Antolovich, M., Prenzler, P. D., Patsalides, E., McDonald, S. and Robards, K. (2002). Methods for testing antioxidant activity. Analyst 127: 183–98.
AOAC (2019). Official Methods of Analysis. 21st ed. Association of Official Analytical Chemists, Gaithersburg, MD, USA.
APHA (1984). Technical committee on microbiological methods for foods. In Compendium of methods for the microbiological examination of foods, 2nd ed.; Speck, M.L., Ed.; American Public Health Association: Washington, DC, USA. pp: 30–31.
Arthi, A. and Shakila, A. (2024). Influence of organic manures on yield parameters of guava (Psidium guajava) cv. Lucknow 49. Crop Res. 59: 235-38.
Arunkumar, R., Hemalatha, G., Sashidevi, G. and Buvaneshwari, K. (2020). Development and quality evaluation of ready to serve (RTS) beverage from banana pseudo stem. EJNFS 12: 32–42.
Butler, L. G., Price, M. L. and Brotherton, J. E. (1982). Vanillin assay for pro-anthocyanidins (condensed tannins): modification of the solvent for estimation of the degree of polymerization. J. Agric. Food Chem. 30: 1087–89.
Condurso, C., Merlino, M., Miller, A., Di Rosa, A. R., Accetta, F., Leonardi, M., Cicero, N. and Gervasi, T. (2025). Developing novel plant-based probiotic beverages: a study on viability and physicochemical and sensory stability. Foods 14: doi:10.3390/foods14122148.
Conte, R., Sepe, F., Margarucci, S., Costanzo, E., Petillo, O., Peluso, G., Marcolongo, L. and Calarco, A. (2025). Functional plant-based beverage fortified with hazelnut cuticle polyphenols: antioxidant and phenolic content characterization. Molecules 30: doi:10.3390/molecules30030433.
Cosme, F., Aires, A., Pinto, T., Oliveira, I., Vilela, A. and Gonçalves, B. (2025). A comprehensive review of bioactive tannins in foods and beverages: Functional properties, health benefits, and sensory qualities. Molecules 30: doi:10.3390/molecules30040800.
Dilrukshi, S. H. B. and Senarath, H. P. S. (2021). Development and quality evaluation of freeze-dried instant green smoothie powder. Int. J. Food Sci. 2021: doi:10.1155/2021/6634764.
Hemalatha, R., Kumar, A., Prakash, O., Supriya, A., Chauhan, A. S. and Kudachikar, V. B. (2018). Development and quality evaluation of ready to serve (RTS) beverage from Cape Gooseberry (Physalis peruviana L.). Beverages 4: doi:10.3390/beverages4020042.
Hussain, A., Batool, S. A., Sidrah, Kabir, K., Siddique, T., Yaqub, S., Shahzad, A., Kauser, S., Ali, A., Arif, M. R., Mahdi, A. A. and Korma, S. A. (2024). Synergism of sonication and microwave on phytochemical and physicochemical capacity of sugarcane mint blend juice. Discov. Food 4: doi:10.1007/s44187-024-00086-8.
Konietzny, U. and Greiner, R. (2003). Phytic acid properties and determination. In.: Encyclopedia of Food Sciences and Nutrition. Elsevier. pp: 4546–55.
Kose, T., De Bie, T., Wang, R., Eilander, A., Wanders, A.J. and Sharp, P.A. (2025). The effect of fortification on in vitro iron and zinc bioavailability in plant-based meat alternatives. J. Food Compos. Anal. 146: doi.org/10.1016/j.jfca.2025.107951.
Kristina, S., Hubaish, W. M., Mu, M. M., Ben, H. R. and As, N. A. (2022). Influence of growth regulators on the formation of main indicators of photosynthetic activity in amaranth (Amaranthus tricolor) varieties. Res. Crop. 23: 180-85.
Kumar, S., Prabhakaran M. and Giridhar P. (2015). Nutrition facts and functional attributes of foliage of Basella spp. LWT - Food Sci. Technol. 64: 468-74.
Lopez, A., Cacoub, P., Macdougall, I.C. and Peyrin-Biroulet, L. (2016). Iron deficiency anaemia. Lancet 387: 907–16.
Martinez-Lopez, A., Millan-Linares, M. C., Rodriguez-Martin, N. M., Millan, F. and Montserrat-de La-Paz, S. (2020). Nutraceutical value of kiwicha (Amaranthus caudatus L.). J. Funct. Foods 65: doi:10.1016/j.jff.2019.103735.
