\/journal.pone.0348789","relation":{},"ISSN":["1932-6203"],"issn-type":[{"value":"1932-6203","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,7,10]]}}}