Comprehensive study of phenolic compounds profile and antioxidant activity of eight pistachio cultivars, their residual cakes and virgin oils.
Phenolic compounds of eight pistachio (Pistacia vera L.) cultivars, their…
The Effect of Walnut Flour on the Physical and Sensory Characteristics of Wheat Bread.
The study was carried out to demonstrate the effect of walnut flour enhancement…
Salt content dependent dielectric properties of pistachios relevant to radio-frequency pasteurization.
This study was conducted to investigate the effect of salt content during…
Effect of refining on bioactive composition and oxidative stability of hazelnut oil.
In this study, the effect of refining process on the content of phytochemicals,…
Use of a modified QuEChERS method for the determination of mycotoxin residues in edible nuts by nano flow liquid chromatography high resolution mass spectrometry.
A nanoflow liquid chromatography high resolution mass spectrometry method for…
HR‐LC‐ESI‐Orbitrap‐MS based metabolite profiling of Prunus dulcis Mill. (Italian cultivars Toritto and Avola) husks and evaluation of antioxidant activity.
INTRODUCTION: Prunus dulcis Mill. is a plant cultivated for the production of…
A review of the sensory and chemical characteristics of almond flavor.
Understanding almond flavor, both in terms of sensory aspects and chemistry, is…
Cranberries versus lingonberries: a challenging authentication of similar Vaccinium fruit.
Due to unique phytochemicals contained, Vaccinum berries are known to have a…