Milani, R. F., Mauri, A. A., Sanches, V. L., Morgano, M. A. and Cadore, S. (2023). Trace elements in soy-based beverages: a comprehensive study of total content and in vitro bio accessibility. Int. J. Environ. Res. Public Health 20: doi:10.3390/ijerph20064986.
Naik, V. V., Patil, N., Aparadh, V. T. and Karadge, B. A. (2014). Methodology in determination of oxalic acid in plant tissue: A comparative approach. J. Global Trends Pharma. Sci. 5: 1662–72.
Rajpoot, S., Awasthi, P., Mishra, V., Chugh, V., Negi, H., Singh, S. C., Gangwar, S., Kumar, R. and Kumar, A. (2025). Storage stability and organoleptic assessment of guava-ginger blended ready-to-serve. Int. J. Adv. Biochem. Res. 9: 525–30.
Ranganna, S. (1970). Handbook of analysis and quality control for fruit and vegetable products. Tata McGraw-Hill, New York.
Salgado, N., Silva, M. A., Figueira, M. E., Costa, H. S. and Albuquerque, T. G. (2023). Oxalate in foods: Extraction conditions, analytical methods, occurrence, and health implications. Foods 12: doi:10.3390/foods12173201.
Santosh, D. T., Upreti, P., Maitra, S., Sairam, M. and Gaikwad, D. J. (2025). Impact of fertigation and plastic mulch on yield, economics and fruit quality of guava. Crop Res. 60: 35-44.
Satpute, D., Padghan P, Patil Y. and Suryawanshi D. (2018). Effect of menthol (Mentha arvensis) and beet root extract on physico-chemical properties of paneer whey-based beverage. Int. J. Food Sci. Nutr. 3: 99-105.
Shukla, S., Upadhyay, K. K., and Mishra, B. K. (2016). Genetic relationship between foliage yield and its biochemical components in vegetable amaranth. Int. J. Veg. Sci. 22: 322–32.
Ukwo, S. P., Edima-Nyah, A. P. and Udo, I. I. (2019). Production of non-alcoholic beverage from roselle calyce (Hibiscus sabdariffa L.): Effects of date fruit extract incorporation on quality parameters and consumer acceptability. Environment 5: 855-63.
Vaintraub, I. A., and Lapteva, N. A. (1988). Colorimetric determination of phytate in unpurified extracts of seeds and the products of their processing. Anal. Biochem. 175: 227–30.
AOAC (2019). Official Methods of Analysis. 21st ed. Association of Official Analytical Chemists, Gaithersburg, MD, USA.
APHA (1984). Technical committee on microbiological methods for foods. In Compendium of methods for the microbiological examination of foods, 2nd ed.; Speck, M.L., Ed.; American Public Health Association: Washington, DC, USA. pp: 30–31.
Arthi, A. and Shakila, A. (2024). Influence of organic manures on yield parameters of guava (Psidium guajava) cv. Lucknow 49. Crop Res. 59: 235-38.
Arunkumar, R., Hemalatha, G., Sashidevi, G. and Buvaneshwari, K. (2020). Development and quality evaluation of ready to serve (RTS) beverage from banana pseudo stem. EJNFS 12: 32–42.
Butler, L. G., Price, M. L. and Brotherton, J. E. (1982). Vanillin assay for pro-anthocyanidins (condensed tannins): modification of the solvent for estimation of the degree of polymerization. J. Agric. Food Chem. 30: 1087–89.
Condurso, C., Merlino, M., Miller, A., Di Rosa, A. R., Accetta, F., Leonardi, M., Cicero, N. and Gervasi, T. (2025). Developing novel plant-based probiotic beverages: a study on viability and physicochemical and sensory stability. Foods 14: doi:10.3390/foods14122148.
Conte, R., Sepe, F., Margarucci, S., Costanzo, E., Petillo, O., Peluso, G., Marcolongo, L. and Calarco, A. (2025). Functional plant-based beverage fortified with hazelnut cuticle polyphenols: antioxidant and phenolic content characterization. Molecules 30: doi:10.3390/molecules30030433.
Cosme, F., Aires, A., Pinto, T., Oliveira, I., Vilela, A. and Gonçalves, B. (2025). A comprehensive review of bioactive tannins in foods and beverages: Functional properties, health benefits, and sensory qualities. Molecules 30: doi:10.3390/molecules30040800.
Dilrukshi, S. H. B. and Senarath, H. P. S. (2021). Development and quality evaluation of freeze-dried instant green smoothie powder. Int. J. Food Sci. 2021: doi:10.1155/2021/6634764.
Hemalatha, R., Kumar, A., Prakash, O., Supriya, A., Chauhan, A. S. and Kudachikar, V. B. (2018). Development and quality evaluation of ready to serve (RTS) beverage from Cape Gooseberry (Physalis peruviana L.). Beverages 4: doi:10.3390/beverages4020042.
Hussain, A., Batool, S. A., Sidrah, Kabir, K., Siddique, T., Yaqub, S., Shahzad, A., Kauser, S., Ali, A., Arif, M. R., Mahdi, A. A. and Korma, S. A. (2024). Synergism of sonication and microwave on phytochemical and physicochemical capacity of sugarcane mint blend juice. Discov. Food 4: doi:10.1007/s44187-024-00086-8.
Konietzny, U. and Greiner, R. (2003). Phytic acid properties and determination. In.: Encyclopedia of Food Sciences and Nutrition. Elsevier. pp: 4546–55.
Kose, T., De Bie, T., Wang, R., Eilander, A., Wanders, A.J. and Sharp, P.A. (2025). The effect of fortification on in vitro iron and zinc bioavailability in plant-based meat alternatives. J. Food Compos. Anal. 146: doi.org/10.1016/j.jfca.2025.107951.
Kristina, S., Hubaish, W. M., Mu, M. M., Ben, H. R. and As, N. A. (2022). Influence of growth regulators on the formation of main indicators of photosynthetic activity in amaranth (Amaranthus tricolor) varieties. Res. Crop. 23: 180-85.
Kumar, S., Prabhakaran M. and Giridhar P. (2015). Nutrition facts and functional attributes of foliage of Basella spp. LWT - Food Sci. Technol. 64: 468-74.
Lopez, A., Cacoub, P., Macdougall, I.C. and Peyrin-Biroulet, L. (2016). Iron deficiency anaemia. Lancet 387: 907–16.
Martinez-Lopez, A., Millan-Linares, M. C., Rodriguez-Martin, N. M., Millan, F. and Montserrat-de La-Paz, S. (2020). Nutraceutical value of kiwicha (Amaranthus caudatus L.). J. Funct. Foods 65: doi:10.1016/j.jff.2019.103735.
Milani, R. F., Mauri, A. A., Sanches, V. L., Morgano, M. A. and Cadore, S. (2023). Trace elements in soy-based beverages: a comprehensive study of total content and in vitro bio accessibility. Int. J. Environ. Res. Public Health 20: doi:10.3390/ijerph20064986.
Naik, V. V., Patil, N., Aparadh, V. T. and Karadge, B. A. (2014). Methodology in determination of oxalic acid in plant tissue: A comparative approach. J. Global Trends Pharma. Sci. 5: 1662–72.
Rajpoot, S., Awasthi, P., Mishra, V., Chugh, V., Negi, H., Singh, S. C., Gangwar, S., Kumar, R. and Kumar, A. (2025). Storage stability and organoleptic assessment of guava-ginger blended ready-to-serve. Int. J. Adv. Biochem. Res. 9: 525–30.
Ranganna, S. (1970). Handbook of analysis and quality control for fruit and vegetable products. Tata McGraw-Hill, New York.
Salgado, N., Silva, M. A., Figueira, M. E., Costa, H. S. and Albuquerque, T. G. (2023). Oxalate in foods: Extraction conditions, analytical methods, occurrence, and health implications. Foods 12: doi:10.3390/foods12173201.
Santosh, D. T., Upreti, P., Maitra, S., Sairam, M. and Gaikwad, D. J. (2025). Impact of fertigation and plastic mulch on yield, economics and fruit quality of guava. Crop Res. 60: 35-44.
Satpute, D., Padghan P, Patil Y. and Suryawanshi D. (2018). Effect of menthol (Mentha arvensis) and beet root extract on physico-chemical properties of paneer whey-based beverage. Int. J. Food Sci. Nutr. 3: 99-105.
Shukla, S., Upadhyay, K. K., and Mishra, B. K. (2016). Genetic relationship between foliage yield and its biochemical components in vegetable amaranth. Int. J. Veg. Sci. 22: 322–32.
Ukwo, S. P., Edima-Nyah, A. P. and Udo, I. I. (2019). Production of non-alcoholic beverage from roselle calyce (Hibiscus sabdariffa L.): Effects of date fruit extract incorporation on quality parameters and consumer acceptability. Environment 5: 855-63.
Vaintraub, I. A., and Lapteva, N. A. (1988). Colorimetric determination of phytate in unpurified extracts of seeds and the products of their processing. Anal. Biochem. 175: 227–30.
